Pinch Cake

pistachio cake

Pinch Cake

1 (18.25 oz.) pkg. yellow cake mix

1 (3.4 oz.) pkg. instant pistachio pudding mix

4 eggs

1 ½ cups water

¼ cup vegetable oil

½ tsp almond extract

7 drops green food coloring

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 Bundt pan.
  2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
  3. Pour into prepared 10 inch Bundt pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

March Handmade Card Class

Here’s a pic of the cards we made in the March 2013 Kathy’s Handmade Card Class. Kits are still available.

My next classes will be April:

Hemstitched Heirlooms – April 23rd 6-8 pm

Sandy Hobby Lobby – April 27th 6-8 pm

We will be making 4 fun cards!  You can pay for a class or kit by going to “Pages” at the right and clicking on “Pay for Classes and Kits”

March 2012 Handmade Card Class

Here’s a pic of the cards we made in the March 2012 Kathy’s Handmade Card Class. Kits are still available.

My next classes will be:

Hemstitched Heirlooms – April 17th 6-8 pm

Sandy Hobby Lobby – April 21st 6-8 pm

We will be making a vintage Mother’s Day card, a subway art Mother’s Day, and two other cards.  You can pay for a class or kit by going to “Pages” at the right and clicking on “Pay for Classes and Kits”

Hope to see you soon!

Kathy’s Jalapeno Jelly

I get asked for this recipe everytime I take it anywhere.  Hope you like it…..and it’s GREEN for St. Patty’s Day

Makes 6½ pints

10        jalapeno chilies, stems removed

2          large green bell peppers

1½       cups distilled vinegar

6          cups sugar

1/3       cup lemon juice

4          ounces liquid pectin

10        drops green food coloring

Place chilies and peppers in a blender and puree until finely chopped.  Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally. Remove pan from heat and stir in sugar and lemon juice.  Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.  Skim off foam and bottle in sterilized jars. Additional notes: Use gloves when handling the chilies. Don’t overcook.  It will harden as it cools.  About the hotness: it was nicely hot when made, and mellows over time.  You could add 1 or 2 green habaneros to the ingredients if you want it hotter.

Suggested uses: serve the jelly over cream cheese, with crackers or use as a marinade for meat, and chicken, or grilled vegetables.