STRAWBERRY ORANGE SAUCE OR JAM

 This will be a favorite forever.  The orange with the strawberries has a nice fresh zing.  This is a low sugar frozen jam but is thick and rich.  I have made strawberry short cake with it several times.  I am going to include the lovely semolina cake which I am using for the base.  I see it as a cake filling or a cheesecake topping, on waffles or with Dutch pancakes and it is all ready in the freezer. 

1.  Zest 1 orange to make 1 T. and squeeze the juice to make ½ C. in a glass bowl.   Add 1 teaspoon of unflavored gelatin and heat in the microwave for 30 seconds.  Stir well to dissolve the gelatin.

2.  Add ½ to 2/3 Cup of sugar (to taste) to the juice and stir well.

2.  Wash and remove the stems of 1 quart of strawberries slice a bit   and chop coarsely in a food processor to make 2 cups.

3.  Mix the strawberries with the juice mixture and stir in 1 heaping tablespoon of ultra gel.  (Walmart and other markets sell it or Kitchen Kneads in Ogden)  It is the stuff they thicken instant pudding with.  Stir well for one minute to dissolve everything.  Chill and eat or freeze for later use.  A big package of strawberries from Costco makes 4 batches and you can make them all at one time in a large bowl.  It makes 6 pints.

Semolina Cake

Semolina is a wheat product they use to make pasta and is not easy to find.  I buy it at Kitchen Kneads in Ogden.  It has a course texture like cornmeal.  It makes a sturdy, moist  cake and so easy to put together.  This recipe makes one layer but could be easily doubled for 2 or for a 9x13 pan.  This is a perfect cake for shortcake but I see it in a trifle or other times when you need a sturdy cake. 

1. Heat 1 cup of very hot water but not boiling.   If your tap water is quite hot it may be enough.  You don’t want to cook it just soften.   Add ½ cup semolina, stir well and let sit for 10 minutes.

2.  Stir in and beat until smooth:

            1/4 c. melted butter

            1 T. vegetable oil

            ½ C. Greek yogurt (I never use non fat)

            ½ C. sugar

             Scant 1/2 tsp.  salt

            1 egg.

            ¾ C. flour

            1 tsp. baking powder

            Generous 1/4 tsp. baking soda

            1 tsp. vanilla or lemon zest or orange zest

3.  Pour into a well sprayed sprayed 8 in. cake pan or spring form.  Bake at 350 for 20- 25 minutes  

 I made this cake once and forgot the melted butter sitting in the microwave and the cake was still moist and delicious so if you are cutting fats and want to take a risk it won't disappoint.