Where • across the street from Weller Book Works, 607 E. 500 South (Trolley Square), Salt Lake City
Cost • discussion is free, but bring money because several local trucks will be there selling food.
Beer education for women
Girls who thirst for more knowledge about beer can attend the next quarterly chapter meeting of the new Barley's Angels group. The Park City chapter is Utah's first and is part of a national organization that encourage female consumers to learn more about the craft beer industry. During the June meeting, Jaime Burnham, manager at the Beer Nut in Salt Lake City, will be the guest speaker. She will talk about secrets of home brewing, local home brewing competitions and a new home brewing group for women.
When • Thursday, June 28, 6 to 7:30 p.m.
Where • Kimball Arts Center, 638 Park Ave., Park City
Details • shadesofpale.com/barleys-angels
Alaskan salmon BBQ
Tickets are now on sale for the annual Alaskan salmon barbecue, a benefit for Bear Lake County Search & Rescue. Fresh salmon is flown in from Alaska and cooked over wood coals.
When • Saturday, July 21, 11 a.m. to 7 p.m.
Where • St. Charles City Park, U.S. Highway 89, 15 minutes north of Garden City
Cost • Adults, $12; children 12 and under, $6
Details • Call Reid Stewart at 208-221-6893 or email@example.com
Temple Square garden talks
Get growing advice and tips from local horticulture experts
When • Wednesdays through Aug. 29., (except July 4); 8 p.m. in June and July; 7:30 p.m. in August
Where • Brigham Young Historic Park, corner of State Street and North Temple (2nd Ave.)
Cost • Free
June 20 • waterwise plants
June 27 • new plants
July 11 • tips from commercial landscapers
July 18 • attracting bees
July 25 • dependable perennials
Aug. 1 • renew your summer pots for fall
Aug. 8 • choosing and caring for trees
Aug. 15 • roses
Aug. 22 • designing an English cottage garden
Aug. 29 • dahlias for fall
Details • 801-240-5916 or lds.org/placestovisit
A cake with a 'can' do spirit
Carmell Childs, of Provo, is one of three finalists in the "Crown the Cook" recipe contest, sponsored by Del Monte. Childs' recipe for Mandarin tin-can tower cakes (see recipe box) earned her a trip to San Francisco this week to compete in a cook-off against two challengers: Naylet LaRochelle, of Miami, Fla., and Loanne Chiu, Fort Worth, Texas. The winner gets bragging rights and professional cookware. Childs' recipe gets its name because she uses a tin can to cut the round shape of her layered mini-cakes.
Mandarin tin-can tower cakes
1 cup shredded sweetened coconut
1/2 cup chopped almonds
1 box deluxe moist white cake mix
2 (11-ounce) cans mandarin oranges (one for garnish)
4 large eggs
1/2 cup vegetable oil
1 (20-ounce) can crushed pineapples in 100 percent juice
1 box instant coconut cream pudding
8 ounces frozen whipped topping, thawed
1/2 pound strawberries, cut into quarter slices
Heat oven to 350 degrees. Combine coconut and nuts and spread on a baking sheet. Bake 10-12 minutes, stirring halfway through, until coconut is golden brown.
Line a 13-by-18-inch jelly roll pan with wax paper. Coat with non-stick cooking spray. In a large mixing bowl, combine cake mix, one can mandarin oranges with juice, eggs, and oil. Beat 2 minutes with an electric mixer. Evenly spread batter over jelly roll pan and bake 20 minutes or until a toothpick inserted near the center comes out clean. Place pan on cooling rack for 3 to 5 minutes. Run knife along sides and slide cake (and waxed paper) out on to the cooling racks to finish cooling.
For the frosting, combine crushed pineapples with juice and pudding mix in a large bowl. Beat with mixer until thickened and combined. Fold in whipped topping. Place in the refrigerator.
When the cake has cooled, slide the cake and waxed paper off the rack onto a smooth surface. Using a can opener, remove the bottom of the empty pineapple can and use it as a cookie cutter. Cut 12 circles and remove from waxed paper. Place on cooling racks. Spread an even layer of coconut frosting on the top of each circle.
Stack three frosted circles on top of each other. Frost around the sides. Coat the sides and top edges of each cake with the coconut almond mixture by gently patting it on.
Drain the remaining can of mandarin oranges and garnish cake tops with oranges and sliced strawberries. Place cakes in the refrigerator until ready to serve. Serve with the remaining oranges and strawberries.
Tip: Use an additional 20 ounce can of crushed pineapple as a cake pedestal while stacking, frosting, and coating cakes.
Servings • 8
Source: Carmell Childs, Provo; and Del Monte®