No matter how good the meal, the dessert is often what folks remember the most. The next time you are looking for a spectacular dessert try one of these recipes to end your delicious meal. These recipes are also great for having friends over for coffee and dessert if you do not have the time or money for a complete dinner party. The Pineapple Sour Cream Pie is very easy and doesn't require baking.
PINEAPPLE SOUR CREAM PIE
1 pkg (6 serving size)vanilla flavor instant pudding mix
1 can (8-oz) crushed pineapple in its own juice
2 cups sour cream
1 tbsp granulated sugar
1 baked 9-inch pie shell, cooled
whipped cream for garnish, if desired
maraschino cherries for garnish, if desired
In a deep, narrow-bottomed bowl combine the pudding mix, pineapple including juice, sour cream, and sugar. Beat at the lowest speed of electric mixer for only 1 minute to blend. Pour the mixture into the prepared pie shell and chill for around 3 hours.
Before serving, garnish each piece with whipped cream and a maraschino cherry, if desired.
ALMOND BUNDT CAKE
3 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups granulated sugar
4 large eggs
1 tsp almond extract
1 cup milk
2 tbsp butter, melted
3 tbsp Amaretto*
1 cup powdered sugar
1/2 cup sliced toasted almonds
Preheat oven to 325 degrees.
Grease and flour a Bundt pan; set aside.
In a bowl combine the flours, baking powder, and salt; set aside.
In a large mixer bowl, using an electric mixer, cream the 1 cup of butter and the granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract. Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix well after each addition.
Pour the batter into the prepared Bundt pan and bake at 325 degrees for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack for a few minutes. Carefully remove cake and cool completely on the wire rack.
*If you do not want to use Amaretto, substitute almond extract to suit your taste.
To make glaze: Combine the melted butter, Amaretto, and powdered sugar in a bowl and mix well until smooth. Drizzle glaze over the cake allowing to drip down the sides. Sprinkle the toasted almonds over the top.
Enjoy!
PINEAPPLE SOUR CREAM PIE
1 pkg (6 serving size)vanilla flavor instant pudding mix
1 can (8-oz) crushed pineapple in its own juice
2 cups sour cream
1 tbsp granulated sugar
1 baked 9-inch pie shell, cooled
whipped cream for garnish, if desired
maraschino cherries for garnish, if desired
In a deep, narrow-bottomed bowl combine the pudding mix, pineapple including juice, sour cream, and sugar. Beat at the lowest speed of electric mixer for only 1 minute to blend. Pour the mixture into the prepared pie shell and chill for around 3 hours.
Before serving, garnish each piece with whipped cream and a maraschino cherry, if desired.
ALMOND BUNDT CAKE
3 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups granulated sugar
4 large eggs
1 tsp almond extract
1 cup milk
2 tbsp butter, melted
3 tbsp Amaretto*
1 cup powdered sugar
1/2 cup sliced toasted almonds
Preheat oven to 325 degrees.
Grease and flour a Bundt pan; set aside.
In a bowl combine the flours, baking powder, and salt; set aside.
In a large mixer bowl, using an electric mixer, cream the 1 cup of butter and the granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract. Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix well after each addition.
Pour the batter into the prepared Bundt pan and bake at 325 degrees for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack for a few minutes. Carefully remove cake and cool completely on the wire rack.
*If you do not want to use Amaretto, substitute almond extract to suit your taste.
To make glaze: Combine the melted butter, Amaretto, and powdered sugar in a bowl and mix well until smooth. Drizzle glaze over the cake allowing to drip down the sides. Sprinkle the toasted almonds over the top.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com.
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com.
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com.
No comments:
Post a Comment