When I first began my journey in the cooking world, I bought a Betty Crocker’s Cookbook. It is one of my prized possessions. Inside was a recipe that I thought was pure magic. Hot Fudge Pudding Cake which was my inspiration for Cranberry Orange Pudding Cake.
To this day I still love and use my orange covered 1973 version of the Betty Crocker’s Cookbook. The binding is cracked, the front and back covers are about to fall off, but when I am looking for a time-tested recipe, its the first place I look.Continue reading “Cranberry Orange Pudding Cake”
Looking for a cool make ahead, summer dessert? Look no further… Pina Colada Parfait !
Nothing beats a fresh pineapple. Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart. Any tropical recipe seems to scream pineapple. Pineapple can go from Savory to sweet with ease. Plus they are super healthy.
Pick a pineapple that is heavy for it’s size, with no soft spots or bruises. If the “eyes” are too dark it may be over ripe. Pineapples stop ripening once they are picked, so pick one that has a sweet smell at the stem end. You can keep pineapple on the counter for a few days…it won’t get any sweeter, but it will get softer and juicier.
I crushed my pineapple in the food processor for this recipe. Mine was really juicy and sweet…..yum.
Blending the crushed pineapple with a coconut instant pudding added to the tropical flavor. Make sure to blend the pudding well so you don’t have any dry powder in a bite. A little whipped topping and you have a tropical parfait filling.
Now for the crunchy stuff…… I adore coconut macaroon cookies. Sweet, chewy, moist….my mouth is watering just talking about them.
So, I figured they would be and added bonus to the parfaits. Instead of making cookies, I spread the mixture on a parchment lined cookie sheet and baked until still chewy, but with lots of crunch bits.
Parfaits should be kinda fancy, but I made these for a cook out and glass and outdoors do not mix. The Dollar Store to the rescue. They have lots of plastic fancy pants glasses. I chose champagne flutes…..more layers. You could also make this recipe into a trifle if you wanted……good idea for next time!!
Place the parfait mixture into a large ziplock bag and snip off the tip. This lets you squeeze the mixture into the glasses with out getting to much on the sides…..gives you nice neat layers.
Alternate layers of the pineapple mixture and the macaroons until the glass it full. Top with whipped topping and garnish with a wedge of pineapple, and a maraschino cherry. Add a little of the macaroon if you desired.
These beauties can be made ahead and stored in the frig until you are ready for dessert. For a tropical dessert that is sure to get rave reviews try Pina Colada Parfait.
Pineapple wedge, whipped topping, and maraschino cherry for garnish.
Instructions
In a food processor pluse chunks of pineapple to crush.
Mix crushed pineapple and dry pudding mix until well blended. Fold in whipped topping and refrigerate until ready to use.
Preheat oven to 350 degrees and line a baking sheet with parchment paper
Combine all ingredients in a large bowl & stir well until fully combined
Spread macaroon mixture over parchment paper into an even layer
Bake 8 minutes,stir mixture and return to oven for an additional 8 minutes
or until starting to turn brown
Cool on baking sheet.
To assemble parfaits use decorative glass or plastic glasses that have some depth. I used champagne glasses I purchased at the Dollar store.
Place pineapple mixture in a large plastic ziplock bag and snip off a corner. This makes filling the glasses easier and neater. Squeeze a dollop of the pineapple mixture in the bottom of a glass. Top with macaroon mixture.
Repeat layer until the glass is full. Top with whipped topping, a decorative slice of pineapple, some of the macaroon mixture and a cherry. Refrigerate until ready to eat.
Lemons and Summer kinda just go together and they are the perfect thing and time for Lemon Ice box Cake. Lemons on a hot summer day can help quench your thirst …..lemonade…..or refresh your sweet tooth….sugary lemonade. The scent of lemons are are fresh and the tart taste is ……well just summery!!!
I have been making this recipe to enjoy at cookouts for years. It’s a refreshing palate cleanser after BBQ food. Best part is you make it ahead……more time to enjoy the cookout. Light, tart and sugary….reminds me of the old lemon drop candies. I’m not sure they even make those anymore…..or at least how I remember them, little hard lemon candies covered with a powered sugar like coating.
This cake is super easy to make , just a cake mix, box of lemon pudding, mix it up and bake. The special part is the glaze. Although it’s only powdered sugar and lemon juice, you pour it on the hot out of the oven cake. It seeps into all the holes you make by poking the hot cake all over with a fork. Be sure you use fresh squeezed lemons……nothing else compares. Pop the cake into the frig. Let it cool overnight or at least until the entire cake is cold. Cut and serve with whipped topping if desired. Lemon Ice Box Cake is the perfect summer dessert!
Mix all ingredients well. Place in a 13X9 inch pan that has been sprayed with non-stick cooking spray, and dusted with flour.
Bake at 350* for 30 to 40 min.
Make a glaze from 1 pound powdered sugar and 1/2 cup lemon juice
As soon as taken from oven poke top of cake with a fork. Pour glaze over hot cake. Refrigerate overnight. Slice and serve. Top with whipped cream if desired.
