Acini de Pepe fruit dessert

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  Ever since I had this delicious refreshing salad:dessert at a social gathering I’ve been dying to make it. It didn’t disappoint.  It reminds me a little of tapioca.

  1 cup acini di pepe pasta cooked and drained with cold water 

• 1 (20 ounce) can crushed pineapple, drained with juice reserved

• 1 (15 ounce) can mandarin oranges, drained with liquid reserved

• 1 cup white sugar( I used 1/2 cup)

• 2 large eggs, beaten

• 3 tablespoons all-purpose flour

• ½ teaspoon salt

• 1 (8 ounce) container frozen whipped topping, thawed

• 7 ounces miniature marshmallows

• 1 (10 ounce) jar maraschino cherries, drained (Optional)

  
  

  Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside

1. 
   

   Combine reserved liquids from pineapple and oranges (about 1 1/2 cups), sugar, beaten eggs, flour, and salt in a medium saucepan over medium heat. Cook until thick, stirring constantly. Mix in cooked pasta. Refrigerate for 8 hours to overnight.

2. Transfer chilled pasta mixture to a large serving bowl. Stir in pineapple, oranges, whipped topping, and marshmallows. Top with cherries. Keep salad chilled in the refrigerator until serving time.

   
   

   It’s yummy!

   
   

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Low calorie pound cake

I wanted to make a somewhat low fat and calories pound cake. This was delicious. ITS A SMALLER SIZE POUNDCAKE .  Perfect for dessert with fruit or with coffee.  You can sprinkle powdered sugar if you want.

• ▢ ¾ cup cake flour you can use all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ 6 tablespoon unsalted butter at room temperature
• ▢ 7 tablespoon fine sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg at room temperature
• ▢ 1 ½ tablespoon milk
• ▢ 1 large egg white at room temperature

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  Preheat oven to 350F/ 180C. Line an 8x4.5 loaf pan with parchment paper, or grease the pan with butter and dust with flour. Keep aside.

  
  

  
  

   Bake 350°for 20 to 30 minutes.

  
  

  
  

  Whisk or sift together flour, salt, and baking powder. Keep aside.

  ' In a large mixing bowl, beat butter and sugar until creamy and light in color.

  Add the whole egg and beat for a minute; add the egg white and beat for another minute, now add the milk and vanilla and beat for 3 minutes.

  Add half the dry ingredients to the wet and beat for a few seconds on low speed, then add the rest of the dry and beat until combined for 10 to 12

  seconds. Do not overbeat.

  
  

  Pour the cake batter into the previously prepared baking pan.

  Gently tap the pan two times on the kitchen counter, then run a butter knife in an (S) shape to remove excess air. Allow oven to preheat at 350 for twenty minutes before placing cake in oven. BAKE

  
  

  AFTER BAKING 

  1. Place the cake while in the pan on a cooling rack for 6 minutes. Remove the cake from the pan and cool on the cooling rack.Slice the cake when cooled and serve.

1. You can use all-purpose flour instead of cake flour using the same measurement.
2. 

Baking from my kitchen to yours,

M.j.

https://www.munatycooking.com/light-pound-cake-low-calorie/

 

Irish Soda Bread! with dried cranberries!!!!!

The Top of the Morning to Everyone!!!   This was my first attempt to make this soda bread.  No yeast was involved.  Yay!  Enjoy!!

Happy Baking from my kitchen to yours,

1/16/14

This bread is delicious warm or at room temperature.  If you have leftovers toast the next day!

I came across this recipe in the Dash section of the local newspaper.  I adapted this to my liking whereas I used dried cranberries instead of raisins and soured my milk. 

2 cups flour

5 T sugar, divided

 1 1/2 tsp baking powder

1 tsp. salt

3/4tsp. baking soda

3 T cold butter, diced

1 cup buttermilk( I soured 1%  milk with 1 tsp. white vinegar)

2/3 cup raisins(optional cranberries)

Preheat oven to 375 degrees

Coat a 8 or 9 inch round pan( I used a bread pan) with  cooking spray.  In a large mixing bowl, combine flour, 4 T sugar, baking powder, salt, and baking soda.  Add butter, rubbing it into flour mixture with your fingers until a coarse meal forms.

Make a well in center of flour mixture.  Pour in buttermilk ad stir to blend.  Stir in raisins.  Flour our hands and shape dough into a ball.

Transfer dough to pan and flatten slightly(not all the way to edges of pan).  Sprinkle with remaining 1 T sugar.

Bake for 40 minutes or until a toothpick inserted into center of bread comes out clean.

Remove from oven and let sit for about 10 minutes; transfer to a rack to finish cooling.

***Note:  I substituted dried cranberries for the raisins.


3/10/13

3/17/20

3/17/24

 

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Eclair cake different recipe

I needed a very easy and quick dessert for tonight so I had all ingredients for the exception of the frosting for this recipe so it’s was made effortlessly .  

I don't keep canned frosting handy because imo homemade is very easy to make and I always have the ingredients to make it.  Powdered sugar, vanilla , milk and softened butter always make a yummy icing/frosting).  I added 1/4 cup

Of baking cocoa and it turned out to be perfect chocolate topping.

Hint:  did you know? If you icing is too thick pop it in the microwave for a few seconds and it’ll be easy to spread…

Enjoy!

• 2 (3.4 ounce) packages instant vanilla pudding mix (see note 1)
• ▢ 3 1/2 cups milk
• ▢ 1 (8 ounce) container whipped topping thawed 
• ▢ 1 box graham crackers
• ▢ 1 can dark chocolate frosting or make your own frosting. *** I  made my own using the one on the back of the baking Cocoa container. 

• In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
• Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
• Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
• Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.

Adapted from culinary hill

Banana cream cake

This recipe is from a very old cookbook that the woman who made it was a Girl scout leader back in the day.

Moist, soft but firm it’s delicious eaten as is or as I usually do I use a cream cheese icing.

Icing:

4 oz.cream cheese softened 

2 tablespoons softened butter

I tsp. Vanilla extract

Powered sugar and milk

I don’t measure milk or powdered sugar.  Beat slowly adding powered sugar then milk small amounts until

Desired consistency.

Enjoy!

Note: I usually cut back the sugar in the recipe to 1cup.