Strawberry roll- up cake

Simple and Lucious 

 1-Angel food cake mix

Large cookie sheet 

Mix according to directions

Bake approximately 20 to 25 minutes.  Remove from oven.  Cool 10 minutes.  After 10 minutes refrigerate at least 30 minutes.  With a sharp knife gently go around pan to loosen edges.

With a spatula gently lift edge and continue to remove from

Pan.  I placed the cake on silpad and topped with 1- large can strawberry pie filling and roll starting at smallest end of cake.

NOTE: you can use any fruit pie filling or even pudding.

Chocolate would be delicious!!!

TOPPING

1- pint heavy cream 

4 T powdered sugar 

1-tsp. Vanilla 

I-pkg. unflavored gelatin (2 tablespoons) the gelatin will help stabilize ) you can also use 2-T vanilla instant pudding instead of gelatin) 

The cream might Slightly taste like vanilla)

It will

Also help The whipping cream will stay longer .

Refrigerate until serving.  The longer it refrigerates the better it’ll be to slice.

Coconut cream trifle

Everything in this recipe is from scratch for the exception of cookies.

Homemade custard

Freshly whipped heavy cream

Toasted coconut 

Candied cherry on top.  Maraschino cherry is acceptable!

Enjoy!

Microwave Custard Filling:
1/4 cup corn starch

1/3 cup sugar
2 cups milk( I used 2%)Or whole Milk is the best.
2 Egg yolks
2 Tablespoons butter
1 tsp. vanilla

In a medium glass bowl combine corn starch and sugar.  With a whisk , gradually stir milk into the corn starch.

Place above milk, cornstarch, sugar mixture in microwave on high power for 5 to 7 minutes or until thickened and bubbling, stirring after each 2 minute interval.  

Take out of microwave using whisk gently whisk half of the hot milk mixture into the egg yolks and then add the rest of the egg mixture into remaining hot mixture..

Microwave on high power for 1 1/2 to 2  1/2 minutes or until thickened and heated through, stirring after each 45 second interval.  Using a wire whisk blend in butter and vanilla. Cool before layering.

.

If any questions email me.

Merry Christmas!

 

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!

   
   

All recipes.com

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

• 
  

  
  

  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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