ambrosia dessert: pound-cake

Showing posts with label pound-cake. Show all posts

Easy Summer Dessert: Grilled Pound Cake, Ice Cream, Chocolate, Pineapple

Photo provided by Family Features Grilled Pound Cake With Ice Cream, Pineapple and Chocolate Drizzle is a quick, no-fuss dessert.

From Denny: This is too easy. You can grill this entire dessert indoors on a grill pan. All you do is grill the fresh pineapple until it caramelizes nicely and gets those all important status grill marks.

Brush both sides of the prepared pound cake with butter. We use clarified butter at our house because it helps your heart by skimming off the artery clogging milk solids and the resulting clear golden oil can also can be used at a higher heat.

Grill the buttered pound cake. Top with vanilla ice cream and top with your favorite yummy chocolate sauce. Summer is so easy with winning easy recipes like this classic!

Photo by Family Features

Grilled Pound Cake With Ice Cream, Pineapple and Chocolate Drizzle

From: Sara Lee

Serves: 2

Ingredients:

2 1/2-inch slices pound cake

2 tbls. unsalted butter, melted

2 1/2-inch pineapple rings

2 small scoops vanilla ice cream

1/4 cup chocolate sauce

Directions:

1. Preheat a grill or grill pan to medium.

2. Brush each slice of pound cake with melted butter.

3. Grill pineapple slices 3 to 4 minutes per side, or until they are golden brown and caramelized on both sides.

4. While pineapple is grilling, place pound cake slices on the grill for 1 to 2 minutes per side, or until each side is lightly golden brown.

5. Top pound cake slices with grilled pineapple and ice cream. Finish with a chocolate sauce drizzle.

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Easy Dessert: Banana Nut Pound Cake Pudding

Photo provided by Family Features Premade pound cake makes this pudding a cinch.

Photo by Family Features

From Denny: Yet another tasty version of a bread pudding, only this time a prepared and toasted pound cake is used in place of the bread.

This recipe uses candied pecans. If you can't find them, try roasting your raw pecans in a baking dish at 350 degrees for about 10 minutes - with a little butter like a tablespoon for one-half cup of pecans - until lightly browned.

After roasting, lightly salt the pecans and add a tablespoon of brown sugar while still hot. It will melt into the pecans so toss well to coat. That will get the toasted and sweet taste of commercially prepared candied pecans. You can make your own roasted candied pecans which are far fresher - and minus all those additive ingredients that seem to alter the full flavor of the nuts.

The beauty of the heavenly mixture of cream and eggs creating a custard for anything immersed in it is a winning combination since baking began. It's the foundation of many good breakfast casseroles or sweet pudding desserts.

You only require two bananas for this recipe so it is a good choice for what to do with those last remaining bananas sitting on your kitchen counter. And those broken eggs sitting in the fridge? This is another way to dispose of those cracked eggs safely - in a baked dish. I never use cracked eggs for fried or scrambled eggs as those versions of eggs are usually not thoroughly cooked. Place them in a baked dish like this one and enjoy!

Banana Nut Pound Cake Pudding

From: Sara Lee

Serves: 4

Ingredients:

4 1/2-inch slices pound cake

2 eggs

1 cup half-and-half

1/2 cup packed brown sugar

2 small ripe bananas, thinly sliced

1/2 cup candied pecans, optional

Whipped topping, optional

Directions:

1. Preheat oven to 325 degrees.

2. Cut pound cake slices into 1/2-inch cubes and place on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.

3. Whisk eggs, half-and-half, vanilla and brown sugar until well blended. Set aside.

4. Spray a 1-quart baking dish with cooking spray. Sprinkle 1/4 cup pecans, if using, onto prepared baking dish. Top with toasted pound cake and banana slices. Pour egg mixture over the top. Press down pound cake pieces with back of a spoon to submerge completely and let stand 10 minutes.

5. Sprinkle with remaining pecans, if using, and cover the baking dish with foil. Bake 20 minutes. Remove cover and bake 15 minutes or until eggs are set. Let cool 10 minutes before serving. Garnish with whipped topping.

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Fast and Easy Dessert: Pound Cake S'mores

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Fast and Easy Dessert: Pound Cake S'mores

Photo provided by FAMILY FEATURES Pound Cake S'mores are a rich and delightlful twist on an old favorite.

Photo from Family Features

From Denny: Want something fast and easy to serve for a family dessert or unexpected guests that drop by for a visit? This is a simple one from Sara Lee. It involves a prepared pound cake of your choice.

FYI, pound cake, even one made from scratch, freezes well so it's easy to have on hand for a last minute dessert. When I make a pound cake I slice it when cooled and then freeze the slices separately so I'm ready to go for whatever portions are needed.

For the lovely melted gooeyness of the S'mores genre, add some miniature chocolate chips of your choice. We like the dark 60 percent Ghiradelli chips at our house because it has less sugar and a far superior chocolate taste.

Then add some miniature marshmallows. I'm not a marshmallow gourmet so you are on your own for a great brand on this one. :)

This recipe calls for chopped peanuts but you can substitute walnuts, pecans, almonds or macadamias to enjoy just as much. Since we live in Louisiana we prefer the local fresh pecans found at the farmers' markets. I'm of the opinion that for great taste pecans - or walnuts - and chocolate pair better than peanuts and chocolate. And you don't have to be concerned about who might have peanut allergies so everyone can enjoy this easy dessert!

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Blueberry Pound Cake

Blueberries Image via Wikipedia

From Denny: Talk about an easy recipe! It comes from a cake mix as its base. And, with the summer heat two months early here in south Louisiana all we can think about are refreshing cold drinks and berry desserts. :)

Even though the Mississippi River is above flood stage, and not expected to go down until sometime in late July or August, we are in a drought. Guess that's a good thing because the levees are earthen levees. So, the good news is we don't have to worry about more rain on the way to weaken those levees.

Meanwhile, my suburban Baton Rouge yard is thirsty and the grass is turning brown. It's just the beginning of June! As it is Spring came unusually early in February and we have been suffering from pollen blasts for months now. Which is why I haven't posted much in weeks, especially on my beloved food blogs. Sorry about that. The pollen just overwhelmed me. There sure are a backlog of recipes to post waiting in the draft area. At least that's the good news, right? :)

Hope you enjoy this simple easy recipe from our local newspaper food section, renowned in the country: The Advocate. We have a lot of wonderful and creative cooks in south Louisiana, eager to share their recipes. The recent editor of the food section just retired and a new group has taken over, the editor a transplant from New Orleans. She is off to a great start.

In fact, I started these food blogs to catalog a lot of Louisiana recipes when the local newspaper started archiving them after only a month. Their search engine is confusing at best. In recent years they have gone to paid archives after only a month. So, now the recipes are difficult to find and you have to pay to view them - a double whammy. It's just easier to record them in a blog where Google does a far superior job of a database easier to search.

I'm all about convenience and speed. Who wants to spend too much time finding a recipe when you can be cookin' and eatin' - and a huge grin on your face to prove how tasty it is? :)

Blueberry Pound Cake

From: Betty Price

Serves: 12-14

Ingredients:

1 box Duncan Hines Butter cake mix

1 (8-oz.) pkg. cream cheese, softened to room temperature

3 eggs

1 stick butter or margarine, melted OR 1/2 cup canola oil

3 tbls. sugar

2 cups fresh blueberries, washed and dried right before using

Directions:

1. Preheat oven to 350 degrees. Grease and flour tube or Bundt pan.

2. Using a hand-held mixer, beat cream cheese until fluffy. Add eggs and beat well.

3. Add melted margarine or oil and sugar.

4. Add the dry cake mix and continue beating until well blended.

5. With spatula, gently fold in blueberries. Bake in 350-degree oven for 55 to 60 minutes or until toothpick inserted in center comes out clean.

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ambrosia dessert

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Easy Summer Dessert: Grilled Pound Cake, Ice Cream, Chocolate, Pineapple

Easy Dessert: Banana Nut Pound Cake Pudding

Fast and Easy Dessert: Pound Cake S'mores

Fast and Easy Dessert: Pound Cake S'mores

Photo from Family Features

Pound Cake S’mores

Blueberry Pound Cake

Pages

.

Easy Summer Dessert: Grilled Pound Cake, Ice Cream, Chocolate, Pineapple

Easy Dessert: Banana Nut Pound Cake Pudding

Fast and Easy Dessert: Pound Cake S'mores

Fast and Easy Dessert: Pound Cake S'mores

Photo from Family Features Pound Cake S’mores

Blueberry Pound Cake

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Photo from Family Features

Pound Cake S’mores