Ingredients:
2 (14-oz packages gingerbread mix)
1 (5.1 oz) box cook-and server vanilla pudding mix
1 (30 oz) can pumpkin pie filling
½ cup packed brown sugar
1/3 tsp ground cardamom or cinnamon
1 (12 oz) container frozen whipped topping
½ cup gingersnaps, optional
Directions:
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of the large pretty bowl. Pour ½ of the pudding mixture over the gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Showing posts with label Desert. Show all posts
Showing posts with label Desert. Show all posts
Thursday, January 8, 2009
Pound Cake (Paula Deen)
Ingredients:
½ pound (2 sticks) butter, plus more for pan
½ cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
½ tsp fine salt
½ tsp baking powder
1 cup milk
1 tsp vanilla extract
Directions:
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and avke for 1 to 1 ½ hours until a toothpick inserted in the center of the cake comes out clean.
½ pound (2 sticks) butter, plus more for pan
½ cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
½ tsp fine salt
½ tsp baking powder
1 cup milk
1 tsp vanilla extract
Directions:
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and avke for 1 to 1 ½ hours until a toothpick inserted in the center of the cake comes out clean.
Kaseri
Ingredients:
Sooji (tapioca flour)
Raisins
Water (1 rice cup)
White Sugar (3/4 rice cup)
Yellow food coloring
½ tsp vanilla
½ stick of butter
Directions:
Roast tapioca flour in flat pan. Empty into silver bowl. Roast raisins until plum. Add water and white sugar, yellow food coloring and vanilla. Stir until sugar is dissolved. Add sooji into pan and stir until there are no lumps. Add butter and mix until the entire mixture does not stick to the pan.
Sooji (tapioca flour)
Raisins
Water (1 rice cup)
White Sugar (3/4 rice cup)
Yellow food coloring
½ tsp vanilla
½ stick of butter
Directions:
Roast tapioca flour in flat pan. Empty into silver bowl. Roast raisins until plum. Add water and white sugar, yellow food coloring and vanilla. Stir until sugar is dissolved. Add sooji into pan and stir until there are no lumps. Add butter and mix until the entire mixture does not stick to the pan.
Mango Ice Cream
1 tin Mango Pulp
11/2 - 2 cups sugar
8 oz Cool whip - fat free if you prefer
1 pint heavy whipping cream.
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