Puddings

Nutter Butter Banana Pudding Trifle Recipe

nutter butter banana trifle

The Best Peanut Butter Cookie & Banana Trifle Recipe Ever Trifles are a great gourmet dessert to bring to any potluck, picnic, or large family gathering. The stunning presentation in a clear glass footed bowl will garner oohs and aahs from the crowd... they'll be oh so impressed with your creativity. One of my all time favorite trifle recipes is this Nutter Butter Banana Pudding Trifle from My Recipes! I must confess that normally I make the time-saver version with store-bought pudding, but if you've got the time, the homemade version is the way to go in my humble opinion. In either

The New Trend: Bacon on Desserts

Chocolate Covered Bacon

A breakfast that includes bacon can be nothing short of delicious. Just a few years ago, there were popular recipes that included bacon wrapped entrees, too. Take a chicken breast and wrap it in bacon, then throw it on the grill, and you have a juicy chicken breast that will change your opinion of chicken forever. These days, though, bacon isn’t just reserved for that morning meal or even your evening grill. Now, more than ever before, people are topping desserts with bacon or even using it as a key ingredient inside that final course. The Bacon Trend Bacon has

Coconut Pudding

Coconut Pudding Recipe

Ingredients: 1 cup sugar 3/4 cup cornstarch 1 tsp. salt 2 cups milk 2 cups light cream 2 egg yolks 2 cups flaked coconut 1 tsp. grated orange rind 2 tsp. vanilla extract Sift the sugar, cornstarch, and salt into a saucepan; gradually add the milk and cream, mixing until smooth. Cook over low heat, stirring steadily until thickened. Beat the egg yolks in a bowl; gradually add the hot mixture, stirring steadily to prevent curdling. Return to saucepan; cook over low heat, stirring steadily for 2 minutes, but do not let boil. Cool. Beat with a rotary beater or electric

Semolina Pudding (Sa-Nwin-Ma-Kin)

Semonlina Pudding Recipe

photo credit: kochtopf via photopin cc Ingredients: 2 2/3 cups semolina or farina 1 3/4 cups sugar 1 1/2 tsp. salt 2 qt. coconut milk 1/4 lb. butter 3 egg whites, stiffly beaten 3/4 cups seedless raisins 1/4 cup sesame seeds or 1/4 cup thinly sliced blanched almonds Stir in the semolina, sugar, and salt into the coconut milk. Let stand for 30 minutes. Bring to a boil, stirring constantly. Add the butter; cook over low heat, stirring almost steadily in one direction until thickened. Remove from heat and fold in the egg whites and raisins. Turn into a buttered 2-quart baking pan or casserole. Sprinkle

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