Dear Lynn,
I’m looking for some good recipes for Tapioca Pudding.
Tim from Fayette
Ethel from Reese says her Pineapple Cake is moist and delicious. Shirley from Blissfield tops her Banana Split Cake with maraschino cherries and pecans. Mary from Norvell sent in her recipe for Treasure Cake. Please stop by my blog, Lynn’s Musings From a Deep Well at www.lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.
2 c flour
2 c sugar
2 t baking soda
2 eggs, lightly beaten
1-20 oz can crushed pineapple with juice
3/4 c chopped pecans
4 T butter, softened
3 oz cream cheese, softened
1 t vanilla
1 c powdered sugar
Directions: Lightly grease and flour a 9x13 inch cake pan. Sift together flour, sugar and baking soda. Add crushed pineapple with juice to eggs. Pour into dry ingredients and mix until well blended. Stir in pecans. Pour batter evenly into the prepared cake pan. Bake at 350 degrees for 35 to 40 minutes until done. Remove from oven. Mix butter, cream cheese, vanilla and powdered sugar together to make frosting. Add a little milk if mixture is too thick. Spread on cooled cake online.
BANANA SPLIT CAKE
2 c graham cracker crumbs
5 T melted butter
4 ripe bananas, sliced
2-20 oz can crushed pineapple, drained well
2 c powdered sugar
1/2 c butter, softened
2 eggs
1 t vanilla
1/2 c maraschino cherries, sliced
1/2 c chopped pecans
8 oz tub frozen whipped topping, thawed
DIRECTIONS: Mix graham cracker crumbs with 5 tablespoons melted butter. Press onto the bottom of a 9x13 inch pan. Bake at 350 degrees for 8 minutes. Slice 1/3 of the bananas over crust. Spoon 1/3 of pineapple evenly over top of bananas. Repeat layers twice more. Mix powdered sugar, 1/2 cup of softened butter, eggs and vanilla together. Gently spread over top of last layer of pineapple. Cover and refrigerate overnight. When ready to serve top with whipped topping and sprinkle with slice maraschino cherries and pecans.
TREASURE CAKE
3 egg whites, at room temperature
1/4 c sugar
2 c cake flour
1 c sugar
3 t baking powder
1 t salt
1 c milk
1/2 c shortening
1 t lemon extract
2 ripe bananas
4 oz shredded coconut
Filling:
1 T cornstarch
1/3 c sugar
2 c crushed pineapple, undrained
2 t lemon juice
3 egg yolks
1/4 t salt
DIRECTIONS: Cake - Cut a round of parchment or waxed paper to fit in the bottom of two 9 inch round cake pans. Set aside. Beat egg whites until peaks form. Gradually add sugar, beating until stiff. Sift together cake flour, sugar, baking powder and salt. Add milk, shortening and lemon extract. Beat for 2 minutes at medium speed with an electric mixer. Fold in egg whites. Pour half of the batter into each pan. Bake at 375 degrees for 25 minutes. Cool cakes. Filling: Combine cornstarch and sugar in a saucepan. Add crushed pineapple with juice and lemon juice. Cook and stir until mixture starts to thicken. In a small bowl beat egg yolks with salt. Slowly add to pineapple mixture. Stir and cook for 5 minutes until mixture is thick. Cool. Place one cake layer upside down on a plate. Gently remove pan and paper. Spread with 1/2 of filling and 1 sliced banana. Top with second layer. Spread remaining filling over top along with 1 sliced banana. Sprinkle with coconut. Chill until ready to serve.
No comments:
Post a Comment