Desserts

[Guest guest]

* Exported from MasterCook *

 

Hummingbird Cake

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Cakes & Frostings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon

3 eggs -- beaten

3/4 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 can crushed pineapple -- (8-ounce) undrained

1 cup chopped pecans

1 3/4 cups mashed bananas

1/2 cup chopped pecans

CREAM CHEESE FROSTING:

1/2 cup butter or margarine -- softened

1 package cream cheese -- (8-ounce) softened

1 package powdered sugar -- (16-ounce) sifted

1 teaspoon vanilla extract

 

Combine first 5 ingredients in a large bowl; add Eggs and oil, stirring until

dry ingredients are Moistened. Do not beat. Stir in vanilla, pineapple,

1 cup pecans, and bananas.

 

Pour batter into 3 greased and floured 9-inch Round cakepans. Bake at 350° for

23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool

in pans 10 minutes; remove from pans, and let cool completely on Wire racks.

 

Stir 1/2 cup pecans into Cream Cheese Frosting,if desired, or reserve them to

sprinkle over top of frosted cake. Spread frosting between layers and on top and

sides of cake.

 

Yield: 1 (3-layer) cake.

 

Cream Cheese Frosting: Cream butter and cream cheese. Gradually add powdered

sugar; beat until mixture is light and fluffy. Stir in vanilla.

 

Yield: enough for 1 (3-layer) cake.

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : NOTES:

 

* Exported from MasterCook *

 

LEMON MOUSSE

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : " Post " Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 thin-skinned lemon

1 tablespoon agar-agar flakes

2 cups lemonade

3 tablespoons honey or brown rice syrup

1 10 1/2 ounce silken tofu

Lemon zest strips for garnish

1/2 cup sliced strawberries

 

Thinly slice lemon; discard seeds (save end pieces for garnish). In small bowl,

combine agar-agar with 1/4 cup lemonade; stir until dissolved and set aside. In

medium saucepan, boil remaining lemonade and lemon slices. Reduce heat to low

and simmer 10 minutes, stirring constantly. Add sweetener and agar-agar

mixture; cool slightly.

 

Transfer mixture to food processor; pulse until coarsely chopped. Add tofu in 2

or 3 batches; process until smooth. Pour into 4-oz. serving dishes and chill

at least 1 hour. Serve garnished with lemon zest and strawberries.

 

 

MC-Busted by Karen C. Greenlee

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This is a lovely, refreshing dessert that can be made with other fruit

such as raspberries, strawberries and blueberries. It takes more than 30

minutes to chill, but the prep time is short. Just make this before you start

dinner, pop it in the fridge and when you're done eating, it will be ready and

waiting for you!