Recipe of the Week: Delicious, no fuss desserts

March 15, 2012

Easy Trifle
Prep Time: 10 minutes
Serves: 2
2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package
of Sara Lee Pound Cake
1/2 cup Greek peach yogurt
1 cup light whipped topping, divided
1/4 cup sliced fresh peaches
1/4 cup whole raspberries
1 tablespoon toasted almonds
Thaw 2 pound cake slices according to package directions. Cut thawed pound cake into 1-inch cubes.
Mix yogurt with 1/2 cup light whipped topping, reserving remaining whipped topping for later.
Put two parfait glasses on a work surface. Layer 1/4 of the pound cake cubes into each glass. Top each with 1 tablespoon sliced fresh peaches and whole rasp­berries, and 1/4 yogurt mixture. Repeat layers, ending with yogurt.
Top with remaining light whipped topping and toasted almonds.
Tip: You can make this recipe for more people, by scaling up the ingredients and presenting in a pretty glass bowl.
Pound Cake S’Mores
Prep Time: 5 minutes
Serves: 2
2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package
of Sara Lee Pound Cake
1/4 cup mini chocolate chips
1/4 cup mini marshmallows
2 tablespoons chopped roasted peanuts (optional)
Preheat oven to 400°F. Spray an 8x8-inch baking pan with no-stick cooking spray.
Place each pound cake slice on the bottom of the baking pan.
Top each slice with 2 tablespoons mini chocolate chips and 2 tablespoons mini marshmallows.
Bake for 5 minutes or until marshmallows are melted and lightly toasted.
Top with peanuts, if desired.
To cook in microwave:
Thaw 2 pound cake slices according to package directions and place each pound cake slice on a microwave-safe plate.
Top each slice with 2 tablespoons mini chocolate chips and 2 tablespoons mini marshmallows.
Microwave on high for 15 to 20 seconds or until marshmallows and chocolate chips are slightly melted. Top with peanuts, if desired.
Grilled Pound Cake with Ice Cream,
Pineapple and Chocolate Drizzle
Prep Time: 10 minutes
Serves: 2
2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package
of Sara Lee Pound Cake
2 tablespoons unsalted butter, melted
2 1/2-inch pineapple rings
2 small scoops vanilla ice cream (about 1 cup)
1/4 cup chocolate sauce
Thaw 2 pound cake slices according to package directions.
Pre-heat a grill or grill pan to medium.
Brush each slice of pound cake with melted butter.
Grill pineapple slices 3 to 4 minutes per side, or until they are golden brown and caramelized on both sides.
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.
Top pound cake slices with grilled pineapple and a scoop of vanilla ice cream (or other desired flavor). Finish with a chocolate sauce drizzle.
Banana Nut Pound Cake Pudding
Prep Time: 20 minutes
Cook Time: 60 minutes
Serves: 4
4 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package
of Sara Lee Pound Cake
2 eggs
1 cup half and half
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
2 small ripe bananas, thinly sliced
1/2 cup candied pecans (optional)
Whipped topping (optional)
Preheat oven to 325°F.
Thaw 4 pound cake slices according to package directions. Cut pound cake slices into 1/2-inch squares and place on a baking sheet. Bake 10 to 12 minutes
or until lightly toasted.
Whisk eggs, half and half, vanilla and brown sugar until well blended. Set aside.
Spray a 1-quart baking dish with cooking spray. If using, sprinkle 1/4 cup pecans onto prepared baking dish. Top with toasted pound cake and banana slices and pour egg mixture on top. Press down pound cake cubes with back of spoon to sub­merge completely; let stand 10 minutes. If using, sprinkle with remaining pecans.
Cover baking dish with foil. Bake 30 minutes. Remove cover and continue baking 15 minutes or until eggs are set.
Let cool for 10 minutes before serving. Garnish with whipped cream, if desired.

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