Posted on 09/29/2018 5:48:07 PM PDT by Jamestown1630
Here’s another, just as yummy!
PUMPKIN BREAD PUDDING
There are several recipes on the net; King Arthur has one fit to serve a king.
https://www.kingarthurflour.com/recipes/pumpkin-bread-pudding-recipe
And this, for Carmel Apple Bread Pudding is certainly one to plan for this fall.
https://cakescottage.com/2017/09/14/apple-pie-bread-pudding/
I was afraid you would say that.
Gotta tell the truth at all times.
I have made a variation of the fruit cocktail cake by mixing a yellow cake mix with a 16 oz can of fruit cocktail, and baking it. It makes a very heavy, dense, moist cake, with a pleasant, but different flavor. I didn’t put eggs in it, but that would probably make it a little fluffier.
I’ve mixed a 20 oz can of crushed pineapple into an angel food cake mix, and that turns out awesome! I didn’t see the instruction that said not to overmix it, and I mixed it with my kitchen aid for a couple of minutes. It made a huge amount of batter, which I baked in my 10x7x3” pan. Don’t grease the pan. It’s supposed to be baked in a bundt pan, but there was way too much batter. It was AWESOME and addictive. Tasted like a very rich white fruit cake. Of course, except for my occasional cheat days, I’m doing a low carb diet, so I haven’t made anything like this, lately. If anyone is interested, there’s a great recipe for low carb eclairs, which are, of course, high in calories, but very low in carbs.
I’m jealous! The only type of beans I can have are soybeans, which I don’t eat. I’ve made white bean soup, and split pea, but not lentil.
That is a pretty wreath. Our lily of the valley blooms in May.
The fruit cocktail cake sounds delicious AND simple. ie: Almost like a white fruitcake, especially if nuts are added.
I love Aldi, too, but they just reopened one they made into a larger, more trendy type store, and they have raised a LOT of the prices, so I’m kinda miffed. They still have some good buys, but not sure if it’s worth driving 30 miles, unless I’m going that way, anyway. But the Sprouts Store is right across the street from them, and they have really good specials, plus they have a lot of exotic vegetables and ingredients that I can use in low carb cooking, that I can’t find in closer grocery stores.
Meant to post——uses fabric flowers.
No wonder they look so perfect! LOL
We used to make ‘Amish Friendship Cakes’, where you ferment canned fruit for weeks, and then add it to cake mix with coconut, pudding mix, sometimes nuts.
It was a wonderful cake, but I always wondered if it would really taste much different if you didn’t even bother with the fermentation.
It might help if you have a big overbite ;-)
That looks nice. One of the things we learned in Jr. High Home Economics was making a Jelly Roll cake - nice presentation with very little work.
It also might help to like apples on the core. :-)
Personally, prefer them baked or in a pie. Believe an apple in a daily school lunch bag burned out the appetite for fresh apples. Pear on the core, yes; apples, not so much.
Oh, I remember those. I never had the foresight to get that sort of thing done ahead of time.
I’m going to try it without the fermenting. I really don’t think that the taste will be much different. And it will be a nice, lighter ‘fruitcake’ for the Holiday time.
I’ll let you know.
Sounds good!
Agreed......when I first tackled a jelly-roll, I thought it’d be complicated. But it was so easy.
I like the fact that the cake bakes fast and rolls up in a jif after cooling in the kitchen towel.
Mine looked so pretty.....I sprinkled sugar crystals on the towel before rolling up to cool.
The sugar also added a nice bit of crunch to the finished jelly roll.
I’ve also filled them with lemon, chocolate but they are good (and pretty) with plain old jelly.
Lemon sounds good.
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