Tropical Fruit Salad

14

Tropical Fruit Salad

INGREDIENTS:

1 20 oz can of Pineapple chunks

2 11 oz cans of Mandarin oranges

2 Bananas

1 pkg. vanilla instant pudding mix (small size)

Optional for garnish (chopped nuts, shredded coconut and/or mini marshmallows)

Directions:

1. Chop bananas, add to large bowl.

2. Drain pineapple, reserving the juice. Add pineapple to bowl.

3. Drain oranges and add to bowl.

4. Combine dry pudding mix with reserved pineapple juice. Keep mixing until no lumps remain.
5. Add pudding mix to fruit and stir until fruit and pudding are combined.
6. Store in fridge until ready to serve,
7. Top with desired garnishes and enjoy!

source: scatteredthoughtsofacraftymom

Hummingbird Cake

6

Hummingbird Cake

Yield : 3 layer cake (9″)

INGREDIENTS:

 

For the Cake:
2 (8-ounce) cans crushed pineapple in juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
3 eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (about 2 cups)
1½ cup pecans, toasted and chopped
2 teaspoons vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
5 cups powdered sugar
2½ teaspoons vanilla extract
½ teaspoon salt
1¼ pounds cream cheese, chilled and cut into 20 pieces
½ cup pecans, toasted and chopped

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottom with parchment paper, grease the parchment and flour the pans; set aside.

2. Drain the pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to ⅓ cup, about 5 minutes; set aside.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

4. In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Gently stir in the flour mixture until just combined.

5. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 50 to 55 minutes, rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of the pans, remove parchment paper and allow to cool completely, at least 2 hours.

6. Make the Frosting: Using an electric mixer, beat the butter, sugar, vanilla and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.

7. Place one cake layer on a serving platter. Spread 2 cups of frosting over top, then top with the second cake layer, pressing lightly to adhere. Spread 2 cups of frosting evenly over the top, then spread the remaining frosting evenly over the sides of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.

source: browneyedbaker

 

 

Frozen Champagne Salad

21

Frozen Champagne Salad

Yield : 9″ x 13″ (or 10″ square) pan

INGREDIENTS:

  • 8 oz cream cheese (softened)
  • 3/4 cup sugar
  • 12 oz package frozen strawberries (thawed)
  • 20 oz can crushed pineapple (drained)
  • 2 bananas (sliced)
  • 1 cup pecans (chopped)
  • 8 oz cool whip

DIRECTIONS:

In the bowl of a mixer, beat together cream cheese and sugar. Add strawberries, pineapple, bananas, and pecans and turn on mixer to blend. Use a spatula to fold in cool whip.

Pour in a 9″ x 13″ (or 10″ square) pan. Freeze overnight. Thaw for half an hour before slicing and serving

source : hello-homebody

Hummingbird Cake

1

Hummingbird Cake

Yield : one 3 layer cake

INGREDIENTS:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 3 (about 2 cups) ripe bananas, mashed
  • 1 cup roasted pecans, finely chopped
  • Cream Cheese Frosting
1a
DIRECTIONS:
  1. Preheat oven to 350º F. Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
  3. Cream together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans in another large bowl. Stir the egg mixture into the flour mixture until just combined. Evenly divide the batter between the three prepared pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean.
  4. Remove from the oven and allow to cool for about 10 minutes. Turn cakes onto a wire rack and allow to cool completely before frosting with cream cheese frosting.

source: addapinch

 

 

Hummingbird Cake

3

Hummingbird Cake

Yield : 3 layer cake (8″)

INGREDIENTS:

For the cake
  • 250g/8¾oz plain flour

  • 250g/8¾oz caster sugar

  • 1 tsp ground cinnamon

  • 1 tsp bicarbonate of soda

  • 3 free-range eggs, beaten

  • 200ml/7fl oz sunflower oil, plus extra for greasing

  • 50g/1¾oz pecan nuts, roughly chopped

  • 50g/1¾oz walnuts, roughly chopped

  • 2 bananas, mashed

  • 1 large mango, peeled, stoned removed, flesh mashed

  • 2 passion fruit, pulp only

  • 85g/3oz tinned pineapple, mashed

  • 1 orange, zest only

For the cream cheese icing
  • 200g/7oz full-fat soft cheese

  • 50g/1¾oz unsalted butter, softened

  • 1 orange, zest only

  • 400g/14oz icing sugar

Directions:

  1. Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins.
  2. Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl.
  3. Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined.
  4. Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown.
  5. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely.
  6. Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed.
  7. Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake.

source: bbc uk

 

Pina Colada Muffins

35

Pina Colada Muffins

Yield : 12 muffins

INGREDIENTS:

  • 2 eggs
  • ½ cup honey
  • ½ cup coconut sugar
  • ⅓ cup coconut oil, melted
  • ½ cup Silk Vanilla Coconutmilk
  • 1 teaspoon vanilla
  • 1½ cups almond flour
  • ½ cup coconut flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup crushed pineapple, well drained
  • ½ cup shredded coconut
  • ⅓ cup shredded coconut

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine almond flour, coconut flour, baking powder, baking soda and salt. Set aside.
  3. In a separate bowl, whisk together eggs, honey and coconut sugar.
  4. Whisk in melted coconut oil.
  5. Add Silk Vanilla Coconutmilk and vanilla.
  6. Add dry ingredients from the small bowl. Gently stir and fold until just combined.
  7. Stir in crushed pineapple and ½ cup of shredded coconut.
  8. Divide between 12 paper-lined muffin cups.
  9. Sprinkle the remaining shredded coconut.
  10. Bake at 350 degrees for 23-25 minutes.

source : thegunnysack

Hummingbird Cake


9

Hummingbird Cake

Yield : 12-16 pcs

INGREDIENTS:

Batter Ingredients

  • 3 cups all-purpose flour (12.75 ounces/360 grams)
  • 2 cups granulated sugar, or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 1/4 cups vegetable oil or peanut oil (9 ounces/260 grams)
  • 3 large eggs, lightly beaten (scant 2/3 cup/5.25 ounces/150 grams)
  • 2 tsp vanilla extract
  • 2 cups diced very ripe bananas (about 4 medium or 2 large/16 ounces/455 grams)
  • 1 cup canned crushed pineapple with juice (8 ounces/225 grams)
  • 1/2 to 1 cup finely chopped pecans or walnuts (2 to 4 ounces/60 to 120 grams)

Cream Cheese Frosting Ingredients

  • 2 cups cream cheese, softened (16 ounces/445 grams)
  • 1 cup unsalted butter, softened (65 to 67°F) (2 sticks/8 ounces/225 grams)
  • About 8 cups confectioners’ sugar, sifted (2 pounds/1 kg)
  • 2 tsp vanilla extract
  • 1/2 cup finely chopped pecans or walnuts (optional) (2 ounces/60 grams)

You will also need

  • three 9- by 1½-inch round cake pans, two 9- by 2-inch round pans, one 10-inch (12-cup) Bundt or tube pan, one 13- by 9- by 2-inch pan, or one 17- by 11-inch jelly-roll pan, non-stick cooking spray, mixing bowls, cooling rack, hand mixer (for frosting only)
  • 9a
DIRECTIONS:
  • Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease and flour three 9- by 1½-inch round cake pans, two 9- by 2-inch round pans, one 10-inch (12-cup) Bundt or tube pan, one 13- by 9- by 2-inch pan, or one 17- by 11-inch jelly-roll pan.
  • In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
  • Add the oil, eggs, and vanilla and stir just to mix.

  • Fold in the bananas, pineapple (and juice), and nuts. Do not use an electric mixer. (Cover the bananas with the pineapple until ready to use to keep them from turning brown.)

  • Divide the batter equally between the prepared pans, smoothing the top. Bake until set in the center and a tester inserted in the center comes out clean, 25 to 30 minutes for 9- by 1½-inch pan; 40 to 50 minutes for 9- by 2-inch round pans; 70 to 80 minutes for a Bundt pan; 40 to 50 minutes for a 13- by 9-inch pan; or about 25 minutes for a jelly-roll pan. Do not over bake; you want a moist cake.

  • Let cool in the pan for 10 minutes. After 10 minutes, remove the cakes to a wire rack and let cool completely, at least 1½ hours. Wrap tightly in plastic, then foil. Store at room temperature for up to 5 days or in the freezer for up to 2 months. Hummingbird cake tastes even better after standing for a day.

Cream Cheese Frosting

In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute.

Gradually add the sugar and beat until light and fluffy, about 4 minutes. Add the vanilla.

To assemble: Place a cake layer on a serving plate, spread with a generous stratum of frosting (¾ to 1 cup on top of each layer).

Top with a second cake layer, spread with frosting, and top with the third cake layer.
  • Variations:
  • Hummingbird Cupcakes: Divide the batter between 16 (2½-inch) cupcake tins lined with paper liners and bake for about 20 minutes. After cooling, spread a layer of the frosting over top.
  • Substitute 1 teaspoon ground nutmeg and ½ teaspoon ground cloves for the cinnamon. Or use 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ground ginger.
  • Lower Fat Hummingbird Cake: Reduce the oil to ¼ cup and add ¾ cup unsweetened applesauce.
  • Almond Hummingbird Cake: In the batter, substitute 1 cup chopped almonds for the pecans and 1 teaspoon almond extract for the vanilla.
  • Bird of Paradise Cake: With the pineapple, add 1 cup (8 ounces/225 grams) canned mandarin oranges.
  • Coconut Hummingbird Cake: Add 1 cup (2.5 ounces/75 grams) shredded coconut to the batter and/or press 1 cup coconut against the top and sides of the frosted cake. For Pina Colada Cake: Omit the bananas.
  • Coconut Cream Frosting: Reduce the butter to 1/2 cup (1 stick) and add ½ cup sour cream , 1 cup shredded coconut, and ½ teaspoon coconut flavoring.
  • Mango-Pineapple Cake: Substitute 1 peeled, seeded, and chopped mango for the bananas.
  • Preacher Cake: Omit the bananas and increase the pineapple (with juice) to 20 ounces (2½ cups) and baking soda to 2 teaspoons.
  • Ruby-Throated Hummingbird Cake: Add ½ to 1 cup coarsely chopped maraschino cherries or strawberries to the batter.

source:  toriavey

Hummingbird Cake

Hummingbird Cake

INGREDIENTS:

1 cup (100 grams) pecans

3 cups (390 grams) all-purpose flour

2 cups (400 grams) granulated white sugar

1 teaspoon (6 grams) baking soda

1/2 teaspoon salt

1 teaspoon (3 grams) ground cinnamon

3 large eggs, lightly beaten

3/4 cup (180 ml) safflower, vegetable, corn, or canola oil

1 1/2 teaspoons pure vanilla extract

1 – 8 ounce (227 grams) can crushed pineapple, do not drain

2 cups (400 grams) mashed ripe bananas (about 4 medium sized bananas)

Pecan Cream Cheese Frosting:

1/4 cup (55 grams) butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 pound box (450 grams) (about 4 cups) confectioners sugar (powdered or icing), sifted

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (50 grams) finely chopped pecans

 

DIRECTIONS:

Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, two – 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with parchment paper. 

Place the pecans on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Then stir in the chopped pecans.

In another large bowl, whisk together the eggs, oil, vanilla extract, pineapple, and mashed bananas. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, flip the cakes right side up, and then cool completely before frosting. 

Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on medium-low speed, until very smooth. Gradually add the sifted powdered sugar and beat, on medium-low speed, until fully incorporated and smooth and fluffy. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then beat (or stir) in the finely chopped pecans.

To assemble: Place one cake on your serving platter. Spread with about a third of the frosting. Gently place the other cake layer on top and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. If not serving immediately, refrigerate the cake. Bring to room temperature before serving.

Serves 14-16 people.

source:  joyofbaking

Hummingbird Cake

4

Hummingbird Cake

Yield : 3 layer cake (9″)

Hummingbird Cake is a fantastic combination of banana bread and carrot cake (sans the carrots) with a completely beguiling name! This recipe never disappoints and delivers a specical treat for any occasion.

INGREDIENTS:

Cake:

3 cups flour (gluten free or regular)

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup granulated sugar

1 cup packed light brown sugar

3 large eggs, room temperature

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup fresh pineapple, crushed (see below)

2 cups roasted bananas*, mashed (approximately 4 large or 6 medium-small bananas with peel left on; instructions below)

1 cup chopped pecans

Parchment paper to line bottom of the cake pan

Cream Cheese Frosting:

1 ½ sticks unsalted butter, chilled

3-8 ounce packages of cream cheese, chilled

1 teaspoon vanilla

1 ½ cups powdered sugar, sifted

1 ½ cups finely chopped pecans

4a

DIRECTIONS:

Cake:
    1. Preheat the oven to 350 degrees.
    2. *Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside. Leave the oven heated to 350 degrees.
    3. Butter and flour 3-9 inch round baking pans. Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.
    4. In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
    5. In a second large mixing bowl combine the granulated and brown sugar; stir to combine. Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.
    6. Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
    7. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
    8. To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. Add the fruit and juice to the batter. Also add the mashed banana and the pecans. Stir just until combined; do not over stir.
    9. Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.
    10. Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.
Cream Cheese Frosting:
    1. Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).
    2. Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.
    3. Add the vanilla and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
    4. Fold in pecans by hand.
Cake Assembly:
  1. Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.
  2. Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).
  3. Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.
  4. 4. Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving!

source:  boulderlocavore

Hummingbird Cake

5

Hummingbird Cake

Yield : 3 layer cake (9″)

INGREDIENTS:

3 cups all-purpose flour $
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar $
1 teaspoon ground cinnamon $
3 large eggs, beaten $
1 cup vegetable oil $
1 1/2 teaspoons vanilla extract $
1 (8-ounce) can crushed pineapple, undrained $
1 cup chopped pecans $
2 cups chopped bananas
1/2 cup chopped pecans $

Directions:

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 three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

source: myrecipes