*** I have made this a few times and it is so easy and fast! Perfect for a last minute dessert and there is a lot!***
1/2 cup of granulated (white) sugar
2 cans (each 16.3 ounces) Grands Home-style buttermilk biscuits
1/2 cup chopped walnuts (if desired)
1/2 cup raisins (if desired)
1 cup firmly packed brown sugar
3/4 cup of butter or margarine, melted
Heat oven to 350 degrees. Lightly grease 12-cup flutes tube pan with shortening or cooking spray.
In large storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each one into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins if using among the biscuit pieces.
In small bowl, mix brown sugar and butter, pour over the biscuit pieces
Bake 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes, then flip out on serving plate. Pull apart to serve.
****Cooks Tips: My pan was not big enough apparently, so I ended up putting it on a cookie sheet, so when they puffed up they would not fall in the bottom of the oven. You could use any kind of biscuit that you like, just make sure they are home-style and buttermilk****
** I got this recipe directly from the Rice Krispie website. I know there are many variations out there, but the original is always the best!!**
3 TBS butter or margarine
1 package (10 ounces, about 40) regular marshmallows
6 cups of Kellogg’s Rice Krispies cereal
In large sauce pan melt the butter over low heat.
Add marshmallows and stir until completely melted
Remove from heat
Add Rice Krispies Cereal, still until well combined
Using a buttered spatula, or wax paper, evenly press mixture into 13x9x2-inch pan coated with cooking spray.
Cool, cut into squares, best if served the same day made.
** Use fresh marshmallows. Do not use diet or reduced anything margarine. You can use 1 jar (7 ounces) of marshmallow creme in place of the marshmallows. **
This was my first attempt at a cake, any cake from scratch. It smelled divine and came out great! You could also use a box mix if you desire.
Pineapple Upside Down Cake
1 1/3 cups of butter
1 cup brown sugar
1 (20 oz) can pineapple slices
1 1/2 cups sugar
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup buttermilk
Preheat oven to 350 degrees. Melt 2/3 cup butter, stir in brown sugar.
Spread in bottom of 12-inch cast iron skillet or a 12x9x2 pan. DO NOT GREASE
Arrange pineapple slices over sugar mixture.
In large bowl, cream sugar and remaining butter; beat in eggs and vanilla
Combine all dry ingredients; add alternately with the buttermilk, mixing well after each addition
Pour carefully over sugar mixture
Bake at 350 degrees for 50-60 minutes or until toothpick tests say its done. Immediately invert onto serving platter.
** I like to use the juice from the pineapple to replace some or all of the water. If you are using a box mix the juice can easily replace the water in the recipe and it makes the taste more tropical.**
I had originally asked a woman that I knew in Michigan for her recipe for banana pudding that I had at a get together and it was so simple! I actually changed her recipe because I wanted it to have more banana flavor. This is my altered recipe. Enjoy!
1 large cook and serve banana creme pudding
1 large cook and serve vanilla pudding
1 box of Nilla wafers or store brand
1. Cook puddings separately according to box directions. When finished, add both to same bowl. Use a large bowl as there is a lot of pudding! Mix together to cool and let sit while you complete the next steps.
2. Slice bananas in slices.
3. Line the dish you are using to put together the banana pudding with the wafer cookies on the bottom, then add a layer of bananas. Add the pudding on top. Layer the top with either both cookies and bananas again or just with bananas.
4. Chill in the refrigerator for at least 4 hours.
** You can make this for any occasion and in any size really, just be sure to use the cook and serve because the instant is too gritty and it won’t come out right.**