Category Archives: Breads

Fresh Fruit Bruschetta

Prep. Time: 20 min.   Total Time: 20 min

Servings 8 (2 slices each)


  1. PAM® Butter No-Stick Cooking Spray
  2. 1 prepared round angel food cake (10 inch), cut into 16 slices
  3. 1/4 teaspoon ground cinnamon
  4. 3 large fresh nectarines, peeled, chopped (about 2 cups)
  5. 1/2 cup fresh blueberries
  6. 2 tablespoons firmly packed brown sugar
  7. 1 tablespoon lemon juice
  8. Reddi-wip® Original Dairy Whipped Topping

      1. Preheat oven to 400°F. Spray baking sheet with cooking spray. Place cake slices in single layer on baking sheet. Spray each slice evenly with cooking spray. Sprinkle each evenly with cinnamon. Bake 7 minutes, or until lightly browned.
      2. Combine nectarines, blueberries, sugar and juice in medium bowl. Spoon mixture evenly onto toasted cake slices. Bake 5 minutes, or until fruit is hot.
      3. Top each slice with a serving of Reddi-wip, just before serving.



Fruit Bruschetta



    1 package (10.75 oz) frozen pound cake loaf, cut into fourteen 1/2-inch slices
    2/3 cup soft cream cheese with strawberries, raspberries or pineapple
    1 can (11 oz) mandarin orange segments, well drained
      Assorted bite-size pieces fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
      Chocolate-flavor syrup, if desired
      Toasted coconut or sliced almonds, if desired


  1. Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
  2. 2 Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fruit. Drizzle with syrup; sprinkle with coconut. Arrange on serving platter.


You can drizzle the fruit with caramel topping instead of the chocolate syrup.

Toast the pound cake up to a day ahead of time. You can assemble the bruschetta up to 4 hours before your party. Cover and refrigerate until serving time.


Red Lobster Cheddar Bay Biscuits


Everybody loves these…..



    2 C/ Bisquick 2/3 C. Milk
    1/2 C. Sharp or White Cheddar Cheese Shredded 1/4 C. Butter melted
    1 Garlic Clove minced or 1/4 Tsp. Garlic Powder 1 Tsp. Parsley Flakes



    Melt butter over low heat.  Add minced garlic and saute the garlic or add garlic powder without sauteing.  Remove from heat and set aside.   Add parsley to the garlic butter and stir.


    In a mixing bowl, mix together baking mix, milk and cheese until a soft dough forms, then beat vigorously 30 strokes.  Drop from a spoon onto ungreased baking sheet and bat at 450 degrees until golden brown, 8 to 10 min.


    Brush garlic butter over hot biscuits and serve hot.


    Makes a dozen biscuits.

Tuna Biscuit Casserole

1/2 onion (chopped fine)

1/3 cup green pepper (chopped fine)

3 Tbsp. Canola oil or Crisco

1 tsp. salt

6 Tbsp. flour


add: 1 can cream of Chicken soup

1 cup milk

2 cans tuna (drained)

1 Tbsp. lemon juice

3/4 cup of shredded cheddar

1 can refrigerator biscuits

Stir all ingredients together and pour into greased baking dish.  Cover with cheese bake 15 minutes at 450 degrees.  Then take out of oven and place biscuits over top and continue baking at 425 degreese for 15 minutes, add more cheddar cheese on top of biscuits and bake a couple more minutes to melt cheese.  Let sit 15 minutes on stove before serving.