Category Archives: Fruit Desserts

Desserts, Fruit Desserts, Recipes

POPE’S CAFFETERIA NUT TORTE

Leave a comment
3 Egg Whites (room temp.) 1/8 tsp. Cream of Tartar
1/2 C. White Sugar 1/2 C. Brown Sugar
1 tsp. Vanilla 1/4 tsp. Almond Extract
3/4 C. Graham Crackers finely crushed 2 tbsp. Chopped Nuts
1 Banana 1 C. Whipped Cream
Slivered Toasted Almonds Maraschino Cherries

Beat egg whites with cream of tartar to soft peaks.

Sift together the two sugars and slowly add to egg whites, beating with each addition until stiff and glossy.  Add vanilla and almond extract.

Combine graham crackers and nuts and sprinkle over egg whites and gently fold  into mixture.

Place batter in grease 8 inch cake pan and bake for 30 min. at 300 degrees.  Will be light in color when done.  Cool in pan.

Slice bananas and arrange on top of cooled torte which has been removed from pan.   Whip cream and decorate top and sides of torte.  Garnish with almonds and cut up cherries.

Desserts, Fruit Desserts, Pies, Recipes

Banana Split Dessert Pizza 

Leave a comment

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
1/2 cup sour cream
6 tablespoons lemon juice, divided
1 teaspoon vanilla extract
1/2 cup butter, plus 1 tbsp., softened, divided
1/4 cup firmly packed brown sugar
1 cup Pillsbury BEST® All Purpose Flour
3/4 cup chopped nuts, plus additional for garnish
3 medium bananas, sliced, divided
1 (8 oz.) can sliced pineapple, drained, halved
12 maraschino cherries, drained, patted dry
1 (1 oz.) square semi-sweet chocolate

Preparation Directions:

1. HEAT oven to 375°F. Spray pizza pan or baking sheet lightly with no-stick cooking spray.
2. COMBINE sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla in medium bowl; mix well. Chill.
3. BEAT 1/2 cup butter and brown sugar until fluffy. Add flour and 3/4 cup nuts; mix well. Press dough into 12-inch circle on prepared pizza pan or baking sheet, forming rim around edge. Prick with fork.
4. BAKE 10 to 12 minutes or until golden brown. Cool.
5. ARRANGE 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
6. MELT chocolate with remaining 1 tablespoon butter in small saucepan over low heat; drizzle over pie. Chill thoroughly.
TIP Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten the same day as assembled.