This summer dessert tastes like you’re on a tropical island. It’s so easy and perfect for your next party! Jo
I package yellow cake mix
1 large can crushed Pineapple (drained but save the liquid)
1 container of Cool whip
1 package of instant vanilla pudding mix
1 and 1/2 cups of milk
2 cups of flakedcoconut
1 cup chopped walnuts
*Cherries for garnish if desired
Instructions:
Prepare cake according to package directions but add 1/2 of the crushed pineapple to the batter. Bake in a rectangle deep dish pan and let it cool completely until you’re ready to add the toppings.
Make the pudding by combing the mix with the milk. Mix well and let cool in the refrigerator until the cake has cooled.
When cake is ready, poke a few holes in it with a fork and add the leftover pineapple juice into each hole.
Mix the pudding with the cool whip and layer it evenly over the cake.
Top the cake with the coconut and pineapple. Add cherries if desired.
Store in the refrigerator for at least 1 hour to cool before serving. Store leftover cake in refrigerator. Enjoy!
This deliciously light lemon cake is a perfect weekend treat for your afternoon tea. Some days when I’m in a hurry I take a short cut by making a box of Lemon Cake mix, then top with my lemon glaze. It’s that easy.
Ingredients:
2 and 1/2 cups flour
3 eggs
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/4 sticks softened butter
3/4 cups milk
1 and 1/2 cups sugar
1 lemon (zested and juiced)
1 cup confectioners sugar
2 teaspoons milk
Preparation:
Preheat oven to 350 degrees F.
Beat eggs with sugar until lemony. Beat in milk.
Mix flour, salt, baking powder, lemon zest and butter. Add into egg mix and beat until smooth.
Grease
a bundt pan or loaf pan. Pour in batter. Cook
for 1 hour or until toothpick comes out clean.
Mix confectioners’ sugar with 2 teaspoons of milk and lemon juice. Mix until smooth and creamy.
Add
more milk or sugar if needed. Spoon glaze over
cooled cake.
Easter Sour Cream Birds Nest Coffee Cake is a perfect cake for your Easter dessert table.
Look at those beautiful candy coated almonds that look just like bird eggs. The crumbly, nutty topping pairs perfectly with your afternoon coffee or tea break. You can also serve the cake year round without the almonds of course.
Enjoy and Happy Easter!
Find this delicious recipe in my Taste Portugal More Easy Portuguese recipes cookbook;
Ingredients:
1 stick butter
1 cup sour cream
2 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 cup sugar
Crumb Topping
1 tablespoon cinnamon
2 tablespoons brown sugar
2 tablespoon sugar
2 tablespoons melted margarine
1 tablespoon flour
1 cup chopped nuts (pecans or walnuts)
Instructions
Make crumb topping by mixing all ingredients in a small bowl. Set aside until you make the cake batter.
Note: The mix will be dry and crumbly. If you find it too wet, add more sugars.
In a large mixing bowl, beat the sugar and margarine until smooth and creamy. Add the remaining ingredients and mix until smooth.
Pour 1/2 of the batter into a greased tube or bundt pan. Sprinkle 1/2 of the crumb topping evenly over batter.
Add the remaining batter and top with the rest of the crumb topping. Cut through the batter with a knife once around to form a circle pattern.
Cook at 350 for about 40-50 minutes or until a toothpick comes out clean.
Cool in pan for a few minutes. Serve with crumb side up.
Add candy almonds in a small bowl that fill center of cake. I used a ramekin.
What better way to show your love, by making your friends and family a delicious Bolo de Bolacha Maria cake! This dessert is probably one of the favorites in Portuguese cuisine. There are many recipes from the original recipe which uses softened butter between the layers. My version uses condensed milk and whole milk for a less buttery taste. I adapted this recipe from one given to me by; Carla Almeida of New York. Thanks Carla. Enjoy everyone.
⁸
Ingredients:
1 (14 oz.) can sweetened condensed milk 1 cup whole milk 5 egg yolks(beaten) 2 to 3 large packages Bolacha Maria (Maria Cookies) 5 cups cold black coffee 1 pint whipping cream 1 tsp of sugar cinnamon
1 tablespoons brown sugar
Preparation:
In a small saucepan heat milk, condensed milk, and egg yolks until thickened stirring often. A line should form on the bottom of the pan when you run your spoon through it.
Note:Let cool completely before you begin layering the cake.
Beat the whipping cream until stiff peaks form, add the teaspoon of sugar, mix gently, and place in the refrigerator.
Place 6 to 8 cookies in a plastic bag and smash to coarse crumbs. Add the cinnamon and brown sugar and mix thoroughly to form fine crumbs.
Dip first layer of cookies one at a time into the coffee for about 4 seconds and begin arranging in a desired pattern.
Note: If you find the cookies fall apart, dip for only 3 seconds.
Top first layer with a few spoons of milk mixture. Dip each cookie into the coffee and begin assembling each layer with the sweetened milk. Continue layering until you use all the sweetened milk.
Top the remaining layer with the whipped cream followed by the crumb mixture.
Best if cooled in refrigerator for at least 2 hours before serving. This cake will last up to 3 days in the refrigerator.
Maria Cookies add crunchy layers to this easy trifle recipe. Fresh bananas, strawberries, and home made whipped cream create a melt in your mouth fruit bomb! Bring it to your next cookout or family gathering.
Strawberry season is here!
Ingredients:
3 large bananas (sliced thin)
1 or 2 quarts of strawberries (sliced thin)
1 package yellow cake mix (follow directions) (or use a pre made store bought cake)
Prepare cake per package directions. When cake is done, let cool and cut into 2 inches cubes. Set aside.
Prepare pudding per package directions and set aside. Prepare the whipped cream.
Whipped Cream instructions: Place mixing bowl in freezer for a few minutes to chill bowl. Place the cream in mixing bowl and beat until soft peaks form. Add the sugar and vanilla and beat on high until stiff peaks form. Place in refrigerator until ready to begin assembling the trifle.
Assemble:
Place 1/3 of the cake at the bottom of a large glass bowl. Spread cake with 1/3 of pudding, then layer 1/3 bananas, 1/3 strawberries. Add layer of Maria cookies. Top with 1/4 whipped cream.
Continue layering leaving a top layer of the remaining bananas, strawberries and whipped cream. Top the trifle with crushed Maria cookies. Chill in the refrigerator until ready to serve. Dig in and enjoy!
For banana lovers! This cake recipe tastes just like banana cream pie with and added fluffy and moist cake layer.
Perfect for party, pot luck and a summer picnic. I placed it in the refrigerator which gave it a cold sweet taste. It was a big hit with the family and bananalicious!
1 package of instant Vanilla pudding (follow package directions)
3 bananas (sliced)
10 Maria Cookies
1 cup heavy whipping cream
1 teaspoon vanilla
1 and 1/2 tablespoons confectioners sugar
Preparation:
Prepare cake as per directions in a deep baking dish.
While cake bakes prepare the pudding as per package directions. When slightly cooled poke holes with a wooden spoon.
Spread pudding evenly over the cake and into the holes.
Top forming a layer with 1/2 of the banana slices over the pudding.
Prepare whipped cream by beating until soft peaks form. Add the sugar and vanilla and beat until stiff peaks form. Spread gently over the banana layer.
Gently cut the Bolacha Maria in half leaving the Maria letters. Crush the remaining cookies to fine crumbles.
Top the whip cream layer with cookie crumbles.
Top with the remaining bananas.
Arrange the cookies on top with the Maria name exposed.
Cool cake in the refrigerator for a few hours if desired. Serve cold
A great cake to bake for breakfast, a snack or a dessert! It’s perfect for a party or to bring for a pot luck event since it serves many people.
It’s moist and full of berry flavor. With Spring around the corner berry season will be here soon to make this cake. Enjoy!
Serves 10-12
Ingredients:
Cake:
2 cups Bisquick or any other biscuit mix
2 cups flour
3 eggs
1 cup sugar
1 tsp vanilla
1 cup sour cream
1/2 stick melted margarine
1 cup milk
Berry Topping:
2 cups mixed fresh or frozen berries (or use a can of berry pie filling and skip ingredients and cooking instructions)
1 teaspoon brown sugar
1 tablespoon sugar
2 tablespoons of water
1 teaspoon of corn starch
Crumb topping:
1 tablespoon melted butter or margarine
1 tablespoon flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup instant oatmeal (if desired)
Instructions:
Step 1. Fruit Topping:
Place the fruit into a small saucepan and cook until bubbly. Add the water and corn starch and cook until thickened. Let cool while the cake bakes.
Step 2. Cake:
In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except topping and mix on low for 2 minutes minutes. The batter will be slightly lumpy. Grease a medium size deep baking pan approximately 13×9. Pour the batter into the pan.
Step 3. Crumb Topping:
Mix topping ingredients in a small bowl. Blend with a fork until it forms a crumbly like texture.
Sprinkle the berry topping evenly spread over the batter. Top with the cake with the crumb topping.
Bake:
Bake at 350 for 35-40 minutes until lightly golden brown and tooth pick comes out clean.
This is a cake which was once served to a King of Portugal has become the traditional cake of AlfAlfeizerão and is famous throughout Portugal.
In Portuguese tradition, it is said that this cake has its origins from the Monastery of Stª. Maria de Cós, a nuns convent which was founded in the Twelfth century by Abott D. Fernando in Cós, Alcobaca, Portugal.
Around the Fourteenth century, the nuns of the monastery taught the Pão-de-ló , recipe to local women of the nearby town of AlfAlfeizerão which is a few miles from Alcobaca and was the home town of the Sir Knight Vitorino Froes, a close friend of the then King Don Carlos.
The King often visited Knight Froes estate S. Martinho do Porto, where the best delicacies and desserts where served. Pão-de-ló was a favorite and revered dessert at that time. The legend is that, on one occasion, the cake was served slightly unbaked which gave it a runny consistency in the middle upon slicing it. However, the king instantly fell in love with this cake and from then on insisted it be served in this same way.
The recipe below is in both English and Portuguese in (red) text. Enjoy!
Pão de Ló de Alfeizerão
Ingredients:
Ingredientes:
4 eggs – 4 ovos;
8 egg yolks – 8 gemas;
1 and 1/4 cup granulated sugar – 250 g de açúcar;
1 cup flour – 125 g de farinha;
1 teaspoon whiskey – 1 colher (chá) de aguardente; (optional)
Zest from 1/4 of 1 lemon – raspa de ¼ de limão; (optional)
Butter or margarine for greasing pan – manteiga (para untar)
Preparation:
Preparação:
Beat the eggs, egg yolks, sugar, with the lemon zest and the teaspoon of whiskey for about 10 minutes until light and fluffy and double the volume.
Bata as gemas, os ovos e o açúcar, com a raspa de limão e a colher de chá de aguardente, até obter um creme fofo e volumoso.
Fold in the flour gently until all incorporated.
Junte suavemente a farinha sem bater muito.
Grease a cake pan very well or use and bake the cake at 320 F. for about 15-20 minutes.
Unte uma forma com manteiga. Leve ao forno a 160ºC, durante cerca de 15 a 20 minutos.
Remove the cake slowly from the pan so it does not split open.
You may bake in a round cake pan which is lined with parchment paper.
Deve ser desenformado cuidadosamente para não abrir.
Nota: para o pão-de-ló de Alfeizerão há umas formas artesanais feitas propositadamente. Também o pode fazer em forma redonda lisa, forrada com papel.
This warm banana bread is irresistible! The recipe for this batter is very light and fluffy, with a touch of sugar and cinnamon. FYI, did you know that the word “banana” originates from the Portuguese word “banana”?
This recipe is shared from a fan of Tia Maria’s Blog!
Thanks Mary! I’ve posted the recipe in both English and Portuguese as shared by Mary. Enjoy!
Um bolo de banana quentinho… hum irresistível! A receita dessa massa é muito levinha e fofinha e leva um toque de açúcar com canela. Prepare essa delícia!
Recipe by: Mary Connie De Pao
Ingredients:
3 eggs – 3 ovos (separated) 1/2 cup orange juice – ½ xícara (chá) de suco de laranja 1 and 1/2 cups of sugar – 1 e ½ xícara (chá) de açúcar 1/2 cup vegetable oil – ½ xícara (chá) de óleo 2 cups sifted flour – 2 xícaras (chá) farinha de trigo peneirada 1 tablespoon baking powder – 1 colher (sopa) fermento químico em pó 2 large ripe bananas – 2 bananas ( grandes) nanica madura Sugar and cinnamon for topping – (1/4 cup sugar + 2 tsp cinnamon) Açúcar e Canela para decorar
Preparation:
1. Beat the egg yolks, orange juice, sugar and the oil in a blender or kitchenaid mixer.
1- No liquidificador bata as gemas, o suco de laranja, o açúcar, o óleo.
2. Cut the bananas lengthwise into thin strips and reserve for later.
2- Corte as bananas no sentido de seu comprimento, em fatias bem finas. Reserve.
3. Place the egg and sugar mixture into a large bowl and add the flour a little at a time mixing well.
3- Passe a mistura para uma tigela e adicione a farinha aos poucos.
4. Add the baking powder and mix well.
4- Acrescente o fermento em pó e misture.
5. In a separate bowl, beat the egg whites to form stiff peaks.
5- Em outra tigela bata as claras em neve.
6. Gently fold the egg whites into the batter until mixed.
6- Coloque delicadamente as claras na massa de bolo e misture.
7. Pour the batter into a greased and lightly floured bundt pan.
7- Despeje a massa em uma forma untada e polvilhada com farinha de trigo.
8. Place the banana slices over the entire top of the cake batter.
8- Em cima da massa adicione as fatias de banana cobrindo toda a superfície do bolo.
9. Make a mixture of sugar and cinnamon and sprinkle 1/2 of mixture over the banana cake.
9- Faça uma misturinha de açúcar e canela e salpique em cima do bolo de banana.
10. Bake in pre heated oven at 350 degrees F. for approximately 45 minutes until golden.
10- Leve ao forno pré-aquecido 180° por aproximadamente 45 min ou até que esteja dourado.
11. Sprinkle on the rest of sugar and cinnamon and cook for another 5-10 minutes.
11. Salpique o resto de açúcar e canela em cima do bolo e leve of forno por aproximadamente 5 -10 min.
12. Let cool slightly and remove cake.
12. Deixe esfriar um pouquinho e desenforme.
12. Serve
12- Sirva a seguir.
Note: Mary doubled the recipe for an extra large cake.
In a large bowl, beat the butter, sugar, salt and baking powder until creamy. Add the eggs one at a time and continue beating. Add the orange zest and beat well to mix.
Combine the milk and orange juice. Begin making batter by adding 1/3 of the flour, then 1/2 of the liquid and beat on medium. Add another 1/3 of flour and the remaining liquid followed by the rest of the flour. Beat well until everything is smooth.
Grease well a 10 inch bundt pan with cooking spray or margarine. Poor in batter and cook for 50 minutes at 350 degrees F.. Rotate cake 180 degrees in the oven and continue baking another 5-15 minutes until toothpick comes out clean. Let cake cool slightly before removing from pan.
Make glaze by heating the marmalade with the water for a few minutes until thickened. When ready to serve, poor glaze over the cake.
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