Pear Cake using canned Pears Canned pears, Pear dessert recipes, Pear
Ingredients. 1 cup baking mix i.e. Bisquick or Jiffy. 2 tbsp brown sugar. 1/3 cup milk. 1 tbsp butter softened. 1/4 tsp nutmeg. 16 oz can of apricot or peach halves (in heavy syrup), don't drain.
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View Recipe. OkinawanPrincess. A light banana cake flavored with crushed pineapple, pineapple juice, and maraschino cherries is topped with a vanilla frosting and cut into bars for a delightful dessert that's reminiscent of a banana split. "They are very moist and all of the flavors work so well together," says home cook mominml.
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15. Apricot and Almond Cake. This easy canned apricot cake is perfect for breakfast or dessert! Canned apricots are used here, so if you don't have any on hand, just swap in fresh apricots instead. For an added touch, top the cake with some homemade almond butter! 16. Almond, Pine Nut, Apricot Crumb Cake.
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4. Cherry Dump Cake. This recipe, too, requires only 10 minutes of prep work, followed by 50 minutes of baking. The ingredients list is pretty short, too. All you'll need is cherry pie filling, crushed pineapples, pecans, butter, yellow cake mix, and some coconut flakes.
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Pat the pears dry with paper towels. In a medium bowl, whisk the flour, sugar, baking powder, salt and ½ teaspoon cinnamon until combined. Cut in the butter with a pastry blender or two knives until the mixture looks like coarse crumbs. Whisk the almond extract into the milk and pour it over the flour mixture.
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Microwave for 30 seconds, then stir. The gelatin should have dissolved completely into the liquid. If not, microwave again for 15 seconds. Set aside to cool. Place the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip the cream on medium speed (4) until stiff peaks form (~6-7 min).
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Instructions. Preheat the oven to 400°F. In a 10-inch oven-safe skillet, combine peaches, cinnamon, nutmeg, and cornstarch. Set aside while you prepare the puff pastry. Lay the puff pastry sheet onto a clean work surface. In a small bowl, mix together the egg and water. Brush the egg wash over the pastry*.
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Thanks to the juice or syrup from canned fruit, you can transform whipped cream into a sweet and decadent dessert dip. Simply drain the liquid from the fruit, then fold it into the whipped cream.
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Add almond extract. If using, almond (or vanilla) extract, stir 1/2 of it into each can of cherry pie filling. Add pie filling to pan. Pour both cans of filling into the baking dish and spread it out, so it's even. Add cake mix. Sprinkle cake mix evenly over the top of the cherry filling. Pour the melted butter.
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Cherry Pie Bars. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking pan using non-stick cooking spray, baking spray, or butter. Add the ¾ cup butter, 1½ cups sugar, and ½ teaspoon salt to the mixer bowl and cream the ingredients together. Pour the 1½ teaspoon vanilla extract into your mixer bowl.
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Preheat the oven to 350 degrees F (175 degrees C.) Lightly grease a 2-quart baking dish. Pour pie filling into the prepared baking dish; spread evenly. Stir brown sugar, flour, oats, cinnamon, and nutmeg together in a medium bowl; mix in melted butter. Spread over cherry pie filling and sprinkle with chopped pecans.
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Frog Eye Salad. Go to Recipe. This frog eye salad recipe gets its name from the tiny acini di pepe pasta that looks like frog eyes when folded in with fruit and a creamy dressing. As much or as little Cool Whip can be added to taste, and if I have some mandarin oranges or maraschino cherries, I add a few to the top.
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Step By Step Instructions. With a hand mixer, beat chilled sweetened condensed milk until fluffy and white in color. In a large mixing bowl, combine drained crushed pineapple and strawberry pie filling to the sweetened condensed milk, and fold until combined. Stir in Cool Whip and chopped pecans by hand.
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Canned Pear Dessert. If you're buying canned fruit, you'll want to look at the ingredients. Canned fruit tends to come in three options - in juice, in light syrup, and in heavy syrup. Fruit in juice usually is a combination of water and a concentrate of the canned fruit. Light syrup means sugar is added.
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Melt the butter in the microwave until liquid. (about 45 seconds). Add the flour, oats, brown sugar, and melted butter to a dish and mix well. Lightly grease your 8" x 8" dish with nonstick spray. Sprinkle half the crisp mixture into the lightly grease dish. Add the drained pineapple chunks over the crisp.
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For the topping. 2. In a large bowl combine the flour, sugar ,baking soda and baking powder, whisk to combine. Add the buttermilk and melted butter. Beat with an electric mixer until just combined. Top the pears with large spoonfuls of the batter, sprinkle with sugar if desired. Bake 30 -35 minutes until topping is golden brown and filling is.
