This recipe is not especially heart-healthy — or any kind of healthy. But, if you are looking for a sumptuous dessert (maybe to serve for a special occasion) that is “Died and Gone to Heaven” good, this is it.
Low-Fat Alternative: you can make a lower-fat version of this recipe using low-fat cream cheese, low-fat topping, and use skim milk with the instant pudding.
When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, marble cake was one of my mother’s specialties. I was always fascinated with the way that the marble seemed to appear in the cake “by magic.”
Blintzes are delicious as a main course for a light meal or for dessert.
My husband loves raspberries, and this is one of his favorite desserts. I often make it as a birthday cake for him. The recipe (like the parfait dessert) can in no way, shape or form be considered a “heart healthy” recipe. But it is delicious! Also good with cherry pie filling instead of raspberry.
I have noticed over the years that there are two philosophies for Strawberry Shortcake. There are the people who make Strawberry Shortcake with biscuits. And then there are those who make it with angel food cake or plain white or yellow cake. My mother belonged to the biscuit philosophy. She also made baking powdered biscuits when she ran out of bread and needed a quick bread to serve with a meal.
My mom and dad both considered baking powder biscuits spread with butter and drizzled with pancake syrup or dark corn syrup to be an extra-special treat.
This recipe is so easy that even my husband can do it.
(His specialities are boxed mac-n-cheese, Ramen noodles and frozen pizza!)
Rural Route 2 CookbookTried & True Recipes from Down on the FarmLeAnn R. Ralph$16.95 |
Written in Wisconsin. Published in Maine. Printed in the United States.
LeAnn R. Ralph 715-308-6336 cookbook@ruralroute2cookbook.com
© 2010 Rural Route 2 Cookbook