This recipe, from USA Today, was a real find! The cake wasn't quite as dense as I imagined it might be, considering it's a pound cake. The cake is so delicious it doesn't necessarily need a sugary frosting that might cover up the flavors.
A friend gave me this dough recipe, which works beautifully every time and leaves you with a perfectly puffy, hollowed out shell. The pudding recipe I included along with it comes from the Better Homes and Gardens Cookbook, but the filling options for these are endless and there's room for creativity. You can stuff the puffs with tuna or crab salad as an appetizer, or as I have here, use them as a desert with pudding, whipped cream, or ice cream.
I modified a zucchini pancake recipe to come up with these deliciously nourishing pancakes that are somewhat reminiscent of carrot cake, but a little more healthy. My father found it hard to believe that they contained no butter or oils, and reduced fat milk can also be used if you wish.
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