FRENCH TOAST KEBABS WITH FOIL-PACKET BLACKBERRY SAUCE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Stack two 12-inch-long pieces of heavy-duty foil. Toss the blackberries, 2 tablespoons sugar and the butter on the foil. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal. Grill until the fruit is bubbling and the juices are syrupy, 12 to 15 minutes. Transfer the berries to a bowl.
- Meanwhile, whisk the eggs, half-and-half, the remaining 1/4 cup granulated sugar, the vanilla, cinnamon, nutmeg and a pinch of salt in a bowl until well combined. Put the challah in a 9-by-13-inch baking dish. Pour the egg mixture on top and let soak, turning to coat, 1 to 2 minutes. Thread onto 6 skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill, turning, until well marked, 6 to 8 minutes. Transfer to a platter and dust with confectioners' sugar. Drizzle with maple syrup and serve with the blackberry sauce.
EASY BLACKBERRY, LIME FILLED ANGEL FOOD CAKE
4 ingredients to make a quick impressive cake. You can make it all from scratch using my lemon curd recipe/angel food recipe. But the idea for this is quick and easy! And most of all yummy!
Provided by Rita1652
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place one layer on a serving platter.
- Spread lime curd on layer then spread a bit of whipped cream, place 1/3 of the berries on the whipped cream.
- Top with the other layer.
- Spread whipped cream over the cake and arrange berries on top.
Nutrition Facts : Calories 305.6, Fat 11.2, SaturatedFat 9.3, Sodium 299.8, Carbohydrate 48.6, Fiber 3.1, Sugar 29.9, Protein 4.8
ANGEL FOOD CAKE WITH BERRY SAUCE
We top light and airy angel food cake with a lovely berry sauce for a heavenly dessert. The sauce can also be used to top cake made from a mix.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings (6 cups sauce).
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside. , For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.
Nutrition Facts : Calories 189 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
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