Best Baked Ambrosia Recipes

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BAKED AMBROSIA



Baked Ambrosia image

Make and share this Baked Ambrosia recipe from Food.com.

Provided by Sydney Mike

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 1/4 ounce) can apricot halves
1 (15 1/4 ounce) can peaches, sliced
1 (15 1/4 ounce) can purple plums
1 orange, cut into thin slices
1/2 cup orange juice
1/4 cup brown sugar, packed
1/2 teaspoon lemon zest, minced
2 tablespoons unsalted butter, melted
1/2 cup coconut, flaked

Steps:

  • Preheat oven to 425 degrees F.
  • Drain canned fruits well.
  • Arrange all fruits in shallow 2-quart baking dish.
  • Mix orange juice, sugar, zest & melted butter, then pour over fruit.
  • Sprinkle coconut over top of fruit.
  • Bake 15 minutes or until hot & coconut is toasted.
  • Serve warm.

FRESH STRAWBERRY CAKE - BAKED AMBROSIA



Fresh Strawberry Cake - Baked Ambrosia image

This delicious from scratch Homemade Fresh Strawberry Cake has no artificial colors or flavors. Paired with fluffy strawberry cream cheese frosting, this is the perfect Mother's Day cake!

Provided by @MakeItYours

Number Of Ingredients 17

1/2 (226 g) pound sliced strawberries (about 2 cups)
2 tbsp sugar
2 1/2 (400 g) cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup (226 g) butter, room temperature
1 3/4 (400 g) cups sugar
3/4 cup (180 ml) buttermilk
6 egg whites, about 1 cup (240 ml)
2 tsp vanilla extract
1/2 cup (90 g) sliced strawberries
1/2 cup (12 g) freeze dried strawberries
8 oz (226 g) cream cheese, room temperature
1/2 cup (113 g) butter, room temperature
4 1/2 - 5 cups (450 - 500 g) powdered sugar
1/2 tsp salt

Steps:

  • Preheat the oven to 350 degrees F. Add the sliced strawberries to a parchment-lined baking sheet. Sprinkle 2 tablespoons of sugar onto the strawberries. Toss them gently then roast in the the oven for 20 minutes. Remove from oven and allow to cool for 5 minutes. Add the strawberries to a blender or food processor and puree until smooth. You should end up with about 1/2 cup puree.
  • Keep the oven at 350 degrees F. Grease two 8-inch cake pans. Set aside. (See notes for sheet cake)*
  • In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter on low speed until smooth and creamy. Add sugar and beat on medium-low speed until light and fluffy, about 8-10 minutes.
  • In a large measuring cup, whisk together the strawberry puree, buttermilk, egg whites, and vanilla until well combined.
  • On low speed, add 1/3 of the dry ingredients to the butter/sugar mixture, then half of the wet. Add half of the remaining dry, then liquids. Finish with remaining dry ingredients. Beat until smooth.
  • Pour the batter in the prepared cake pans and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
  • Allow the cake layers to cool in the pan for 10 minutes, then transfer them onto a cooling rack and cool to room temperature.
  • To make the frosting, add sliced strawberries and freeze dried strawberries to blender or food processor. Puree until smooth. Set aside. In your stand mixer fitted with the paddle or whisk attachment, beat the cream cheese and butter on high speed for about 1 minute, or until smooth and creamy. Beat in the strawberry puree. Gradually add the powdered sugar and salt. Beat on medium-high speed until completely smooth and fluffy.
  • Assemble the cake: Use a large serrated knife to slice a thin layer off of the top of the cakes to create a flat top. Place 1 cake layer onto your cake stand and evenly spread a layer of frosting. Top with 2nd layer and spread the remaining frosting over the top and sides of cake. Sprinkle top with crumbled freeze dried strawberries. Refrigerate until ready to serve.

BAKED AMBROSIA



Baked Ambrosia image

This is a very delicious fruit dessert when you have a inkling for something fruity and sweet! I have doubled and even triples this recipe for a bbq. It don't take no time to whip up and is a crowd pleaser.

Provided by Karla Everett

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 6

3 1/2 c canned fruit cocktail ; drained
1 small can(s) crushed pineapple ( the flat can)
3 banana's ; sliced
6 large marshmallows ; quartered
3/4 c fresh shredded coconut
whip cream for garnish

Steps:

  • 1. Combine the drained fruit cocktail , pineapple , banana's and the quartered marshmallows.
  • 2. Spoon into a 10x6" glass baking dish ; Sprinkle with the fresh coconut.
  • 3. Bake @ 350° for 20 minutes or until the coconut toasts.
  • 4. Serve warm with whipped cream.

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