RECIPES
BLUEBERRY BUMP CAKE
INGREDIENTS:
1- 21 oz. can blueberry pie filling 1 package yellow cake mix
1/2 cup butter 1/2 cup chopped walnuts
DIRECTIONS:
1. Place pie filling in the slow cooker.
2. Combine dry cake mix and butter, sprinkle over filling.
3. Sprinkle the walnuts on top of that.
4. Cover and cook on low for 2 - 3 hours. Serve warm in bowls.
5. Top with whipped cream or vanilla ice cream.
18
19
Ginnys.com • 1.800.544.1590
RECIPES
PIÑA COLADA BREAD PUDDING
INGREDIENTS:
1 lb. loaf French bread
10 oz. frozen piña colada mix
6 oz. pineapple juice 12 oz. evaporated milk
1/2 cup cream of coconut 2 large bananas; sliced
3 eggs
1/4 cup light rum
1 cup raisins 8 oz. pineapple; crushed w/juice
1 t. lemon peel; grated
fresh mint sprigs
DIRECTIONS:
1. With a sharp knife, peel crust from bread; discard crust or make
into bread crumbs for use in another recipe.
2. Cut bread into 1-inch cubes; set aside.
3. In blender or food processor, fitted with a metal blade, combine
1/2of the following ingredients; drink mix, pineapple juice,
evaporated milk, cream of coconut, and banana slices.
4. Process until pureed; pour puree into a 6-cup bowl.
5. Puree remaining 1/2 of liquid ingredients and banana slices as
well as eggs and liqueur, if desired.
6. Combine both purees; set aside. Combine raisins and crushed
pineapple (and the juice); set aside.
7. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2
tsp. grated lemon peel and spread 1 cup of the raisin-pineapple
mixture over bread in slow cooker.
8. Top with remaining bread cubes, then with remaining 1/2 tsp.
lemon peel and raisin-pineapple mixture. Pour pureed
ingredients into slow-cooker.
9. Cover and cook on LOW 6 hours.
10. Spread pudding into 8 or 10dessert dishes and serve hot.
Garnish with fresh mint sprigs.
RECIPES
