Ingredients
1 (25-ounce) bag frozen Southern-style biscuits, baked according to package directions, and cut into 1-inch pieces
1 (5 1/4-ounce) package ginger thins, crushed (recommended: Anna's Ginger Thins)
1/2 cup crystallized ginger, chopped
4 cups half-and-half
6 large eggs, lightly beaten
1 cup firmly packed brown sugar
1/2 cup molasses (recommended: Grandma's Molasses)
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted
Molasses Butter Cream Sauce, recipe follows
Chopped walnuts, for garnish
Directions
Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking pan with nonstick cooking spray.
Place the biscuit pieces evenly in the bottom of the prepared pan. Sprinkle the crushed ginger thins evenly on top of the biscuits. Top evenly with the crystallized ginger.
In a large bowl, combine the half-and-half, eggs, brown sugar, molasses, vanilla, and butter. Pour over the biscuits layer and let stand until the liquid is absorbed, about 45 minute. Bake until fluffy and golden, 45 minutes to 1 hour. Serve warm with Molasses Butter Cream Sauce. Garnish with walnuts, if desired.
Cook's Notes: Day-old biscuits work best in this recipe. To easily crush ginger thins, place in a plastic resealable bag, seal, and crush with a rolling pan.
Molasses Butter Cream Sauce:
1 tablespoon cornstarch
1 tablespoon cold water
2 1/2 tablespoons butter
1 cup heavy whipping cream
1 cup whole milk
1/4 cup molasses (suggested: Grandma's Molasses)
1/2 cup firmly packed brown sugar
1/4 cup Irish cream liqueur
1/2 cup chopped walnuts
In a small bowl, combine the cornstarch and water.
In a medium saucepan over low heat, combine the butter, cream, milk, and molasses. When at a low simmer, add the brown sugar and Irish cream liqueur. Slowly add the cornstarch mixture and cook until thickened. Stir in the walnuts.
SOURCE
Ingredients
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup malted milk powder
1 (4-ounce) bar white chocolate, chopped
1/4 cup marshmallow creme
1 tablespoon vanilla extract
Whipped cream, for topping
Directions
In a medium saucepan, combine all ingredients, except vanilla extract and whipped cream, and cook over medium-low heat, stirring constantly, until chocolate has melted. Add vanilla extract. Reduce heat to low and keep warm. When ready to serve, top each serving with whipped cream.
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Ingredients
1 large pineapple, cored and cut into 1-inch-thick slices
1/2 cup butter, melted
Vanilla ice cream, for topping
Caramel, for topping
Paula Deen's Cream Cheese Shortcakes, recipe follows
Fresh mint, for garnish, optional
Directions
Preheat the grill to medium heat.
Brush pineapple slices with melted butter and grill until softened, about 4 to 5 minutes. Serve with ice cream and caramel topping on top of Cream Cheese Shortcakes. Garnish with fresh mint, if desired.
Cream Cheese Shortcakes:
2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/3 cup heavy whipping cream
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and salt. Using a food processor or pastry cutter, cut in the butter until the mixture is crumbly. Add the cream cheese, stirring to combine, then add the heavy cream, stirring just until the dry ingredients are moistened.
On a lightly floured surface, roll out the dough to 3/4-inch thickness. Cut the dough with a 2 1/2-inch round cutter, rerolling as necessary. Arrange the shortcakes on the prepared baking sheet and bake until lightly browned, about 13 to 15 minutes. Remove from the oven and cool completely before serving.
Yield: 10 shortcakes
Prep Time: 20 minutes
Cook Time: 13 to 15 minutes
Ease of preparation: easy
SOURCE
Pineapple
