MARGARITA PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Make a package of vanilla pudding, then stir in some lime zest and juice, a splash of tequila (or more for a stronger treat!) and a little whipped cream. Moisten the rims of margarita glasses with a lime wedge, then dip in coarse sugar. Spoon the pudding into the glasses and top with lime zest and lime slices.
MARGARITA CAKE
This margarita cake is perfect for a picnic on a warm day. You'll be surprised at how closely it tastes like the real thing. These other margarita dessert recipes are delicious, too. ?-Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, combine glaze ingredients. Drizzle over cake.
Nutrition Facts : Calories 284 calories, Fat 8g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 379mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
MARGARITA CAKE
A margarita - tequila, lime juice, triple sec - is baked into a cake mix.
Provided by Carol
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
- Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
- To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 53.7 g, Cholesterol 62.9 mg, Fat 16 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2 g, Sodium 418.2 mg, Sugar 36.6 g
MARGARITA RECIPE
Stir up this classic tequila cocktail for a party using tangy triple sec and lime juice. Don't forget to serve in a salt-rimmed martini glass
Provided by Good Food team
Categories Cocktails
Time 5m
Yield Makes 1
Number Of Ingredients 4
Steps:
- Put a little salt on a saucer, then wipe the rim of your martini glass with lime juice. Turn the glass upside down in the salt and twist to coat.
- Stir the ingredients and a little ice together or put them in a cocktail shaker to combine. Strain into a chilled martini glass. Serve with a slice of lime.
Nutrition Facts : Calories 144 calories, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Protein 0.1 grams protein, Sodium 1 milligram of sodium
MARGUERITE D'ANJOU PEAR CAKE
This is adapted from the Anjou Pear Cake in the BBC Good Food Cakes app. I've added the lemon zest for more flavor, switched from poire William liqueur to brandy (that's what I had), left out the glaze for a simpler, more clafouti-like cake, switched to all egg white to use up some extras and changed the measurements from weight to volume (for the most part) to make it easier for us Americans. I also decided to name this yummy cake after Marguerite d'Anjou, queen to King Henry VI.
Provided by Lauren H-C
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350Ëš Fahrenheit. Line the bottom of a 9"-round springform pan with parchment paper, then grease the bottom and sides of the pan. Set on a baking sheet and set aside.
- In a large bowl, stir together the pear chunks, lemon zest and juice and brandy. Set aside.
- Over medium heat in a large saucepan, melt the butter, being careful not to let it brown. Remove from the heat and stir in the flour, baking powder and sugar. Gradually stir in the egg whites (or two whole eggs). Fold in the pears and any accumulated juices then pour batter in the prepared cake tin. Bake in the middle of the oven for 50 minutes, or until a cake tester comes out clean.
- Cool the cake in its tin for a few minutes, then turn out and serve warm.
Nutrition Facts : Calories 238.2, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 90.6, Carbohydrate 38.6, Fiber 4, Sugar 21.8, Protein 3.7
SOUFFLE - GRANDMA'S CHEESE PUDDING
From The Dairy Book of Family Cookery. This is an English recipe, and is best with English Cheddar (but you can use another Cheddar cheese!).
Provided by Mme M
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the milk to the boil in a saucepan, place the breadcrumbs in a bowl, and pour the milk over. Stir in the cheese.
- In a bowl, lightly beat the eggs with mustard and with milk and breadcrumbs. Season. Blend with the above mixture.
- Butter a large, shallow 5 pint ovenproof dish well, and pour in the cheese pudding mixture. Bake in the oven at 350F for about 45 minutes, until lightly set and golden.
- Serve at once with a crisp salad that uses all of your favorite ingredients, with a lovely, herby dressing.
Nutrition Facts : Calories 439.4, Fat 29, SaturatedFat 16.5, Cholesterol 288.1, Sodium 591.9, Carbohydrate 17.6, Fiber 0.7, Sugar 1.6, Protein 26.4
MARGUERITE PUDDING
Make and share this Marguerite Pudding recipe from Food.com.
Provided by katew
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar.
- Add egg, beat well, stir in flour and milk.
- Mix well.
- Grease pudding basin [4 cup capacity].
- Line thickly with jam.
- Pour in batter, cover basin with baking paper and foil.
- Tie with piece of string.
- Steam for 1 1/2 hours.
- Stand for 5 minutes before turning out onto serving plate.
Nutrition Facts : Calories 412.6, Fat 5.7, SaturatedFat 3, Cholesterol 64.8, Sodium 74.9, Carbohydrate 87.2, Fiber 1, Sugar 47.3, Protein 6.2
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- Lightly dust the work surface with flour and then roll out the dough to a 30cm/12in circle. Cut one-quarter out of the circle and set aside for the lid.
- For the filling, peel and core the apples, then cut them into cubes and mix together in a mixing bowl with the butter and sugar. Place a little of this mixture in the pudding basin on top of the suet pastry.
- Roll out the reserved suet pastry to a circle to fit on top of the pudding, trim any excess pastry and pinch the edges to seal.
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- If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again. Place the foil around the bottom of the basin, and wrap the sides up and around to act as support as the basin is lowered into the pan.
- Place the lid of a jam jar in the large saucepan to stop the basin touching the bottom of the pan.
- Add the pudding basin to the pan and then pour boiling water around it so that it comes three-quarters of the way up the side of the basin. Cover with a tight-fitting lid, and simmer for 3½ hours.
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