Magnolia Manor Dessert Recipes

MAGNOLIA BAKERY'S CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
• In a large bowl, cream the butter with an electric mixer at medium speed until smooth. Add the sugar gradually and beat until fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.
• Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.

MAGNOLIA MANOR DESSERT

Steps:

• Preheat oven to 350.
• Mix flour, sugar, and spices well.
• Cut in butter until mixture resembles coarse cornmeal.
• Stir in pecans.
• Press 2/3 of this into an 8" square pan.
• Combine boiling water and baking soda.
• Add molasses and mix thoroughly.
• Pour over mixture in pan.
• Sprinkle the rest of the crumbs on top.
• Bake for 30-35 minutes.
• Orange Sauce.
• Combine sugar, flour, constarch, and salt in a small saucepan.
• Add boiling water and butter.
• Cook over medium heat, stirring constantly until mixture is thick and clear.
• Remove from heat.
• Add lemon and orange ingredients.
• Serve with Magnolia Manor Dessert.

MAGNOLIA'S FAMOUS BANANA PUDDING

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.