 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
A chewy homemade macaroon mixture takes the place traditionally held by cake in this trifle from Barbara Keith. sometimes I serve the sweet treat in individual cups, shares the Faucett, Missouri reader. No time to bake? Use store-bought macaroons instead. Ingredients:
2 tablespoons butter, softened |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup old-fashioned oats |
1 teaspoon baking powder |
1/4 cup milk |
1 cup flaked coconut |
3 to 4 small firm bananas, sliced |
1 tablespoon pineapple juice |
1 carton (12 ounces) frozen whipped topping, thawed |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, oats and baking powder; add to creamed mixture alternately with milk, beating well after each addition (mixture will appear curdled). Stir in coconut.
2. Spread in a well-greased 13-in. x 9-in. baking pan. Bake at 325° for 25-30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping.
3. Just before serving, toss bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs. Yield: 8-10 servings.
|
|