off your meals. Honey Coconut Custards makes eight individual portions
making it easy to serve. The Pineapple Bread Pudding goes together
quickly and only bakes for 20 minutes making it a quick and easy dessert.
Canned peaches make the last recipe easy since you don't have to prepare
fresh peaches.
HONEY COCONUT CUSTARD
4 eggs
2 cups milk
1 cup shredded or flaked coconut
1/3 cup all-purpose flour
3 tbsp butter, softened
1 tsp vanilla extract
1/4 tsp salt
1/2 cup honey
Place the eggs, milk, coconut, flour, butter, vanilla, and salt in a
blender or food processor. Blend until well combined. With the blender or
processor running, slowly pour in the honey, mixing to combine. Spray
eight 4-ounce custard cups with nonstick cooking spray. Divide the mixture
evenly between the cups. Place the cups on a cookie sheet. Bake at 325
degrees for 30 to 35 minutes or until the coconut is lightly browned.
PINEAPPLE BREAD PUDDING
3 slices bread, cubed
1 stick butter, melted
1/2 cup sugar
3 eggs
1 can crushed pineapple, drained
Preheat oven to 350 degrees.
In casserole dish combine bread cubes with melted butter. Mix the sugar,
eggs, and pineapple together. Combine the pineapple mixture with the bread
cubes in the casserole dish. Bake for 20 minutes at 350 degrees.
PEACH PUDDING WITH CANNED PEACHES
1 stick butter
1 cup sugar
3/4 cup milk
1 cup flour
2 tsp baking powder
1 large can sliced peaches
Preheat oven to 350 degrees.
Melt butter in a 9 x 13-inch baking pan. Mix sugar, flour, and baking
powder together. Stir in the milk with a wire whisk. Pour the flour
mixture over the butter in the pan. Do Not Stir! Place the peach slices
over all. Pour the peach juice over the top. Bake at 350 degrees for 30 to
35 minutes.
Enjoy!
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