OLIVE GARDEN RECIPES Desserts

Prep Time:
30 minutes
Cook Time:
2 hours
Serving Size:

Ingredients
3 cups cubed bread (stale, firm, crust trimmed)
1 cup milk (for soaking)
4 eggs
1 cup heavy cream
pinch salt
1/2 cup sugar
1 lemon (zest, fine)
2 Tbsp all-purpose flour
2 Tbsp cornmeal
2 apples, peeled, cored, and sliced
1 pear, peeled, cored, and sliced
1/2 cup red seedless grapes, sliced in half
1/4 cup raisins
Butter (as needed)
2 Tbsp fresh rosemary, chopped (2 tsp dry)
2 Tbsp sugar
1 Tbsp olive oil
Procedures
Pre-heat oven to 350ºF.

PUDDING PREPARATION
SOAK bread in milk for 2 minutes until evenly saturated.
BLEND eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins.
COAT a 10 - 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil.
BAKE for approximately one hour or until knife inserted in center comes out clean.

PLATING SUGGESTION
Serve the pudding warm with ice cream.
Garnish with rosemary sprig.

VARIATIONS
Drizzle with caramel sauce
Bake in individual baking cups
Use melted vanilla ice cream for vanilla sauce
Add 1 Tbsp. cinnamon to recipe

just cant seem to ge feed up with Olive Garden Recipes no matter how much i eat

Prep Time:
Cook Time:
2 hours
Serving Size:

Ingredients
Crust:
1 1/4 cup graham cracker crumbs
1/2 cup melted butter
2 Tbsp granulated sugar

Filling:
1 lb ricotta cheese
3/4 cup confectioner's sugar
1 tsp almond extract
1 cup toasted almonds
1/2 cup semisweet chocolate chips
1 1/4 cup heavy cream
Procedures
PRE-HEAT oven to 375F.
MIX graham cracker crumbs, butter and sugar together in a bowl. Shape inside 9" pie plate. If crust is too crumbly, add a small amount of butter so crumbs will hold together. Bake at 375 for 8-9 minutes, until lightly browned. Allow to cool.
COMBINE ricotta, confectioner's sugar, and almond extract in a bowl and set aside.
COMBINE almonds and chocolate. Chop together in a food processor; do not chop too fine.
FOLD together cheese mix and chopped almond & chocolate and chill.
WHIP heavy cream until stiff. Fold into ricotta and chocolate mix half at a time.
SPOON into chilled crust and let sit overnight before serving.

Serve with chocolate sauce, if desired.

check out the rest of Olive Garden Recipes

cup whole wheat flour
2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions

Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
Heat an aebleskiver pan over medium heat; prepare with cooking spray.
Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.