Ambrosia Loaf Recipes

Steps:

• Preheat oven to 350°. Grease and flour two 7 1/2 x 3 3/4 x 2 1/4 -inch loaf pans.In a small bowl, mix flour, baking soda and salt set aside.In a large mixer bowl at high speed, beat sugar and butter or margarine until light and fluffy, scraping occasionally. Beat in eggs, one at a time, until well blended.At low speed, beat in half of the flour mixture. Beat in buttermilk, then remaining flour mixture just until blended. Beat in pineapple with its juice, almonds, coconut and almond extract. Spread evenly in pans.Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire racks. Cut with a sharp knife. Serve at room temperature.

Steps:

• In a small bowl, combine the marshmallows, pineapple and nuts; fold in whipped topping. Combine graham cracker crumbs and butter; spoon a third of the mixture into a foil-lined 5-3/4x3x2-in. loaf pan. Top with half of the marshmallow mixture; repeat layers. Top with remaining crumb mixture. Cover and refrigerate for 2-3 hours or until set. , Remove dessert from pan; peel off and discard foil. Cut into four pieces; serve immediately.

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Steps:

• Preheat oven to 350 degrees. Grease and flour two 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans.
• In a small bowl, mix flour, baking soda and salt; set aside.
• In a large mixer bowl at high speed, beat sugar and butter or margarine until light and fluffy, scraping occasionally. Beat in eggs, one at a time, until well blended.
• At low speed, beat in half of the four mixture. Beat in buttermilk, then remaining flour mixture just until blended. Beat in pineapple with its juice, almonds, coconut and almond extract. Spread evenly in pans.
• Bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire racks. Cut with a sharp knife. Serve at room temperature.