Idea Alley

Pie's ready in a jiffy; eggnog takes a cake

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Lizzie White shares two sweet recipes this week.

If you're looking for a dessert that comes together in a flash, look no further than this pie.

2-Minute Pineapple Pie

1 (5.1-ounce) package instant vanilla pudding and pie filling mix

1 (20-ounce) can crushed pineapple in heavy syrup

1 (8-ounce) container sour cream

1 (9-inch) pie crust

In a large bowl, combine the pudding mix, pineapple with liquid and sour cream; stir until well blended. Pour mixture into pie crust. Chill until set, at least 2 hours.

Optional: Decorate pie with whipped topping, flaked coconut and maraschino cherries.

If cake is more your style, this one dresses up packaged cake mix.

Tastes Like Eggnog Cake

1 large box yellow cake mix PLUS ingredients listed on package

1 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 1/2 cups heavy cream

3 tablespoons confectioners' sugar

1 teaspoon rum extract or flavoring

In a mixing bowl, combine the cake mix, nutmeg and ginger. Prepare batter according to package instructions. Pour batter into a greased 13-by-9-inch baking pan. Bake 25 to 30 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

For the frosting: In a small bowl, beat cream and confectioners' sugar to stiff peaks. Fold in extract. Spread over cooled cake. Store in the refrigerator.

Makes about 12 servings.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 12/17/2014

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