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Deep in the archives of the magazine, I discovered simple versions of ambrosia salad with fresh oranges, coconut and whipped cream and more elaborate takes with homemade custard sauce.
In New Zealand, ambrosia refers to a similar dish made with whipped cream, yogurt, fresh, canned or frozen berries, and chocolate chips or marshmallows loosely combined into a pudding. The earliest known mention of the salad is in the 1867 cookbook Dixie Cookery by Maria Massey Barringer. [1] [5] The name references the food of the Greek gods. [6]
Red Velvet Pound Cake. This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it, and for extra crunch sprinkle some roasted pecans ...
1. Ambrosia Salad. The O.G. of fruit-forward dessert salads, ambrosia salad is a creamy concoction that most commonly includes pineapple, mandarin oranges, cherries, coconut, and mini marshmallows.
A fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container). There are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (Waldorf salad) to the sweet (ambrosia salad).
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4 people – 8 Tbsp (1/2 cup) 6 people – 12 Tbsp(3/4 cup) 12 people – 24 Tbsp (1 1/2 cup) 20 people – 40 Tbsp (2 1/2 cups) If you're planning to serve your salad buffet-style, your sturdiest ...
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