Best 5 Ambrosia Loaf Recipes

OUR BEST AMBROSIA RECIPE EVER

Steps:

• Whisk together Greek yogurt, honey, 1 tablespoon water, vanilla bean paste, and salt in a medium bowl until smooth. (Store yogurt mixture, covered, in the refrigerator up to 2 days.)
• Cut peel and pith from oranges; cut oranges into ¼-inch-thick rounds. Cut pineapple lengthwise into ¼-inch-thick planks; cut planks into 2-inch pieces. (Store orange rounds and pineapple pieces in an airtight container in the refrigerator up to 1 day.)
• To assemble, spread yogurt mixture in a thick layer on a large platter. Arrange fruit over yogurt; drizzle with additional honey. Sprinkle with toasted coconut chips (breaking apart any larger chips), and serve.

AMBROSIA

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.

AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

AMBROSIA LOAF

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.

AMBROSIA LOAF

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.