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Pineapple Angel Food Trifle
Drain pineapple tidbits, reserving 1 cup juice; set aside.
Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large mixing bowl; beat at a low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits.
Place 1/3 of cake cubes in bottom of a 16 cup glass bowl.drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. At this point I also drizzle a generous plenty of rum. Spoon 1/3 of the pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours.
Just before serving, spread top with whipped topping. Garnish, if desired with mint leaves and pineapple slices.
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Category:
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Pumpkin Trifle
In large bowl with wire whisk, mix pudding mix, pumpkin, milk and 1 3/4 tsp of pie spice. Set aside when thickened. Cut thawed cake into 16 slices. Line bottom of large glass bowl with 1/2 of cake, cut to fit. Spoon 1/2 of pumpkin mixture over cake. Add rest of slices on top and cover with rest of pumpkin mixture. Crumble any remaining slices of cake and put on top. Cover and chill for 4 hours. Whip cream with confectioner's sugar and restof pie spice. Spoon over trifle and serve.
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Quick Strawberry Trifle
Fold 1/8 cup sugar into sliced berries; set aside. Beat the remaining 1/8 cup sugar into cream cheese. Whip cream until stiff peaks form; then fold cream cheese into cream. Cut cake into slices about 1/3" thick. Arrange a layer of slices in the bottom of a glass bowl; sprinkle with a teaspoon of sherry and spread with melted jelly. Then put in a layer of strawberries and a layer of cream. Continue layering, ending with a layer of cream. Garnish with a whole berry.
Nutritional analysis per serving: 376.8 calories; 18.8 grams total fat; (11.2 grams saturated fat); 6 grams protein; 11.9 grams carbohydrates; 159.2 milligrams cholesterol; 280.6 milligrams sodium.
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Category:
Trifles
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Raspberry Truffle Trifle
You'll want a 12-cup (3 L) serving bowl -preferably glass- for this extravagant dessert. Raspberry Sauce: In food processor or blender, puree raspberries and icing sugar. Strain. Stir in liqueur. ( Sauce can be refrigerated for up to 3 days.)
CUSTARD: In large saucepan, heat milk and cream until hot. In bowl, beat eggs with sugar until light, about 3 minutes; whisk in flour until smooth. Pour in hot milk mixture, whisking constantly. Return to pan; cook, whisking constantly, until boiling. Stir in liqueur; simmer, whisking, for 2 minutes. Stir in vanilla. Pour into bowl; place plastic wrap directly on surface and let cool to room temperature. ( Custard can be refrigerated for up to 8 hours.)
CHOCOLATE TRUFFLE SAUCE: In top of double boiler over simmering water, melt chocolate, cream and liqueur, stirring. Let cool to room temperature. ASSEMBLY: Cut cake into 3 layers. Drizzle 1/2 cup Raspberry Sauce over bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle with 2 tbsp of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tbsp Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce. Repeat with two more layers of cake, liqueur, custard and sauces. Refrigerate for at least 8 hours or up to 1 day. Whip cream; add remaining liqueur. Spread over top. Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream.
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Scotch Whisky Trifle
For custard: Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla.
Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)
For trifle: Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1/2 the raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with other halves of raspberries and bananas. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead).
Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.
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Sherry Trifle
Break the sponge cakes into medium size pieces and spread each piece with jam. Place in a large glass bowl and sprinkle over the raspberries. Add the sherry until the cakes are saturated.
Make the custard: Heat half the cream in a small saucepan. Blend the egg yolks, sugar and cornflour together in a basin and when the cream is hot pour over the mixture , stirring constantly. Return to the pan and reheat gently until thick, then allow to cool.
Slice the bananas, mix in with the raspberries, and pour the custard over. Whip up the remaining cream and spread over the custard. Decorate with the flaked almonds. Cover and chill for 3 - 4 hours before serving.
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Strawberry Lemon Trifle
FOR THE GENOISE: Preheat oven to 350F. Break the eggs into the bowl of an electric mixer and whisk in salt, then sugar. Place the bowl over a pan of simmering water and whisk until just lukewarm. Whip by machine until cold and increased in volume, about 4-to-5 minutes. Mix cake flour and cornstarch. Sift over egg foam in 3 or 4 additions, folding it in with a rubber spatula. Pour the batter into a buttered, paper-lined 10-inch round pan and level it off. Bake the Genoise layer about 30 minutes until it is well risen, golden and beginning to shrink away from sides. Unmold immediately and cool on a rack. Bake and cool the Genoise layer.
FOR THE LEMON FILLING: Combine lemon juice, sugar and butter in a non-reactive saucepan. Bring to a boil over low heat. Whisk yolks in a bowl and whisk in 1/3 mixture. Return remaining lemon mixture to a boil over low heat and whisk in yolk mixture. Continue cooking several minutes, whisking constantly, until thickened and just at a boil. Pour into a bowl, press plastic wrap against surface and chill. Immediately before using, whip cream and fold into lemon curd.
FOR THE STRAWBERRY SYRUP: Combine water and sugar in a saucepan and bring to a boil. Rinse, hull and puree strawberries. Add puree and kirsch to syrup off the heat. Strain and chill. To assemble, rinse remaining berries and reserve six for a decoration. Hull and slice remaining berries. Cut Genoise into thin vertical slices. Place a layer of cake slices in a glass serving bowl. Moisten cake with syrup and strew with 1/4 each of the sliced berries, almonds and jam. Spread with 1/4 of the lemon filling. Repeat with remaining ingredients, ending with a layer of cake slices and syrup. Whip remaining cream and spread half on the trifle. Decorate border with remaining cream (pipe with a star tube) and reserved strawberries. Chill until serving time.
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Strawberry Trifle
CUSTARD SAUCE:
Mix 1-1/2 tbsp. corstarch with 1/2 cup milk. Heat 1-3/4 cups of milk with 1/4 cup of sugar in a heavy saucepan or double boiler, just to the point of boiling. Remove from the heat. Stir in the cornstarch mixture until it's smooth. The cornstarch mixes better and without lumps if the milk is bone-chilling COLD.
Cook, stirring constantly, until it thickens. It will thicken *fast*, so pay attention. Simmer for three minutes and remove from the heat. Beat in 1 tsp. vanilla extract and 3 beaten egg yolks. Cover and chill.
THE TRIFLE:
Split the angel loaf cake into 3 layers. Spread the jam between the layers and reassemble the layers. Cut the cake into 2-inch cubes. Arrange the cubes in a 2-quart serving bowl and sprinkle with the sherry or orange juice. Wash the strawberries and pick out 8 to 12 berries for later garnishing. Remove the hulls from the rest of the berries and slice. Spoon the berries over the cake.
Pour the chilled Custard Sauce over the berries. Cover the mixture and refrigerate for an hour or more. Meanwhile, whip the cream to soft peaks. Add the sugar and vanilla and whip until it forms *stiff* peaks. Spread the cream over the custard. Garnish the top with whole strawberries (the green hulls against the red and white background is particularly pleasing to the eye). Sprinkle the entire thing with the almonds, if you have them. Chill and serve within a few hours.
Don't try to save this too long. It will get soggy before long and the strawberries will get mushy. So eat it all at once.
(TIP): Make the Custard Sauce first. Cover and refrigerate it until it's ready for use.
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Trifle
Trifle, a favorite Victorian recipe, is the perfect party recipe. Make it well ahead of time of time, so that the sherry and brandy have enough time to seep into the cake. The charm of Trifle is its different textures. Since these also look interesting , Trifle should be served in a glass bowl so that the effect can be seen to full advantage. As an alternative serve it in individual glass dishes." Cut the cake into very thick slices and spread each piece with a generous amount of raspberry jam. Arrange the slices on the bottom of a large glass bowl. If you prefer to use individual dishes, divide the cake equally among the dishes. Sprinkle the almonds over the cake slices, pour on the brandy and sherry and allow it it to soak for about 40 minutes (but not longer as the cake will becomes soggy. *Anne's note, I like it soggy, and left the cake to soak overnight.) Bring the milk and cream with vanilla pod to a boil in a double boiler. Remove from heat and discard the vanilla pod. Mix the cornstarch with the sugar and eggs and gradually pour in the milk and cream. Transfer the mixture back to the double boiler and stir until the custard becomes thick and creamy; do not allow to boil. Let the custard cool a little and then pour it over the cake. Let the cake set and when it fully cooled, spread any remaining jam on top, then cover with whipped cream. Decorate the trifle with citron slices and crystallized violets or strawberry slices. Refrigerate until ready to serve. SERVES:6-8
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