Christmas Trifle Recipe?!
I need to find a good Christmas trifle recipe!.!. I would prefer one with non-alcoholic eggnog!.!. any ideas!?Www@FoodAQ@Com
Answers:
Eggnog!. (for children)
2 Eggs, beaten well
3t Sugar
1t Vanilla
1/8t Nutmeg, ground
2 1/3C Milk
Blend all ingredients together and serve chilled!.
English Christmas Trifle!.
2 packages of ladyfingers or a pound cake
Raspberry Jam
1 package of frozen raspberries, thawed and sweetened
2 cans of mandarin oranges, drained
1 package of Birds custard powder prepared according to directions with whole milk
1 pint of heavy whipping cream
Good quality sweet sherry according to taste!.
Trifle Recipes Instructions
Start with at least 1/2 a cup!. Do not use cooking sherry!. Sliced, toasted almonds
Spread ladyfingers with raspberry jam and arrange around sides and bottom of trifle bowl!.
If using pound cake, cut into slices, spread with jam and cube before arranging in bowl!.
Reserve a few segments of orange for decoration!. Arrange fruit on top of ladyfingers!.
Moisten with sherry according to taste!. You may also use part of the syrup from the oranges if you do not care to use as much sherry!. I would use half to three quarters of a cup and a small amount of syrup!. Pour prepared custard over the cake and fruit!. Allow to cool well!.
Whip the cream with 1 tablespoon of sugar until stiff!. Spread over the top of the cooled custard!. Decorate with mandarin orange segments and almonds!.
Chill several hours before serving!.
Www@FoodAQ@Com
2 Eggs, beaten well
3t Sugar
1t Vanilla
1/8t Nutmeg, ground
2 1/3C Milk
Blend all ingredients together and serve chilled!.
English Christmas Trifle!.
2 packages of ladyfingers or a pound cake
Raspberry Jam
1 package of frozen raspberries, thawed and sweetened
2 cans of mandarin oranges, drained
1 package of Birds custard powder prepared according to directions with whole milk
1 pint of heavy whipping cream
Good quality sweet sherry according to taste!.
Trifle Recipes Instructions
Start with at least 1/2 a cup!. Do not use cooking sherry!. Sliced, toasted almonds
Spread ladyfingers with raspberry jam and arrange around sides and bottom of trifle bowl!.
If using pound cake, cut into slices, spread with jam and cube before arranging in bowl!.
Reserve a few segments of orange for decoration!. Arrange fruit on top of ladyfingers!.
Moisten with sherry according to taste!. You may also use part of the syrup from the oranges if you do not care to use as much sherry!. I would use half to three quarters of a cup and a small amount of syrup!. Pour prepared custard over the cake and fruit!. Allow to cool well!.
Whip the cream with 1 tablespoon of sugar until stiff!. Spread over the top of the cooled custard!. Decorate with mandarin orange segments and almonds!.
Chill several hours before serving!.
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Berry Trifle
1 (10!.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
Place cubed cake in bottom of large glass serving bowl!. Layer the blueberries, raspberries and blackberries on top of the cake!. Sprinkle with praline liqueur!.
In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well!. Pour mixture over frozen berries!. Top custard with remaining cool whip!. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving!.Www@FoodAQ@Com
1 (10!.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
Place cubed cake in bottom of large glass serving bowl!. Layer the blueberries, raspberries and blackberries on top of the cake!. Sprinkle with praline liqueur!.
In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well!. Pour mixture over frozen berries!. Top custard with remaining cool whip!. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving!.Www@FoodAQ@Com
3 (10 oz!.) pkg!. frozen raspberries (I use only 1 bag)
Simple Sponge Cake (recipe follows)
Cream sherry (optional)
1 jar seedless raspberry jam
Vanilla Custard (recipe follows)
3/4 C heavy cream
2 T!. sugar
1/3 C!. slivered almonds, toasted (I omit these)
Defrost the raspberries and put them in a large strainer set over a bowl!. Let them drain for 30 minutes!. Set aside 30 of the best-looking raspberries for decorating the trifle!.
If the sponge cake is uneven on top, trim it flat!. Split the cake in half horizontally to make two thin layers and brush the cut sides with sherry to moisten (not soak) them!. Spread the cut sides with most of the jam; you may not need all the jam!. Cut each layer in 25 squares!.
Line the bottom of a two-quart glass bowl or other pretty bowl with one third of the cake squares, jam sides up!. Arrange half of the remaining drained raspberries over the cake!. Spread half of the vanilla custard over the raspberries!. Repeat the process, making another layer of cake squares, raspberries and custard; you will have one third of the cake left over!.
Top the custard with the remaining cake squares, jam sides down!. Refrigerate until needed, but keep in mind that the longer the trifle stands, the more the layers merge and lose their distinct flavors and textures!.
Just before serving, whip the cream with the sugar and spread about a third of it over the trifle!. With the remaining whipped cream, pipe large rosettes or drop large spoonfuls around the edge of the trifle bowl!. Decorate with the reserved raspberries and sprinkle with slivered almonds!.
Simple Sponge Cake
3 eggs, room temperature
3/4 C sugar
Pinch of salt
1 tsp!. vanilla extract
3/4 C!. cake flour mixed with 1/2 tsp!. baking powder
Preheat the oven to 350oF!. Grease the baking pan (8 x 8 x 1 1/2 inches), line the bottom and sides with wax paper and grease the wax paper!.
Beat the eggs until frothy!. Add the sugar, salt and vanilla and continue beating until thick and pale and tripled in volume!.
Using a fine strainer, sift the dry ingredients over the egg mixture a little at a time, folding them in!. Pour the batter into the prepared pan!.
Bake for 30 minutes or until the top is golden and springs back when pressed lightly!. Let the cake cool in the pan on a wire rack for 5 minutes and then turn out on the rack!. Peel off the waxed paper and turn right side up to finish cooling on the rack!.
Vanilla Custard
1/2 C!. sugar
Pinch salt
3 T!. cornstarch
2 C!. milk
3 egg yolks
2 tsp!. vanilla extract
In a saucepan, stir together the sugar, salt and cornstarch!. Gradually add the milk, whisking until the mixture is smooth!. Stir in the egg yolks!. Bring the mixture to a boil over medium heat and boil for one minute, stirring constantly!. Remove from the heat and stir in the vanilla extract!.
Strain into a bowl, cover the surface directly with plastic wrap and let the custard cool in the refrigerator!.
I do not use the sherry!. I like to put the trifle on the table with a bottle of brandy or sherry for people to add their own, if desired!.
Www@FoodAQ@Com
Simple Sponge Cake (recipe follows)
Cream sherry (optional)
1 jar seedless raspberry jam
Vanilla Custard (recipe follows)
3/4 C heavy cream
2 T!. sugar
1/3 C!. slivered almonds, toasted (I omit these)
Defrost the raspberries and put them in a large strainer set over a bowl!. Let them drain for 30 minutes!. Set aside 30 of the best-looking raspberries for decorating the trifle!.
If the sponge cake is uneven on top, trim it flat!. Split the cake in half horizontally to make two thin layers and brush the cut sides with sherry to moisten (not soak) them!. Spread the cut sides with most of the jam; you may not need all the jam!. Cut each layer in 25 squares!.
Line the bottom of a two-quart glass bowl or other pretty bowl with one third of the cake squares, jam sides up!. Arrange half of the remaining drained raspberries over the cake!. Spread half of the vanilla custard over the raspberries!. Repeat the process, making another layer of cake squares, raspberries and custard; you will have one third of the cake left over!.
Top the custard with the remaining cake squares, jam sides down!. Refrigerate until needed, but keep in mind that the longer the trifle stands, the more the layers merge and lose their distinct flavors and textures!.
Just before serving, whip the cream with the sugar and spread about a third of it over the trifle!. With the remaining whipped cream, pipe large rosettes or drop large spoonfuls around the edge of the trifle bowl!. Decorate with the reserved raspberries and sprinkle with slivered almonds!.
Simple Sponge Cake
3 eggs, room temperature
3/4 C sugar
Pinch of salt
1 tsp!. vanilla extract
3/4 C!. cake flour mixed with 1/2 tsp!. baking powder
Preheat the oven to 350oF!. Grease the baking pan (8 x 8 x 1 1/2 inches), line the bottom and sides with wax paper and grease the wax paper!.
Beat the eggs until frothy!. Add the sugar, salt and vanilla and continue beating until thick and pale and tripled in volume!.
Using a fine strainer, sift the dry ingredients over the egg mixture a little at a time, folding them in!. Pour the batter into the prepared pan!.
Bake for 30 minutes or until the top is golden and springs back when pressed lightly!. Let the cake cool in the pan on a wire rack for 5 minutes and then turn out on the rack!. Peel off the waxed paper and turn right side up to finish cooling on the rack!.
Vanilla Custard
1/2 C!. sugar
Pinch salt
3 T!. cornstarch
2 C!. milk
3 egg yolks
2 tsp!. vanilla extract
In a saucepan, stir together the sugar, salt and cornstarch!. Gradually add the milk, whisking until the mixture is smooth!. Stir in the egg yolks!. Bring the mixture to a boil over medium heat and boil for one minute, stirring constantly!. Remove from the heat and stir in the vanilla extract!.
Strain into a bowl, cover the surface directly with plastic wrap and let the custard cool in the refrigerator!.
I do not use the sherry!. I like to put the trifle on the table with a bottle of brandy or sherry for people to add their own, if desired!.
Www@FoodAQ@Com
This is not a direct answer- but it will help you with Christmas baking- Mrs!. Claus!.com!.Www@FoodAQ@Com