Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Trifle
Famous Authors (View All Authors)
Desserts - Trifle Post by :GregCharvel Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2919

Click below to download : Desserts - Trifle (Format : PDF)

Desserts - Trifle

1 Jelly Roll (or a pound cake)
1 pkg Red Jello® - cherry, raspberry or strawberry
1/2 to 3/4 cup sherry, optional (substitute water or fruit juice)
Custard Powder to give you about 2-3 cups custard when made up with milk, sugar
Fruit, Canned fruit cocktail and/or peach slices
Heavy Cream (Whipping Cream)


Use a clear glass bowl, place cut jelly roll slices on bottom and sides of bowl.

Make up Jello, using 1 cup of boiling water to dissolve and 1/2 -3/4 cups of sherry. Make up custard according to direction on package.

Drizzle jelly roll slices in bowl, with Jello/sherry mixture. Cover with a layer of fruit, then a layer of custard, continue until bowl is full, drizzling jelly roll with Jello mixture on each layer. Custard layer should be on top. Can be assembled night before - gives flavours a chance to mellow. Whip cream and put on top of custard, and serve extra cream on the side.

If you like this book please share to your friends :
NEXT BOOKS

Desserts - Trifle -  Yam Trifle Desserts - Trifle - Yam Trifle

Desserts - Trifle -  Yam Trifle
12 ounces cream cheese 3/4 cup sugar, divided 1 pt. whole cream 1 teaspoon coconut extract 1 commercial angel food cake (16 ounces), cubed 2 cans (15 ounces each) yams, drained or 2 cups fresh sweet potatoes, mashed (fresh makes a big difference in taste) 1/2 teaspoon vanilla 2 tablespoons flaked coconut, divided 1 container (8 ounces) frozen whipped topping, thawed 1 tablespoon flaked coconut, browned 1 tablespoon chopped pecans, toasted In large bowl, beat together cream cheese and 1/2 cup sugar. Gradually add cream and coconut extract, mixing only until creamy. Fold cubed cake into cream cheese mixture; set aside.In
PREVIOUS BOOKS

Desserts - Tall, Rich And Handsome Trifle Desserts - Tall, Rich And Handsome Trifle

Desserts - Tall, Rich And Handsome Trifle
2 cups (500 ml) whipping cream 1 can (300 ml) Eagle Brand Condensed Milk® 1 1/2 cups (375 ml) cold water 1 package (102 g) vanilla instant pudding mix 1 tablespoon (15 ml) rum extract 1 packaged pound cake sliced into 15 slices (You may need two if you go for the thicker slices) 3 to 4 oz (85 to 113 g) semi-sweet chocolate grated 3 to 4 oz (85 to 113 g)semi-sweet chocolate 1 oz (28 g) unsweetened chocolate (2 may be needed to cover the whole top layer of cake) 1/2 cup to 6 tablespoons (75 to 105 ml)
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT