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Full Online Book HomeLearning KitchenDesserts - English Orange Trifle
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Desserts - English Orange Trifle Post by :rsbombard Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3641

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

Desserts - English Orange Trifle

1 package Pillsbury Date or Cranberry Quick Bread Mix

Trifle Mixture:
1/4 to 1/2 cup orange flavored liqueur or orange juice
1 (3 oz Pkg.) vanilla cook and serve pudding mix
2 cups milk
1 tablespoon grated orange peel
1 cup whipping cream, whipped
1 (12 Oz. jar) orange marmalade or peach preserves

1 cup whipping cream
1 tablespoon powdered sugar

Preheat oven to 350 degrees. Grease and flour bottom only of 8x4 or 9x5 loaf pan.

Prepare and bake quick bread according to package directions. Cool completely. Cut bread into 1 inch squares and place in shallow baking dish. Drizzle with orange liqueur. Cover and let stand for about 2 hours.

Meanwhile in a medium saucepan combine pudding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; remove from heat. Cover surface with plastic wrap; cool 1 hour. Fold whipped cream into cooled pudding.

Line 2 or 2 1/2 quart bowl (dome shaped) with plastic wrap. Spread 1 cup of pudding mixture in bottom of bowl. Add 1/3 of bread cubes; spread with1/3 of marmalade and 1 cup of pudding mixture. Starting with bread cubes, repeat layers 2 more times. Cover with plastic wrap; refrigerate at least 4 hours or overnight. Unmold trifle onto serving platter.

In a small bowl, beat 1 cup whipping cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate.
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Desserts - Trifle -  English Trifle Dessert Desserts - Trifle - English Trifle Dessert

Desserts - Trifle -  English Trifle Dessert
1 pound cake (or any kind of sponge cake) 1 small pkg. instant vanilla pudding 1 c. cream sherry strawberry or raspberry jam 1/2 pt. whipping cream chopped nuts a few glace cherries A shallow crystal bowl presents this dessert in an elegant way. If not available, use a flat, large Pyrex dish. Cut cake into slices and spread with jam. Pour sherry over and let marinate several hours. Make pudding according to instructions. Pour over cake mixture. Cool and refrigerate. Before serving, whip cream and spread over custard. Sprinkle chopped nuts over and a few cherries. Serves 8 to 10

Desserts - Trifle -  Creole Christmas Trifle Desserts - Trifle - Creole Christmas Trifle

Desserts - Trifle -  Creole Christmas Trifle
For the Macaroons (Makes 6 dozen): 10 2/3 cups sweetened flaked coconut (two 14-ounce bags) 4 teaspoons pure vanilla extract 2 (14-ounce) cans sweetened condensed milk For the Filling (Makes 8 cups): 1 quart milk 2 cups granulated sugar 1 teaspoon pure vanilla extract 10 large egg yolks, beaten 1/2 cup cornstarch 1/2 cup water 2 cups sweetened flaked coconut 2 tablespoons unsalted butter To Assemble the Trifle: 1 quart heavy cream 1/4 cup granulated sugar 1 cup Grand Marnier or other orange-flavored liqueur 6 pints fresh raspberries, rinsed and patted dry TIP: Make the macaroons in advance, as