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Full Online Book HomeLearning KitchenFruit - Black Forest Trifle
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Fruit - Black Forest Trifle Post by :canterbury Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3027

Click below to download : Fruit - Black Forest Trifle (Format : PDF)

Fruit - Black Forest Trifle

Custard (recipe follows)
1 chocolate cake (recipe follows, makes a dense cake)
1/3 cup chocolate liqueur, kirsch, or cherry liqueur
4 cup drained canned cherries, drained frozen cherries or cherry pie filling
1 cup whipping creme
2 tbsp icing sugar
1 tsp vanilla

3 cups milk
5 egg yolks
1/2 cup white sugar
1/4 cup corn starch
1 tsp vanilla

In a sauce pan, heat milk until bubbles form around edges.

In a heavy bottom sauce pan, beat yolks with sugar and cornstarch until smooth. Gradually whisk in milk. Cook over medium, stir constantly for 3 to 5 minutes or until thickened. Reduce to low and simmer while stirring for 1 minute. Strain into a bowl, add vanilla. Place plastic wrap directly on surface, refrigerate until cool and up to 2 days.

Chocolate Cake:
1/2 cup butter softened
1 1/3 cup white sugar
2 eggs
1 tsp vanilla
1 1/3 cups all purpose flour
1/2 cup sifted unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 milk

Line bottom of 9" pan with waxed paper, grease sides. Preheat oven to 350° F.

In a large bowl, beat butter with sugar until fluffy, beat eggs in one at a time, beat in vanilla. Stir flour, baking powder, salt, and soda together. Add dry to creamed mixture alternating with milk, making 3 additions of flour and 2 of milk.

Pour into pan. Bake at 350 degree oven for 30-35 minutes, until toothpick insert comes out clean. Cool on rack in pan for 10 minutes, turn out on rack and cool for 1 hour.

Trifle Directions: Break cooled cake into chunks and arrange in bottom of a 14 cup trifle bowl. Drizzle with liqueur. Set aside 1/4 cup cherries, spoon remaining over cake, arrange attractively along the edge of the bowl. (Note: the trifle made up to this point can be covered and refrigerated for 1 day)

Whip cream with icing sugar, beat vanilla. Spread over custard. Garnish with chocolate curls and reserved cherries.

Makes 12 servings

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Fruit - Candied Cherries Fruit - Candied Cherries

Fruit - Candied Cherries
These are natural garnet color, keep well for at least 6 months, and are neither syrupy nor sticky. 1 cup stemmed, pitted fresh, ripe cherries Water to cover 2 cups sugar 1/3 cup light corn syrup Put cherries in single layer in a shallow stainless-steel or enameled pan. Add water just to cover, and simmer till fruit is barely tender. Drain well, reserving juice. Rinse and dry skillet and measure into it 1 cup of the cherry cooking water; Add the sugar and corn syrup. Boil, covered, for 2 or 3 minutes. Uncover, add drained cherries, and simmer gently,

Fruit - Cherry -  Black Forest Crepes Fruit - Cherry - Black Forest Crepes

Fruit - Cherry -  Black Forest Crepes
3 eggs 3/4 cup water 1/2 cup light cream or half -and-half 3/4 cup plus 2 tablespoons all-purpose flour 3 T HERSHEY’S Cocoa 2 T sugar 1/8 teaspoon salt 3 T butter or margarine, melted and cooled Cherry pie filling and Chocolate Sauce (recipe follows) Sweetened whipped cream (optional) In blender or food processor; place eggs, water and light cream; blend 10 seconds. Add flour; cocoa, sugar; salt and butter; blend until smooth. Let stand at room temperature 30 minutes. Spray 6-inch crêpe pan lightly with vegetable cooking spray; heat over medium heat. For each crêpe, pour 2 to 3 T