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Full Online Book HomeLearning KitchenFruit - Strawberry - Strawberry-sugar Biscuit Trifle
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Fruit - Strawberry -  Strawberry-sugar Biscuit Trifle Post by :onetrickpony Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2285

Click below to download : Fruit - Strawberry - Strawberry-sugar Biscuit Trifle (Format : PDF)

Fruit - Strawberry - Strawberry-sugar Biscuit Trifle

To create Strawberry-Sugar Biscuit Trifle in a checkerboard pattern as shown in the photo, arrange strawberry halves around outside edge of dish, leaving space between. Then use an iced tea spoon to carefully spoon custard between the berries. When prepping for this recipe, make the custard first; then bake the biscuits, and prepare the fruit.

Sugar Biscuits (recipe follows)
6 tablespoons orange liqueur or orange juice, divided
2 1/2 pounds strawberries, halved
Trifle Custard (recipe follows)
1 1/2 cups whipping cream
1/4 cup plus 2 tablespoons powdered sugar
Garnishes: strawberries, mint leaves

Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuits halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuits halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

Sugar Biscuits:
1 (12-count) package frozen buttermilk biscuits
2 tablespoons whipping cream
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Brush tops of frozen biscuits with whipping cream; sprinkle evenly with sugar and ground cinnamon. Place biscuits on a lightly greased baking sheet.Bake at 350° for 20 minutes. Cool

Trifle Custard:
1 cup sugar
1/3 cup cornstarch6 egg yolks
2 cups milk
1 3/4 cups half and half
1 teaspoon vanilla extract

Whisk together all ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk occasionally until cool. Chill completely, about 2 hours.
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Fruit - Strawberry -  Strawberry Blue Cheese Salad Fruit - Strawberry - Strawberry Blue Cheese Salad

Fruit - Strawberry -  Strawberry Blue Cheese Salad
1/2 cup chopped pecans 3 tablespoons raspberry vinegar 3 tablespoons balsamic vinegar 3 tablespoons olive oil 6 cups mixed salad greens 2 cups diced fresh strawberries 8 ounces crumbled blue cheese 1/2 cup diced red onion Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned. In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil. In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve. 6 servings.

Fruit - Strawberry -  Strawberry-strawberry Cheesecake Fruit - Strawberry - Strawberry-strawberry Cheesecake

Fruit - Strawberry -  Strawberry-strawberry Cheesecake
Crust: 1 (10-ounce) package shortbread cookies (such as Lorna Doone) 5 tablespoons unsalted butter, melted Filling: 10 ounces frozen unsweetened strawberries (about 2 3/4 cups), thawed, juices reserved 3 (8-ounce) packages cream cheeese, room temperature 1 cup sugar 2 tablespoons all-purpose flour 3 large eggs 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1/2 teaspoon almond extract Topping: 1/3 cup strawberry or currant jelly 3 (1-pint) baskets fresh strawberries, hulled, halved lengthwise For crust: Preheat oven to 325 degrees. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Grind cookies in processor to coarse crumbs. Add butter and blend until crumbs