Friday, November 26, 2010

Strawberry Orange Trifle

Wild Strawberry --- Auburn-Fleming Trail

This luscious English-inspired dessert is easy on the cook.

1 (4 3/4-ounce) pkg. vanilla pudding and pie filling mix
3 cups milk
1 tablespoon grated orange peel
8 cups angel food cake cubes (about 13-oz. cake)
3 tablespoons orange flavored liqueur or orange juice concentrate
1 (21-oz.) can strawberry fruit pie filling
1 (11-oz.) can mandarin orange segments, drained

Prepare pudding as directed on package using 3 cups milk. Remove from heat; stir in orange peel. Cover surface of pudding with waxed paper or plastic wrap; cool 15 minutes.

Line bottom of 2 1/2 or 3-quart trifle bowl or glass bowl with 1/3 of the cake cubes; drizzle with1 tablespoon of the liqueur. Spoon 1/3 of pudding over top; spoon 1/3 of strawberry filling over pudding. Top with 1/3 of the orange segments. Repeat layers 2 more times. Cover; refrigerate 3 hours or overnight. Garnish as desired. Stored in refrigerator.

While wrapping Rose's shower gifts, Joan slipped this trifle recipe along with others into the present bag.

Other Trifle recipes:


Trifle Trio

Trifle Tries!

Wednesday, November 17, 2010

Carrots Au Gratin

For this evening's dinner Joan prepared an old favorite, Pork Chops with Apples and Stuffing. As always this savory pork combination delivered.

However, for tonight's meal, Joan brought out a surprise side, Carrots Au Gratin.

Joan discovered the recipe for this side in Gooseberry Patch Fall, Family & Friends on page 87.

3 c. carrots, peeled and sliced
10-3/4 oz. can cream of celery soup
1 c. shredded Cheddar cheese
1/4 c. dry bread crumbs
1 T. butter, melted

Place carrots in a saucepan. Cover with water and cook over medium heat until crisp-tender; drain. Combine carrots, soup and cheese in a one-quart casserole dish lightly sprayed with non-stick vegetable spray; set aside. Mix bread crumbs and butter; sprinkle over carrot mixture. bake at 350 degrees for 20 or 25 minutes.

Serves 6.

Thursday, November 11, 2010

Banana Bread Minis

Joan used some over-ripe bananas to make this recipe that she discovered in Kraft Foods Holiday '10 magazine. Pleasant surprise - the bread's texture was moist not dry due to the cake mix.

What you need:
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 0z.) Jello-O Banana Cream
Flavor Instant Pudding
4 eggs
1 cup water
1/4 cup oil
1 cup mashed fully ripe bananas (about 3)
1/2 cup chopped walnuts

Make it:
Heat oven to 350˚ F.
Spray 5 foil mini loaf pans with cooking spray.
Beat first 5 ingredients in large bowl with mixer 2 min. or until well blended. Add bananas and nuts; mix just until blended. Pour into prepared pans.
Bake 40 min. or until toothpick inserted in centers comes out clean. Cool completely.

Prep 10 min. Total 50 min.
Makes 20 servings or 5 loaves, 4 servings each.