Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Dairy Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Rice Salmon Seafood Turkey Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine Cuban cuisine Danish cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Korean cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Thai cuisine Turkish cuisine US cuisine
Holiday Recipes:
Christmas Easter Passover Thanksgiving Valentine's Day
Health Recipes:
Diabetic Fat Free Gluten Free Low Cal Low Fat
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
|
Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Trifle
Recipe Name: Trifle |
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
|
|
|
|
|
|
Check some related videos
Similar recipes:
Angel trifle Before beginning, tear cake into large pieces. Drain mandarin oranges and save 1/2 cup juice.
1. Combine custard and sugar in saucepan.
2. Add evaporated milk and 1 cup skim milk.
3. Heat, whisking until boiling.
4. Remove from heat.
5. Let stand for 15 m English trifle pieces, spread each with small amount of Raspberry Jam, arrange in straight
sided glass bowl. Pour over the sherry and weight down lightly with saucer
and cover with plastic wrap, set aside for a few hours. After sherry has
been absorbed, mix White chocolate trifle Put 115g (4oz) white chocolate in the fridge to start. Cream the egg yolks and sugar until white. Put the milk and cream into a saucepan and bring to the boil. Pour the milk mixture onto the egg mixture stirring all the time. Put back into the pan and sti Brownie trifle Bake brownie in 13x9 pan. Let cool. Then cut into 2" cubes.
Prepare mousse. do not chill. Place half brownies in trifle bowl. Top
with half of the mousse, half of the caramel, and half of the whipped
topping. Repeat layers ending with w Skor trifle 1. Prepare the pudding and mousse with milk according to the package
directions.
2. Whip up the whipping cream.
3. Layer in a trifle or clear glass bowl: 1/2 of the chocalte cake (broken
into pieces) Sprinkle 1/2 of the Kahlua on the cake (liber Sherry trifle Combine eggs, sugar, and salt in a 2-quart mixing bowl. Whisk together.
Slowly stir in heated half-and-half. Strain cream mixture into a double
boiler and cook over simmering water until custard coats a metal spoon.
Stir constantly. Remove from he Tempting trifle cheesecake * Soft coconut macroon cookies crumbs.
~--------------------------------------------------------------------------
Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325
degrees F., 15 minutes.
Combine cream cheese and sugar, mixing at m 1,000 calorie-a-bite trifle Peel and slice pears, drain raspberries if tinned, and scoop out passion
fruit. Place fruit in large trifle bowl and add an ample quantity of
sherry. Leave for twenty-four hours to soak in the refrigerator.
Preheat oven to 350 degrees F. Cream b Black forest trifle Combine 1/4 cup sugar, 2 tb sugar, cocoa, and cornstarch in a saucepan.
Gradually add milk, stirring with a wire whisk until smooth. Cook over
medium heat, stirring constantly, 5 to 8 minutes until mixture is
thickened. Remove from heat. Add marga Trifle fruit salad In large glass serving bowl, layer fruits. In medium
bowl, combine milk and sour cream; blend well. Add
pudding mix; beat until well blended, about 2 minutes.
Stir in pineapple. Spoon pudding mixture over fruit to
within 1 inch of edge. Cover; ref Trifle of goodness 1. Bake pound cake according to box directions and allow it to cool.
2. While cake is baking, mix the following into three separate bowls:
a. Pudding
b. Cranberry jelly, raspberry preserves, and amaretto (Set about 1/2 cup aside for the topping)
c. Oran |
Loading...
|