irections for sauce:
This recipe makes enough sauce for about
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
n the bottom of a trifle bowl.
Layer 1/2
deep clear bowl (or trifle bowl if you have one
nd spice. Mix well.
Trifle Assembly:
Clean and prepare
ake slices in 12-cup trifle dish to cover bottom. Spoon
Bake cake mix according to the directions in a tube or 9 x 13-inch pan. Slice into slices when cool. Layer slices of cake, pineapple, strawberries and pudding until large bowl is full. Spread Cool Whip on top. Refrigerate until ready to serve. Best if refrigerated for several hours before serving.
ith a little whipped cream (recipe follows) or cinnamon on top
he various layers of the trifle so they are all ready
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
nch slices.
To assemble trifle, line bottom and sides of
ugar and vanilla.
Garnish trifle with sliced strawberries.
Top
Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.
Brush cake slices generously with pineapple juice.
Arrange half of the slices in single layer in trifle or other deep clear glass bowl.
Layer with half of strawberries, bananas, orange sections (or blueberries) and kiwi.
Spoon half of custard over fruit.
Repeat layering with remaining ingredients.
Whip cream in bowl until soft peaks form.
Add powdered sugar and continue beating until stiff.
Spoon cream over top of trifle and garnish with strawberries.\tChill until ready to serve.
into large bowl or trifle dish.
Spread with 1
Cube angel food cake.
Mix jello and water until dissolved. Drop frozen strawberries in hot jello (will gel quickly).
Prepare instant pudding.
Alternate all ingredients in layers in trifle bowl: jello, strawberries, cake, pudding; repeat layers.
Decorate top layer with Cool Whip, kiwi, bananas and mandarin oranges.
Cook brownies.
Crumble half of brownies in bottom of trifle bowl.
Layer 1/2 crushed Butterfingers, layer vanilla pudding, then layer Cool Whip.
Repeat layers using chocolate pudding.
Top with Cool Whip.
Whip together whipping cream, vanilla, and sugar.
Layer cake, strawberries, pudding and cream in a trifle bowl.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and