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.
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
Prepare pudding or custard according to directions and
Prepare white chocolate custard recipe: In a large heavy saucepan,
FOR CUSTARD:
Scald half and half
b>for garnish.
Add strawberries to cake in bowls.
Pour custard
nch slices.
To assemble trifle, line bottom and sides of
ork until dissolved. Whisk into custard.
Arrange cookies in the
repare custard powder (any custard recipe) or Vallergas has custard powder.
When custard thickens
Cut the trifle sponges in half and spread
Layer cake slices on bottom of large bowl. Sprinkle over Orange Juice.
Make up jelly, cool but do not allow to set.
Layer Satsumas and Bananas over cake and then pour over the jelly and let it set.
Spoon custard over the jelly.
Mix the fromage frais and the creme fraice and spoon this over the top of the custard.
Decorate Trifle with the fruit. Refrigerate until ready to serve.
For crust: Roll out the dough
Prepare pie crust. Bake at 450\u00b0 for 8 to 12 minutes. Remove from oven and cool.
Scald milk. Stir beaten eggs into hot mixture slowly. Combine the remainder of ingredients except nutmeg. Pour custard into a deep pie shell. Grate or sprinkle nutmeg on top. Bake in preheated 425\u00b0 oven for 10 minutes. Reduce heat to 275\u00b0 until done.
Do not bake too fast. You do not want it to brown. Test with knife inserted in center for doneness. Bake about 40 minutes. Check often; ovens vary in degrees.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile