equired.
To assemble the trifle, using a retty bowl (cut
he jelly rolls into 1-inch pieces. Line a glass trifle bowl with
ugar Biscuits (recipe#59864): Brush tops of frozen biscuits with whipping cream
apacity). Brush with half the liqueur.
Make raspberry jelly according to
Make up raspberry jelly crystals according to pkt. Cover and chill 20 minutes.
Arrange lamington fingers over base of 12-cup serving dish.
Pour jelly over. Cover and chill 30 mins, or until jelly is set.
Beat chocolate instant pudding mix and 2 1/3 cups milk for 5 mins, or until smooth. Cover and refrigerate 15 minutes Spread over jelly.
Beat cream and 1/4 cup icing sugar until soft peaks form. Spread over pudding. Cover and refrigerate overnight.
Serve trifle topped with chopped Cherry Ripe bars.
Layer bottom of trifle bowl with sliced jelly roll.
Pour over sherry and leave to soak overnight in the refrigerator.
According to directions make one pint of custard and pour over soaked jelly roll.
Return to refrigerator to cool and set.
Cut each jelly roll in 3 pieces.
Line sides and bottom of casserole with jelly roll.
Pour half vanilla pudding over.
Put rest of jelly rolls on top.
Cover with remaining vanilla pudding. Top with Cool Whip.
At Christmastime, it's god to substitute egg nog for milk.
Slice cake and spread pieces with jelly or jam. Sandwich pieces of cake together and arrange pieces in bottom of glass trifle bowl or other glass serving bowl. Prepare the gelatin according to package directions and pour over cake. Refrigerate until set, 2 hours.
Pour prepared pudding or custard over the set gelatin. In a medium bowl, whip cream until stiff peaks form. Spread over pudding. Sprinkle with chocolate and chill in refrigerator until serving.
o longer glossy. Do this with each egg.
PLEASE NOTE
edium heat, combine the sugar with the lemon juice.
Cook
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
n a small saucepan melt jelly over moderate heat, stirring, and
ine a large baking sheet with parchment paper and set aside
ogether better.
For the simple syrup: In a small saucepan
Bake cake as directed on package and let cool.
Cut into slices or cubes.
Prepare pudding according to package directions.
Fold whipped topping into pudding, mixing well.
Cover bottom of trifle dish with cake pieces.
Next, cover cake pieces with pudding mixture.
Sprinkle toffee (Skor) pieces over pudding mixture.
Repeat layers 2 more times, ending with pudding.
Garnish with extra toffee pieces and some cake crumbs.
Chill at least 2 hours until set.
rom the ducklings. Rinse everything with running cold water and drain
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
br>Coat bottom and sides with breadcrumbs; shake out excess.
large baking dish with lasagna sheets. Top with 1/2 of
small saucepan stir together jelly, lemon peel, lemon juice, gingerroot