Damsel in dis Dress wrote:
> Come on out. We know you're there. We have magic monitors and can
> see you. Some of you should put some clothes on.
>
> My challenge: emerge from your cyber-closets for one minute. Long
> enough to say hi and to post one recipe that you really like.
>
> Carol
I know this is a cheater, but it's great and very easy to change what
you put in it
Trifle
Baked cake- I bake it on a sheet pan and cut into cubes when cool
Puddin- this is a trick I learned in school. Use instant pudding, and
when you make it, use heavy cream for half of the milk. I use my
kitchen aid- beat until it until it's thick and leaves "tracks"- comes
out like mousse
Fruit- whatever is in season, except melons- they are probably too
watery
Put a layer of cake cubes in the bottom of a deep, clear bowl. If you
like, sprinkle a little champagne on the cubes (or not)
Put a layer of puddin' on top of that
Next, a layer of fruit, then cake, etc. Top with whipped cream and
toasted sliced almonds.
I made this a few weeks ago for a good friend who is a chocoholic, so I
used chocolate cake, loose ganache instead of champagne, and
raspberries. It was great! I've also used white cake, and lemon and
vanilla puddin mixed, with blueberries, raspberries, and blackberries,
which was also fantastic. But I use the puddin trick often- pate a
choux filling, etc. You could also use different booze- Chamboard,
kahula, godiva chocolate liquor, etc. Use your imagination!