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!

On 17 Aug 2006 16:07:35 -0700, "merryb" > wrote:

>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!

Thanks for posting this, Merry. It never even occured to me that a
trifle could be so extremely versatile! This is a keeper. I'll watch
the thrift shop for a trifle bowl. I've looked at them often, but
Crash always reminded me that I didn't have a use for one. Now I do!

Carol

Damsel in dis Dress wrote:
> On 17 Aug 2006 16:07:35 -0700, "merryb" > wrote:
>
> >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!
>
> Thanks for posting this, Merry. It never even occured to me that a
> trifle could be so extremely versatile! This is a keeper. I'll watch
> the thrift shop for a trifle bowl. I've looked at them often, but
> Crash always reminded me that I didn't have a use for one. Now I do!
>
> Carol
Glad you like it- don't wait until you get a trifle bowl! I use a
plain clear glass mixing bowl which isn't quite as nice, but you can
see the layers anyway

On 18 Aug 2006 14:05:47 -0700, "merryb" > wrote:

>Glad you like it- don't wait until you get a trifle bowl! I use a
>plain clear glass mixing bowl which isn't quite as nice, but you can
>see the layers anyway

But, but, but ... I *want* a trifle bowl! LOL! We've gotta start
getting out more and meeting people so we can thrw shindigs at which
trifle may be served.

Carol

Damsel in dis Dress wrote:
> On 18 Aug 2006 14:05:47 -0700, "merryb" > wrote:
>
> >Glad you like it- don't wait until you get a trifle bowl! I use a
> >plain clear glass mixing bowl which isn't quite as nice, but you can
> >see the layers anyway
>
> But, but, but ... I *want* a trifle bowl! LOL! We've gotta start
> getting out more and meeting people so we can thrw shindigs at which
> trifle may be served.
>
> Carol
Seems like with your good taste and skills, people should be swarming
around you

On 18 Aug 2006 16:00:41 -0700, "merryb" > wrote:

>
>Damsel in dis Dress wrote:
>> On 18 Aug 2006 14:05:47 -0700, "merryb" > wrote:
>>
>> >Glad you like it- don't wait until you get a trifle bowl! I use a
>> >plain clear glass mixing bowl which isn't quite as nice, but you can
>> >see the layers anyway
>>
>> But, but, but ... I *want* a trifle bowl! LOL! We've gotta start
>> getting out more and meeting people so we can thrw shindigs at which
>> trifle may be served.
>>
>Seems like with your good taste and skills, people should be swarming
>around you

*smile* Thanks, Merry.

I have agorophobia, so I only leave the house when I absolutely,
positively have to. It's kinda hard to make friends in a new town
under those circumstances. I do know some of our neighbors. Maybe I
should have them all over sometime.

Carol

On 17 Aug 2006 16:07:35 -0700, "merryb" > wrote:

>
>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!

Thanks merryb

I'm making this next weekend for a family gathering

Koko
A Yuman being on the net
(posting from San Diego)