How To make Baker's Holiday Trifle
1 pk (6-serve size) Jello Vanilla
Pudding and Pie Filling 3 c Milk
6 Squares Baker's White
Chocolate, coarsely chopped 500 ml Cool Whip Frozen Whipped
Topping, thawed 1/2 Frozen pound cake, thawed
1/4 c Orange liqueur or Orange
Juice 2 1/2 c Sliced and sweetened fresh
Strawberries 5 Squares Baker's White
Chocolate, grated 6 Whole strawberries for
Garnish 1 Square Baker's White
Chocolate, melted and cooled Prepare pudding according to package directions with milk. Remove from heat; stir in chopped chocolate until melted and smooth. Cover with plastic wrap. Chill. Fold in 1 cup (250mL) whipped topping. Cut cake into small cubes and drizzle with liqueur. In the bottom of a deep glass bowl, layer half the cake cubes, half the berries, half the pudding and half the grated chocolate. Repeat layers, ending with chocolate. Top with remaining whipped topping. Garnish with berries. Drizzle melted chocolate over top. Prep. Time: 30 minutes plus chilling time Source: Baker's chocolate ad, Chatelaine magazine, December 1993, : page 106 Xref: news.demon.co.uk rec.food.recipes:7367 Newsgroups: rec.food.recipes Path: news.demon.co.uk!peernews.demon.co.uk!doc.news.pipex.net!pipex!swrinde news .uh.edu!uuneo.neosoft.com!bonkers.taronga.com!arielle From: a4gy@jupiter.sun.csd.unb.ca (N. Webber) Subject: Sweet And Sour Turkey Bites Approved: zaccari@digex.net Followup-To: rec.food.cooking Reply-To: a4gy@jupiter.sun.csd.unb.ca (N. Webber) Sender: arielle@bonkers.taronga.com (Stephanie da Silva) Organization: Taronga Park BBS Message-ID: <3lk75i$9kv@sol.sun.csd.unb.ca> Date: Sun, 9 Apr 1995 08:14:52 GMT Lines: 34
How To make Baker's Holiday Trifle's Videos
5 Crazy Good Summer Trifle Recipes
What a better way to start your summer from these easy TRIFLES....
EASY....FAST.....USING ONLY A FEW INGREDIENTS
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Full Recipes:
1) BANOFFEE
Ingredients:
-1 banana
-8 cookies
Filling
-200gr cream
-3 tbsp icing sugar
-1 tsp vanilla extract
++ DULCE DE LECHE as much as you like
2) OREO
Ingredients:
Cookie crumbs:
-6 OREO cookies
Mousse:
-250gr whipping cream
-100gr dark chocolate + 50ml whipping cream
+optional: mini OREO cookies for the Top
3) STRAWBERRY
Ingredients:
Base:
-80gr of cookies
Filling:
-200gr cream
-20gr icing sugar
-1/2 tsp vanilla
+Strawberries (150gr)
4) NUTELLA
Ingredients:
Base:
- 8-10 Chocolate cookies
- 30gr unsalted butter
Mousse:
-200gr whipping cream
-50gr cream cheese
-100gr Nutella (about 3 tbsp)
+optional topping
5) GRANOLA
Ingredients:
Yoghurt filling:
-150gr greek yoghurt
-2 tbsp golden syrup or honey
+mixed berries (i used frozen)
+oats (muesli)
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Holiday Gingerbread Trifle (Irish Recipe) - Gemma's Bigger Bolder Baking Ep. 41
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Hi Bold Bakers! This week, I'm sharing my favorite Irish Gingerbread recipe and I'll show you how to make it into a BIG & BOLD Holiday Trifle with gorgeous layers of whipped orange cream cheese filling and cranberry orange sauce. Plus, WATCH my NEW episode of Chocolicious on the Kin Community Channel. So let's get baking!
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FULL RECIPE LISTED BELOW
Gemma's Holiday Gingerbread Trifle
INGREDIENTS
Gingerbread:
1 Cup (8oz/225g)) light brown sugar
¾ Cup (8oz/225g) Treacle/molasses
2 sticks( 8oz/225g) Butter
3 Cups (16oz/450g) Ap flour
2 tsp Ground ginger
1 Tbsp Cinnamon
2 Whole Eggs
1 ¼ cups (10floz/300ml) Whole milk
2 level tsp Baking soda
METHOD
1. Preheat the oven to 150oC/300oF.
2. Grease and line 2 loaf tins (9x5”)
3. In a pot, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
4. Sift the flour and spices over the mix and stir in. Then whisk in the eggs.
5. Whisk the eggs together and then pour them into the treacle mix.
6. Whisk Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk . You will see it bubble and activate.
7. Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
8. Pour the batter into your prepared tin.
9. Bake at 300oF (150oC) for 45 minutes. Then gently cover the tins with ally mum foil and continue baking for a further 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.
10. Once the hour is up take them out of the oven, leaving the foil on.
11. Now let them sit on a wire wrack in the tins until they are totally cold. The warmth of the cakes steams the cake and you get a beautifully sticky top and a soft moist cake.
12. Store your gingerbread well wrapped in parchment paper and cling wrap. The bread will stay fresh for 3-4 days. Also freezes well.
Cream Cheese Orange Cream
INGREDIENTS
8 oz cream cheese, room temperature
1/4 cup (2oz/55g) sugar
1 orange, zested and juiced
2 cups heavy cream
METHOD
In the bowl of an electric mixer with a whisk (or in a large bowl with a hand mixer), whisk cream cheese until smooth. Then add sugar, orange zest, juice and cream. Beat until the mix thickens and doubles in size. Store in the fridge until needed
Cranberry and Orange Sauce
INGREDIENTS
2 bags (12 oz each) cranberries, fresh or frozen
2 cups (400g/14oz) sugar
1 orange, zested and juiced
2 cups (16oz/45ofloz ) water
METHOD
In a medium saucepan, combine cranberries, sugar, orange zest and juice and water. Bring to a simmer over low; cook until cranberries begin to burst, 10-12 minutes until it resembles jam and is thick. Remove from heat and let cool completely.
To build your trifle: In your presentation bowl, lay in cubes of gingerbread. Top with a thick layer of the orange cream filling. Then generously spoon over your cranberry sauce. Repeat layers again for a BIG and BOLD trifle.
This can be make a day in advance and kept refrigerated.
Snooki's Holiday Trifle Recipe
Hey guys! Happy holidays! So today I’m making a fun and festive dessert plate—a raspberry trifle with rum sauce! As most of you already know, I am NOT a good cook, but this recipe is so easy, it’a PERFECT for all you fellow non-cookers out there. Just layer a bunch of tasty ingredients—like store-bought frozen pound cake, prepared vanilla pudding, yummy rum sauce, raspberry jam, and fresh berries—and boop! You’re good to go! Let me know how yours turn out in the comments below! Love you!
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Nicole Elizabeth Snooki Polizzi is an American reality television personality who is best known for being a cast member of the MTV reality show Jersey Shore. For more up-to-date-news on the reality star, visit her official website:
Easy baked cheesecake & my cheats Xmas trifle ???????????? | Marion's Very Merry Christmas Ep 4
My guide to holiday season desserts! Easy baked cheesecake infused with Chai tea spices and my mango xmas trifle recipe with all the shortcuts!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Cookbook author Joy the Baker shares her pumpkin trifle recipe for Thanksgiving | HOUSTON LIFE |...
She’s a self-taught baker who started blogging in 2008 and since then has turned her passion for baking into a full-blown business! Joy Wilson, aka Joy the Baker, is now a cookbook and magazine author with her own line of cake and muffins mixes.The entrepreneur, known for her fun takes on old-fashioned desserts, shared with Houston Life her pumpkin trifle recipe which is beautiful layers of pound cake and cream - perfect for entertaining!
Christmas Trifle -- Holiday Food Series -- Easy to prepare and It's Very Delicious
Christmas Trifle -- Holiday Food Series -- Easy to prepare and It's Very Delicious
Christmas Trifle
1 box Red Velvet cake mix plus ingredients to bake it
2 small boxes vanilla instant pudding
4 cups cold milk
2 containers cool whip thawed 8 oz. each
Green food coloring
Instructions
1. Prepare cake batter and bake in a 9x13-inch pan as directed on the package. Cool completely.
2. Beat pudding mixes and milk in a medium bowl with whisk for 2 minutes.
3. Mix in green food coloring until the desired shade is reached.
4. Cut cake into ½-inch cubes.
5. Layer the cake, pudding mix and cool whip into a trifle bowl
6. Repeat another layer of cake, pudding mix and cool whip
7. Decorate top with peppermint candy or as desired.
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