Strawberry Peach Trifle Dessert

I got this recipe from this link: http://www.tasteofhome.com/Recipes/Strawberry-Peach-Trifle

Ingredients

• 3 cups cold fat-free milk
• 2 packages (1 ounce each) instant sugar-free white chocolate pudding mix
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 3 cups sliced fresh strawberries
• 2 cups fresh or frozen sliced unsweetened peaches
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• Additional sliced fresh strawberries

Directions

• In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2 qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries. Yield: 14 servings.

*My notes: I couldn't find white chocolate pudding mix, so I used the instant sugar-free vanilla pudding mix. Make sure your bowl is not too big. Mine was too big and I couldn't make the layers.

Slow and Steady Wins the Race . . .

Well, sadly, there is no race to be won, but I'm finally getting my little hiney around to posting my recipes after some gentle persuasion from Diane! Forgive my tardiness please - I'll post first from the most recent event.

FRUITS AND NUTS: Chocolate Hazelnut Dipped Fruit 

(from Giada De Laurentiis)

I loved this idea Diane! I especially loved all of the recipes I found as I was looking for the "perfect" one (i.e. the one that involved chocolate!) I even took pictures this time . . .

Ingredients

• 1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks
• 2 medium bananas, peeled and cut into 16 1/2-inch slices
• 16 (1/2 cup) seedless red grapes
• 1/2 cup heavy cream
• 2 cups (12 ounces) semisweet chocolate chips
• 1 teaspoon vegetable oil
• 1 cup chopped hazelnuts, toasted* see Cook's Note

Directions

Special equipment: 16 (4-inch) skewers or toothpicks

Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers. (You can really use whatever fruit you want . . . but the chocolate and pineapple made a fun combo!)

In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.

Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

*Cook's Note: To toast chopped hazelnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 8 to 12 minutes until lightly golden. Cool completely before using.

LAUNDRY: Matrimonial Cake (Date Squares)

This recipe is a favorite from my mission in British Columbia, Canada.

 3/4 c. BUTTER 
1 c. Brown sUGAR
1 3/4 c. Flour
1/2 tsp Soda                                   

1 tsp Salt

1 ½ C. ROLLED OATS

3 C. CUT UP DATES (1 LB)

 ¼ CUP SUGAR

1 ½ CUP WATER

* Make date filling, see below.

* Heat oven to 400.cream butter and sugar.

* Mix flour, soda, salt, add in to butter and sugar.

* Fold in rolled oats

* Press half of mix into 13x9x2 inch greased pan.

* Spread with cooled date filling, top with LAST OF CRUMB MIX

* Bake 25 to 30 min, cut into bars.

DATE FILLING: mix dates, sugar, and water in saucepan.

* Cook over medium heat stirring constantly till thickened.

* cold (need not be really cold, just not scalding).

CITRUS: cream CHEESE LEMON bARS

a Family Secret . . .

1 LEMON CAKE MIX                          

2 EGGS                                            

1/3 CUP OIL                                               

8 OZ. PKG. CREAM CHEESE

1 TBSP. LEMON JUICE

 1/3 CUP SUGAR

*COMBINE CAKE MIX W/ 1 EGG AND 1/3 CUP OIL.

*MIX W/ FORK UNTIL CRUMBLY (DO NOT OVERMIX)

*SET ASIDE 1 CUP OF MIXTURE

*PAT REMAINING IN UNGREASED PAN – BAKE @ 350* FOR 15 MIN

* IN A BOWL MIX CREAM CHEESE, 1 EGG, LEMON JUICE & SUGAR.

* SPREAD CREAM CHEESE MIXTURE OVER COOLED CRUST.

* SPRINKLE CUP OF REMAINING CRUST OVER CREAM CHEESE MIXTURE – BAKE ANOTHER 15 MIN.

* LET COOL AND SERVE.

Berries and Coconut Cream

This is a really easy way to make berries and cream a little bit more fancy and delicious!

2 lbs. mixed berries
2 Tbs. granulated sugar
2 Tbs. fresh lime juice
1 cup heavy whipping cream
1/2 cup cream of coconut

-Gently toss the berries, sugar and lime juice.

-With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with berries.


Note: I had a difficult time finding the cream of coconut. I heard that you can find it in the asian/ethnic isle in most grocery stores. Supposedly the most popular brand is Coco Lopez. All I could find there was coconut milk (not the same thing). This is the kind that I found, in the liquor isle: