Cranberry Trifle Recipe

Ingredients :

Cranberry Layer :

•  1 cup sugar
•   1 cinnamon stick
•  24 oz fresh cranberries (2 packages)
•  1-1/2 cups water

Custard Layer :

•   9 egg yolks
•   1⅓ cups sugar
•   3 tablespoons cornstarch
•  ¼ teaspoon salt
•   1 tablespoon vanilla extract
•   1 tablespoon butter
•   4½ cups 2% milk

Cake :

•   1 loaf (16 oz) frozen pound cake, cut into 1" cubes
• or
•   Whipped cream for decorating
•   1 9x13 white cake, baked, cooled and cubed
• Sugared Cranberries for decorating

Instructions :

Cranberry Layer :

• Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.

Custard :

• Combine sugar, cornstarch and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
• Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
• Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.

Assembly :

• Place half of the cake cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
• Top with whipped cream and candied cranberries if desired.

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7 Up Pound Cake

Ingredients

1 1/2 C Butter, softened

3 C Sugar

5 Eggs

1 t Vanilla Extract

2 t Almond (or Lemon) Extract

3 C All-purpose Flour

1 C Sprite, 7-UP, Or Sierra Mist

Directions

Preheat oven to 350 degrees.

Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.   

Once all the sugar is added, continue to beat for an additional 4 minutes.  Add eggs, 1 at a time, mixing after each addition. 

Add the extracts and mix well. 

Add  the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.  

If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm. 

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Crock Pot Bowtie Casserole

Ingredients :

1 1/2 lbs. lean ground beef

1 onion, chopped

1 clove garlic, minced

1 (15 oz.) can tomato sauce

1 (15 o) can stewed tomatoes

1 tsp. oregano

1 tsp. Italian seasoning

salt/pepper

10 oz. frozen spinach, thawed (can also use fresh spinach)

16 oz. bowtie pasta, cooked

1/2 cup parmesan cheese, shredded

1 1/2 cup mozzarella, shredded

Directions :

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.

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