Trifle

 Ingredients

CUSTARD LAYER

4 cups whole milk

8 large egg yolks

1/2 cup granulated sugar

4 tablespoons cornstarch

1 1/2 teaspoons vanilla extract

1/2 cup butter cut into small pieces

CAKE LAYER

9x13 white or yellow cake baked and cooled

1/2 cup cream sherry

3 heaping tablespoons seedless red raspberry jam or preserves

FRUIT LAYER

2 cups sliced fresh strawberries

1 cup fresh raspberries

1 tablespoon cream sherry

1 tablespoon sugar

WHIPPED CREAM

1 1/2 cups heavy whipping cream

1 teaspoon powdered sugar

Instructions

For the Custard

Heat the milk over low-medium heat, stirring frequently, until it just begins to simmer and steam rises from the surface.

Meanwhile, in a large mixing bowl, whisk the egg yolks, sugar, and cornstarch until light and smooth.

HINT: I use my KitchenAid for this, but only as a stand. I hand whisk but use the bowl of the mixer attached to the machine so that I don't have to hold the bowl as well. This allows me to whisk and pour at the same time, which is needed in the next step.

Remove the hot milk from the stove. While whisking the egg yolk mixture constantly, dribble hot milk, a few drops at a time, into the yolks. Adding the hot liquid very, very slowly in the beginning will temper the eggs, allowing them to warm gradually so that they don't curdle, or worse, scramble! Once you have dribbled in a good amount you can increase the amount of liquid you add at a time, whisking continuously until all the milk has been added.

Pour the contents of the mixer bowl into the saucepan and heat over medium, whisking constantly, until the mixture just comes to a boil. Once it reaches a boil, keep whisking, ensuring that the milk mixture does not stick to the bottom of the pan, until thickened, about 1-2 minutes.

Remove from heat and whisk in vanilla. Let sit for 5 minutes, then whisk in butter. Custard will be thick and smooth. Pour into a shallow bowl and cover the top with plastic wrap so that the plastic is touching the surface of the custard. This will prevent a skin from forming on top. Cool in the refrigerator until chilled.

For the Cake

Cut the full 13x9 cake in half horizontally (this is slightly different than the step photos in the post but achieves the same thing). Brush the cut sides of both cake halves with the cream sherry. Spread raspberry jam over the sherry. Cut the cake halves into small squares (about 1-2-inches).

For the Fruit

In a medium bowl, combine the strawberries, raspberries, sherry and sugar. Stir to coat and allow to macerate. Keep in the refrigerator until ready to assemble the trifle.

For the Whipped Cream

Combine the heavy whipping cream and the powdered sugar in a larger mixer bowl. Beat on high for 2 minutes, or until stiff peaks form. Keep chilled in the refrigerator until ready to assemble.

Assemble the Trifle

Place 1/3 of the cake cubes in the bottom of the trifle dish, jam side up. Top the cake cubes with 1/3 of the fruit, followed by 1/3 of the custard and finally with 1/3 of the whipped cream. Repeat layers two more times. Decorate the top with fresh fruit. Keep chilled until ready to serve.

Expert Tips & FAQs

If you decide to use Bird's Custard powder, make two batches (2 pints) following the instructions on the back of the can.

If it doesn't bubble long enough, the structure can break down and the custard will turn from thick to runny. The good thing is that if you've chilled the custard and it's lost its thickness, you can put it back on the stove and reheat it to thicken it back up.

Squash Soup

 Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

½ teaspoon sea salt

1 (3-pound) butternut squash, peeled, seeded, and cubed

3 garlic cloves, chopped

1 tablespoon chopped fresh sage

½ tablespoon minced fresh rosemary

1 teaspoon grated fresh ginger

3 to 4 cups vegetable broth

Freshly ground black pepper

For serving

Chopped parsley

Toasted pepitas

Crusty bread

Banana Pineapple Avocado Smoothie

 Ingredients

 ▢½ banana

▢½ avocado

▢1 cup pineapple

▢½ cup plain yogurt

▢1 teaspoon vanilla extract

▢½ cup water

▢2 handfuls ice

Instructions

 

Place all ingredients in a large blender and puree until smooth.

Cheesecake for OOTC Feb 22, 2023

 

Recipe for Cheesecake

Crust – Follow directions on bag for margarine.  I don’t add sugar.

For 120 mini cheesecakes, you will need 1.5 Kg.  You have 2 x 1 kg. bags.

Cheese Filling – 1 pkg. cream cheese, softened(I will take them out of the fridge and leave them on the counter this evening)

1 can condensed milk

¼ cup Lemon Juice(from the green bottle – fresh lemons do not work)

Instructions:

Prepare cups with 1 rounded Tablespoon of buttered crumbs pressed gently into the bottom.

Combine cream cheese and condensed milk. Mix with mixer until smooth.

Add lemon juice and mix well.  Pour into little cups immediately. I measured approx. 2 Tbsps. You can just pour, so long as you follow the sample.

Top with approx. 3 Tbsps. Fruit topping.  Sprinkle a few buttered crumbs on top if you want.

 

Recommend that you do one batch at a time as once you put the lemon juice in it sets very quickly, and you can’t pour it.  Instead, you have to spoon it(like the batch I left there)

Crustless Quiche

 so I put into a mixing bowl 

3/4 cup flour, 

1 tsp baking powder, 

1/4 tsp salt, 

2 tsp softened butter,

9 cups all-purpose flour
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

https://www.thekitchenmagpie.com/the-bisquick-impossible-quiche-recipe/

How to Make Quiche

• Preheat your oven to 400 °F.
• Lightly grease a 10-inch pie plate.
• Sprinkle the crumbled bacon, shredded cheese, and diced onion evenly over the bottom of the pie plate.
• Beat the eggs with the salt and pepper, then stir in the milk.
• Add in the Bisquick and beat until smooth – it must be smooth to work!
• Pour the liquid mix over the ingredients in the pie plate.
• Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.
• Let cool on a wire rack for 15 minutes.
• Slice and serve!

Ingredients

 ▢12 slices of bacon cooked, drained, and crumbled

▢1 Cup Swiss cheese shredded (about 4 ounces)

▢1/3 Cup onion diced

▢2 Cups milk

▢1 Cup Bisquick

▢4 Eggs

▢1/2 teaspoon salt

▢1/8 teaspoon ground black pepper

Oven Baked Chicken Cacciatore

 Ingredients

1 ¾ pounds boneless skinless chicken thighs

1 teaspoon salt, divided

½ teaspoon pepper, divided

1 ½ teaspoons Italian seasoning, divided

3 cloves garlic, minced

8 ounce mushrooms, sliced

½ large onion, halved and sliced thinly

2 bell peppers (any color), sliced

½ cup red wine (best), white wine, or substitute chicken broth

1 bay leaf

14 ounce can Red Gold® Crushed Tomatoes

14 ounce can Red Gold® Diced Tomatoes, undrained

2 tablespoons capers, drained

2-4 tablespoons Red Gold® Tomato Paste, (optional, for thickening sauce)

For serving: (optional) crushed red pepper, grated parmesan cheese, cooked spaghetti, rice, polenta, or riced cauliflower

Instructions

Preheat the oven to 375°F. Arrange the chicken in a single layer in a 9X13 inch baking dish.

Sprinkle ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon Italian seasoning, and minced garlic over the chicken.

Layer the mushrooms, onions, and peppers over the chicken. Pour the wine or broth over the top and add bay leaf.

Top the veggies with Red Gold® Crushed Tomatoes, Red Gold® Diced Tomatoes, and capers. Sprinkle remaining ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasoning over everything.

Bake, uncovered, for 1 hour to 1 hour 15 minutes, or until the chicken is fall-apart tender and the sauce has reduced slightly.

If desired, thicken sauce by removing the chicken with a slotted spoon. Stir in 2-4 tablespoons Red Gold® Tomato Paste into the baking dish with the veggies, and add chicken back to the dish. Serve over cooked spaghetti, rice, polenta, or riced cauliflower.

For 100 people - 33 pounds chicken - Multiply recipe by 18

Ingredients

33 pounds boneless skinless chicken thighs

18 teaspoon salt, divided(6 Tablespoons)

9 teaspoon pepper, divided(3 Tablespoons)

27 teaspoons Italian seasoning, divided(9 Tablespoons)

54 cloves garlic, minced

144 ounce mushrooms, sliced(2 100 oz. cans)

9 large onion, halved and sliced thinly

36 bell peppers (any color), sliced

9 cups chicken broth

1 bay leaf

252 ounces Pasta Sauce(equiv. of 2.5 x 100 oz. cans)

252 ounces diced tomatoes, undrained(equiv. of 2.5 x 100 oz. cans)

36 tablespoons Tomato Paste, (optional, for thickening sauce)(equiv.of 7 small cans tomato paste)

For serving: (optional) crushed red pepper, grated parmesan cheese, cooked spaghetti, rice, polenta, or riced cauliflower