Recipes for cream
Fruit Trifle Recipe
Fruit Trifle Ingredients
- A large glass bowl or trifle bowl ( I have used the top of a cake cover in an trifle emergency situation). shopping list
- 8 Twinkies, shortcake sponges,or an 8 inch white sponge cake shopping list
- 2 packages of Jell-o, the flavor of your choice, already prepared and set shopping list
- 2 cans fruit cocktail, drained shopping list
- 4 oz fresh strawberries, sliced, reserve 8 slices for decorating the top shopping list
- 2 bananas, sliced into coins shopping list
- 2 boxes Jell-o instant pudding, vanilla flavor, already prepared, or two cans custard shopping list
- 1 can of spray whipped cream, or 1 small bowl of whipped cream
How to make Fruit Trifle
- We are going to make layers:
- Place all of the Twinkies, sponges or cake in the bottom of the dish or bowl and gently flatten until the bototm of the bowl is evenly covered and the cake is level.
- Spoon in one half of the fruit cocktail and spread evenly.
- Spoon in one half of the Jell-o and spread evenly
- Place half of the strawberries and bananas evenly on top of the
- Jell-o.
- Spoon half of the vanilla pudding or custard evenly on top of the strawberries and bananas.
- Start your layers again, starting with the fruit cocktail and ending with the pudding.
- Top with whipped cream and decorate with the remaining strawberry slices.
- Chill for at least an hour or longer before serving.
Note
- You can use any flavor jell-o you like, but stick with the vanilla pudding.
- You can use any fruit you like.
Servings : 12
Chocolate Strawberry Trifle Recipe
Chocolate Strawberry Trifle Ingredients
- 18 oz. pkg. yellow cake mix
- 1 cup water
- 1/3 cup oil
- 3 eggs
- 6 serving size chocolate pudding mix (NOT instant)
- 3 cups milk
- 4 cups sliced strawberries
- 1 cup heavy whipping cream
- 1 tsp. vanilla
- 3 Tbsp. powdered sugar
How to make Chocolate Strawberry Trifle
- Heat oven to 350 degrees. Grease a 15×10″ jelly roll pan. In large bowl, combine cake mix, water, oil and eggs and beat until moistened. Beat 2 minutes at medium speed and pour batter into prepared cake pan. Bake at 350 degrees for 20-25 minutes until toothpick inserted in center comes out clean and cake begins to come away from sides of pan. Cool completely.
- In heavy saucepan combine pudding mix and milk and stir with wire whisk until combined. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and cool for 30 minutes, stirring occasionally.
- In small bowl, combine cream, vanilla, and powdered sugar and beat until stiff peaks form. Cut cake into 1″ pieces and place half in bottom of a large glass bowl. Pour half the cooled pudding over the cake pieces and place half of the strawberries on top. Repeat layers. Top with whipped cream. Chill for 2 hours before serving and store any leftovers, covered, in the refrigerator.
Note: You can use vanilla or lemon pudding instead of chocolate in this recipe for a different taste sensation.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Servings: 12
Eggnog Trifle Recipe
Eggnog Trifle Ingredients
For the Cherries
- 4 cups frozen sweet cherries
- 1 cup sugar
- 2 sticks cinnamon
- 2 tablespoons cornstarch
- 3 tablespoons water
For the Filling
- 5 egg yolks
- 1/2 cup sugar
- 1/4 cup rum
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons nutmeg
- 1 cup whipping cream
- 1 tablespoon vanilla extract
- 16 ounces mascarpone cheese
For the Whipped Cream
- 1 cup whipping cream
- 2 teaspoons sugar
- 1 tablespoon vanilla
- 2 tablespoons brandy
For the Soaking Liquid
- 3/4 cup sugar
- 3/4 cup water
- 1/4 cup rum
- 1 tablespoon vanilla
- 1 package ladyfinger biscuits
How to make Eggnog Trifle
- For the Cherries – Simmer fruit with sugar and cinnamon sticks for 20 minutes. Whisk cornstarch with 3 tablespoons cold water and stir into cherries. Remove cinnamon sticks and set aside.
- For the Filling – Whisk egg yolks with sugar, rum, lemon juice and nutmeg over a pot of simmering water until doubled in volume.
- Remove from heat. In a separate bowl, whip cream with vanilla. Whisk mascarpone into egg mixture and fold in whipped cream. Chill until ready to assemble.
- For the Whipped Cream – Whip cream to soft peaks and add sugar and brandy and chill.
- For the Soaking Liquid – Heat sugar, water, rum and vanilla until a simmer is reached. Cool to room temperature.
To Assemble
- In a trifle dish or individual cups, dip ladyfinger biscuits in soaking liquid and line bottom of dish. Cover with one third of mascarpone filling and spoon one third of cherries. Repeat process two more times.
- Top with whipped cream and garnish with chocolate shavings, if you wish. Chill until ready to serve.
yeild: 6
Raspberry Trifle Recipe
Raspberry Trifle Ingredients
- 1 1/2 cups heavy cream
- 1/4 cup white sugar
- 2 (8 ounce) packages cream cheese, softened
- 2 teaspoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/2 cup white sugar
- 1 (10.75 ounce) package prepared pound cake
- 2 (10 ounce) packages frozen raspberries, thawed
- 2 tablespoons unsweetened cocoa powder, for dusting
How to make Raspberry Trifle
- In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
- Slice pound cake into 18 – 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
Prep Time: 20 Min
Ready In: 4 Hrs 20 Min
Servings: 18
English Trifle Recipe
English Trifle Ingredients
- 2 (8 or 9 inch) white cake layers, baked and cooled
- 2 pints fresh strawberries
- 1/4 cup white sugar
- 1 pint fresh blueberries
- 2 bananas
- 1/4 cup orange juice
- 1 (3.5 ounce) package instant vanilla pudding mix
- 2 cups milk
- 1 cup heavy whipping cream
- 1/4 cup blanched slivered almonds
- 12 maraschino cherries
How to mkae English Trifle
- Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
- Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
- In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
Yield 1 bowl
servings: 14
Easy Trifle Recipe
Easy Trifle Ingredients
- 1 cake mix
- 2 packets of custard or pudding mix (see note above)
- 2 bags, 1 lb. each, frozen fruit or equivalent sliced fresh fruit
- 1/3 C sugar (more or less to taste)
- 1 1/2 C heavy cream, whipped (or to save time, use whipped topping)
- additional fresh fruit for garnish
- 1/3 C sherry or other liquor (optional)
How to make Easy Trifle
- Prepare cake according to directions on package. Let cool completely.
- Prepare custard or pudding mix according to package instructions. Let cool completely.
- Mix fruit with sherry and fruit. If you don’t want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice.
- Whip the cream.
- To assemble: Trifle is very forgiving, it takes no effort to make it look great! If you don’t have a trifle bowl, like the one in the photo, use any large glass bowl. It doesn’t technically have to be glass, but it looks prettier if it is. You can also make individual servings by placing the layers in large wine goblets.
- Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time.
- To Serve: Simply scoop out servings with a large spoon.
Serves 10-12
Baked Chicken Creamy Pasta Recipe
Baked Chicken Creamy Pasta Ingredients:
- Macaroni, boiled 2 teacups
- Boneless chicken tikka, cooked 1/2 kilogram
- Hot chili sauce 3 tablespoon
- Spring onions, finely chopped 6
- Capsicums, finely chopped 4 medium
- Garlic paste 1 1/2 teaspoon
- Oregano 1/4 teaspoon
- Oil 2 1/2 tablespoon
- Salt to taste
Cheese filling
- Capsicums, finely chopped 2 large
- Tomatoes, finely chopped 2 medium
- Green chillies, finely chopped 6
- Mozzarella cheese, grated 1 1/2 teacups
- Black pepper powder 1/2 teaspoon
- Salt to taste
Cheese and Corn White Sauce
- Butter 2 1/2 tablespoon
- White flour 1 1/2 tablespoon
- Milk, cold 2 1/2 glass
- Boiled corn 1 cup
- Mozzarella cheese, grated 1/2 cup
- Salt to taste
How to make Baked Chicken Creamy Pasta
- Preheat oven to 180°C.
- Creamy Pasta: In a saucepan heat oil and fry garlic paste and oregano together on low heat. Add vegetables and chili sauce, mix well for a minute on high heat. Add chicken pieces and boiled macaroni mix well. Cook till heated through and set aside.
- Cheese Filling: Mix all ingredients of cheese filling in a bowl and set aside.
- Cheese and Corn White Sauce: Heat butter in a saucepan. Add flour and stir on low heat for a few seconds, then add milk, stirring all the time. Add salt, cheese and corn, mix well. Simmer on low heat stirring continuously, till it becomes thick. Remove from heat and set aside.
- Grease a large oven proof dish. Spread a layer of pasta, put a layer of cheese filling on it, finally add cheese and corn white sauce on top. Sprinkle some hot chili sauce on it. Bake in preheated oven at 180°C for 35-45 minutes.
- Alternatively use two small baking dishes.
Malai Kofta Recipe
Ingredients:
For Malai Kofta:
-
2-1/2 Cup Mashed Cheese - 4 tbsp Gram flour
- Oil for frying
- 2-3 tbsp Lemon juice
- Salt to taste
For Gravy:
- 3 tsp Oil
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 2 Green chilli
- 400 ml Milk
- 1 Onion (finely chopped)
- 2 Tomatoes (finely chopped)
- Salt to taste
How to make Malai Kofta:
- Make a soft dough by kneading the cheese.
- Roll out small balls of equal size and wrap each of them in gram flour.
- Heat oil in a frying pan. Fry the cheese balls until they turn golden brown.
- Take a kadhai with sufficient oil and fry the onions until they become pink.
- Add turmeric powder, coriander powder and green chillies to it.
- Add tomatoes and fry them well till the mixture gets separated from oil.
- Now pour the milk and allow it to boil. Keep stirring periodically.
- Boil for about 5 to 7 minutes and add fried balls.
- Allow boiling for another two minutes.
- Malai Kofta is ready. Serve hot with chapati.
Preparation time: 45 Min
Mughlai Malai Kofta Recipe
Mughlai Malai Kofta ingredients
- 1 1/2 lb. potatoes
- 2 heaped tbsp each of crumbled paneer,
- khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
- 4-5 cashewnuts chopped
- 1 tbsp raisins
- 2-3 finely chopped green chillies
- 1/4 tsp sugar
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red-chilli powder
- 1/2 tsp cardammom powder
- Salt To Taste
- 3 tbsp cooking oil/ghee(clarified butter)
- Oil for frying the koftas
- For the gravy:
- 2 medium onions,chopped
- 3 flakes garlic,crushed
- 1 inch ginger,crushed
- 3 large tomatoes,pureed
- 1 tsp red-chilli powder
- 1/2 tsp garam masala powder
- 1/2 tsp dhania(corainder) powder
- 1/2 tsp cumin powder
- 2 tsp powdered poppy seeds
- 1/2 tsp sugar
- 1 tbsp ground peanuts/cashewnuts
How to make Mughlai Malai Koftha
- Boil the potatoes till tender.
- Peel, mash and add salt to taste.
- Keep aside.
- Mix all the other ingredients for the kofta into a paste.
- Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
- Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
- Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
- Add the pureed tomatoes and the masala powders.
- Add the sugar and the ground peanuts.
- The gravy will begin to thicken.
- You can also add some malai to thicken it some more.
- Mix in some water if necessary.
- When the gravy comes to a boil, add the koftas.
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Heat through and serve the malai kofta.
Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.
Raspberry and Clotted Cream Ice Cream Recipe
Ingredients
- 2 large free-range eggs
- 150g caster sugar
- 250ml double cream
- 227g tub clotted cream
- 250ml full-fat milk
- 250g raspberries
- 1 tbsp icing sugar
How to make Raspberry and Clotted Cream Ice Cream Recipe:
- Whisk the eggs in a large bowl until light and frothy, then gradually add the caster sugar and whisk for a further 3 minutes. Pour the double cream, clotted cream and milk into the egg mixture and whisk well. Spoon the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. If you’re not using an ice cream maker, spoon into a 2-litre container and freeze for 3 hours, then whisk with an electric hand whisk, until smooth. Return to the freezer for another 3 hours. Repeat this process 3-4 times, then freeze for 2 hours, until semi-solid.
- Meanwhile, place the raspberries and icing sugar in a bowl and crush them lightly with the back of a fork. When the ice cream has frozen to a soft scoop consistency, gently fold through the raspberries to create a rippled effect. Transfer to a plastic container and freeze until solid.
