Raspberry & Lemon Trifle

A few years ago I had to bring a dessert to a school function.
I panicked because I could not think of a single recipe that I wanted to make.
So I made something up.
I wanted it to be pretty and I was pretty pleased with what I came up with.
I was super delighted when the dessert seemed to be a hit.

It has since become one of our favorites.

Isn't it beautiful?

The best part about this is that it's so simple to throw together.

The board of ingredients:

• Angle Food Cake or 2 Angle Food Loaves
• 1 3.4 Ounce Package of Instant Lemon Pudding, Prepared
• 3 Cups Whipped Cream or Cool Whip
• Fresh Raspberries {I could only get half a pint, but use more if you like berries}
• 1 Lemon
• Willow Cottage Raspberry Sauce

Add the zest and juice of the lemon to the pudding and stir.
Look at this post for directions on zesting.
The pudding will thin out after you add the lemon juice, but that is okay

Angel Food cake is amazing.
It is a staple in our home.
Anyway, cut the cake up into cubes.
You could rip it if you wanted to.
This is how I did it.

Begin with about half the angle food cubes in the bottom of the bowl.

I turn the cubes on the outside of the bowl so that the brown crust is hidden.

Pour about half a cup of raspberry sauce over the angle food.

Spoon half of the pudding into the bowl.

 Spoon half of the whipped cream into the bowl.

 

Let's talk about technique for a moment.

I am very carefully leaving pockets of space on the side of the bowl.

I am doing this so that the trifle looks pretty.

Also, the next couple of wet layers will have a place to run when they are added.

Add a few raspberries.

Again, I like to put them around the outside edge so you can see them.

Add the second half of the angle food cake and repeat the same layering process.

Finish the top off with a puddle of whipped cream and raspberries.

Store it in the fridge for a few hours before you serve it.

Lemon and Raspberry Trifle

Ingredients:

Angle Food Cake
1 3.4 Ounce Package Instant Lemon Pudding, Prepared
Fresh Raspberries
Zest and Juice of One Lemon
3 Cups Whipped Cream or Cool Whip
2 Tablespoons Sugar
1 Cup Raspberry Sauce

Instructions:

1.  Cut Angle food cake into one inch cubes.  Layer one half of the cubes in the bottom of a trifle bowl.
2.  Drizzle 1/2 cup of raspberry sauce over the angle food cake.  
3.  Zest and juice the lemon.  Stir the juice and zest into the prepared lemon pudding.  Spoon one half of the lemon pudding over the angle food and raspberry sauce.
4.  Spoon half of the whipped cream onto the trifle and half the raspberries.
5.  Add the remainder of angle food cubes.
6.  Add another 1/2 cup of raspberry sauce to the angle food cubes.
7.  Top with the remainder of lemon pudding.
8.  Garnish with whipped cream and fresh raspberries.  Store in refrigerator.  Enjoy.

Click here for printer friendly version of this recipe.

I am linking to Foodie Friday at Rattlebridge Farm.

Orange Cake

We like desserts.  A lot.  This one is a favorite.  It smells like a fresh orange, it is moist and so full of orange flavor and it's sooo easy.  You start with a standard box mix and add a few pretty ordinary ingredients to make something amazing.   

Start by making the cake mix according to the package directions and bake it in a 9x13 inch pan.  While the cake bakes, you can make the glaze and the frosting.  Let's make the glaze first by zesting one orange.

Add the lovely fragrant zest to a small bowl. 

Add the powdered sugar.

Add the orange juice.

Whisk it all together.  It should be smooth and yummy.  Set the glaze aside to pour over the cake when it comes out of the oven.

Next we'll make the frosting.  Start with the zest of another orange.  Look at the picture below.  It looks like there are tiny drops of water splattered in the bowl.  That is actually oil from the zest of the orange.  That is flavor! ONLY use this much zest if you are also adding vanilla to the frosting.  If you do not have Mexican vanilla, use about half the zest of one orange.

Squeeze the orange juice into bowl. 

Add the powdered sugar.

Add the cream. 

You can add a tiny drizzle of Mexican vanilla if you have it.  Do not use Madagascar vanilla because it is a little bit too strong and harsh to go with the orange zest. 

Then work off the calories before you even eat the cake and whip the cream until it holds stiff peaks.  You can use a hand mixer for this if you want too.  It's much easier that way.  Just do not make the cream too stiff by over whipping it. 

As soon as the cake comes out of the oven, grab a fork and punch holes all over the surface of the cake. 

Then pour the glaze over the cake and spread it around.  Try not to let is all dribble down over the edges.  Keep moving the glaze around so it can soak into the cake evenly.

When the cake is cook and the glaze has soaked in completely it is time to frost the cake.  There is not a ton of frosting for this cake...and if you don't like that you can make a double batch of frosting.

I like to decorate the cake with mandarin oranges to bump up the orange factor even more. 

We like to stick the cake in the fridge for a few hours and eat it cold.  I hope you enjoy this cake as much as we do. 

Orange Cake

Ingredients:

1 Orange Flavored Box Cake Mix - Baked in a 9x13 inch pan.

Glaze:
2 Cups Powdered Sugar
1/3 Cup Orange Juice
Zest from 1 Orange

Frosting:
Zest and Juice of 1 Orange***
1/4 Cup Powdered Sugar
Few Drops of Mexican Vanilla - Optional
1 Cup Heavy Whipping cream

Garnish:
Mandarin Oranges - Optional

Directions:

1. Bake Orange Cake According to package directions in a 9x13 inch pan.
2. Mix Glaze ingredients in a small bowl.
3. When the cake comes out of the oven, pierce the entire surface with a fork. Pour the glaze over the cake and spread the glaze evenly over the cake. Let the cake absorb the glaze and cool.
4. Add the frosting ingredients to a medium bowl. Use a whisk or hand mixer or stand mixer to whip the cream until stiff peaks form. Refrigerate until ready to use.
5. When the cake is cool, frost with orange whipped cream. Garnish with mandarin oranges if desired. Enjoy.

***NOTE:  If you are not using vanilla in the frosting only use about half of the zest.  Too much zest is overpowering. 

For a printer friendly version of this recipe click here.

Paula Deen's Lemon Bars

The thing I love most about blogging is that it is a family affair.  When I am cooking, the kids are hanging out in the kitchen.  They take pictures for me.  They give me suggestions and remind me of a few things.  They taste test the food.  Whatever work I put into a blog post is usually work put into my family.

When I announced at the dinner table that I was going to do a Paula Deen recipe for next months celebrity cook off, my son immediately took over.  He thought he should make the lemon bars while I took pictures of him since he LOVES Paula Deen and her lemon bars. 

This recipe is pretty simple, but oh so amazing.  It's the crust that makes these so good.  It is a thick and tender shortbread crust, but when it cooks, the sugar caramelizes ever so slightly and it is just amazing!!!  The best part is the edges.  The two of us fight over the edges.  Luckily the rest of the family has not yet figured out what they are missing.  The board of ingredients, so simple.  But YOU MUST USE FRESH LEMONS!  Do not try this with the bottled lemon juice.  Besides you need lemon zest anyway.  Trust me that it is worth the effort.

Start with 2 cups of flour in a mixing bowl.  Sorry my pictures are so dark...but it was literally a dark and stormy night. 

 

Add confectioners' sugar and salt.

And then do what Paula does best...add butter! 

Daniel likes to mix it all up with his hands. 

 

 Work the crust until it comes together and can form a ball.  Do not over mix.   

Give your 9 by 13 pan a coat of non stick spray.

And then pat that crust into place. 

This is a thing of beauty.  :-)

It goes into a 350°F oven for 15 minutes to pre-bake.

While the crust bakes, we can start mixing the filling.  Use the same bowl that you made the crust in. 

Get crackin'.  You need 6 eggs.

Whisk the eggs.

Then add lemon juice,

lemon zest,

and stir it all together.

Next in is the last cup of flour,

sugar,

and stir...

until the filling is smooth and everything is combined.

When the crust comes out of the oven it is time to add the filling.

Pour it right over the crust.

Do not waste a drop of the filling. 

Back in the oven for thirty five minutes.

This is what you get.

We like to add a sprinkle of confectioners' sugar on top after it has cooled to make it pretty.  

Now all we have to do is cut them and enjoy them.

I hope you enjoy these as much as we do.  Especially Daniel.  :-)

Paula Deen's Lemon Bars

Ingredients:

Crust:
1 Cup (2 Sticks) Melted Butter
2 Cups All-Purpose Flour
1 Cup Confectioners' Sugar
1/8 teaspoon Salt

Filling:
6 Eggs
3 Cups Granulated Sugar
3 Tablespoons Grated Lemon Zest
1/2 Cup Fresh Lemon Juice
1 Cup All-Purpose Flour

Additional Confectioners' Sugar For Dusting

Directions:

1. Preheat the oven to 350 degrees Farenheit. Spray a 9-by-13-inch pan with vegetable oil cooking spray.

2. To make the crust: Combine the butter, flour, confectioners' sugar, and salt in a glass bowl. Mix with spoon or fingers until well combined. Shape into a ball and pat into the prepared pan. Bake for 15 to 20 minutes, until set and just beginning to turn color.

3. To make the filling: While the crust is baking, using an electric mixer at medium speed, beat together the eggs, granulated sugar, lemon zest, lemon juice, and flour. Pour over the baked crust and bake for an additional 30 to 35 minutes, until golden brown. Let cool completely then sift confectioners' sugar over the top. Cut then cover with plastic wrap and refrigerate until serving. Makes 24 larger or 48 small bars.

For a printer friendly version of this recipe click here.

I am linking to Happier Than A Pig In Mud for Celebrity Cook-Along.

I am also linking up to Foodie Friday from Designs by Gollum