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.

Easter Table Scape 2012

This is the first holiday that we will celebrate without all the kids at home.
So, I am setting a table for 4 instead of our usual 6.
I am going to need a little time to get used to this idea.
My husband keeps reminding me that this is a good thing.
I have to focus on counting our blessings instead of the headcount at the table.
I have to focus on our blessings.

Anyway, on to the tablescape.
I am starting with this adorable table cloth.  

My Mom made it from a piece of fabric.

Next on is the place mats.   

The place settings take up a lot of space on the table.

Next we add the dinner plate and the salade plate.

I am using my Noritake Tahoe china that we received as wedding presents when we got married.  

I love the tone on tone delicate floral pattern. 

Pale pink glasses and a water pitcher go on next.

I am serving lamb, so I am adding some steak knives to the table.  

I put the napkins on the plate to save space.  

On top of that is my quickie little place markers. 

I made little nests out of raffia and shot glasses.  

I added a sweet little green or cream egg to the glass.  

I will add a little tag later and tuck it into the raffia nest.

I love these sweet little favors.

Here is the table complete with the centerpiece. 

I love how it turned out.  

I'll show you how I made the centerpiece next. 

I started with a container that would fit the space.  

I am using the oval serving dish that matches the china.  

I also grabbed some more raffia, a silk hydrangea, dried eucalyptus and a few more farm fresh eggs.  

I love buying eggs straight from a farmer...and they come in amazing Easter colors.
I found a local farmer on Craig's List.

I love these colors.
They are so natural and beautiful.

I started with a little raffia in the bottom of the bowl. 

Next I grabbed some raffia and wrapped it around my fingers until it made a cute little nest shape. 

I added three nests because you always want to work in odd numbers.  

I can be very obedient.

Then I filled the little nests and added a couple more eggs for extra color.

I thought the flower added a springy touch.

Is springy a word? 

I cut some of the eucalyptus berries to add to the arrangement.  

I love the color of the berries next to the beautiful eggs. 

Ta-da! 

It's perfect for our little table. 

I hope you have a Joyous Easter Celebration.   

I am linking this to Tablescape Thursday at Between Naps on the Porch, Easter Link Party at Dear Lillie and Thrifty Tablescape at The Thrifty Groove.

Upsy Daisy Tablescape

I manage to stay pretty busy most of the time.
Between three busy teenage boys, a home schooled preteen daughter, pets, church activities, my blog and life's little surprises it can difficult to find the time to concentrate on my marriage.
So every once in awhile I like to surprise my husband with something special.
Today I am surprising him with a special breakfast...but just for the two of us.

Breakfast Menu For Hubby {or Easter Morning}:


Iced Coffee
Soft Boiled Eggs and Toast
Citrus French Toast
Fresh Pineapple

Now, let's set the table.

First on the table are a simple table cloth and some place mats.

I know this looks odd.

I made a cute little bouquet in a little pitcher.

I am adding two little saucers for the syrup and coffee.

Drips will be easier to clean off a saucer than the place mat.

Citrus syrup for our french toast and a little pitcher for chilled coffee go next to the flowers.

Two place settings.

I like the opposite effect here.

Striped plates and polka dot napkins go on next.

Soft boiled eggs with demitasse spoons.

I added a few extra daises to the table for fun.

Finally the coffee is on and we are ready to eat.

The kids are going to bring us the french toast when it is ready.

 

I could not resist some fresh flowers for the table.

These daisies are so beautiful.

The spider mums add a fun pop of color to the arrangement. 

I am linking to Tablescape Thursday at Between Naps on the Porch and On The Menu Monday at Stone Gable.