LEMON TRIFLE.....A REAL SHOWSTOPPER!

 

While she was doing this..............

 

 

 I was doing this...................

 

 

 

I wanted to present a showstopper dessert for all the family!

This was a lemon lovers dream!

LEMON TRIFLE

 SHORTBREAD CRUST

2 cups all-purpose flour

1 cup chopped pecans

1 cup butter, melted

 

LEMON LAYER

1-1/2 cups sugar

1/4 cup cornstarch

1/4 cup all-purpose flour

1-3/4 cups cold water

3 egg yolks, beaten

2/3 cup lemon juice

2 tablespoons butter

4 teaspoons grated lemon peel

 

CREAM CHEESE LAYER

1 package (8 ounces) cream cheese, softened

1 cups confectioners' sugar

1  carton (8 ounces) frozen whipped topping, thawed

 

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack.

 In a small heavy saucepan, combine the sugar, cornstarch and flour.Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

 Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.

 

Transfer to a large bowl. Cool to room temperature without stirring.
Cover surface with waxed paper; refrigerate until chilled.

 

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 cup for topping.

 

Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.

Luke the Duke couldn't wait for dessert!

Today is Foodie Friday! Fabulous recipes are shared!
http://designsbygollum.blogspot.com/

A Lovely Day

What a joy to be able spend the day with family on the day in which we honor all Mother's everywhere! Of course, thoughts turned to our own Mothers and Grandmothers and how rich they made our lives. I miss them all each and everyday. It is lovely to remember all that they gave us and how much they sacrificed in order to give us a happy and rewarding life. However, we must live in the moment as God did not promise us tomorrow. These are some joyful Mother's Day moments from Estelle's and from the Atlanta Mori's!

Luke playing the rain

Nick's Baby Franz wanting his ball to come just a little bit closer

Beautiful Mother's Day Roses

Nick's Most Requested Banana Pudding

ESTELLE'S SUMMER BANANA TRIFLE

4 bananas

1 Box Vanilla wafers

8 oz. cream cheese

1 can sweetened condensed milk

1 large package of instant vanilla pudding

2 1/2 cups milk

1 small carton of Cool Whip

1 tsp. vanilla

Beat together cream cheese (room temperature) and sweetened condensed milk. In another bowl mix vanilla pudding, milk and vanilla. Blend this with the cream cheese mixture. After mixed well, slowly fold in Cool Whip. Layer with bananas and vanilla wafers.

Elegant Holiday Trifles!

Snowfall!

"It was a fortnight before Christmas, and everyone agreed that this would be a real Christmas, such as had not been seen for many years. There was a delightful cold nip in the air, as exhilarating as good news; the sky was grey and overcast, and the streets were covered with a thick layer of snow. Few sights are more charming than that of a town covered with a new-fallen, clean, white snow; and how pretty it is to watch the tiny flakes drift downward through the air as if there were a wedding in the sky and the fairies were throwing confetti..." -Excerpt from The Mysterious Toyshop by Cyril W. Beaumont, 1891-1976.

Estelle's Rasberry Cream Holiday Trifle

1 package Moist Deluxe Butter Recipe Gold cake mix

1 1/2 cups dry sherry

7 egg yolks

3/4 cup granulated sugar

2 cups whipping cream

2 tablespoons confectioners' sugar

3 (12-ounce) packages frozen sweetened raspberries, thawed

Whipped cream, for garnish

Fresh raspberries, for garnish

Mint Leaves....if you wish to garnish

                                                                        
Butter and flour a 13 by 9-inch baking pan. Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Cut the cake into large chunks, about 1 1/2 inches wide. Place the egg yolks, granulated sugar, and remaining 1 cup sherry into the top of a double boiler. Whisk until completely combined. Place the top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise. Let cool. Whip the cream with the confectioners' sugar. Take half of the whipped cream and add it to the cooled custard, stirring well. To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries, and 1/3 of the custard. Continue layering, ending with custard. Take the remaining whipped cream and completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries and a sprig of mint, if desired.

Estelle's Peanut Butter Banana Trifle
3 cups milk
3 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
2 tablespoons butter
2 teaspoons vanilla extract
5 medium-size ripe bananas
1 (1-lb.) package peanut butter sandwich cookies
Crushed chocolate  covered toffee bits
Slivered Almonds
2 cups of sweetened whipped cream

Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.
 Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until custard mixture is thoroughly chilled.
 Meanwhile, cut bananas into 1/4-inch slices. Crush cookies into small chunks.
 Layer pudding mixture into a large glasses alternating with bananas, cookies and chocolate bits. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream and almonds. Cover and chill 2 to 24 hours. Garnish with fresh whipped cream and slivered almonds!

"May the season rekindle many fond memories!"