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Enjoy this recipe for a fun Easter treat!

Spring Berry Trifle

Serving Size: 10

1 cup sugar
1 cup water
4 tablespoons rum
1 quart heavy cream
2 frozen pound cakes, thawed, sliced into ½” pieces
4 cups prepared instant vanilla pudding
2 pints strawberries, sliced
2 pints raspberries, washed and dried
2 pints blueberries, washed and dried
2 pints blackberries, washed and dried

Place the sugar and water in a medium heavy saucepan. Bring to a boil and continue boiling for 2 - 3 minutes. Remove from the heat and add the rum. In a separate bowl, whip the heavy cream until stiff peaks are formed. In a large glass serving dish or trifle bowl, place ½ cup sliced strawberries on the bottom of the bowl. Lay slices of pound cake on top of strawberries to cover the bottom of bowl. Drizzle the pound cake with ½ cup sugar syrup. Top the cake with 1 ½ cups vanilla pudding. Sprinkle cream with an assortment of berries. Be sure to place berries all the way to the edge so they can be seen from the outside of the bowl. Top berries with 1 ½ cups whipped cream. Repeat the process once or twice more, until you reach the top of the bowl. The top layer should be whipped cream. Reserve berries for the top of trifle to garnish.



Here is a sample recipe from An Invitation to Entertain. Enjoy!

Raspberry Buttercake Squares
Dipped in White Chocolate

Serving Size: 

16 squares

Crust:

1 box yellow cake mix
¼ cup butter (1/2 stick), softened
2 eggs

Filling:

1 cup frozen raspberries, thawed
4 eggs
16 ounces cream cheese, softened
5 cups powdered sugar
1 tablespoon vanilla extract

Preheat oven to 350 degrees.

Crust:

Grease a 15 x 10 glass baking dish with butter. In a large mixing bowl, beat together cake mix, butter and eggs with electric beater until crumbly.

Filling:

Place raspberries in a blender and blend until smooth. Put puree in a medium sauce pan and bring to a boil over medium heat. Continue boiling until reduced in half.

In a mixing bowl combine eggs, cream cheese, powdered sugar and vanilla. Beat until blended. Pour mixture over the crust. Drizzle raspberry puree over the filling in straight lines about 2 inches apart along the length of the pan. Drag a toothpick through the lines in opposite directions every 2 inches. The end result will be a slight rippled look. Bake 30 – 35 minutes until set and lightly browned on top. Remove from oven and let cool completely. Cut into 2 by 2 inch squares.

White Chocolate Dip:

½ pound white chocolate, baking or chips

Place white chocolate into a glass bowl and melt in the microwave on high in 30 seconds increments. Dip each piece of bar dessert halfway into the white chocolate. Place on a baking sheet lined with parchment paper to cool.