Don’t Throw Out Dry Cake Make Trifle
Dear Laura: I recently purchased a trifle dish and would like recipes for using the dish. - Ellen, Hunters, Wash.
Dear Ellen: Trifle, a rich, layered dessert, traditionally uses stale sponge or layer cake.
“The Basic Cook Book” (Houghton Mifflin) gives these directions: Cut stale cake (sponge cake is particularly good) to fit the bottom of serving dishes; pour thoroughly chilled Soft (boiled) Custard over the cake. Top with whipped cream and garnish with a cube of red jelly or a halved red cherry.
Variations: Substitute 2 tablespoons cooking sherry for the teaspoon vanilla in the custard. Pour 1 cup strong, black sweetened coffee or 1 cup sherry over the cake and let it stand for 15 minutes; pour hot custard over all and chill.
“The Joy of Cooking” (BobbsMerrill) includes a dessert called Trifle or Raspberry Rum Cake. It is described as “a good use for dry cake” and says that raspberries are traditional but apricot jam or other preserves, thickened pie cherries, or fresh or cooked drained fruit may be substituted.
This version places rounds of yellow, sponge or layer cake in the bottom of a deep dish. If desired, 2 tablespoons rum or sherry may be sprinkled over the cake.
The next layer consists of cup jam or jelly or 1 to 2 cups sweetened fruit. Then an optional sprinkling of cup blanched, slivered almonds. Then a recipe of rich custard, and, when chilled, a garnish of whipped cream (if desired).
For a less rich yet similar dessert, consider layering the cake with fresh fruit or berries and topping the mixture with nonfat vanilla or fruitflavored yogurt or a simple blancmange (cornstarch pudding) made with nonfat milk and egg whites.
For the chocolate lover, layer chocolate or sponge cake with cherry pie filling and chocolate pudding.
When fresh berries are available, combine berries of your choice with angel food cake or sponge cake and the standard custard and whipped cream, or a lighter pudding and whipped milk. For example, layer fresh sliced strawberries over bitesized pieces of angel food cake. Top with a strawberry-gelatin pudding and whipped cream or milk.
The following recipes may be combined to create your very own signature trifle.
Soft Custard
Adapted from Heseltine and Dow’s “The Basic Cook Book” (Houghton Mifflin).
3 eggs
1/4 cup sugar
Few grains salt
2 cups milk
1/2 teaspoon vanilla, rum, dry sherry or grated lemon or orange rind
Beat the eggs slightly in the unheated top of a double boiler. Beat in the sugar and salt. Stir in the milk. Place over boiling water; cook and stir until the custard forms a film on a metal spoon. Remove top of double boiler from heat; plunge into cold water; add vanilla. Pour into serving dish; chill.
Chocolate Variation: For chocolate custard, either melt 1 ounce unsweetened baking chocolate in the milk or combine 1/4 cup unsweetened cocoa powder with the sugar before proceeding as above.
Cook’s Note: If the custard should get too hot or cook too long, it will separate and curdle. When that happens, beat with an electric or rotary egg beater to smooth it.
Yield: 4 to 5 servings.
Skinny Strawberry Pudding
1/2 cup water
2 envelopes unflavored gelatin
1 cup nonfat milk, heated to boiling
1/4 cup sugar
1 teaspoon almond extract
1 quart fresh strawberries
Place water in a 5-cup blender container. Sprinkle gelatin over water and let stand 3 to 4 minutes. Add hot milk and process on low until gelatin is dissolved, about 2 minutes. Add remaining ingredients; process on high speed until strawberries are pureed and mixture is well blended.
Pour into serving dish(es); chill until set.
Yield: 8 servings, 80 calories each.
Lemon Whipped Topping
1/2 cup instant nonfat dry milk
1/2 cup ice water
3 tablespoons lemon (or orange) juice
4 to 5 tablespoons powdered sugar
Chill electric beaters and a small mixer bowl. Place nonfat dry milk and ice water in chilled bowl. Beat on highest speed until soft peaks form, 3 to 4 minutes. Add lemon juice. Beat until stiff, 3 to 4 minutes longer. Fold in powdered sugar. Serve at once.
Yield: 3 1/2 cups.
Dear Laura: I have been looking for a recipe for pot pie - chicken or turkey - for a long time. Could you print one for me? - Claudia, Nine Mile Falls.
Dear Claudia: This biscuit-topped pie won fifth place in the 1980 National Chicken Cooking Contest. If you prefer a pastry crust, make a topper from your favorite pastry; brush it with an egg wash made by beating together 1 egg white and 1 teaspoon water for an attractive finish.
Sunshine Chicken Pot Pie
1 whole broiler-fryer chicken
About 2 cups water
3 celery tops
1 tablespoon salt
1 bay leaf
7 tablespoons flour
1 cup light cream or milk
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1/8 teaspoon ground mace
7 tablespoons butter or margarine
12 small onions, cooked
Carrot biscuits (see recipe)
10-ounce package frozen peas, cooked and seasoned
Place chicken in a deep saucepan; add water, celery, salt and bay leaf. Cover and simmer about 45 minutes or until fork can be inserted in chicken with ease. Cool. Strain and reserve broth, removing as much fat as possible. Add water, if needed, to measure 2 cups liquid. Separate meat from bones. Discard bones, fat and skin. Cut chicken into bite-size pieces and place in large baking pan or casserole.
In small bowl, mix together flour, cream, Worcestershire sauce, pepper and mace; set aside. Melt butter in medium saucepan over medium heat. Gradually add reserved flour mixture and reserved 2 cups chicken broth. Cook, stirring, about 7 minutes or until mixture is thick and bubbly. Pour sauce over chicken; top with onions, then biscuits.
Bake, uncovered, at 425 degrees for about 20 minutes or until biscuits are golden. To serve, top each biscuit with a spoonful of peas.
Carrot Biscuits
2 cups biscuit mix
1/2 cup raw grated carrot
Milk
Combine biscuit mix and grated carrot. Add milk according to package directions; mix to form soft dough. On a floured surface, roll dough to 1/2-inch thickness. Cut with doughnut cutter dipped in flour. Brush top with light cream or milk.
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