1 large package jello, any flavor (made as directed on pkg)
1 large package vanilla pudding or Birds English Custard
(made according to directions)
1 angle food cake or sponge cake
1 large can fruit cocktail, drained
2 cups whipping cream, whipped
Maraschino cherries for garnish
Break up cake into bottom of trifle bowl, add jello and fruit cocktail and stir together with cake. Refrigerate until set. Spread cooled custard over jello combination, top with whipped cream and decorate with cherries.
Watch the how to from youtube…
1 cup butter, softened
1/2 cup sugar
2 cups flour, sifted
Cream together butter and sugar, gradually work in flour with your hands until you have a smooth, binding consistency. On a lightly floured surface, knead well to a smooth dough and roll out to 1/2 inch thick. Cut the dough into fingers or use a cookie cutter. Place on cookie sheet and prick the top of the cookies with a fork. Bake at 350 for about 15 o 20 minutes, until very pale golden. Leave for 1 minute to cool, then transfer to a wire rack and sprinkle well with sugar while still warm. Store in an airtight container, when cool. Don’t over bake, cookies are done when pale golden, tops will feel dry.
This is the best shortbread cookie recipe we have ever tasted. And it is so easy- just four ingredients. Be sure and use unsalted butter. (Remember, in baking, unsalted butter is preferable so you can control the amount of salt in a recipe.)
1/2 pound (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cup flour
1 cup cornstarch
Cream together butter and sugar, then blend flour and cornstarch into the creamed mixture. Knead the dough gently about a dozen times. Press into a shallow baking tin (6 1/2″ x 10″). Refrigerate 30 minutes or overnight. Prick top with fork. Bake 30-40 minutes at 325 degrees. While warm, cut pan cookies into fingers, and sprinkle with sugar. Don’t overbake. Cookies are done when pale golden, tops will feel dry.
1/2 cup sour cream
2 cups heavy whipping cream
Add one drop of yellow food coloring to whipping cream. Beat cream until very stiff. Gradually blend in sour cream. Store and serve in glass containers. Serve with warm scones.
***“Real” Devonshire or Clotted Cream is made from unpasturized milk and takes about 24 hrs to prepare.
To properly eat scones with jam and cream, cut the scone in half like a hamburger bun. The jam should go on the scone first, then the cream. Devonshire cream., imported from England, is available in specialty markets.
Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”.
Apple Cinnamon Irish Breakfast Cookies
- ½ cup whole wheat flour
- 1 ½ cups old fashioned oats
- 1/3 cup ground flax seed meal
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 tablespoons Kerrygold Unsalted Butter, room temperature
- ¾ cup coconut sugar
- 1 egg
- 1 ½ teaspoons pure vanilla extract
- ½ cup unsweetened applesauce
- ¾ cup diced, peeled apples
Preheat oven to 375º degrees.
Combine first 8 ingredients (flour through cloves) in a small bowl. Whisk to combine. Set aside.
Combine butter and coconut sugar in the bowl of a stand mixer. Mix on medium speed until thoroughly combined. Add egg, vanilla and applesauce and mix again. Pour in the flour mixture and stir until just combined. Gently stir in apples.
Drop by rounded tablespoon on to cookie sheet and bake for 8-9 minutes. Allow to cool on pan for 2-3 minutes and then remove to wire rack to finish cooling.
What a great addition to any breakfast…so wholesome and delicious. Goes great with a cup of Irish Breakfast Tea!