Pudding Directions:
~In a medium saucepan over medium heat.
~Heat milk until bubbles from at edges.
~In a small bowl, combine sugar, cornstarch and salt.
~Pour into hot milk, a little at a time, stirring to dissolve.
~Continue to cook and stir with a metal whisk until mixture thickens enough to stick to whisk (or back of a metal spoon).
~Do not let it boil.
~Remove from heat, stir in the vanilla and butter.
~Pour into a medium bowl and chill.
Sponge Cake Directions:
~Separate the eggs.
~In a large mixing bowl, beat egg yolks until very thick and lemon yellow color.
~Beat in sugar gradually.
~Add water, lemon extract, and lemon rind.
~Beat in flour
~In another bowl, beat egg whites until frothy.
~Add cream of tarter and salt.
~Beat mixture until whites are stiff, but not dry.
~Fold this whipped mixture into yolk mixture.
~Pour batter into an ungreased 9X13 inch pan.
~Bake at 325 degrees for 30-40, or until done.
Whipped cream directions:
~In a large bowl, whip heavy cream until stiff peaks are just about to form.
~Beat in vanilla and sugar until peaks form.
~Do not overbeat.
Dessert Directions:
~Cream the cream cheese by beating until fluffy.
~Add 1 cup of whipped topping.
~Beat again.
~Add cooled pudding.
~Mix with whipped cream until smooth.
~Prepare clear trifle bowl by cutting cake into 1/2 inch slices.
~Line the bottom of the bowl with cake.
~Add 1/2 of the fruit.
~Pour pudding/cheese mixture into the bowl over cake.
~Cool in refrigerator for one hour.
~Cover pudding/cheese mixture with remaining whipped cream.
~Garnish top with remaining fruit.
~Chill again for 4 hours until set.
Variation:
Substitute Orange juice & zest for fresh squeezed lemon juice & lemon zest.
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