Apple And Gingerbread Trifle Food

GINGERBREAD TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.

CARAMEL APPLE TRIFLE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender. , In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping. , In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

CHRISTMAS GINGERBREAD TRIFLE

Steps:

• Prepare cake mix according to package directions and bake using a 9-in. square baking pan. Cool completely on a wire rack. Cut into 1-in. cubes., In a large bowl, whisk milk, eggnog and pudding mix 2 minutes. Let stand 2 minutes or until soft-set., Arrange nine cookies around sides of a 4-qt. glass bowl, using a third of the cake cubes to stand cookies upright. Top with a third of the pudding and whipped topping. Repeat layers. Top with remaining cake, pudding and whipped topping. Refrigerate, covered, 4 hours or overnight., Just before serving, top with remaining cookies.

APPLE GINGERBREAD SKILLET CAKE

Steps:

• Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.

GINGERBREAD BUTTERSCOTCH TRIFLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1-inch cubes.
• To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw®, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
• In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
• To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.

APPLE AND GINGERBREAD TRIFLE

Steps:

• Mix Flour, Baking Powder, Baking Soda, Ginger, and Allspice in bowl.
• In separate bowl, beat butter and 4 Tablspoons Sugar until smooth.
• In third bowl, Mix milk and Molasses together.
• Mix third bowl into the Butter Mixture and then FOLD combined mixture into the Flour Mixture.
• Pour into a pan (I use an 8" x 8" x 2") that is lined with Wax Paper.
• Bake in oven at 350 F for about 35- 40 minutes.
• Let stand for 5 minutes and remove the Gingerbread to a rack to cool.
• Peel, core and dice apples in small pieces.
• Put them into a pot with 4 Tablespoons of Sugar and 1/2 cup Water.
• COVER and cook for about 5 minutes.
• Remove lid and continue to stir continuously until mixture STARTS to thicken.
• WHIP Cream and 4 Tablespoons of Sugar until it forms Peaks.
• PLACE slices of Gingerbread, Applesauce on top and Whipped Cream on top of that in bowl and repeat in layers until bowl is full.
• NOTE: ROUNDED Glass Bowl makes lovely presentation!
• TOP with toasted nuts and CHILL for about an hour!
• ENJOY!

PUMPKIN GINGERBREAD TRIFLE

Steps:

• Bake the gingerbread according to the package directions; cool completely.
• Meanwhile, prepare the pudding and set aside to cool.
• Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
• Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
• Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
• Repeat with the remaining gingerbread, pudding, and whipped topping.
• Sprinkle of the top with crushed gingersnaps, if desired.
• Refrigerate overnight.
• Trifle can be layered in a punch bowl.

LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES

Steps:

• Make gingerbread:
• Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
• In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
• Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
• Make blueberry sauce:
• In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
• Make lemon mousse:
• In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
• Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
• In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
• Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
• Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.

APPLES N' SPICE CAKE TRIFLE

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium for 2 minutes.
• Pour into a greased 13x9 baking dish and bake for 30-40 minutes or until inserted toothpick comes out clean.
• Cool.
• While that is baking, in a saucpan combine apple pie filling, butter and 1 tsp of cinnamon until butter is melted and stir until well blended.
• Cool.
• In a mixing bowl, combine milk, pudding mix, whipped topping mix and remaining cinnamon.
• Beat on high until thick; about 5 minutes then let it stand for 5 more minutes.
• Spread 1/3 of the apple mix (step#5) in a trifle bowl.
• Now, cut the cake into cubes and place half over the apple mixture in trifle.
• Top that with half of the whipped topping/pudding and sprinkle 1/4 cup walnuts.
• Repeat the layers, ending with the remaining topping mixture and sprinkle with bits, chips or chopped candy bar and 1/4 cup walnuts.
• Cover and chill for at least 2 hours.

APPLE TRIFLE

Steps:

• combine apples, first sugar, vanilla and water, simmer covered over medium heat until apples are soft but not mushy, check after 10 minutes Let cool.
• Over medium heat, using saute pan, toast bread crumbs until golden brown, add second amount of granulated sugar, and cook 1-2 minutes until nicely browned.
• Turn off the heat add butter and stir until combined with breadcrumbs, remove from pan and cool.
• Layer apples and breadcrumb mixture in serving bowl, starting with apples and finishing with breadcrumbs.
• Decorate trifle with whipped cream and jelly.
• can replace bread crumbs with vanilla wafer, oatmeal cookies, etc -- .

APPLE FLAPJACK TRIFLE

Steps:

• Mix the oats, spice and sugar. Melt the butter in a frying pan, add the oats and fry for about 5 minutes, stirring all the time, until they are lightly toasted and crisp (they become crispier still on cooling). Tip into a bowl and leave to cool.
• Peel, core and thickly slice the apples. Melt the butter in the frying pan until it is foaming, add the apples and fry quickly over a fairly high heat, flipping them over when they start to colour. Sprinkle over the sugar and cook for a further 2-3 minutes, until the apples are slightly softened. Leave to cool.
• Layer half the apples and almost half the oats in a glass serving dish, repeat, setting aside a few oats. Drizzle over the coulis, then spoon over the custard. Whip the cream until stiff, then spoon over the custard. Scatter over the remaining oats. Serve straight away or chill for up to 6 hours.

RHUBARB, APPLE & GINGER CRUNCH TRIFLE

Steps:

• Heat the oatmeal, ground ginger and half the sugar in a non-stick frying pan until the sugar starts to caramelise and the oatmeal toasts, stirring often. Tip onto non-stick baking paper to cool, then break into crumbly nuggets. Make up to 2 days ahead and keep in an airtight container.
• Put the apples in a large saucepan, then add the chopped ginger, 50ml water and remaining caster sugar. Bring to a simmer, then gently cook for about 7 mins, adding the rhubarb halfway through, until both are softened, but not mushy. Add more sugar to taste, if you like, then leave to cool. Make up to 1 day ahead and keep in the fridge.
• Lightly whip the cream and fold half of it into the custard. Line the base of a large serving bowl with cake, sprinkle over the wine, then spoon over the fruit, draining off any excess juice. Add a layer of the oatmeal, cover with the custard, then finish with the rest of the cream, slivered ginger and oatmeal. Best assembled shortly before serving. Each element can be made the day before, then layered up when ready to eat.

LEMON GINGERBREAD TRIFLE

Steps:

• Cube the gingerbread into 1 inch cubes.
• Whip the cream, adding sugar, lemon zest and juice.
• In clear glass bowl with straight sides: layer 1/3 gingerbread cubes, then sprinkle with 1/3 cup Limoncello, then 1/3 whipped crem mixture, then 1/3 cup chambord.
• Repeat layers two more times.
• Chill for at least three hours to develop flavors.
• Enjoy!