The Fourth of July is big in our area with barbeques, picnics, parades, concerts and spectacular firework displays. There’s even a rodeo complete with cowboys, bull riding and roping.
Then, there’s the food. This is the perfect time to take cooking and entertaining outdoors. Around here, we’re all about bringing a dish to pass when sharing the day with family and friends. There’s always an interesting array of dishes from appetizers to desserts. It’s a great opportunity to try something you’ve never had before as well as share your recipe.
A little tip: Bring copies of your recipe with you and place them next to your dish.
This Red, White and Blue Fruit Trifle is the perfect end to the meal. The angel food cake makes it light, the custard is sweet and creamy and the fruit glaze is delicious. Be prepared to leave with an empty bowl.
Red, White & Blue Fruit Trifle
1 large angel food cake
For the Custard
1 8 ounce package cream cheese, softened
1 14 ounce can sweetened condensed milk
1 12 ounce container frozen whipped topping, thawed
For the Glaze
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin
1 cup water
2 cups fresh strawberries, sliced in half
1 cup fresh blueberries, divided
3 whole strawberries
Using the Cutco Slicer, cut the cake horizontally into 3 equal layers. Set aside.
Using an electric mixer, mix the cream cheese and condensed milk together until smooth. Fold in the whipped topping. Set aside.
In a medium saucepan, stir the sugar, cornstarch and gelatin together, add water. Cook and stir over medium heat until thick. Remove from heat and cool completely. Fold in strawberries and ½ cup of blueberries.
Place 1 layer of the cake in a trifle bowl or a large clear glass bowl. Top with a layer of the glaze mixture, followed by a layer of the custard mixture.
Repeat layers two more times. Top with the whole strawberries and the remainder of the blueberries.
Chill well before serving.
• To cut calories, you can use 1/3 less fat cream cheese, fat free condensed milk and light whipped topping. However, don’t use sugar-free gelatin as it doesn’t thicken well when cooked.
• I sometimes double the glaze portion because I like a thicker layer of fruit and glaze.
• This dessert is just as delicious made with just strawberries in the glaze.
Barbara Singer is our resident home cook and has been part of the Cutco family since March 1990. Barb has always had an appreciation and love for cooking which she attributes to her Italian mother who was an excellent cook. Barb has her mother’s recipe box which she refers to often. She enjoys trying new recipes and adding touches to make them her own and particularly enjoys baking, considering cheesecake to be one of her specialties. She uses her husband, children and co-workers as taste-testers for the new recipes she tries. Barb says she can count on them to be honest and let her know if it’s a winner or a loser.
Believe it or not, after many years of cooking, this is my first experience cooking with rhubarb. I vaguely remember biting into these tart stalks as a child (probably on a dare) and puckering my face into what had to be a very unattractive look.
S’mores are pretty straightforward right? All you need is a bag of marshmallows, a chocolate bar and a few graham crackers. But what if you’re with people who have different tastes or live in an area with dicey weather? Check out this list of different options when creating this summertime treat.