You’ll need the following:
1 cup Water
1 cup Sugar
4 Large Brown Eggs
2 cups Dried Fruit
1 teaspoon Salt
1 cup Brown Sugar
Lemon Juice
Nuts
1 Bottle of Whisky
Sample the whisky to check for quality. Take a large bowl. Check the whisky again. To be sure it’s the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Make sure the whisky is still OK.
Cry another Tup. Tune up the mixer. Beat two eggs and add to the bowl. Chuck in the cup of dried fruit. Mix on the turner. If the fired druit gets stuck in the beaterers, pry it goose with a drewscriver. Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky.
Now sift the lemon juice and strain your nuts. Add one table. Spoon the sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner. Throw the bowl out of the window. Check the whisky again and go to bed.
Note from Cheri:
My trifle recipe is a lifesaver when you have to feed a crowd. Using cake and custard mixes, it’s fast and easy to make, it looks spectacular layered in a large glass bowl, and everyone (and I do mean everyone) loves it. There is never any leftovers and even people who don’t normally eat dessert have been seen chowing down on huge bowls.
A traditional English dessert consisting of layers of cake doused in some sort of alcohol, usually sherry, then layered with jam and custard, I’ve played with the original trifle theme quite a bit, as you’ll see in the variations below. While sherry is the traditional spirit to add to trifle, you can also use brandy, rum or other liqueurs. You can just as easily eliminate alcohol entirely, the recipe is still delicious!
Since this is a “quick and easy” recipe, it uses your choice of cake mix (suggestions below) and pudding or custard mix. That said, I must put my two cents in and say that, in my opinion, Bird’s Dessert Mix — made in England and imported in the US by Kraft — is by far the best you can use. I have no connection with the Bird’s company, nor am I getting paid to say this, it’s just that I’ve tried lots of other brands of custards and nothing comes close to Bird’s. You can usually find it in most well stocked grocery stores
The Basic Recipe
1 cake mix
2 packets of custard or pudding mix (see note above)
2 bags, 1 lb. each, frozen fruit or equivalent sliced fresh fruit
1/3 C sugar (more or less to taste)
1 1/2 C heavy cream, whipped (or to save time, use whipped topping)
additional fresh fruit for garnish
1/3 C sherry or other liquor (optional)
Recently we got a bunch of strawberries given to us which were almost going bad so I made wine out of them .I used a grape wine recipe that I found online,instead of wine yeast I used bread yeast which it said to do for quicker results.It came out excellent after one week and was a big hit,everyone liked it. It had a sweet, bubbly composition and a bit of a brew taste which gave it a nice twist.I made like 2 gallons. I did add a bit of Angie’s brewers yeast which might have given it that flavor. Here’s the recipe if anyone is interested.
2-3 Kg strawberries.
1 and half -2 gallons of water.
1-2 KG of sugar.
Mix.
Brewers yeast 3 spoons.(optional)
heat up water to 85 degrees and pour in with all the other ingredients.
add 55 grams of dried bread yeast.
Mix all together and crush strawberries with hands.
Make sure yeast is all dissolved.
leave for 2 days with a lid on but not tightly sealed.I warmed it up daily in a pot in
the oven to help speed up
the fermentation process but make sure it didn’t get too hot just luke warm so to not kill the yeast.Once the yeast kicks in it should be fizzing and bubbling make sure to have the container no more than 2/3rds full so as to leave room so it will not overflow
Strain.
leave for 2 days. taste,and stir ocassiobnally.
If it needs more sugar add more.More sugar will help it ferment too.
strain with a cloth.leave 3-4 more day and refrigerate.The stuff I made got pretty strong.It was like between 14% and 18% .Vessel says it tasted like boones’ cheap fruit wine.Serve cold.
I am using the same process now for apple wine. I blended the apples though.We’ll see how it turns out soon.It turned out more like a white wine.The girls liked it more,they mixed it with apple soda and then started glugging it down plain and chilled. I liked strawberry brew more probably cause it was more like a beer but also it was stronger the alcoholic content.
