Tuesday, October 10, 2006

Ode to Kako

Kako reminded me in a comment that a few of my posts have directly involved her, so Kako, this one's for you . . . A few months ago, Kako recommended a cookbook to me called A Pinch of Salt Lake, currently out of print, but you can buy it here. I've tried quite a few of their recipes and have loved them all. The Strawberry Cheesecake Trifle though is my favorite so far. My mom used to make trifle a lot when I was growing up so it brings back some childhood memories, not to mention that it's so pretty when you layer it in a trifle bowl. It's relatively simple to make and assembles fast (I always love recipes that look a lot more complicated than they actually are). Here's the recipe:
  • 16 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 Tbsp sugar
  • 1 angel food cake, cut into 1 to 1 1/2-inch cubes (I make mine out of a box, it's a lot better than the ready made ones)
  • 2 quarts fresh strawberries or peaches, thickly sliced, or raspberries (I used strawberries and then garnished with raspberries)
  • 3-4 Tbsp sugar
  • 2-3 Tbsp Amaretto liqueur (*Optional)
  • Whole berries and mint leaves for garnish

In a large mixing bowl, blend cream cheese and powdered sugar together. Add sour cram, vanilla and almond extract. In a small bowl, whip the heavy cream, vanilla and sugar until stiff. Fold the whipped cream into the cream cheese mixture. Add the cake cubes and coat well.

Thickly slice the strawberries, then add the sugar and amaretto; mix well. Layer into a trifle bowl, starting with a layer of strawberries, then a layer of cake/ cram cheese mixture. Continue layering, ending with strawberries. Cover with plastic wrap and chill well before serving. Garnish.

6 comments:

older singer said...

Wow! Your mother must be an incredible cook if she went to all that trouble. I wonder, though, if she did what I did: layer instant pudding (either banana cream or vanilla) with angel food cake, fruit of any kind (the more colorful the better), whipped cream, more pudding, etc. You can get frozen berries at Costco, and they look great in a trifle bowl. You need to be able to identify a trifle bowl, however. Some people have received trifle bowls as wedding gifts and thought they were fish acquariums. But once you get the fishy smell out, they work well.

Factotum said...

I've also heard that Koolaid is a great substitute for liqueur, same buz for less money, just a suggestion.

older singer said...

I forgot the substitute for liqueor! I always use jello mixed with half the water you'd usually set(before it has set). Also, be sure you MAKE the instant pudding before layering it with the angel food cake.
There is one recipe, however, which does not require you to make the pudding. It's the famous Sweet Bread recipe, and it's super easy:
Fill a bundt pan with "cook and serve" rolls--still frozen.
On top of the rolls, pour a mixture of 1 C brown sugar
1 package vanilla pudding (NOT instant)
1 T cinnamon
Nuts according to your husband's allergies and what you'd like to do to those allergies
For a high fat diet, pour a cube of melted butter or margarine over the mixture.
For a low fat diet, use either less butter/margarine or apple juice instead.
Let it sit for about four hours, until the rolls have risen to the top of the bundt pan.
Cook at 350 for 20-25 minutes.
Let it set for another 15 minutes before serving.

Factotum said...

Yay, I've been waiting for you to give me your secret Sweet Bread recipe. Thanks Older Singer!

Henry Parents said...

Hey -

I remember those trifles! I thought they were quite the bees' knees! I may have to whip one of those up for old time sake.

- Adrea

Anonymous said...

How many would this serve, approximately?