Very yummy recipe! It's a keeper. Prepare the pudding mix according to package directions though before folding in the whip topping and sour cream. The recipe didn't state that. I soaked my bananas in the pineapple juice, but didn't use the crushed pineapple in the trifle. Instead, I just used fresh strawberries, fresh raspberries and blueberries, and the pineapple-soaked bananas. Use whatever fruit is in season. Peaches would be great with this too. I garnished with the reserved berries and a light dusting of cocoa powder. I used just one 9" angel food cake, but I suggest using 2 angel food cakes for more heartiness. Also don't bother slicing the angel food cakes into layers. Just cut into cubes, or break off pieces of angel food cake, and layer it that way. This dessert was fabulous! No leftovers. The creamed filling/topping is simply delicious. I suggest assembling and keeping the trifle in the refrigerator for at least 3 hours or more to let the flavors develop before serving. The filling will seep into the layers of the fruits and meld with everything. My husband showed off my creation to our guests, as I had served it in a trifle pedestal bowl. It not only looked gorgeous, but it tasted just as awesome! P.S. You might end up with extra angel food cake (if you use 2 cakes to layer with), and unused filling. I highly suggest you make your own little trifle on the side w/the extras, to keep for yourself because your guests will eat up the main one :)
I didn't make the homemade pizza dough, instead used storebought dough, which was just as good because I was low on time. The sauce is what makes this pizza! Awesome, tasty, yummy. The sauce was enough for only one 12" pizza. But I like more sauce than some. Very good. I used pepperoni, mozzarella, olives, bell peppers, red onions and mushrooms as my topping. My husband said my pizza was better than ones sold in store. Even surprised myself, as this was my first time at making homemade pizza (minus the storebought dough). Great pizza sauce recipe! Gotta try it yourself. This is a keeper and ultra easy.
Yummy garlic bread. I modified it a little, though. Instead of melting the butter with the garlic powder and parsley in saucepan, I let my blocks of butter soften at room temperature. I then mixed the softened butter, garlic powder, added "fresh" italian parsley, a dash of garlic salt and cloves of fresh minced garlic altogether, and used it as a soft spread over the bread. I baked for 10 minutes as the directions stated, and let the butter mixture melt when baking. Then removed and sprinkled fresh mozzarella cheese over. Finished the recipe as stated and the bread was fabulous! Very good and compliments any meal! Will be my garlic bread recipe from now on.
This is my main bread recipe. I make this every Sunday. The trick I found to a nice, big loaf is to make the dough Sunday morning and let it rise when we're away at church for several hours. When we get home, I punch the dough down, knead and place in the loaf pans to allow it to rise again. I also allow another 1 and a half or so, but I like my breads to be fairly big so I let it rise for most of the day. The dough rises fairly quickly and the bread turns out fabulous! I also brush an egg white & water glaze to the crust before baking. The loaves come out wonderful and just the right brown color. Great texture and flavor. I do not change a thing.
This is fantastic! It's enough for a big crowd. I made this for Thanksgiving, and I had about 28 people at the party. The kids loved it and drained the punch bowl. Bring out your bags to thaw at least 3-4 hours ahead, and leave at least 2 on the kitchen counter and 2 in a cooler to thaw. I followed the recipe exactly. The slush is wonderful with the ginger ale. I didn't find it too sweet at all, but juuuuust right! Don't change a thing! I will be serving this again for my Christmas Eve dinner. Thanks for a great punch recipe.
This is a good recipe, but not my favorite. It was a little too sweet. I served to 4 guests, and they didn't go for seconds. The sweetened condensed milk is a bit much. I think making my own whipped cream with heavy whipping cream will lighten the dessert. Brownies were good, but for a lighter dessert I might use chocolate cake instead next time. Good for some, but I'll be doing lots of modifications.
I've used this as the ONLY ham recipe the past 2 years for Christmas and New Year's. The glaze is the best! I prefer this to the popular expensive honey-baked version. Everyone loves this ham. And the glaze is the best part. I like to dress up my ham with pineapple slices and maraschino cherries as I glaze the ham while it cooks. Very tasty!
Winner! Here's some helpful tips. I thought this recipe didn't give enough of crust, so I actually doubled the crust because I wanted it a little thicker. It is a little hard to cut into, though, but that was expected. My crust did not stick to the pan at all. Also, make the crust the night before. When spreading the cream cheese layer on the crust, cover all of the crust so the jello doesn't seep through. Also make sure to let the cream cheese layer "set" in the fridge before adding the jello layer. When you dissolve all the jello, and then put the "frozen" strawberries in, the mixture will cool down itself, allowing you to pour directly on to the cream cheese layer without having to let it sit. Remember, do NOT thaw your frozen strawberries or else you will have to let the jello layer cool down in the fridge. I also doubled the jello layer and when pouring onto the cream cheese layer, I used a strainer to remove the fruit. I didn't want a chunky, fruity top, but just a gelatin layer. Yummy!
I'm from Hawaii, moved to California and have been looking for a good mochi recipe. This recipe is perfect. The mochi comes out soft and chewy. I made mine pink. Just be patient and let it cool completely. Best is to make it a day ahead and let it cool overnight, then cut in pieces the following morning. Much easier to handle and slice. Also used the trick of wrapping a plastic knife in saran wrap. I never used that method before and it made the cutting soooo easy! I used potato starch to coat. Wonderful - just like the old japanese grandmas used to make for me back home. Followed the recipe to the "T". Can't go wrong.
I've made this cake twice so far. Really a simple, well tasting cake, and moist. The first time the frosting turned out really well, but that's because I think I followed a reviewer's suggestion to just boil the milk and butter alone without the cocoa powder. Combine the cocoa powder with the powdered sugar and then pour the butter/milk in while mixing and add the vanilla. You have to work fast though. Last night I made this cake again, and the frosting set up so quickly I couldn't spread it on my cake. I didn't know what I had done wrong, until I realized that this time I had mixed in the cocoa with the butter & milk and it basically congealed. I had to do another batch of frosting. So my cake had a layer of hard frosting covered up with the nice layer. You couldn't tell at all. My tips: You could really make the frosting to whatever consistency you like. To make it more spreadable, add more milk to the frosting as it's mixing to thin it out more. It won't harm the texture of the frosting because the frosting will eventually "set" again once on the cake. My frosting turned into a really soft consistency that was great for spreading. Also, sift the cake dry ingredients to get a nice, smooth texture. And also sift the powdered sugar for the frosting so that there are no lumps in your frosting. Enjoy!
I made this cake for a work bake-off competition and won first place for best cake presentation. However, I missed the best taste prize because the taste wasn't as raving as I expected. Firstly, don't tweak the recipe like I did. I followed some reviewer's suggestions and added lemon pudding to the white cake mix instead of the vanilla pudding. So I had 2 layers of white/lemon cake. I shouldn't have listened to that suggestion. I think the cake would have won first place in tasting if I did not do that one little tweak. The cake turned out to be much more lemony than I wanted. That, coupled with the lemon frosting - I did not like. Ended up that the lemon overwhelmed the cake instead of being a light, refreshing cake. Instead, stick to the vanilla pudding added to the white cake. You could really do without the lemon pudding filling and substitute with a cream cheese whipped frosting with strawberries instead. That's what I used to frost the outsides and I decorated the cake top and base with sliced strawberries. I don't think I would make it again because I wasn't so thrilled with the lemon filling, but I'll give it 3 stars because it wasn't entirely bad and the mistake was mine for not following the original instructions.
