Apple Trifle Food

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.

COLOSSAL CARAMEL APPLE TRIFLE

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. , In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set., Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. , Spoon one can of pie filling over pudding; spread with one carton of whipped topping., Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

CARAMEL APPLE TRIFLE

Steps:

• In a large bowl whisk together milk and pudding mix for 2 minutes. Set aside.
• Cut pound cake into small cubes.
• Cut the apples in the filling into small pieces.
• Place 1/2 of cake cubes in bottom of trifle dish, or large glass bowl.
• Pour 1/4 cup caramel topping over cake.
• Sprinkle with 1/4 cup toffee bits (or pecans).
• Spread 1/2 of pudding mixture on top, making sides of trifle dish look pretty!
• Spoon 1/2 of apple pie filling on top of pudding.
• Spread half of whipped topping on top of apples.
• Repeat layers: cake, caramel topping, toffee bits, pudding, apple pie filling, whipped topping.
• Drizzle with additional caramel topping and toffee bits.
• Refrigerate until ready to serve.

LUSCIOUS APPLE TRIFLE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; beat in pudding. Fold in 1 cup whipped topping., In a 3-qt. glass bowl, layer a third of the cake cubes, 1/3 cup butterscotch topping, a third of the apples, 1/2 teaspoon cinnamon and a third of the cream cheese mixture. Repeat layers twice. Garnish with remaining whipped topping. Chill until serving.

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 -- .

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

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.

APPLE, RASPBERRY & WHISKY TRIFLE

Steps:

• Put the apples in a pan with 55ml water and the sugar. Cover and cook for 15 mins over a low heat until soft, stirring every so often to help them break down and ensure they don't catch on the bottom. Remove from the heat and leave to cool. Taste to ensure the apples are a balance of sweet and tart.
• For the custard, put the milk and cream in a saucepan with the split vanilla pod and seeds. Bring to the boil, then remove from the heat. Whisk the egg yolks, sugar and cornflour together in a large bowl.
• Strain the hot milk mixture into a jug, discarding the vanilla pod. Slowly pour this over the yolk mixture, whisking until everything is incorporated. Transfer the mixture to a clean pan over a medium-low heat and cook for 2-3 mins, stirring until it's thick enough to coat the back of a wooden spoon. Pour into a jug, cover and leave to cool.
• For the sponge layer, put the orange juice, sugar and whisky in a small bowl and stir until the sugar has dissolved. Cut the sponges into slices, and spread a little of the jam over each. Line the base of a glass trifle or serving bowl with the jammy sponge slices, then pour over the orange and whisky mixture so all the sponges are evenly coated.
• Scatter the raspberries over the sponge layer, then spoon over the cooked apples followed by the cooled custard. Cover and chill for at least several hours, or overnight.
• For the cream topping, beat the double cream with an electric whisk until it's just holding its shape. Add the sugar, orange zest and whisky, then beat until the cream falls in thick folds. Spoon over the trifle just before serving.

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.