Cranberry Trifle Squares Food

CRANBERRY TRIFLE

Steps:

• In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
• Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
• Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

CRANBERRY TRIFLE

Steps:

• Make compote:.
• In a medium saucepan cook the cranberries, 2 cups of sugar, 2 cups of water, ginger, and orange zest for about 5-8 minutes over medium-high heat, until some of the berries just begin to burst. Let compote cool completely.
• Make Cream Filling:.
• Using an electric mixer, beat cream cheese, brown sugar, 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
• Arrange 1/3 of cake in a 3 quart trifle dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice more, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with freshly grated orange zest (or candied orange zest), if desired.

DOUBLE-BERRY TRIFLE SQUARES

Steps:

• Arrange cake slices in single layer on bottom of 13x9-inch pan, cutting as necessary to fit. Drizzle with juice cocktail; top with raspberries, separating berries as needed to form even layer. Sprinkle with sugar.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; pour over raspberries. Carefully spread remaining COOL WHIP over top of dessert.
• Refrigerate several hours or until chilled.

CRANBERRY SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.

MAKEOVER CRANBERRY TRIFLE

Steps:

• In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely., Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.

CHERRY CRANBERRY TRIFLE

Steps:

• Combine sweetened condensed milk and water. Add pudding mix; beat about 2 minutes. Chill just until thickened, about 15 minutes. Fold in whipped topping.
• Spoon 1/3 of pudding mixture into 12 cup serving bowl; top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture.
• Repeat with remaining cake cubes, pie filling and pudding mixture.
• Cover and chill overnight. Garnish as desired.

CRANBERRY TRIFLE WITH PUMPKIN CHIFFON CAKE

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter a 15-by-10-inch jellyroll pan and set aside. Sift together the flour, baking powder and salt. Stir together the pumpkin puree, cinnamon, ginger and nutmeg. Using an electric mixer, beat the two egg yolks and the whole egg on high speed for 4 minutes. Add 1 cup of the sugar and beat 3 minutes longer. Quickly pour in the oil.
• With the mixer on medium speed, add the dry ingredients alternately with the pumpkin mixture. Beat the 3 egg whites with a mixer on medium speed until frothy. Add the cream of tartar, increase the speed to high and slowly add the remaining 1/3 cup of sugar. Beat until stiff peaks form. Stir 1/3 of the egg whites into the pumpkin mixture and fold in the remaining whites. Spread the batter into the prepared pan and bake until the cake is springy to the touch, about 20 minutes. Set aside to cool.
• To make the mousse, combine the cranberries, 1 cup of sugar and the Grand Marnier in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer until cranberries pop, about 5 minutes. Pour into a bowl, stir in the lemon zest and refrigerate until cold.
• In a medium-size saucepan, combine the egg yolks, remaining 1/2 cup of sugar and the salt. Whisk until the yolks are very thick. In another saucepan, scald the milk. Whisking rapidly, pour the milk into the yolk mixture. Set the pan over low heat and cook, stirring constantly, until the mixture is thick enough to coat a spoon -- do not let mixture simmer. Set aside.
• Place the water in a small saucepan and sprinkle with the gelatin. Let stand for 1 minute. Place over low heat until completely dissolved. Stir the gelatin into the custard. Transfer the mixture to a large bowl and stir in the cranberry mixture. Chill for 30 minutes. Whip the cream until soft peaks form. Reserve 1/2 cup and fold the remaining whipped cream into the mousse.
• Turn the pumpkin cake out of the pan and cut into 2-inch squares. Brush with the brandy. Place half of the cake squares in the bottom of a 3-quart glass bowl. Spoon half of the mousse over the cake. Repeat the layers. Spoon or pipe out the reserved whipped cream in a decorative pattern around the edge of the bowl. Cover with plastic wrap and chill for 4 hours or overnight.

CRANBERRY ORANGE TRIFLE

Steps:

• Dissolve jelly powder in boiling water. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
• Pour milk into large bowl. Add dry pudding mixes,. Beat with wire whisk 2 minutes or until lwell blended. Gently stir in the whipped topping.
• Cut jelly into cubes. Remove 1 cup of the jelly cubes; set aside. Layer half each of the remaining jelly cubes, cake cubes, oranges and pudding in a 3L serving bowl; repeat layers. Top with reserved jelly cubes. Refrigerate at least 1 hour or until ready to serve.