VETgirl Q4 2020 Beat e-Newsletter

apple crisp

ingredients

directions

1 Preheat oven to 350 °F. 2 Place sliced apples in greased 9”x13” pan. In bowl, mix the rest of the ingredients until crumbly. Spread over apples. 3 Bake for 30 minutes or until lightly browned and crisp.

6 cups sliced apples ½ cup flour ¾ cup brown sugar ½ cup rolled oats ⅔ cup margarine/butter, softened ¾ teaspoon cinnamon ¾ teaspoon nutmeg

Submitted by Hannah Duranleau

berry trifle

ingredients

directions

4 Layer ½ of the cake into the bowl to fully cover the bottom, then sprinkle with ⅛ cup of orange juice. Layer ⅓ of the berries and top with ½ of the whipped cream mixture. Follow with layers using the remaining ½ of cake sprinkled with ⅛ cup of orange juice, ⅓ of berries, and remaining ½ of whipped cream. Use the last ⅓ of the berries for décor on top of the final cream layer. 5 Let sit in refrigerator for at least 2 hours, but ideally overnight, before serving.

1 In medium-sized bowl combine milk and water. Add pudding mixture, mix well with a fork, and put into refrigerator for 5 minutes. Pudding will set. 2 In a large mixing bowl, whip the cream until soft peaks form. Slowly fold in the pudding mixture and 1 tablespoon of orange juice, being careful to not over- mix and flatten the whipped cream. 3 Gently fold the raspberry preserves in with the seasonal berries, being careful not to smash the berries too much.

1 can (14 oz.) of sweetened condensed milk ½ cup of cold water

1 package (4 serving size) instant vanilla pudding 2 cups whipping cream ¼ cup of orange juice + 1 tablespoon, divided 2 cups of angel food cake, cubed ¼ cup red raspberry preserve (original recipe calls for ½ cup, but it’s too much), divided 2 cups seasonal berries (I usually use raspberries, blueberries, and sliced strawberries)

Submitted by Olga Vinogradova

84

desserts

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