* Brownie Trifle (Kate Mottram)
- 2 boxes of brownie mix (or homemade brownies)
- 2 boxes of chocolate mousse mix (or make your own)
- 2 sixteen ounce containers of whipped topping (Cool Whip, etc.) or homemade whipped cream
- 8 chocolate toffee bars (Skor or Heath Bars)
- Freeze the chocolate toffee bars and the Hershey chocolate bar.
- Prepare (use the "fudgey" recipe) the two boxes of brownie mix and bake according to instructions on the box. Set aside to cool.
- Prepare the chocolate mousse mix according to the instructions on the box. Chill in the refrigerator.
- Remove the chocolate toffee bars from the freezer and place in a ziplock bag. Crush the bars using a meat mallet or any heavy object such as a rolling pin or heavy skillet.
- Cut the cooled brownies in bite size pieces and place a layer on the bottom of a trifle dish or any pretty glass bowl. Place a layer of the chilled mouse on top of the brownies, smooth the layer. Next place a smooth layer of the whipped topping on the chocolate mousse. Sprinkle with the toffee bar pieces.
- Continue layering in this manner until you finish with a layer of whipped topping.
- Sprinkle with toffee bar pieces.
- Chill for at least an hour.
* White Chocolate Bread Pudding, with Kahlua Sauce (Charles Trahan)
- 6 cups cubed day-old French bread
- 4 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- 1/2 pound white chocolate, coarsely chopped
- 2 whole eggs
- 5 egg yolks
- 2 cups heavy cream
- 1/4 cup Kahlua liqueur
- 1/2 pound white chocolate, coarsely chopped
- Bring heavy cream and Kahlua liqueur to a simmer in small saucepan and cook for three (3) minutes
- Remove from stove and add chocolate
- Stir until chocolate is dissolved and sauce is smooth
- Preheat oven to 350 degrees.
- Place cubed French bread in large casserole dish. Toast in oven for 15 minutes. Remove from oven and set aside.
- Place heavy cream, milk and sugar in saucepan and heat just to the boiling point. Remove from stove
- Add white chocolate and stir until chocolate has melted.
- Whip together whole eggs and yolks.
- Add to cream and whip until incorporated.
- Pour mixture over toasted French bread and allow to soak for 1 hour, stirring occasionally until French bread has soaked up custard. Cover and place in oven; bake 35 minutes. Uncover and bake for an additional 15 minutes.
- Top each serving of bread pudding with 2 tablespoons of Kahlua Sauce.
* Fruit Pizza (Kate Mottram)
- 1 canister Pillsbury sugar cookie dough
- 8 oz. cream cheese
- 1 c. powdered sugar
- 1 tsp. vanilla
- Assorted sliced fruits of various colors (strawberries,blueberries, mandarin oranges, bananas, kiwi fruit, red grapes, etc.)
- Roll out Pillsbury dough on greased floured pizza pan. Poke with fork.
- Bake at 350 degrees for approximately 15-20 minutes or until golden brown. Allow to cool completely.
- Mix cream cheese, powdered sugar and vanilla. Spread on dough.
- Arrange sliced fruits on top as preferred. Refrigerate. Serve in triangular pizza slices.
* Louisiana Strawberry Trifle (Kate Mottram)
- 2 pint baskets Louisiana strawberries, washed and hulled
- 1/2 cup granulated sugar
- 2 cups water - divided use
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 (14-ounce) can sweetened condensed milk
- 1 (3.5-ounce) package instant vanilla pudding mix
- 2 cups whipping or heavy cream
- 1 (12-ounce) ready-made pound cake, cubed
- Mint leaves (optional)
- Slice berries, reserving 6 for garnish.
- Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes. Remove from heat.
- Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture.
- Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature.
- Combine sweetened condensed milk and remaining 1-1/2 cups cold water in a bowl. Add instant vanilla pudding mix, and beat well. Chill for 5 minutes.
- Cut pound cake into bite-size cubes.
- Beat cream until stiff. Fold into the pudding mixture.
- Layer pudding, pound cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries and mint leaves.
* Frozen Pumpkin Pie (Gwen Daigle)
- One 9 inch graham cracker crust pie shell
- One quart vanilla ice cream
- 1/2 cup canned pumpkin
- 1/2 cup brown sugar
- One teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon clove
- One teaspoon vanilla extract
- Dash of salt
- Cool Whip or whipped cream
- Slightly soften ice cream to consistency of commercial soft ice cream. Add and mix all ingredients (except for Cool Whip or whipped cream) until smooth. Do not allow ice cream/ingredient mix to get too soft.
- Pour into crust and freeze.
- Remove from freezer fifteen minutes prior to serving.
- Top with Cool Whip or whipped cream.
* Pecan Pie (Gwen Daigle)
- 1/2 cup very soft butter
- One cup of sugar
- One cup of corn syrup
- 1/2 teaspoon of salt
- 1/2 cup of vanilla extract
- Three eggs
- Two cups of toasted pecans
- Combine first five ingredients well.
- Add eggs and beat until blended. Fold in pecans .
- Pour into prepared pie dough formed in pie dish.
- Bake in 375 degree oven until top is toasted brown and center is firm ( tent with foil if top darkens too soon).
* Death by Chocolate (Aimee Daigle)
- 1 Devil's Food cake mix
- 1 large container of Cool Whip
- 1 large chocolate fudge pudding mix
- 5 Heath or Skor Candy Bars (crumbled)
- 1/2 Cup Kahlua liqueur
- Bake cake per directions on the box. Let cool.
- Mix chocolate fudge pudding per directions on box.
- Crumble the cake. Drizzle with Kahlua.
- Layer the cake followed by pudding, then cool whip and crumbled Heath or Score candy in a trifle dish.
- Repeat layering process until trifle dish is full. Give any excess cake and ingredients to the kids or grandkids. They'll love ya for it!
* Pumpkin Crisp (Brenda Menard and Eileen Lafleur)
- 1 can pumpkin pie filling
- 1 cup sugar
- 1 can evaporated milk
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1 box butter flavored yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, melted
** If using a glass casserole dish, preheat oven to 250 degrees.
- ** Preheat oven to 350 degrees
- Mix together the first five ingredients.
- Pour into well greased 13x9 casserole dish
- Sprinkle dry cake mix evenly.Top with chopped pecans, and pour butter over the top.
- Bake for one hour. Let cool. Top with Cool Whip.
* Five Cup Salad (Alex Mottram)
- 1 cup sour cream
- 1 cup small marshmallows
- 1 cup sliced mandarin oranges, drained
- 1 cup pineapple chunks, drained
- 1 cup shredded sweet coconut
- (optional) 1 cup marashino cherries, drained
- Mix together in a large bowl
- Chill until ready to serve
Note: Due to the rules of second grade mathematics, if you add the marashino cherries, the name "Five Cup Salad" is a lie. According to Dr. Johnny Williams, the new name is "Carolina Dessert," a Dr. Johnny favorite!