Traditional English Trifle

1 sponge cake 9-inch or 24 ladyfingers

2 tbsp strawberry or raspberry jam
1/4 cup sherry or orange juice
1 package (10 oz) frozen unsweetened strawberries, thawed
1 package (10 oz) frozen unsweetened raspberries, thawed
1/4 cup sugar
2 cups 35 % real whipping cream
1 14 oz can custard
1 tsp vanilla extract
Sliced almonds, toasted
Candied red and green cherries, quartered

1 Cut sponge cake into thin slices. Arrange half of the slices in the bottom of a large trifle or glass bowl. Spread with the jam and sprinkle with half of the sherry. Arrange remaining cake slices in bowl and sprinkle with remaining sherry.

2 Mix strawberries and raspberries together. Add 2 tbsp sugar to thawed berries and stir gently. Spoon over cake slices in bowl. Whip 1/2 cup cream until light. Fold custard into cream. Spoon custard mixture over fruit layer in bowl.

3 Whip remaining cream, reserved sugar and vanilla until light. Spoon or pipe over custard layer in bowl.

4 Chill for at least 3 hrs or overnight. Decorate with almonds and candied cherries.

10 - 12 Servings

Merry Christmas!

Peanut Butter Dog Biscuits

1½ cups water

½ cup oil

2 eggs

3 tablespoons peanut butter

2 teaspoons vanilla

2 cups flour

½ cup cornmeal

½ cup oats

1 Blend wet ingredients together.

2 Whisk dry ingredients together and mix into wet mixture to form ball of dough. Roll out and cut into shapes shapes or use pizza cutter and cut into squares.

3 Put onto non-stick cookie tray or lightly greased one.

4 Cook 20 minutes at 400⁰F

5 Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

Hanukkah Beef Cabbage Rolls

1 head green Savoy cabbage, core removed

½ cup orzo

1 cup chopped mushrooms

⅓ cup chopped onion

1 teaspoon minced fresh garlic (optional)

½ pound lean ground beef

3 tablespoons barbecue sauce

2 teaspoons dried basil

1 egg

Pinch salt and freshly ground pepper

1 can (28 ounces) tomatoes, with juice

3 tablespoons packed brown sugar

½ cup water

1 tablespoon freshly squeezed lemon juice

⅓ cup raisins (any variety)

3 tablespoons chopped fresh basil

1 Bring a large pot of water to a boil and cook the whole cabbage for 20-25 minutes: drain. When it is cool enough to handle, separate the leaves carefully. Set aside 8 leaves.

2 Cook the orzo in a pot of boiling water for 8-10 minutes, until the pasta is tender but firm. Drain and rinse under cold running water. Drain again and set aside.

3 Spray a non-stick skillet with cooking oil. Add the mushrooms, onion and garlic (if using) and cook over medium-high heat for 7 minutes, or until slightly browned. Transfer to a bowl. Add the orzo, ground beef, barbecue sauce, 1 teaspoon of the dried basil, egg, salt and pepper: mix well.

4 Place about ⅓ cup of the beef-orzo mixture in the centre of a cabbage leaf. Fold in the sides and roll it up. Repeat with the remaining filling.

5 Combine the tomatoes and juice, brown sugar, remaining 1 teaspoon dried basil, water and lemon juice in a food processor: puree. Add the raisins and pour the mixture into a large non-stick saucepan over medium-high heat. Bring to a boil, then reduce the heat to low.

6 Add the cabbage rolls, and cook, covered, for 1 hour and 15 minutes, turning the rolls over at the halfway point through the cooking.

Serve hot, garnished with the fresh basil.

4 Servings