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Here's the ingredients and recipe:
Fresh baked angel food cake (two);
Godiva White Chocolate Liqueur (brown bottle); (use about 4-5 oz)
Rose's Grenadine (red); use about 4-5 oz.
Two pints fresh strawberries, hulled and sliced;
two banannas, sliced and tossed in lemon juice;
about 3/4 cup toasted coconut
Homemade burnt sugar vanilla pudding (use vanilla pudding from Betty Crocker receipe book; add burnt sugar syrup or let first ingredients carmelize a little in pan creating the burnt sugar effect);
About 1.5 cups whipping cream
about 1.2 C of cane sugar
Prepare the pudding in advance though it will drizzle better when warm. Start it at about 10 a.m.
Toast the angel food cake by slicing it in half and placing under broiler. Stand by and watch it - pull out after it starts to carmelize and flip it, repeating on the other side. Let sit.
Wash, hull and slice strawberries, set aside.
Slice bananas - drizzle with lemon juice and toss;
Tear or gently slice angel food cake into large bite-sized chunks.
Layer ingredients - beginning with cake at the bottom.
Drizzle with Godiva and Grenadine;
Bananas, drizzle, etc., until
fruit and cake are about an inch and a half from top of Trifle bowl.
Whip cream with sugar until it holds its shape but not until it's stiff, or half if it to stiff the other half half way. Cover top of trifle with the loosest cream, so that it snakes its way down through the cake and fruit;
Cover the trifle with the stiffer cream.
Put about 3/4 c of coconut on a cookie sheet and place under broiler - stand and watch. When it is toasted take it out and let it cool.
Layer top of trifle with the toasted coconut - you can hold off and do this before serving.
Trifle may be best when done the night before.
This is my OWN recipe, and I hope you enjoy it and if you share it, link my blog. Thanks!