Raspberry Orange Trifle

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Raspberry Orange Trifle- recipe by Ina Garten. Serves 6 to 8. I have such wonderful memories of this dessert. My mom would make a version of this for us kids using store- bought cake, custard from a box of Brown & Polson custard-mix, fresh fruits and fresh cream on top. Over the weekend, I made this terrific dessert for my family who were visiting us from New York – time to relive some very happy memories! INGREDIENTS: 1 orange pound cake, recipe follows 1 cup good raspberry jam 2 half-pints fresh raspberries orange cream, recipe follows 1 cup (1/2 pint) cold heavy cream 2 tablespoons sugar 1/2 teaspoon pure vanilla extract Assembling the trifle: Cut the pound cake into 9 (3/4 . . . CLICK TO READ MORE

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Fresh Raspberry Sauce

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Fresh Raspberry Sauce: Recipe by Ina Garten, makes 2 cups  Many of Ina’s recipes call for raspberry sauce. We often simply pour some over ice-cream to add flavor and color to dessert. I prefer making and freezing a big batch of this sauce in the summer months when fresh raspberries are readily available and cheap! INGREDIENTS: 1 half-pint fresh raspberries 1/2 cup sugar 1 cup seedless raspberry jam ( 12 ounces) 1 tablespoon Framboise liqueur ( I put Grand Marnier) Method: Combine the raspberries, sugar and 1/4 cup water in a small saucepan.  Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam and liqueur into the bowl of a food processor fitted . . . CLICK TO READ MORE

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