Dessert Recipes

Raspberry Trifle
Thanks to Shirley Miller

1 package (16 ounces) pound cake cut into 18 slices or 2 packages (3 ounces each) lady
fingers
2 packages (3.4 ounces each) instant vanilla pudding mix
1 jar (18 ounces) raspberry jam
1 ‘/2 pints fresh raspberries
Whipped cream and fresh raspberries for garnish

Arrange one-third of sliced cake on the bottom of a trifle dish or large decorative bowl.
Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer
remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries. 8-10 servings.

Melktert by Terry Smook

3 cups milk
3 eggs
1/2 cup sugar
3 tblspns cornflour
2 ozs. butter
I tblspn all purpose flour
pinch salt
1/2 tspn vanilla

Bake a pastry case blind or lay plain biscuits (cookies) - either coconut or sugar biscuits in a pie dish (quite a large flat one)
Heat milk, salt, sugar & butter. Mix cornflour & flour with a little water until smooth, add egg yolks. Add this mixture to milk and bring to boil - simmer for 3 or 4 mins until thick.
Beat egg whites until stiff & fold in.
Pour into pie shell or biscuit base.
Refrigerate & sprinkle cinnamon on top

Apricot Scones with Devonshire Cream:

1 tbsp. Confect. Sugar
1/2 tsp. Vanilla extract
¼ cup to 1/3 cup whipping cream

SCONES
2 Cups all purpose flour
¼ cup. Sugar
1 tbsp. Baking powder
¼ tsp. Salt
1/3 cup cold butter or margarine
1 cup dried apricots
1 cup chopped pecans
1 tsp. Grated orange peel
1 cup plus 2 tbsp. Whipping cream, divided
Jam of your choice

In a small mixing bowl, beat cream cheese, confect. Sugar and vanilla until fluffy.
Gradually beat in enough cream to achieve a spreading consistency. Cover and chill
for at least 2 hours.

For the scones, combine the dry ingredients in a bowl. Cut in butter until mixture resembles line crumbs. Add apricots, pecans and orange peel. With a fork, rapidly stir in 1 cup whipping cream just until moistened. Turn onto a floured surface;knead 5-6 times.
Divide in half; shape each into a ball. Flatten each ball into a 6 inch circle; cut each circle in to 8 wedges. Place 1 inch apart on an ungreased baking sheet. Brush with remaining whipping cream. Bake at 375 for 13-15minutes or until a toothpick come out clean. Serve with Devonshire cream and jam. Yield 16 scones (1 cup cream)