Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, July 2, 2013

Raspberry Trifle

Last weekend we went to a wedding. No...not my daughter's, but a different wedding. It was outside next to a lake underneath some trees. It was a beautiful setting! It was a very informal occasion and everyone was asked to bring a dish to share. My favorite thing to take to a pot-luck is a dessert. I knew I had a pound cake in my freezer and that I wanted to use it in some way and a trifle popped into my head. I hadn't made one in years but it was just as good as I remember. Apparently everyone else thought it was good, too because I brought home an empty bowl.

3 – 4 cups cubed pound cake, homemade or store bought (I used the Simple Pound Cake recipe on here....#75. Use two loaf pans instead of the bundt pan. You can use one for this recipe and freeze the other one for later.)
1 cup raspberry preserves
2 cups fresh raspberries
2 8-ounce containers Cool Whip - divided use
1 large vanilla instant pudding
1 14-ounce can sweetened condensed milk
2 cups whole milk

In a large bowl, stir milk and instant pudding together until combined. Stir in sweetened condensed milk. Gently fold in ONE container of Cool Whip. Set aside.

Microwave preserves about 1 minute or until warm and liquid-y.

In a large trifle bowl or glass dish, place 1 cup cubed pound cake. Drizzle about ½ cup warmed preserves over pound cake. Spread about 1 cup of pudding mixture over preserves. Sprinkle with some raspberries. Spread some of the remaining Cool Whip on top of raspberries.

Repeat until all ingredients have been used, ending with Cool Whip on top then raspberries for garnish.

Cover with plastic wrap and chill until time to serve.

Here's the ingredients. There's a story about the pound cake. My new son-in-law LOVES pound cake so I made one for him for the groom's cake at the wedding a couple of weeks ago. When I went to take it out of the pan, the top of the cake stuck to the pan. I wrapped up that sad looking pound cake and threw it in the freezer for later use. This recipe post is the "later use". That's why the pound cake here looks so bad....but it was getting cut up anyway.

Mix the pudding with the 2 cups milk 
and the sweetened condensed milk. Stir it good!

The gently fold in the Cool Whip.

I could eat this stuff all day long.

Cut the pound cake into 1 inch cubes.

Warm your preserves.

The start layering. Start with the pound cake. Drizzle on some preserves, then pudding mixture, then more pound cake then Cool Whip until everything is used.

I love the look of this! I love the taste even more!

Cinnamon Bun Ice Cream

I had, what I thought, was a brilliant idea the other day. I decided I wanted to make some Cinnamon Bun Ice Cream. To make sure I hadn't lost my marbles, I "googled" cinnamon bun ice cream and discovered I wasn't the only crazy on the planet. I reworked my basic vanilla ice cream recipe to include all the yummies that we enjoy in cinnamon buns. Sooooooooooooo good!!!! You can always leave out the diced cinnamon rolls in this recipe and leave the other stuff and it will be just as delicious...but we thoroughly enjoyed the texture of the rolls in this. Deeeee-lish!!

5 eggs, mixed well
2 cups sugar

Cook and whisk eggs and sugar over double boiler for 10 -15 minutes or until mixture is thick and pale yellow.
When eggs are cooked, remove from heat and pour into your ice cream freezer.

1 can eagle brand condensed milk
1 quart heavy whipping cream
1/8 teaspoon salt
1 tablespoon vanilla extract
2 teaspoons cinnamon

Mix all ingredients well and pour into ice cream freezer.

1 quart half and half to fill line

Mix according to freezer directions.

Transfer to a large container and add:
2 baked cinnamon rolls ~  diced (I used store bought and scraped off most of the cream cheese icing)
1 cup chopped pecans
1 jar caramel ice cream topping ~ swirled through but not mixed in

Let's go!

Combine the eggs and sugar in a glass bowl.

Place over a pot of simmering 
water....double boiler style.

Cook until the mixture is thick and pale yellow.

Pour into your ice cream freezer then 
add the heavy cream, sweetened condensed 
milk, salt, vanilla and cinnamon.

Then pour in the half & half.

Start your freezer and freeze 
according to the directions.

Dice the cinnamon rolls. I used store 
bought and scraped off most of the cream cheese icing.

Transfer the ice cream to a large 
container and add the diced cinnamon 
rolls and the chopped nuts and stir to combine.

Drizzle the caramel topping all over.

Run a knife through to swirl 
the caramel but don't mix in.

So delicious!!!!!!