Not To Be Trifled With

[eustacetilley]

rgG wrote:
I love a good trifle.
Are we seeing a pattern here?
Very, very few desserts that I don't like.

Here is a quick one perfect for this time of the year. The best thing about it, is that you do _nothing_. This is rugrat territory.

When I was around nine, and of an impressionable age, my Mother decided that I should stop leaving so many impressions, and do something useful in the kitchen for once.
She gave me this recipe, and only I was allowed to make it:

Jammies

2 cups Bisquick
1/4 cup butter softened
1/4 cup granulated sugar
3/4 cup milk
A jar of Raspberry jam

Combine everything except the jam together in a mixing bowl, very quickly. Spoon out large dollops on a small buttered baking pan, dent the center with a Bisquicked thumb, and carefully place a small teaspoon of Raspberry jam in each dent. You have enough to repeat this a couple of times.

Bake in a High oven for about ten minutes, until the biscuits just begin to brown. Serve with good strong milky tea. (Like most quickbread recipes, these don't really keep, so you might as well just finish them off.)

Clean up. This is by far the most important part of the recipe, and the one part that I never really got right.

Eustace

[Spock]

What about homemade jammie dodgers.

[eustacetilley]

Spock wrote:
Fruit Cake, Triffle ... What next, Mince Pies and Xmas Pudding with brandy butter ... I sense a trend, a very good trend.

http://forums.macresource.com/read.php?1...sg-1644777

I have a few recipes for Christmas Pud. The most bizarre one involves the time my Mother gazed at a pillowcase that had seen better days, and...

The last one I served at my Sister's place a couple of years ago. I was tired of dealing with the perennial problem of getting 80 proof booze to light, much less stay lit. So I brought along a bottle of Ronrico 151 rum as well.
Fresh out of the oven, I stuck a pine twig in the top, splashed out some Ronrico and...

"Not in the house." "But..." "Not in the house!"

Quite right. The fireball was most... fascinating.

Eustace

[srf1957]

2 cups Bisquick
1/4 cup butter softened
1/4 cup granulated sugar
3/4 cup milk
A jar of Raspberry jam

Combine everything except the jam together in a mixing bowl, very quickly. Spoon out large dollops on a small buttered baking pan, dent the center with a Bisquicked thumb, and carefully place a small teaspoon of Raspberry jam in each dent. You have enough to repeat this a couple of times.

Change jam to apple butter. Roll out dough into 6 inch squares and fill center the apple butter; fold over and pinch edge shut. Then fry in skillet with butter.

[eustacetilley]

srf1957 wrote:
2 cups Bisquick
1/4 cup butter softened
1/4 cup granulated sugar
3/4 cup milk
A jar of Raspberry jam

Combine everything except the jam together in a mixing bowl, very quickly. Spoon out large dollops on a small buttered baking pan, dent the center with a Bisquicked thumb, and carefully place a small teaspoon of Raspberry jam in each dent. You have enough to repeat this a couple of times.

Change jam to apple butter. Roll out dough into 6 inch squares and fill center the apple butter; fold over and pinch edge shut. Then fry in skillet with butter.

Thanks! I did a little something similar when I was a kid, it involved apples, butter, but not apple butter.
I had a terrible time with Apple Fritters, they just didn't work. The sliced Apples weren't cooked, and the batter kept falling off. Here's the trick:
Take the same basic recipe, but add enough extra milk to make a really thick, but still slightly sticky batter.
Heat a large skillet with a stick of butter until it's just this side of smoking. Fry the Apple slices until they are just beginning to shrink, set them to one side to cool slightly until all the slices are done.
_Then_ dip the apples in the batter and fry in the flavoured butter until golden brown, and then pile the fritters on a sugared plate.
We always had apple butter around, but I never thought of incorporating it into the recipe...

Eustace

[decay]

Trifle. one F. rhymes with rifle.

[eustacetilley]

Spock wrote:
What about homemade jammie dodgers.

Good question. Me Mum sometimes made something that might be considered open face Jammie Dodgers. It was a basic butter sugar recipe that takes two sticks of butter, except you left out one stick and substituted a stick of cream cheese instead.
From the basic recipe two routes were taken- either almond extract was added, and each cookie was topped by an almond, or the recipe was left unflavored, and the cookie topped with jam, or a candied cherry, or even a hazelnut.
Supposedly adding the cream cheese would keep the cookies moist for a couple of months, but we would go all walrus and carpenter on them, and find that we had eaten every one in very short order.

Eustace

[richorlin]

Trifle is nice, but a Pavlova is nicer:

http://www.foodnetwork.com/recipes/gale-...index.html

[vision63]

Uh oh, I missed Fruitcake-Gate. Searching now...

[A-Polly]

Hmmm.... ladyfingers were on prominent display in Trader Joe's this past weekend. And Bird's custard powder can be found on the "ethnic" aisle in Publix! :coffee: I may avoid the canned fruit cocktail, though, as quite enough of it appeared on the table during my childhood.