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Double Chocolate Trifle (submitted by Chickie Gagne)


  • 13×9 inch pan prepared brownies
  • 2 small packages white chocolate JELLO pudding mix
  • 3 cups milk
  • 1 (8oz) tub cool whip
  • 3-4 Heath Toffee Bars


Cut brownies into squares.  Combine pudding mix and milk.  Whisk until smooth and thick.  Gently fold in Cool Whip.  Unwrap Heath bars and put them in a zip-top bag.  Crush into small chunks with a mallet or hammer.  Place half the brownies in the bottom of a trifle bowl and top with half the pudding mixure, then a little less than half the crushed Heath bars.  Repeat layers, ending with the Heath bars on top.  Cover and refrigerate until ready to serve.  Drizzle with chocolate syrup

Pineapple Cake (submitted by Mary Hess)


  • 2 cups flour
  • 2 cups sugar
  • 2 eggs
  • 2 tsp soda
  • 1/2 cup chopped nuts
  • 1 –  20 oz can crushed pineapple with juice
  • 1 tsp vanilla

Directions for Cake

DO NOT USE MIXER.  Mix all together.  Bake in a 13 x 9 greased cake pan at 350 for 35 – 40 minutes.


  • 1 – 8 oz cream cheese
  • 1 1/2 c. powered sugar
  • 1/2 cup chopped nuts
  • 1 tsp vanilla
  • 1 stick butter

Directions for Frosting

Mix well with mixer.  Frost when cool.  May be made 1 or 2 days prior to use.  Refrigerate or freeze.

Crumb Cake – (submitted by Pa Strivieri) –  Serves 12

Ingredients for Cake

  • 1 stick butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 cups flour
  • 1 cup sour cream

Ingredients for Crumb Mix

  • 2 sticks soft butter
  • 3 cups flour
  • 2 1/2 tsp cinnamon
  • 1 cup sugar


Blend well 1 stick butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, 2 tsp baking powder and 1 1/2 tsp baking soda.  Then add, 2 cups flour, 1 cup sour cream and pour into greased and floured 9 x 13 pan.  Mix the crumb mix with a fork and tops the cake.  Bake at 350 about 50 – 60 minutes or the until tester comes out clean.  Cool cake and top with confectioners sugar.

Lemon Pound Cake Two Ways (submitted by Cathy Todd) – Makes 2 loaves

Note:  Can be served warmed with vanilla bean ice cream, fresh berries, and raspberry sauce.  Can also be served with coconut ice cream and hot fudge sauce.  Leftovers can be toasted in the morning for breakfast with coffee or tea.  It makes two loaves but freezes well so you can keep one on hand for a quick dessert.


  • 3 cups all purpose flour
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 lb (2 sticks) unsalted butter at room temperature and cut into pieces
  • 2 cups sugar
  • 3 tbs freshly grated lemon peel
  • 4 large eggs, at room temperature
  • 3 tbs freshly squeezed lemon juice
  • 1 tbs vanilla extract
  • 1 cup buttermilk


Preheat the oven to 350F.  Butter and flour two 8/12 x 41/2 inch loaf pans.  In a small bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon and set aside.  With an electric mixer, cream the butter, sugar, and lemon peel until light and fluffy.  Add eggs, one at a time.  Scrape the sides of the bowl to blend well.  Add the lemon juice and vanilla.  Beat until blended–just a few seconds.  On the lowest speed, alternately add the flour mixture and buttermilk.  Start with about 1/3 of the flour, then add 1/2 the buttermilk, then 1/3 of the flour, then the rest of the buttermilk, then the remaining flour.  Stop mixing just before it is all blended and finish mixing gently by hand with a rubber spatula.  Do not over mix.  Divide the batter into the prepared pans.  Bake until golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes.  Serve warm with ice cream and chocolate sauce or berries.

Berry Trifle (submitted by Nancy Macone) – Serves 10


  • 1 pint blueberries
  • 1 pint strawberries, hulled and cut into thick slices
  • 2 pint raspberries
  • 1 lemon, juiced
  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch
  • Lemon Cream:
  • 1 quart whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1 (11-ounce) jar lemon curd
  • 1 store bought pound cake, sliced 1/2-inch thick


Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.

In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.

To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. Serving Ideas: you can garnish with candied lemon peel.

Chocolate Ganache with Vanilla Sauce (submitted by Margaret Zabawa)

Ganache Ingredients

  • 1 pint of heavy cream
  • 1 lb grated chocolate

Directions for Ganache

Bring cream to a simmer.  Place the chocolate in a food processor, pour in warm cream over the chocolate.  Let sit for 2 minutes.  Pulse 3x, place in a dish and cool one hour.  This will keep for 2 weeks wrapped and kept cool.

Ingredients for Vanilla Sauce

  • 1 cup of milk
  • 3 egg yolks
  • 1/4 cup sugar
  • 1 1/2 tsp of vanilla
  • 1/2 cup heavy cream, whipped

Directions for Vanilla Sauce

Heat milk but do not boil!  Prepared a double boiler.  Bottom should have low boiling water, make sure the water never touches the top pan.  On top of the double boiler, beat egg yolks and sugar.  Add warmed milk and cook until mixture thickens, stirring constantly.  Cool.  Add vanilla, mix well.  When the above mixture is very cold, fold in whipped cream.

Serve ganache on a bed of vanilla cream



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