Shannons Chocolate Orange Cranberry Trifle Recipes

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CRANBERRY-ORANGE TRIFLE



Cranberry-Orange Trifle image

I make this showstopper for many occasions, slightly changing-or adding-ingredients. I sometimes add toasted coconut between the layers. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

2 packages (12 ounces each) fresh or frozen cranberries
1-1/2 cups water
1-1/3 cups sugar
2 teaspoons minced fresh gingerroot
4 teaspoons grated orange zest
CUSTARD:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks
2 teaspoons vanilla extract
TRIFLE:
1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
1/4 cup orange liqueur
1/2 cup slivered almonds, toasted
Sweetened whipped cream and orange sections

Steps:

  • In a large saucepan, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely., For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. , In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour., To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections.

Nutrition Facts : Calories 327 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 145mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

ACCIDENTALLY FABULOUS ORANGE TRIFLE!



Accidentally Fabulous Orange Trifle! image

Start with Luvin' Texas' Recipe#275626 (orange swirl cake), prepare it in an unseasoned Pampered Chef stoneware Bundt pan, and you get crumbled orange cake...add these other ingredients, and you, too, can have an absolutely light, yummy orange trifle! It was a great mistake! (You may not have an unseasoned cake pan, so feel free to prepare it in the easiest way, possible, 'cause you're just going to crumble the cake, anyway!) Enjoy!

Provided by Belinda in Austin

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix
3 eggs
1 cup water
1/3 cup oil
1 (3 ounce) box orange Jell-O
1/2 teaspoon orange extract
3 1/2 ounces instant vanilla pudding
2 cups milk
12 ounces Cool Whip
6 clementines, peeled and sectioned

Steps:

  • Preheat oven to 350 degrees. Grease and flour your pan.
  • Prepare cake mix according to directions.
  • Remove 1 1/2 cups of the batter and set aside.
  • Pour remaining batter into the pan.
  • Stir dry orange jello into the 1 1/2 cups batter.
  • Drop this onto the batter in the pan, and cut through batter with a knife, with S-shaped curves, in one continuous motion, for a swirled effect.
  • Bake according to cake mix directions.
  • Cool and crumble.
  • Make the vanilla pudding, according to the box, with the 2 cups of milk.
  • In a trifle bowl, layer 1/3 of the cake, 1/2 of the pudding, and 1/3 of the clementines.
  • Continue for another layer.
  • For the top layer, you'll only have cake and oranges -- you'll then top that layer with the Cool Whip, and garnish (if desired) with a few clementine secions.

Nutrition Facts : Calories 671.7, Fat 31.5, SaturatedFat 13.6, Cholesterol 89.1, Sodium 715.1, Carbohydrate 90.4, Fiber 1.6, Sugar 63.4, Protein 9

CRANBERRY ORANGE TRIFLE



Cranberry Orange Trifle image

Make and share this Cranberry Orange Trifle recipe from Food.com.

Provided by Chef mariajane

Categories     Low Protein

Time 10m

Yield 12 serving(s)

Number Of Ingredients 8

2 (85 g) packages cranberry jelly powder
2 cups boiling water
1 cup cold water
2 cups milk
2 (113 g) packages jell-o instant vanilla pudding
3 cups Cool Whip Topping, thawed
1 (298 g) package frozen pound cake, thawed, cut into small cubes
1 (284 ml) can mandarin orange segments, drained

Steps:

  • Dissolve jelly powder in boiling water. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
  • Pour milk into large bowl. Add dry pudding mixes,. Beat with wire whisk 2 minutes or until lwell blended. Gently stir in the whipped topping.
  • Cut jelly into cubes. Remove 1 cup of the jelly cubes; set aside. Layer half each of the remaining jelly cubes, cake cubes, oranges and pudding in a 3L serving bowl; repeat layers. Top with reserved jelly cubes. Refrigerate at least 1 hour or until ready to serve.

Nutrition Facts : Calories 361.3, Fat 17.2, SaturatedFat 9.1, Cholesterol 61.2, Sodium 469.6, Carbohydrate 48.6, Fiber 0.6, Sugar 31.8, Protein 4.5

CRANBERRY CHOCOLATE TRIFLE



Cranberry Chocolate Trifle image

I have not had the opportunity to make this yet but I needed a place to save the recipe before my hubby cleans up and throws away my magazine.

Provided by HokiesMom

Categories     Dessert

Time 5h35m

Yield 10 serving(s)

Number Of Ingredients 18

2 (12 ounce) bags fresh cranberries
1 2/3 cups sugar
1 cup orange juice
1 1/2 tablespoons grated orange zest
1 teaspoon ground cinnamon
2 cups whole milk
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup semi-sweet chocolate chips
3 cups heavy cream
3/4 cup orange juice
30 ladyfingers
1 ounce dark chocolate, grated
1 tablespoon grated orange zest

Steps:

  • Make Compote: Combine all ingredients in a heavy saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until cranberries pop, about 5 minutes. Let cool. (Can be prepared one day ahead; cover and refrigerate).
  • Make Pudding: Bring 1 1/2 cups milk, sugar and cocoa to simmer over medium-low heat. Remove from heat. In a bowl, whisk remaining 1/2 c milk with cornstarch, egg yolks, vanilla and salt. Slowly add hot milk to egg mixture, whisking constantly. Return to pan and whisk over medium-high heat until pudding boils. Lower heat and whisk until pudding becomes very thick, about 3 minutes. Remove from heat and add chocolate chips and stir until melted. Pour into a bowl, cover surface with plastic wrap and chill for 4 hours or overnight.
  • Make Trifle: Set aside 3/4 c of the compote. Whip cream until stiff peaks form, reserving 1 1/2 cups. Fold remaining cream gently into chocolate pudding. Cover bottom of the trifle bowl with ladyfingers. Add 1/4 c orange juice; spread 1/3 of compote over ladyfingers; cover with 1/3 of pudding. Repeat layering twice more. Spread reserved cream on top. Spoon reserved compote into center of bowl. Garnish with zest and grated chocolate. Chill 1 hour before serving.

Nutrition Facts : Calories 705.1, Fat 36.8, SaturatedFat 21.4, Cholesterol 307.1, Sodium 161.1, Carbohydrate 91.1, Fiber 6.3, Sugar 64.2, Protein 9.7

CHOCOLATE ORANGE TRIFLE



Chocolate Orange Trifle image

From the Cook's Chocolate Library. To make the marbled chocolate you can a) buy marbled chocolate....or b) spread melted semisweet chocolate on parchment, then drip a stream of melted white chocolate through it. Marble with a toothpick and let set until firm.

Provided by ladyroseofrohan

Categories     Dessert

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

4 single trifle sponge cakes
2 large chocolate macaroons, crumbled
4 tablespoons sweet sherry
12 mandarin oranges
2 egg yolks
2 tablespoons superfine sugar
2 tablespoons cornstarch
1 cup milk
1 cup mascarpone cheese
7 ounces semisweet chocolate
1 cup heavy cream

Steps:

  • Break up the trifle sponges and place in a large glass serving bowl. Sprinkle the crumbled macaroons on top, then sprinkle the sherry.
  • Squeeze the juice from two mandarins and sprinkle it over the macaroons. Peel and segment 6 mandarins and arrange them in the dish.
  • In a large bowl, combine egg yolks, sugar, and cornstarch to make a paste. Bring the milk to just below boiling in a small pan. Remove and pour it into the egg yolk mixture.
  • Return the custard to a clean pan and cook over low heat, stirring constantly to avoid curdling.
  • When custard is thick, return it to the bowl, then stir in the mascarpone and melted chocolate until thoroughly combined. Spread the custard evenly over the trifle and chill for 1 hour.
  • Whip the cream until thick, then spread over the top of the trifle. Decorate with marbled chocolate shapes and remaining mandarin orange segments.

Nutrition Facts : Calories 468.7, Fat 35.3, SaturatedFat 21.3, Cholesterol 123, Sodium 49.4, Carbohydrate 42.4, Fiber 8.5, Sugar 22.4, Protein 8.6

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