Sweetened Whipped Cream Ingredients:

• 1/4 cup sugar
• 2 tablespoons vanilla
• 1 pint heavy whipping cream

Sweetened Whipped Cream Directions:

1. Add ingredients to deep bowl and whip until stiff.

Vanilla Custard Ingredients:

• 1 cup sugar
• 1/4 cup flour
• 1/8 teaspoon salt
• 3 egg yolks
• 2 cups half and half*
• 1 tablespoon butter
• 2 teaspoons vanilla

Vanilla Custard Directions:

1. Mix together the sugar, flour, and salt in a heavy saucepan.
2. Beat the egg yolks slightly, then mix with the half and half.
3. Whisk the egg and milk mixture into the dry ingredients in the pot over medium heat.
4. Bring to a boil, whisking constantly.
5. Let boil one minute, then remove from heat.
6. Stir in butter and vanilla until butter is melted.
7. Let cool slightly, stirring occasionally.

*The half and half is a subject of dissension in our family. This recipe originated with my mother, and she has used it as the basis for all her custards for years. SHE uses evaporated milk, 1 can, though the cans aren’t the same size they used to be, and one can of water. I like using two cups of half and half in mine, and have done this as long as I can remember. She maintains (as did HER mother) that it tastes better if you use evaporated milk. I tell you this so that you can decide for yourself. I’ll say this, no one has ever turned down either of our custards. If you try it, let me know which way you did it and how it turned out.*

Cream Cheese Pound Cake Ingredients:

*Bring all ingredients to room temperature before using*

• 1 1/2 cups butter
• 1/3 cup sour cream
• 8 oz. cream cheese
• 2 teaspoons vanilla
• 3 cups cake flour
• 3 cups sugar
• 6 large eggs
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder

Cream Cheese Pound Cake Directions:

1. Beat butter and cream cheese until thoroughly blended.
2. Slowly add sugar. Mix for 5 to 7 minutes.
3. Add eggs, one at a time, mixing each time.
4. Add vanilla and salt. Mix.
5. Slowly add cake flour. Beat at low speed until completely blended.
6. Grease and flour a 10” tube pan.
7. Bake in a 300° pre-heated oven for 1 1⁄4 to 1 1⁄2 hours.

Trifle Ingredients:

• Roughly half a cream cheese pound cake – Once it’s cool, cut about half of it into
• cubes. (I slice and freeze what I don’t use.)
• Mamma’s Vanilla Custard – (She also uses this in her banana pudding.) Let it cool just a bit, but stir it occasionally.
• Your favorite fresh fruits – I use strawberries, raspberries, pineapple, and kiwi. Sometimes I just use strawberries and kiwi, and other times I use just the berries. Use the fruits you like the best. I typically use a couple pints of berries, a couple kiwi, and a cup or so of the pineapple. Raspberry Glaze – Make this by melting a jar of seedless raspberry jam over low heat and adding 2-3 tablespoons of Chambord.
• Sweetened whipped cream

Trifle Directions:

1. Drizzle some of the glaze on the sides of the trifle bowl—not much, just enough to make a few decorative swirls.
2. Layer cake cubes, custard, and fruit, drizzling a little glaze on after each layer. (If you need more cake, slice off another chunk and cube it as you need it.)
3. Top with sweetened whipped cream.

Related Recipes:

• Cream Cheese Pound Cake Ingredients & Directions Here
• Vanilla Custard Ingredients & Directions Here
• Sweetened Whipped Cream Ingredients & Directions Here

Crust Ingredients:

• 3 cups flour
• 2 sticks cold, unsalted butter
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vinegar
• Ice water
• *2 Pillsbury All-Ready refrigerated pie crusts may be used instead.

Crust Directions:

This recipe makes 2 deep-dish 10-inch pie crusts.

1. Mix baking powder, flour, and salt.
2. Cut in VERY cold butter.
3. Sprinkle in a little water, then the vinegar, then more water until it looks right.
4. Divide dough in half.
5. Roll out one ball of crust to fit into a deep-dish 10-inch pie pan.
6. Place crust into pie pan and prick with a fork.
7. Roll out and cut the remaining ball of crust into small circles, 1 1/2 to 2 inches in diameter.
8. Place circles on edge of crust to enlarge crust with a decorative edge. Bake at 350° for about 10 minutes or until golden brown.
9. Cool.
10. Sprinkle remaining circles with sugar and place on a baking sheet and bake at 350° until golden brown.
11. Cool.

Filling Ingredients:

• 2 cups sugar
• 4 cups of half & half
• 2/3 cup of plain flour
• 6 eggs, beaten slightly
• 2/3 cup cocoa
• 4 tablespoons butter
• 3/4 teaspoon salt
• 2 tablespoons vanilla

Filling Directions:

1. Mix sugar, flour, cocoa, and salt in a medium saucepan.
2. Stir in half & half and then eggs with a whisk.
3. Use a double boiler or a heat diffuser on the burner.
4. Cook over medium heat, stirring constantly with whisk until mixture thickens and comes to a full boil.
5. Cook and stir for one minute.
6. Remove from heat.
7. Stir in butter and vanilla and pour into crust.
8. Chill at least 2 hours.

Topping Ingredients:

• 1 pint heavy whipping cream
• 3 tablespoons vanilla
• 1/2 cup sugar
• Milk chocolate chips

Topping Directions:

1. Place whipping cream in chilled bowl.
2. Add sugar and vanilla.
3. Beat until stiff.
4. Spread on top of pie.
5. Top with sugar coated circles of crust.
6. Sprinkle generously with chocolate chips.

*Please note: the photo above is not one of this particular chocolate pie, but it comes very close. I am crazy busy writing and couldn’t stop to make the pie to get a picture.

Ingredients:

• 1 cup sugar
• 1/4 cup flour
• 1/8 teaspoon salt
• 3 egg yolks
• 2 cups half & half
• 1 tablespoon butter
• 2 teaspoons vanilla
• 6 to 8 bananas
• Lemon juice
• Vanilla Wafers
• Mint sprigs (optional)

Directions:

1. Make Mamma’s Vanilla Custard and let cool, stirring occasionally.
2. Make Mamma’s sweetened whipped cream and refrigerate.
3. Slice bananas and dip in lemon juice.
4. Layer in a trifle dish: custard, wafers, bananas, whipped cream (sometimes the author only puts whipped cream on top).
5. Top with additional banana slices, vanilla wafers (sometimes the author crushes these and sprinkles on top) and mint leaves if desired.

Mamma’s Vanilla Custard Directions:

1. Mix together the sugar, flour, and salt in a heavy saucepan.
2. Beat the egg yolks slightly, then mix with the half & half.
3. Whisk the egg and milk mixture into the dry ingredients in the pot over medium heat.
4. Bring to a boil, whisking constantly.
5. Let boil one minute, then remove from heat.
6. Stir in butter and vanilla until butter is melted.
7. Let cool slightly, stirring occasionally.

*The half and half is a subject of dissension in our family. This recipe originated with my mother, and she has used it as the basis for all her custards for years. SHE uses evaporated milk, 1 can, though the cans aren’t the same size they used to be, and one can of water. I like using two cups of half & half in mine, and have done this as long as I can remember. She maintains (as did HER mother) that it tastes better if you use evaporated milk. I tell you this so that you can decide for yourself. I’ll say this, no one has ever turned down either of our custards. If you try it, let me know which way you did it and how it turned out.*

Sweetened Whipped Cream Ingredients:

• 1/4 cup sugar
• 2 tablespoons vanilla
• 1 pint heavy whipping cream

Sweetened Whipped Cream Directions:

Add ingredients to a deep bowl and whip until stiff.

Ingredients:

• 1 cup boiling water
• 2 teaspoons baking soda
• 1/2 cup cocoa
• 1 cup butter, room temperature
• 2 cups plain flour
• 3 eggs, slightly beaten
• 2 1/2 cups plain flour
• 1 cup buttermilk, room temperature

Directions:

1. Preheat oven to 350 degrees and grease and flour 3 round cake pans.
2. Cream butter and sugar until light and fluffy.
3. Add beaten eggs, a little at a time, beating well after each addition.
4. Gradually add flour and buttermilk, alternately, ending with flour.
5. Stir soda and cocoa together.
6. Add boiling water to the soda and cocoa mixture and mix well.
7. Stir chocolate mixture into the batter until well blended.
8. Pour batter into prepared pans.
9. Bake 20 – 25 minutes, or until center springs back when lightly touched.
10. Cool on racks.

Chocolate Cream Cheese Frosting Ingredients:

• 8 ounces cream cheese, room temperature
• 1 stick butter, room temperature
• 4 cups powdered sugar
• 1/2 cup cocoa
• 1/2 pint whipping cream, whipped
• 1 pint fresh raspberries

Frosting Directions:

1. Mix cream cheese and butter together.
2. Mix powdered sugar & cocoa.
3. Add cocoa mixture to cream cheese mixture. Beat until light & fluffy, then fold in whipped cream. Assemble cake, adding a layer of frosting and raspberries between layers.

Ingredients:

• 1 cup butter, softened
• 2 cups regular oats, uncooked
• 1 cup sugar
• 2 cups oven-toasted rice cereal
• 1 cup firmly packed brown sugar
• 1 package (11 ounces) milk chocolate chips
• 2 large eggs, beaten
• 1 cup of M & M’s
• 1 tablespoon vanilla
• 1 package (11 ounces) butterscotch chips
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon baking soda

Directions:

1. Preheat oven to 350°.
2. Beat butter with mixer until creamy.
3. Gradually add sugars, beating until fluffy.
4. Add eggs and vanilla. Beat well.
5. Combine flour, baking soda, baking powder, and salt. Add to creamed mixture. Mix well.
6. Fold in oats and rice cereal.
7. Stir in M & M’s, chocolate and butterscotch chips.
8. Drop by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet.
9. Bake at 350° for 12 minutes or until golden.