Saturday, July 18, 2020

Strawberry Peach Trifle Recipe | Trifle Bowl Desserts | Party Food

For an easy, refreshing summer dessert using fresh fruit, try making Trifle bowl desserts with this favorite Strawberry Peach Trifle recipe! It's related to Peach Melba.

Trifle Bowl Desserts

I made this yummy Strawberry Peach Trifle once for my charming son-in-law's birthday.  Trifle Bowl Desserts are so easy to make.  He enjoys Angel Food Cake, so I always try to incorporate the sponge cake into a birthday cake recipe for him.

Strawberry Peach Trifle

One of the gals in my office is always bringing in Trifle to celebrate special occasions, and I've been gathering quite a collection of trifle dessert recipes on my Pinterest Boards for pinspiration!

This fresh fruit recipe was just something I happened to throw together in a pinch yesterday, after I got finished scraping wallpaper from my upstairs bathroom, which I'm redecorating.

But now the real story begins!

I found a great elegant Trifle bowl to replace my smaller Trifle bowl that I've had for years.  The new one is quite heavy, even when empty.

Peach Strawberry Trifle Dessert

Both my grandson and son-in-law have summer birthdays. We celebrated with a family birthday party for Slugger on Saturday, and a joint party to finish the leftovers on Sunday.

I put together the fruit trifle and had it in a freezer bag on my lap in the car.  As my husband backed out of the driveway, it tipped over, all about 4 pounds of it. A new Summer Olympic Sport was born!  Catch The Trifle Bowl Desserts Save - and I won a Gold Medal!

In the process, I broke and dislocated the joint in my pinky finger on my right hand, which happens to be my dominant (read - mouse) hand.  Both hubby and youngest daughter voted right then and there to eat dinner first, and worry about me going to the ER or Walk-In Clinic later, after dinner. So after a visit to the Emergency Room later that night; some x-rays, a huge long needle as a pain blocker, and a realignment of my finger from a 45 degree angle - I'm now in a splint.  Tomorrow I have an appointment with my Orthopaedist!

He's actually turning out to be my buddy since he put together my broken wrist when I fell off a scooter when on vacation in Bermuda!

You can see the photos of my talent on my Frugal New England Kitchen Facebook Fan Page, instead of me ruining your appetite and putting them on this post! But it didn't stop me from crocheting my pretty handmade Dish Cloths for my Moomettes Crochet shop!

Farmhouse Handmade Kitchen Dish Cloths

Handmade Dish Cloths at Moomettes Crochet

Wear a Handmade Cloth Face Mask from Moomettes Crochet when you go out strawberry picking or to the local farmer's Market

Handmade Cloth Face Mask Strawberries

Anyhow, enjoy this easy pudding Strawberry Peach Trifle Recipe and make it as simple or fancy as you please! You can serve for brunch, or bring for a party foods, Pot Luck and it will always be a crowd pleaser!  I guess I can say you can even make it out of Lady Fingers!

If  you enjoy peaches, check out my recipe for Peach Dump Cake!

Strawberry Peach Trifle Recipe

1 lb fresh strawberries, hulled
4 ripe peaches
1/3 c. confectioners sugar
1 tsp. vanilla
2 pkgs. Jello instant vanilla pudding
3-3/4 c. milk
1 8 oz. container Cool Whip dairy topping
Strawberry jam (optional)
1 store-bought or homemade Angel Food Cake

Wash, hull and cut up strawberries.
Wash, skin and dice peaches.
Stir and whip together milk, vanilla and Jello instant pudding mix.
Fold in one-half container of the Cool Whip dairy topping into pudding mixture, then set aside and refrigerate until ready to use.
Break up Angel Food cake into bite size pieces.

Alternate layers of Angel Food Cake, strawberries, peaches, pudding mixture and strawberry jam (if desired)
Frost with remaining Cool Whip mixture.
Garnish as desired.
Refrigerate until ready to serve.

© Frugal New England Kitchen

Tuesday, July 7, 2020

Sweet Raspberry Tea Cakes | Hood Sour Cream | Bundt Cake

Celebrate the berry season with Sweet Raspberry Tea Cakes recipe using Hood Sour Cream and Hood Half & Half and raspberry jam that you can save and bookmark to your collection.

Who doesn’t love cake? They're one of the most popular desserts for birthdays, weddings, and the holidays. We eat cake for all types of parties.   Spring and Summer are busy months for my family as we celebrate 3 special occasions, so I'll be busy in the kitchen baking several birthday cakes!

Sweet Raspberry Tea Cakes

Try out this delicious teacake recipe yourself.  Bundt cakes and coffee cakes are easy to make, and with a simple confectioner sugar glaze, are easy to put together.  Use your favorite seedless jam. Gather the grandchildren or kids in the kitchen and get them involved in learning to cook.  They can help Grandmom or mom drizzle the glaze all over the cake!

Raspberries are in season now in Connecticut.  Pick some berries this season at the many pick-your-own farmstands and top off the cake!

Sweet Raspberry Tea Cake Bundt Cake

You can check out Hood or the Hood New England Dairy Cook-Off at

Wear a Handmade Cotton Face Mask from Moomettes Crochet when berry picking!

Handmade Cotton Face Mask Merlot Berry Print

Easy clean up using these handmade kitchen dish cloths from Moomettes Crochet !

Purple Handmade Dish Cloths

• 1 cup Hood® Sour Cream
• 1 cup Hood® Half & Half
• 2 sticks unsalted butter, plus 2 Tbsp. to coat the pan
• 2 cups granulated sugar
• 2 eggs
• 1 cup seedless raspberry jam
• 2 tsp. vanilla extract
• 3½ cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 2 tsp. baking powder

• 2 cups confectioners' sugar, sifted
• ½ tsp. vanilla extract
• 2 Tbsp. Hood® Half & Half
• ½ pint fresh raspberries


Before starting, make sure all ingredients are at room temperature. Generously coat a large 6 cup Bundt pan with 2 Tbsp. of unsalted butter and set aside. Preheat oven to 325°. In a large mixing bowl, sift dry ingredients (flour, baking powder, baking soda, and salt) together and set aside. Thin out the raspberry jam with the vanilla extract in a small bowl and set aside. In the bowl of a stand mixer with a paddle attachment, cream the remaining unsalted butter until smooth. Add in the sugar and beat on high until light and fluffy. Beat the eggs in one at time, scraping down the bowl after each addition. Mix in the sour cream. Add the dry ingredients in thirds, alternating with the Half & Half, being careful to not over mix. Carefully fold in ½ of the raspberry jam mixture, but do not incorporate completely. Pour half of the batter into the prepared Bundt pan. Take the remaining raspberry jam mixture and spread it over the batter in the pan, being careful to stay away from the edges. Pour the remaining cake batter into the pan. Bake for one hour, or until a toothpick comes out clean when inserted in the center of the cake. Cool completely and remove from the pan.


Combine the Half & Half, vanilla, and confectioners' sugar in a small bowl and stir until smooth. Pour the mixture over the top, allowing the icing to fall down the sides of the cake. Garnish the top with fresh raspberries and serve.

Visit on Facebook and show off your own cake creations!

© Frugal New England Kitchen

Benefited Reviewer. Opinions are my own.

Sunday, June 28, 2020

Mock Crab Cakes | Garden Green Zucchini Fritters | Healthy Recipe

Just in time for summer I'd like to share my healthy Mock Crab Cakes recipe made out of garden fresh Zucchini!

Are you wondering how to use up zucchini that you grow in your garden or the neighbors give you? Try these Zucchini Fritters !

Zucchini Recipes

As the mom of two college graduates, I'm pretty familiar with having had to constantly remind the kids to eat healthy.

Once they had their own apartments on and off campus, their eating habits changed for the better.  Both of my girls were college athletes, and often shared shopping for groceries, cooking and preparing meals with their roommates.

For students, eating at college is an entire new ball game, with late night pizza delivery and swinging by the food cart.  Even though some of these quick and simple options taste great, they're probably not healthy for a student's body.

Mock Crab Cakes Zucchini Fritters

Dress with a homemade Remoulade Sauce

Healthy Recipe Ideas Meatless Meals

The food choices students make can affect whether or not they're able to remain awake during class and whether or not they'll be susceptible to mononucleosis when it hits the college campus.  The problem isn't only about eating junk food, it's more  about not getting the proper proteins, carbs, vitamins, and minerals that people need.

Mock Crab Cake Fritters Zucchini

When it comes to defending against illnesses, minerals and vitamins are very important.  Just because they're important isn't a reason for students to run out and stock up on vitamins and supplements.  It's best for students to get their nutrition from food.

Vitamin A can be found in milk and diary products, Vitamin C in citric fruits,  and Vitamin E in nuts, green leafy vegetables, and whole wheat products.  This is the preferred way to get  nutrition, as your body relies on these vitamins for many reasons.

When the kids eat on campus, encourage them to skip on the soft drinks and  go right to the juice bar.  Explore the  different entrees available and go to the salad bar where there are fresh vegetables.  They can also try putting some broccoli and cauliflower in the microwave for steamed vegetables.  There are always healthy cereals and plenty of fresh fruit available in dining halls as well.

Always remember that eating healthy isn't just about avoiding greasy foods. Eating healthy involves getting a balanced diet and getting the right nutrients and vitamins to keep your body in peak performance - or at least awake during classes.

Here's a recipe for my favorite Zucchini Fritters. Serve with homemade tartar sauce or a Cajun Delta Sauce.

Zucchini Fritters

Wear a Handmade Cotton Face Mask from Moomettes Shop to your local farmer's market!

Handmade Cotton Face Mask Gray Water Can

Easy clean-up with my Handmade Crochet Dishcloths from my Moomettes Crochet Shop !

Handmade Cotton Dish Cloths Washcloths

Zucchini Mock Crab Cakes

2 c. coursely grated zucchini, unpeeled (about 1 medium)
1 onion, finely chopped
1 c. Italian bread crumbs
1 tbl. mayonnaise
1 tbl. Old Bay seasoning
1 egg, beaten

2 c. coursely grated zucchini, unpeeled (about 1 medium)
1 onion, finely chopped
1 c. Italian bread crumbs
1 tbl. mayonnaise
1 tbl. Old Bay seasoning
1 egg, beaten

Combine all ingredients in a small bowl (grated zucchini and onion into a colander so some of the liquid could drain out).  The texture can be adjusted – if it’s too dry, add another egg; if too wet, add more brea crumbs (we had to add a couple extra tablespoons of crumbs.)

Heat some oil in a skillet.  Form mixture into patties and fry over medium heat until golden brown on both sides, about 2-3 minutes per side.

© Frugal New England Kitchen