Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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A light, refreshing trifle made with orange-flavored cake, mint custard, strawberry puree and summertime fruits.
Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.
Beat 4 egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Set aside.
Beat 4 egg yolks, 3/4 cup sugar, 1 teaspoon orange zest and 1/2 teaspoon vanilla with whisk until thick and lemon-colored. Gradually add butter alternately with flour, mixing well after each addition. Gently stir in egg whites.
Pour batter into prepared pan. Bake 25-30 minutes or until cake begins to pull away from sides of pan. Let stand 15 minutes; remove from pan. Cool completely.
Prepare pudding mix according to package directions. Remove from heat. Stir in crème de menthe, 1 teaspoon orange zest and 1/2 teaspoon vanilla. Cover; refrigerate 1 1/2 hours or until thickened.
Place 1 pint strawberries in 5-cup blender container. Cover; blend on high speed until pureed. Continue blending, gradually adding powdered sugar, 1-2 minutes or until dissolved. Refrigerate 1 hour.
Tear cake into bite-sized pieces. Place half of cake pieces into glass serving bowl. Pour about half of strawberry puree over cake; top with half of pudding and half of halved strawberries. Repeat with remaining cake pieces, strawberry puree and custard. Garnish with remaining strawberries, sliced nectarine and mint leaves.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2200
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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