Recipes Included On This Page Raspberry Fudge Mocha Mousse Trifle Roasted Tomatoes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Raspberry Fudge Mocha Mousse Trifle Recipe By : Smucker's and Folgers Serving Size : 20 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Smucker's(r) Red Raspberry Preserves -- divided [1 jar] 1 1/2 cups red raspberries -- washed and drained 12 ounces Smucker's(r) Hot Fudge Topping -- divided [1 jar] 1/4 cup strong-brewed* Folgers(r) Lively Colombian Coffee 16 ounces frozen whipped topping -- thawed [two 8-ounce containers] 1 prepared angel food cake -- (10-ounce size) cut into 1-inch cubes -- (8 cups) Combine 3/4 cup preserves and raspberries in small bowl. Reserve 5 raspberries for garnish. Place 2 tablespoons hot fudge topping in small re-sealable plastic bag for garnish. Stir strong-brewed coffee into remaining hot fudge in large bowl until blended. Fold in one container whipped topping to make mousse. Stir remaining container of whipped topping until fluffy. Layer half the cake cubes in a trifle bowl or 2 1/2 to 3-quart glass bowl. Spread on half of fudge mousse and half of plain whipped topping. Spoon all the berries evenly over topping. Top with a layer of remaining cake cubes and fudge mousse. Spoon dollops of remaining whipped topping over center of trifle. Top with reserved raspberries. Microwave remaining preserves on HIGH for 10 seconds. Stir until smooth. Drizzle over topping and fudge mousse. Microwave reserved hot fudge topping on HIGH for 5 seconds. Cut small corner off bag. Drizzle over top of trifle. Chill 1 hour before serving. *To make strong-brewed coffee, use 1/4 cup ground coffee and 1 cup (8 ounces) water. *To make recipe using instant coffee: Stir 2 tablespoons Folgers(r) Classic Instant Coffee Crystals and 1/4 cup water in small bowl until dissolved. Stir into hot fudge. Proceed as above. Prep Time: 30 minutes Yield: 20 Servings Contributed to the FareShare Gazette by Art; 16 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Back to Recipe List * Exported from MasterCook * Roasted Tomatoes Recipe By : Serving Size : Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 vine-ripened tomatoes 1 tablespoon Italian seasoning 1 tablespoon brown sugar 1 tablespoon olive oil 1 tablespoon fresh torn basil -- to serve Preheat oven to 350 degrees F. Cut the tomatoes in half and place them, skin-side down, on a baking tray. Sprinkle with sugar and Italian seasoning and drizzle the oil over the top. Roast in the oven for 45 minutes until softened and lightly charred. Serve at room temperature garnished with the basil. Norm's note: These were delicious with scrambled or poached eggs. I expect it would work well with fresh Roma tomatoes. This is a recipe from my favorite B&B on the northern California coast, the Elk Cove Inn & Spa in Elk, California, where I recently spent a few days. The innkeeper was delighted that I wanted to share some of their recipes, and offers a 5% discount to any of you who might be in the area if you mention that you're a member of "Norm's FareShare Recipe Exchange" (excluding some holiday and busy weekend periods). ---> Thanks for kicking off our challenge Norm. BTW, in my opinion eggs, tomatoes and basil were made for each other. H. Contributed to the FareShare Gazette Recipe Challenge by Norm; 8 December 2011. - - - - - - - - - - - - - - - - - - -

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.