from the January 2010 Retreat. . .
Blue Berry Coffee Cake
(Also makes Cherry Coffee Cake)
4 C. Bisquick
1/2 C. Sugar
1/4 C. Melted Oleo
1/2 C. Milk
1 tsp. Vanilla
1 tsp. Almond
3 Eggs
1 Can Pie Filling (21 oz size, any flavor)
Icing
1 C. Powdered Sugar
1-2 tsp Milk
Mix all ingredients together except pie filling. Spread about 2/3 of the batter into a jelly roll pan. (Batter will be very thick and you will think that there is not enough to cover the pan. There is. )
Cover batter with the pie filling and dot the top with the remaining batter. Bake approx. 20-25 min @ 350 degrees. While still hot from the oven drizzle with the icing mixture.
Recipe courtesy of Retreat Head Chef, Barbara McCurry.
Cappuccino Mousse Trifle
1 Frozen Pound Cake (16 oz.)
2 1/2 C. Cold Milk
1/3 C. Instant Coffee granules
2 Packages Vanilla Instant Pudding (3.4 oz size)
1 Container Cool Whip (I use lite fat free)
**Optional**
At retreat I used 2 containers of cool whip, one in the mix and one on top just to make it pretty.
1 Square of Semi-Sweet Chocolate (just for grating on the top)
dash of cinnamon (just for decoration on top)
Cut pound cake into 1" cubes. Set aside. Whisk milk and instant coffee, let stand about 5 min or until coffee is completely dissolved. Pour 1 cup of the milk mixture into a measuring cup and set aside. Add pudding to remaining milk mixture and whisk until mixture begins to thicken. Gently fold in one container of cool whip.
Start to assemble the trifle by placing 1/3 of the cake cubes into the bottom of a bowl. Pour 1/3 of the reserved milk mixture evenly over the cake cubes. Top with 1/3 of the pudding/milk mixture. Repeat layers until all mixtures and cake is layered. **Top with 2nd tub of cool whip if you choose** Then add a sprinkling of cinnamon and grate a small amount of chocolate over the top.
Recipe courtesy of Retreat Team Member, Jen Watkins.
