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Sherry Trifle

by Dianne Stevens

Sherry Trifle challenges you with so many different tastes that it’s hard to choose your favorite. Never mind, trifle is one big taste experience. This is the basic dessert recipe. Add your personal touch. Ingredients 1 8″ sponge cake or 10 Ladyfingers 3 ounces raspberry Jell-O gelatin 1 cup sherry 1 can fruit salad, drained […]

Filed Under: Desserts Tagged With: almonds, cherries, custard, fruit salad, heavy cream, ladyfingers, milk, raspberry jello-o gelatin, sherry, sponge cake, strawberries, sugar

Rice Pilaf Recipe for Two

by Dianne Stevens

Use this rice pilaf recipe as is, or for a quick dish with leftovers. I prefer long-grain brown rice (less stickiness), but you could use wild rice or even white rice if you want. Also, instead of walnuts, use pecans (ever so much more tasty). Check out our Tips for Cooking Rice before you begin. […]

Filed Under: Appetizers, Side Dishes Tagged With: celery, cherries, marjoram, onion, red pepper, rice pilaf, thyme, walnuts

Glazed Carrots — Kissing Sweet for Two

by Dianne Stevens

Reading the ingredients for this glazed carrots recipe you’ll know it really is ‘kissing sweet’. This mixture of baby carrots, dried cherries, butter, maple syrup, spices and pecans makes up quickly so you have more time for…whatever. Did we mention it serves just two? Ingredients 1 (8 oz) bag whole baby carrots (if frozen, allow […]

Filed Under: Desserts, Side Dishes Tagged With: carrots, cherries, cinnamon, ginger, maple syrup, nutmeg, pecans

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