PCC KNOCK-OFF TRIFLE (TAKES 3 DAYS)

PCC KNOCK-OFF TRIFLE (TAKES 3 DAYS)

INGREDIENTS :

1 yellow cake mix (and ingredients according to package)

Passion fruit juice, 10-oz. can

1/2 can of 7-Up (6 oz.)

strawberry jam, large jar (approx. 20 oz.)

Lg pkg vanilla pudding and pie filling, not instant

1-1/2 tsp lemon juice

Sliced peaches, 2-3 large cans, drained

2 to 2-1/2 cups heavy whipping cream, whip this until stiff

Chopped nuts, to sprinkle on top

Maraschino cherries, to decorate top of finished trifle

INSTRUCTIONS:

DAY 1... After mixing cake according to package, bake 1/2 of the batter in a 9 x 13” pan (use other half of batter for something else or freeze for another time).  Be sure to reduce the baking time from what the package says (a knife poked in the middle should come out clean when it is done).  When cake is done, remove from oven and cool for about 10 minutes (do not remove from pan).  Then poke holes all over with a fork. Mix the juice and 7-Up together and evenly, slowly  pour over the cake.  Spread the jam over the cake.  Cover with plastic wrap and refrigerate for 2 days. 

DAY 3... Mix the pudding and pie filling according to the package, including the lemon juice. Let it cool.  Spread evenly over cake.

Add a layer of very well-drained canned peaches.  

Next, spread the stiffly whipped cream over the peaches (if the cream isn’t whipped enough, it will break down).

Sprinkle with chopped nuts (you can toast them if you want to) and the cherries.  Can be served now or kept in frig until ready to serve. I also like to add toasted coconut on top (or use it to replace nuts, if you don’t care for nuts).

PULINGI (Samoan Steamed Pudding)

PULIGI

I was given this recipe by an elderly Samoan woman when I was living in Hawaii, around 1975.  I have tried to word it so the instructions maintain the integrity of the original recipe, which was handed down to her.

INGREDIENTS:

1 c water

2 c sugar (1-1/2 c. to “burn”, 1/2 c added to dry ingreds.)

1-1/2 c oil

1 can condensed milk (NOT the sweetened kind)

3 eggs

6 c flour

2 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

Sauce:  2 cups milk, 2 c water, tapioca to thicken, sugar to taste

INSTRUCTIONS:

In a small saucepan, boil the 1 cup of water.  “Burn” 1-1/2 cup sugar by putting it in a hot frying pan, stirring until it melts/bubbles and turns a caramel color (don’t let it get dark brown).  Then slowly add the boiling water, stirring until any lumps are melted.  Slowly stir in the 1-1/2 cups of oil.  Set aside in a large bowl until cooled. When mixture is cooled; in a small bowl mix the can of milk and 3 eggs together.  Add to cooled sugar mixture.  Then gradually stir in all dry ingredients (flour, 1/2 cup sugar, baking powder, cinnamon, nutmeg and salt).  Put mixture in greased and floured coffee can(s) and steam for 2-3 hours.  To make sauce, boil 2 cups milk (can use canned milk, if desired)  and 2 cups water, with sugar, to taste.  When this comes to a boil, add enough tapioca to thicken, stirring constantly to prevent burning.  Pour sauce over pudding when serving.