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| Advocate photo/HEATHER MCCLELLAND |
From Denny: Could this week get any hotter? With 100 degree highs and a 115 degree heat index this summer is turning out to be a real scorcher. It brings to mind a Downton Abbey episode when Lord Grantham was arm-twisted by the women of the family to quit drinking for six months until his health issue was confirmed or denied: "Good God, man! Steady on!" Any time we don't like something or want to complain at our house that's our new go-to phrase for laughs.
Cooling summer desserts come to mind when the weather is uncooperatively too hot. In fact, before the age of air conditioning it was custom to never eat a hot meal. The vegetables were as cold as the meats on the plate. You still see some of that mindset in places like Greece where the concept of a hot vegetable is considered strange. They boil their vegetables and then chill them before even considering offering them to a guest or family. With this kind of outrageous weather the idea sounds good! It certainly takes the stress off the body for getting too hot.
What?! You've heard enough about the ridiculous hot weather and Greek culture? How about this easy recipe that is kid friendly too that the family could help with this one. This one is easy to assemble as it involves a purchased angel food cake torn into chunks, cream cheese (whipped or not), sweetened condensed milk, a box of Jell-O vanilla pudding, whipping cream, toasted pecans (Louisiana pecans, if you can get them, because they sure are wonderful) and a honking huge quart of fresh blueberries. Remember, this trifle does serve 10 to 12 people. Enjoy!...
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| Advocate photo/HEATHER MCCLELLAND |
Blueberry Heaven
Serves: 10-12
From: Cherie Chassaignac, whose family is a blueberry grower.
Ingredients:
1 (8-ounce) container of cream cheese or whipped cream cheese
½ cup powdered sugar
1 (14-ounce) can sweetened condensed milk
1 (3.4-ounce) Jell-O brand vanilla pudding prepared - use only 1 cup in the recipe
1 pint whipping cream, whipped and divided
1 angel food cake (torn or cut into bite-size pieces)
1 quart fresh blueberries, rinsed and dried, divided
1/3 cup toasted chopped pecans (optional for topping)
Directions:
1. In medium bowl, using a whisk, beat cream cheese and sugar together.
2. Add condensed milk and 1 cup of the prepared pudding; whisking well.
3. Gently fold in half of the whipped cream.
4. Layer in a trifle bowl: Cake, cream cheese mixture, 3 cups blueberries, remainder of whipped cream and remaining 1 cup fresh blueberries. Top with toasted pecans if desired.
(As these articles post this week I'll add the links, so check back often!)
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