991 mouse trifle Recipes

candy corn (lizard scales), raisins (dead bugs), marshmallow (ghost droppings), pretzel stick (mouse bones), red m &m (blood clots)

orange juice, raspberry cordial, lemonade (our is carbonated)

buns , wholemeal or 2 wheat toast, onion, diced, marmite or 10 g vegemite, cheese, grated

flour, sugar, baking soda, brown sugar, butter, vanilla, peanut butter, eggs, semi-sweet chocolate chips (divided ), quick oats

strawberry gelatin, boiling water, crushed pineapple, whole-berry cranberry sauce, lemon juice, grated lemon peel, ground nutmeg, sour cream, chopped pecans

creamy peanut butter, butter, softened, sugar, brown sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, baking soda, peanut halves, black shoestring licorice , cut into 2-1/2-inch pieces

trifle sponge cakes or 5 sponge cakes, cut into slices, strawberry jam, madeira wine, fresh ripe strawberries, thickly sliced, golden caster sugar, clotted cream or 1 (250 g) whipping cream, fresh ready-made custard, toasted sliced almonds, vanilla pod, rose petal (optional)

sugar, cornstarch, egg yolks, milk, half and half, vanilla extract

nabisco triscuits, mozzarella string cheese, ketchup (optional)

tuna in water , 400 g, frozen shrimp , 200 g, eggs, chopped tomatoes, ground mustard , colemann, ground pepper, salt, sour cream , 300 ml, gelatin powder or 10 sheets gelatin sheets, fresh baby spinach, lemons, black olives, dinner rolls or 2 french baguettes, in slices

passion fruit, passion fruit (to serve ), gelatin powder, egg yolks, caster sugar, cream (whipped), sheets phyllo pastry, butter (melted ), icing sugar, icing sugar (to serve )

roasted salmon, cream cheese, cognac, lemon , zest and juice, sea salt, white pepper, dried dill, dried parsley flakes

brown sugar , firmly packed, flour, salt , pinch of, boiling water, butter, vanilla

raspberry sauce, frozen raspberries in syrup, juice of 1/2 lemon, sugar, cornstarch, water, grand marnier or other liqueur (optional), mouse, water, unflavored gelatin, milk, white chocolate** -- broken up, heavy whipping cream, combine undrained berries and lemon juice in processor or blender and puree. strain, pressing with back of spoon. add sugar, cornstarch, water and liqueur; blend well. place in saucepan over medium heat and bring to boil, stirring frequently. reduce heat and continue stirring 1 minute. remove from heat and allow to cool until ready to use., in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. microwave on high 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (alternatively, place cup in a bowl of hot water and stir until completely dissolved.) in a small saucepan bring milk to the simmering point. remove from heat and add white chocolate. stir occasionally until chocolate is melted and mixture is smooth. blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes., whip cream until stiff and peaks hold their shape. fold white chocolate mixture into whipped cream . beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. refrigerate 1-2 hours. to serve, garnish with partially frozen whole berries, or fresh if available.

unflavored powdered gelatin, cold water, canned unsweetened pumpkin puree, eggs separated, pur maple syrup, freshly grated nutmeg, vanilla extract, ground ginger, ground allspice, salt, ground white pepper, dark rum, sugar, heavy cream, cream for serving

tropical fruit juice (we used pineapple passion by goya), rum or 4 tbsp brandy or 4 tbsp tia maria, firm bananas, store-bought poundcake (we used sara lee lb cake, thin slices) or 8 slices angel food cake (we used sara lee lb cake, thin slices) or 8 slices of entenmanns poundcake, belgian chocolate syrup (we used ghiardelli), dulce de leche (nestle s ready made), mascarpone cheese, custard (jello instant banana cream was what we had on hand), chocolate , for making shavings to garnish, chopped macadamia nuts , sprinkle over top

ladyfingers, sherry or orange liqueur, raspberry all fruit spread or preserves, instant vanilla pudding mix, cold milk, heavy whipping cream, almonds , available on baking aisle, fresh raspberries