Cranberry Orange Trifle

This Cranberry Orange Trifle is the dessert for the South Arm Cooking Club for seniors celebratory lunch. Stella decorated the dining tables with such festivities that adds the holiday mood to the meal.

This Cranberry-Orange Trifle recipe is adapted from Cooking Light. According to Cooking Light, the cranberries and custard can be made up to three days ahead. Then, simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it.

Ingredients

Cranberries:

• 3/4 cup sugar
• 1 cup orange juice
• 1 (12-ounce) package fresh cranberries

Custard:

• 1/2 cup sugar
• 5 tablespoons constarch
• 2 1/2 cups 2% reduced-fat milk
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

Remaining Ingredients:

• 1 (10.75-ounce) loaf pound cake (such as Sara Lee)
• 1 cup whipping cream
• 1 teaspoon orange rind

June, Christina and Chris work on this Cranberry Orange Trifle recipe which serves 12.

Light and Fluffy Carrot Souffle

I’ll consider this Light and Fluffy Carrot Souffle as a dessert but it is also considered as a sweet side dish. Frank made this delightful casserole.

This Light and Fluffy Carrot Souffle is an easy, healthy alternative to sweet potato casserole.

Ingredients

• 7 cups chopped carrot (about 2 pounds)
• 1/3 cup granulated sugar
• 1/4 cup fat-free sour cream
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• Cooking spray
• 1 teaspoon powdered sugar for garnishing

P/S: we used real butter instead of margarine. I could’nt locate the butter when I took this picture and just grab the margarine from the fridge. This Light and Fluffy Carrot Souffle is adapted from Cooking Light, and it serves 8.

Green Beans and Potatoes in Chunky Tomato Sauce

For the side dish, Paul and Frances made Green Beans and Potatoes in Chunky Tomato Sauce. For this recipe, we used canned whole tomatoes. If you prefer fresh tomatoes, this is how to peel the skin easily. Make a small X on the bottom side of the tomato with a sharp knife. Place tomato in boiling water for 30 seconds. Remove tomato using a slotted spoon; immediately submerge in a bowl of icy cold water. Let stand for one minute. Skin should pull off easily with a sharp knife.

The green beans are cooked perfectly and they are tender and yet still crisp.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 garlic clove, minced
• 1 1/2 cups diced red potato
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1 1/4 pounds green beans, trimmed
• 1/4 cup water
• 1/3 cup chopped fresh cilantro or 1/4 cup chopped basil
• 3/4 pound plum tomatoes, peeled and coarsely chopped (or drain and chop 1 1/2 cups canned whole tomatoes)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper

This Green Beans and Potatoes in Chunky Tomato Sauce is adapted from Cooking Light, and it serves 8.