Cookin with Queen B

part three in a series

by Bridget Dale Cookin with B BQueen Queen

Trifle for Two

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2 small package sugar-free strawberry Jell-O can Ambrosia Devon custard large fresh strawberries large banana grapes/raspberries or fruit of your choice small slice poundcake or any leftover cake cup whipping cream oz cream cheese a tad of powdered sugar & chocolate for grating

1. Place cake in bottom of small trifle bowl; spread fruit on top of cake.

2. Make Jell-O according to package and pour over fruit. Refrigerate until set.

3. After Jell-O is set, spread custard over top, all the way to edge of bowl.

4. Whip the whipping cream together with cream cheese and powdered sugar and spread mixture on top of custard.

5. Top with grated chocolate and refrigerate until ready to serve. Or garnish with additional strawberries, then add chocolate.

Trifle for Two

Let me share some of my childhood with you. Trifle was a very big treat for my family, only to be eaten on special occasions like birthdays, Christmas Eve, Easter, and of course when my grandparents came to visit. Sherry trifle was for the grownups only. My sisters and I were only allowed to have the child’s version, which was even better—lots of fresh fruit custard and fresh cream. Now doesn’t that make your mouth water! I grew up in a small village in England; some of you might remember Barton Mills with Mildenhall Air Force base eight miles away and on the other side, Lakenheath Air Force Base. My father was the local bobby—policeman as most of you know them by. He used to ride his bicycle through the seven villages for which he was responsible. My dad loved his trifle with the sherry in it, not me; I’ve always liked my child-friendly version with lots of grated chocolate on the top. So this recipe I’m sharing is a very quick, simple trifle for two to go right along with your tea for two.

This delight will stay spectacular looking in your refrigerator until ready to serve. You’ll especially enjoy this refreshing treat on a hot summer’s day. But then again, it never was a hot summer’s day as I remember diving into my trifle. So whatever your pleasure, your trifle will do nicely for an afternoon tea or a light dessert. Bridget Dale, also known as Queen B, is a born and bred Brit who became an American citizen to serve thirty years in the US Air Force. Perhaps better known locally for her culinary skills, Bridget owned and operated Queen B’s Tearoom in Ingram, Texas from 2002 until 2013. People came from far and wide to enjoy her thoroughly British savory and sweet treats, along with the fun atmosphere.

Queen B now dedicates her days to the Hill Country Youth Ranch Thrift Store in Ingram, Texas. She still loves to cook the foods of her homeland and invites you to volunteer at the Thrift Store, where you still may enjoy her delightful treats from time to time.

Editors note: Bridget gave me this lovely and delicious “trifle for two,” but to me it was a trifle for six, two for five days, or one for a week or more. So you have options—share it or keep it all to yourself.