Kookie Palace

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Boozy Trifle in a Mason Jar December 24, 2013


Boozy Trifle in a Mason Jar

Trifle 2

Boozy Trifle in a Mason Jar









Yield: 16 pint mason jars

Custard (see previous post)

Whipped Cream (homemade or in a can)

1 package lady fingers (I use Flora Savolardi Lady Fingers 14oz, 400 g)

1 cup Cointreau (orange liqueur or triple sec)

3 tablespoons dark rum

1 cup cream sherry

1 cup nut liquor (hazelnut or almond; Frangelico or Amaretto)

4 cups jam (I used strawberry/raspberry)

1 1/2 pounds sliced strawberries (or other fruit)

Almond slivers (optional)

Add the rum to the Cointreau.  Soak a third of the lady fingers in the mixture.  *Once the liqueur has absorbed, cut each lady finger into thirds.  Press into the bottom of a mason jar. Top with a teaspoon of jam.  Top with sliced strawberries.  Press down lightly.  Add enough custard to cover the bottom layer, about 1 1/2 tablespoons.  Gently tap the mason jar on a table/counter to help it settle.

Soak a third of the lady fingers in the cream sherry.  Repeat *.

Soak the last of the lady fingers in Frangelico.  Repeat *.

Decorate the top with strawberry slices.  Put on the cover and refrigerate for a few hours or overnight.  Decorate with whipped cream and some slivered almonds prior to serving.


If everyone is too full after Christmas dinner, they can take home a trifle for later.

I wrapped the Mason Jar box in wrapping paper for easy transportation/decoration.

This recipe can be made in a traditional trifle or glass bowl instead of mason jars.

The jam and strawberries can be substituted with any fruit or any combination of fruit.

The three liqueurs can be substituted for your favorite booze combination.

I made a couple of non-alcoholic jars.  I substituted the orange juice for the Cointreau and rum, the sherry with watered down jam with a teaspoon of sugar, and the Fangelico with watered down jam with a teaspoon of sugar and a few drops of almond extract.


Classic Lemon Bars November 28, 2013

Filed under: Cookies,Desserts — pimom @ 20:23
Tags: , , ,


Lemon Bars


1 cup softened butter

1/2 cup granulated sugar

2 cups flour

1/2 teaspoon salt

zest of one lemon


4 eggs

1 1/2 cups granulated sugar

1/4 cup flour

2/3 cup lemon juice (2-3 lemons)

zest of one lemon


Powdered Sugar

Candied Lemon


Cream butter and sugar in an electric mixer for a couple of minutes.  Sift flour and salt.  Add lemon zest to butter mixture.  Add flour mixture to butter mixture.

Preheat oven to 350 degrees.  Use the butter wrappers to butter the bottom of a 9 x 13 glass baking dish.  Line the dish with parchment paper.  Press the crust dough into the bottom of the baking dish.  Bake for 20 minutes, or until edges are golden brown.

Sift the flour and sugar for the bars together.  Add the zest to the flour mixture.  Whisk the eggs a little.  Add the eggs to the flour mixture.  Add the lemon juice.  Pour on top of the crust and bake for 25 to 30 minutes.

Cool the bars on a wire rack for 20+ minutes.  Finish cooling in the refrigerator for a few hours or overnight.  Cut into squares and dust the top with sifted powdered sugar and/or decorate with candied lemon.