Recipe and Design Strawberry-Orange Trifle
Ingredients • • • • • • • •
1 qt. strawberries, halved $ 4 oranges, sectioned and halved $ 2 tablespoons orange liqueur or orange juice $ 3 tablespoons sugar $ 1 1/2 cups whipping cream 1 (11.3-oz.) jar lemon curd 1 1/2 sleeves shortbread cookies, crushed $ Garnish: fresh mint sprigs
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Toss together first 4 ingredients, and let stand at room temperature 10 minutes. Meanwhile, beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form. Layer one-third each of fruit mixture and curd mixture in a large bowl. Top with half of crushed cookies. Repeat layers once. Top with remaining one-third fruit mixture and curd mixture. Cover and chill at least 1 hour or up to 8 hours. Garnish, if desired. Note: For testing purposes only, we used Keebler Sandies Simply Shortbread cookies.
Southern Living MARCH 2008
Colored Easter Egg Wreath
This easy-to-make Easter wreath adds a pop of pretty pastel color to your front door. Supplies • 12 plastic eggs • Awl • Pretty printed paper of choice • Decoupage Medium • Paint brush • 16 gauge wire • Ribbon (pastel color of your choice) 1. Using an awl, poke a small hole in each end of 12 plastic eggs. 2. Cut 1/2x3-inch strips of patterned paper, cutting small slits along the edges to reduce wrinkling. 3. Brush decoupage medium onto the back of one paper strip and apply to an egg, pressing out the excess glue and air bubbles; repeat until egg is covered. 4. After all of the eggs are covered, brush two thin coats of decoupage medium over the eggs, letting them dry in between coats; let dry. 5. String the eggs onto a 16-gauge wire, allowing an extra inch at each end. Wrap one end around the other to form a wreath shape; cover wire ends with a pretty pastel ribbon and hang. Courtesy of Better Homes and Gardens.com