Raspberry and Sherry Trifle

Ingredients
1 (18 1/2-ounce) package cake mix (recommended: Duncan Hines Moist Deluxe Butter Recipe Gold)
1 1/2 cups dry sherry
7 egg yolks
3/4 cup granulated sugar
2 cups whipping cream
2 tablespoons confectioners' sugar
3 (12-ounce) packages frozen sweetened raspberries, thawed
Whipped cream, for garnish, optional
Fresh raspberries, for garnish, optional
Mint leaves, for garnish, optional


Directions
Butter and flour a 13 by 9-inch baking pan. Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Cut the cake into large chunks, about 1 1/2 inches wide. Place the egg yolks, granulated sugar, and remaining 1 cup sherry into the top of a double boiler. Whisk until completely combined. Place the top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise. Let cool. Whip the cream with the confectioners' sugar. Take half of the whipped cream and add it to the cooled custard, stirring well. To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries, and 1/3 of the custard. Continue layering, ending with custard. Take the remaining whipped cream and completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries and a sprig of mint, if desired.


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Cream Cheese Pound Cake with Grilled Plums

Ingredients


Pound Cake:
Nonstick baking spray with flour
1 1/2 cups (3 sticks) butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
1/2 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
6 large eggs


Grilled Plums:
Nonstick, nonflammable cooking spray
12 ripe plums, pitted and thickly sliced
1/2 cup (1 stick) butter, melted
Honey, for serving
Fresh mint, for garnish


Directions


For the cake: Preheat the oven to 325 degrees F. Spray a 10-inch fluted tube pan or Bundt pan with nonstick baking spray with flour .


In a large bowl, beat the butter and cream cheese at medium-high speed with a mixer until creamy. Add the sugar, beating until fluffy. Beat in the extract.


In a medium bowl, combine the flour and baking powder. Add 1/3 of the flour mixture to the butter mixture, beating until just combined. Add 2 eggs, beating until just combined. Repeat the procedure twice with the remaining flour mixture and eggs. Spoon the batter into the prepared pan.


Bake until a wooden pick inserted in the center comes out clean, 1 hour and 10 minutes. Cover the cake with aluminum foil to prevent excess browning during last 10 minutes of baking, if necessary. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack.


For the plums: Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium heat.


Brush the plum slices evenly with the melted butter. Grill the plums until just softened, 2 minutes per side.


Slice the cake and serve with grilled plums. Drizzle with honey and garnish with mint, if desired.

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Grilled Pineapple Sundaes

Ingredients
1 large pineapple, cored and cut into 1-inch-thick slices
1/2 cup butter, melted
Vanilla ice cream, for topping
Caramel, for topping
Paula Deen's Cream Cheese Shortcakes, recipe follows
Fresh mint, for garnish, optional
Directions
Preheat the grill to medium heat.


Brush pineapple slices with melted butter and grill until softened, about 4 to 5 minutes. Serve with ice cream and caramel topping on top of Cream Cheese Shortcakes. Garnish with fresh mint, if desired.


Cream Cheese Shortcakes:
2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/3 cup heavy whipping cream
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.


In a large bowl, combine the flour, sugar, baking powder, and salt. Using a food processor or pastry cutter, cut in the butter until the mixture is crumbly. Add the cream cheese, stirring to combine, then add the heavy cream, stirring just until the dry ingredients are moistened.


On a lightly floured surface, roll out the dough to 3/4-inch thickness. Cut the dough with a 2 1/2-inch round cutter, rerolling as necessary. Arrange the shortcakes on the prepared baking sheet and bake until lightly browned, about 13 to 15 minutes. Remove from the oven and cool completely before serving.


Yield: 10 shortcakes


Prep Time: 20 minutes


Cook Time: 13 to 15 minutes


Ease of preparation: easy


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