Monday, July 23, 2012

Corny Blueberry Trifle- Cooking Crazy with MyCreativeStirrings

My dear Olive and I decided to create a cooking show...on a low budget :).  We hope you enjoy our last minute, first attempt, video!  We had a lovely time.  Although, we do apologize for any and all errors!  There are more videos to come so stay tuned :).

Check out our silly 7 minute clip on You Tube-

Corny Blueberry Trifle
Olive's title- "Blueberry Pie"...(not really)

Corny Blueberry Trifle
12-16 oz. frozen blueberries
3/4 cup sugar
1/2 cup cold water
2-3 tablespoons cornstarch

1 small package of instant vanilla pudding
1 1/2 cups cold milk
1 8 oz. container of whipped topping, thawed

1 pan of cooked cornbread, broken into large pieces(buttery and sweet- recipe below)
3.5 oz. of hard macaroon cookies, chopped (~14 cookies)

In a small pan bring the blueberries and sugar to a boil.  Meanwhile, in a small bowl combine the water and cornstarch.  Add to the blueberry mixture and stir until thickened.  Remove from heat and place in the fridge. 

In a medium bowl; combine the pudding and milk until smooth.  Fold in the whipped topping and place the bowl in the freezer.

In a trifle bowl layer half of your cornbread and cookies.  Then, add half of your pudding mixture and half of your blueberry sauce.  Repeat the layers using up all of your ingredients.  Serve immediately if you want your cookies to have a crunch.  It tastes great served a few hours later too!

(This is not my recipe- It was given to me by A. Colby.  If anyone knows its origins please inform me!)

1/2 cup butter or margarine
1 cup sugar
2 eggs
1 cup cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup milk
Heat oven to 375° F.  Grease a 9x9 inch square pan; set aside.  In a large bowl, cream the butter, sugar, and eggs.  Add the remaining ingredients and stir until combined.  Pour batter into the pan and bake for 35-45 minutes or until an inserted toothpick comes out clean.  Do NOT overcook!

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