Richard Simmons Royal Trifle Recipes

RICHARD SIMMONS' ROYAL TRIFLE

Steps:

• Custard.
• In saucepan, heat 2 1/2 cups milk until scalding.
• In bowl, mix together sugar, cornstarch, flour and salt; whisk in egg and remaining 1/2 cup cold milk.
• Gradually whisk in hot milk and return to saucepan.
• Cook over medium heat until mixture thickens, then remove from heat and stir in margarine and vanilla extract then refrigerate.
• Cake.
• Line bottom of 13 x 9 inch baking pan with wax paper. Lightly coat paper with cooking spray.bowl, In a bowl beat eggs and sugar until thick. Gradually beat in water, vanilla extract and almond extract.
• In another bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing until just blended. Pour evenly into prepared pan. Bake for 12 minutes, or until center of cake is springy to touch. Cool 5 minutes.
• Dust tea towel with icing sugar and turn cake out onto towel. Carefully peel off paper. Roll up cake and towel together, lengthwise; cool completely.
• To assemble trifle: Unroll cake and spread with jam; roll up again and cut into 1/2 inch slices and arrange in serving bowl. Top cake slices with fruit and custard. Cover and refrigerate 4 hours or overnight.

LOW CALORIE YET DELICIOUS CHICKEN AND BABY DUMPLINGS

Steps:

• This recipe calls for poached chicken breasts, but I like to put 3 cups of water on the stove to simmer, and add my chicken to cook while I mix and chop everything else. Add salt, pepper, and anything else you like if you would like to use this simmering liquid as your chicken stock later. Otherwise, quickly poach the chicken and use the canned stock.
• While the chicken is cooking (and don't overdo it -- it's better to leave it slightly undercooked rather than overcooked at this stage). Prepare all of your veggies.chopping, quartering, etc.
• By the time the chopping is done, the chicken should be ready to come out of the pot (15 minutes or so -- I am a slow chopper though). Take it out and let it cool while proceed to the next step.
• Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps.
• Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat.
• While the veggies are cooking a bit, start pulling your chicken breasts (or thighs) apart. It should be in chunky shreds when you are done with it. Discard any bones.
• Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken.
• In a medium bowl, combine 1 cup flour with baking powder, parsley, poultry seasoning, and milk. Stir just enough to moisten.(Keep in mind, you can do this step at any point in the recipe. I do what ever it takes to save time).
• Add the chicken shreds to the stock.
• Use a wet teaspoon and scoop up little bits of the dough you made in step 9. Drop them gently into the simmering broth. Reduce heat, cover tightly, and let simmer for an additional 15 minutes. The little dough balls will puff up significantly during cooking.
• **Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.

CINDERELLA PUMPKIN PIE

Steps:

• Place rack in lowest oven position.
• Preheat to 425.
• To make the crust, stir together flours, sugar and salt in a medium bowl.
• With a pastry blender, knives, or fingertips, cut in vegetable oil spread until the mixture looks like coarse meal.
• Sprinkle with the cold water, toss to moisten, and gather into a ball.
• On floured wax paper, roll out dough to a 12 inch circle (thin).
• Invert paper onto a 9-inch pie plate.
• Peel off waxed paper, and fitn dough into bottom and up sides of pan. Crimp the edges to form a 1/4 inch border.
• Prick bottom of crust with fork in several places.
• Bake on low rack for 12-15 minutes until JUST pale golden in color.
• Remove to cooling rack.
• ADJUST OVEN to 350.
• Filling---------.
• In a large bowl, whisk pumkin, milk, syrup, brown sugar, egg whites, whole egg, spices, vanilla and salt until smooth.
• Pour into crust.
• Carefully return pie to oven.
• Bake at 350 on lowest rack until center is firm--not jiggly--about 45-50 minutes.
• Move to wire rack to cool.

AN AMERICAN QUILT CHOPPED SALAD

Steps:

• Dressing: Place all ingredients into blender and blend until well mixed. there will be little pieces of onion. Pour into samll saucepan and heat gently,. stirring. Do not boil. Let cool and then chill. you should have about 3/4 cup dressing.
• In serving bowl combine all vegetables. Chill.
• Just before serving, add 1/4 cup dressing and toss to combine.
• Taste and add more dressing if you like.
• Arrange each portion of salad on a lettuce leaf or red cabbage leaf.