Posted Apr 15, 2019 Perfect brunch addition. #AlpenroseDairy Directions: In a large saucepan, combine the first five ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely. For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour. To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections. To make whipping cream: In a chilled bowl mix together 1 cup of Alpenrose whipping cream, 2-4 TBS of powdered sugar and 1 TSP vanilla. Beat on medium speed until soft peaks form.
Posted Mar 15, 2019 Indulge with us this #PiDay! Celebrate with this easy recipe! #AplenroseDairy Heirloom Cottage Cheese Pie Instructions: 1️⃣ Mix together and pour in unbaked pie crust. Sprinkle with nutmeg. 2️⃣ Amy suggests 350 degrees for 45 minutes or until set. (I baked it at 350 degrees for about 60 minutes, covering the rim of the crust with foil near the end if it is turning too brown.) 3️⃣ Tastes great served warm! Eat to your heart's desire! Preparation time: 5 minute(s) Cooking time: 1 hour(s) Number of servings (yield): 8 Recipe from: Arthur Edelman, via Amy Cook.