Khatti's Kitchen Korner

[devilish_angel]

Re: Khatti’s Kitchen Korner

@khattichic

By popular demand, here is the recipe I use for Chicken Fried Steak (this is very true, authentic Southern way to do it!!)

Chicken Fried Steak | The Pioneer Woman Cooks | Ree Drummond

For the mac n cheese, I strictly follow Martha Stewart!!!

Perfect Macaroni and Cheese - Martha Stewart Comfort Foods

Sara Lee Poundcake- You will need 1 1/2 to 2 of these depending on the size of your trifle bowl…(ready made, you’ll find it it in the freezer section, by the phyllo dough etc, let it sit out about 15 minutes to thaw). You can either cut it into cubes or slices…

… Depending on the season, either frozen or fresh berries (mix of blackberries, blueberries,strawberries & raspberries)
Whipped Cream (I always make my own…1 qt heavy whipping cream, 1 tsp vanilla extract, 2-3 tbsp sugar)
1 Jar Lemon Curd

Combine your berries with 1 tsp lemon juice, 1/4 tsp of cornstarch & sugar to taste, depending on how sweet your fruit already is. Heat on medium until berries just start to breakdown and release their juices.

Fold the jar of Lemon Curd into your prepared whipped cream.

To assemble the trifle, start by spreading a little of the berry mixture in the bottom of your trifle bowl, than lay down the pound cake cubes/slices. Spread on another layer of berries, followed by a layer of the whipped cream. Continue layering pound cake, berry mixture, whipped cream until you get to the top. Your very last layer should be the whipped cream. You can garnish anyway you like, but I like to use fresh berries in a circular pattern.
Once you’re done, refrigerate the trifle for at least 4 hours to let the flavors meld

which brand of whipping cream u r using here, bc i always find very thin whipping cream
n can we use fresh cream instead of whipping one?