6 ounces pomegranate juice
Juice from one orange
8 ounces vegetable oil
Zest from 2 oranges
Salt and pepper
8 ounces mixed greens
2 fuji apples, cut into quarters, seeded and sliced
1 fresh pomegranate, peeled, seeds reserved
2 oranges, peeled and sectioned
4 ounces bleu cheese (Maytag or buttermilk bleu)
1/2 cup toasted pecans
— Thanksgiving Point
VALENTINE'S DAY TRIFLE
1 (12-ounce) box red velvet cake mix, plus ingredients to make it (eggs, oil, water)
1 (8-ounce) container frozen whipped topping (such as Cool Whip), thawed
1 (3.4-ounce) container of sour cream
1 box of unprepared chocolate pudding mix
2 cups sliced strawberries
1 can of whipped cream (such as Reddi-wip)
1/2 cup chocolate chips (you can use white chocolate, milk chocolate, semisweet chocolate chips, or even chopped chocolate bars or chocolate curls)
1. Prepare cake as directed on box. Allow to cool and cut cake into about 30 1-inch squares.
2. In a bowl, fold the sour cream and unprepared pudding mix into the thawed whipped topping. Set aside.
3. Line a large trifle dish with one-third of the cake pieces. Spread on a layer of chocolate pudding mixture. Add a layer of strawberries. Repeat layers twice, smoothing out the top layer of chocolate pudding mixture on top. Top with strawberries and a light sprinkling of chocolate chips.
— Megan Brown, The Sweet Tooth Fairy
IMITATION MAGLEBY'S BUTTERMILK SYRUP
1 cube butter
1 cup sugar
1 cup buttermilk
1 tablespoon vanilla
1 tablespoon corn syrup
½ teaspoon baking soda
Bring first five ingredients to a boil in a fairly deep, heavy cooking pot. Add baking soda. Boil 10 seconds and remove from heat immediately to avoid boilover.
Rosemarie Howard lives in a 100-year-old house on Main Street in Springville. She enjoys creating multimedia projects. Her website is at www.dramaticdimensions.com.