ENGLISH TRIFLE FOR A ROYAL WEDDING

GREETINGS FROM CARMELA'A CUCINA,

Now that Easter is behind us, the focus everywhere is going to be on the Royal Wedding. The media blitz has been going on for months and now we are down to the final count-down.

Many people are hosting parties to watch the nuptials and of course the guests will be decked out in their best finery and I hope wearing a beautiful hat or maybe even a cute, Fascinator just like the ones that Kate Middleton loves to wear.

Being the foodie that I am, I want to make sure that everyone has a really great recipe to share with their guests. My recipe for English Trifle is sure to fill your needs and your guests are really going to think that you fussed when you present this delicious dessert.

This recipe can also be found in my cookbook, CARMELA'S CUCINA on page 125. Look for my new cook book coming out in the fall of 2011 for many more wonderful dessert ideas.

Enjoy the Royal Wedding, and I am counting down to my own son's wedding who is also going to be marrying a Kate on May 7, 2011.

Congratulations to all of the newly weds and best wishes for a happy future.

Buon appetito,

Carmela Tursi Hobbins

ENGLISH TRIFLE
ZUPPA INGLES

1 large frozen pound cake, angel food cake, or 2 packages of soft ladyfingers
1- 3 ounce package instant French vanilla pudding
1 pint whipped cream
4 tablespoons Amaretto liqueur
1 cup raspberry preserves
1- 3 ounce package slice almonds
Maraschino cherries

Cut the pound cake or angel food cake into cubes, leave the ladyfingers whole. Prepare the pudding according to package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble.

To assemble, place half of the cake in a trifle or clear glass bowl and sprinkle with half of the Amaretto. Spread 1/2 cup of the raspberry preserves over the cake, allowing some to dribble down the sides. Pour 1/2 the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding.

Repeat the layers ending with the whipped cream. Sprinkle the almonds over the whipped cream and decorate with Maraschino cherries. Refrigerate for 2 to 3 hours before serving.

When ready to serve, scoop the trifle into small dessert bowls and top with a cherry.

EASTER BREAD

GREETINGS FROM
CARMELA'S CUCINA,

It is the week before Easter, so in my Italian family that means it is time to make Easter Bread or Pane di Pasqualino. Under the supervision of my mother, Sarah Tursi, my brother Frank, has now taken over this task. He is pictured with his grand-daughter, Mia in Hawaii, teaching still another generation how to make this delicious and traditional, Easter treat.

I love it, hot out of the oven and smothered with butter. The anise seed is a bit tricky to find, it is sent to us by our cousins in Calabria, and they won't even reveal their source for obtaining the seed, I suggest that you use fennel seed to make your Easter Bread.

This bread is a sure sign of spring in our family and because it is an Easter bread, we often insert colored eggs between the braids. While the bread bakes, the eggs will cook. I like to use and odd number of eggs, for a more pleasing look.

Buona Pasqua,

Happy Easter,

Carmela Tursi Hobbins

EASTER BREAD

PANE DI PASQUALINO

5 pounds of flour, plus 1 cup
1 teaspoon anise seed (optional)
6 eggs, beaten
2 cups milk
2 cups water
1/2 cup butter, softened
1/2 cup vegetable oil
4 packages of dry yeast
5 teaspoons salt
5 teaspoons sugar
3 eggs

In a large bowl, mix flour and anise seed together. Scald milk and water, let cool, and then add yeast. Add eggs to the flour, then add the butter and oil, and finally the liquid with the yeast.
Add salt and sugar. Knead the bread mixture until elastic, it may need a little more water. Cover the bowl, and put it in a warm place.

Let the dough rest for about an hour. Knead again for about 10 minutes, and let rest again for about an hour. Divide the dough into 15 balls and roll each ball into a rope about 25 inches long. Take three ropes and braid them together.

On a greased cookie sheet, for the braid into a ring. Cover and let rise until double in size, about and hour. Brush with melted butter and bake in a pre- heated 375 degree oven for about 40 minutes.

GOOD FRIDAY NOVENA

GREETINGS FROM CARMELA'S CUCINA,

It is that time of year again when I spread the word about the Good Friday Novena that my mother-in-law, Margaret Hobbins gave me when I was a bride, many, many years ago.

Our family says this Novena every Good Friday between the hours of noon and 3:00p.m. These are the hours that it is said that our Lord, Jesus hung on the cross so that we may be saved and enjoy eternal life forever. You must say it 33 times, this is because Jesus was 33 years old when he died to save us.

Please keep in mind that our prayers are always answered, not always the way we want, but they are answered. Over the years, our family prayed this prayer for my sister-in-law Joan, who was very sick and in the hospital for months in a coma, she came out of that coma on Holy Sat. God answered our prayers that year. Today Joan is healthy, beautiful and soon to become a grand-mother. We have prayed for employment and people have gotten jobs and houses have been sold. This is a very powerful prayer.

Please pray this prayer on Good Friday and pass it on to all those who believe in the power of prayer. May God bless you and your family and may your prayers be answered.

Also this year, when our world seems to be a bit up-side-down, please pray the rosary for world peace.

I hope you and your family have a blessed and holy Easter.

God bless you all.

Carmela Tursi Hobbins

GOOD FRIDAY NOVENA

OH MY JESUS, I HUMBLY BEG OF THEE, BY THE MERITS OF THY PRECIOUS BLOOD, BY THEY DIVINE HEART AND BY THY CRUEL DEATH TO ASSIST ME IN MY NECESSITY.
(insert your prayer request here.)

Repeat this prayer 33 times between noon and 3:00 p.m. on Good Friday.

Also pray the rosary between the same hours for the intention of world peace.

And pass this prayer on to all believers.