Shayna Behunin

Fettuccine Alfredo

¼ cup butter

¼ cup flour

1 ½ cups half and half

1 ½ cups water

2 tsp. chicken bouillon

½ cup Parmesan cheese

Salt and pepper

Cooked fettuccine noodles

Melt butter in medium saucepan over medium heat. Stir in flour to make a paste. Slowly stir in half and half until smooth. Add water and chicken bouillon. Let simmer and thicken slightly. Stir in Parmesan cheese. Add salt and pepper to taste. Serve over cooked pasta.

Berry Trifle

1/4 cup plus 2/3 cup sugar

1/4 cup fresh lemon juice

1/4 teaspoon almond extract

1 premade angel food cake, cut into 1-inch slices

1 pound cream cheese, at room temperature

2 cups heavy cream, at room temperature

2 pints strawberries and blueberries, hulled and sliced

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract. Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes. Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream. Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.