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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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TRIFLE

From: Nancy Polinsky, Pittsburgh
Primary category: Desserts

Ingredients

Pound cake
Preserves
Rum
Whipping cream
Fruit of your choice
Instant custard
Sugar

Procedure

Cut pound cake into slices and line bottom of bowl with pieces. Smear jam on each piece. Pour rum on each piece to taste. Layer custard and fruit with more cake; repeat process. Top with cream and decorate with fresh fruit.

RETURN TO ALL RECIPES

Trifle - NOTES

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Trifle - REVIEWS

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  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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