Sisters are invited to submit favorite recipes online or by emailing cjamos64@gmail.com

English Trifle by Rick Amos serves 30.

Sliced one small loaf of vanilla pound cake about 1/2 inch thick.

Spread with seedless raspberry preserves and stack 3 or 4 high.

Cube the slices.

Place a thin layer of the cubes (gently separated to disperse so they remain in cubes) on the bottom of the trifle bowl.

Sprinkle the cubes with  2 tablespoons of Chamford (raspberry) liquor (you may substitute brandy, cognac, rum, or amaretto)

Add a think layer of vanilla pudding as well as a few broken English walnut pieces.

Next add a layer of canned peach slices (drained and dried).  Ring the wall of the bowl with a layer of slices to show to the outside.

Add a thin layer of pudding followed by another layer of pound cake cubes on which you sprinkle another tablespoon of Chamford liquor.

Add enough pudding to fill the voids of the pound cake.

Add a tablespoon of sugar, stir and very gently squeeze to tenderize the berries which will start emitting juice.  Add a layer of the fresh strawberries that have been cleaned and quartered.  Again encircle the inside wall of the bowl with the beautiful red strawberries as with the peaches.

Cover the strawberries with pudding and another layer of cake cubes sprinkled with Chamford liquor.

Add an additional layer of pudding topped with a decorative arrangement of peaches and strawberries and nuts.

At serving time top with 2 dolops of cool whip.

The trifle could be made with any fruit of choice.