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Monday, September 10, 2012


One of the sweetest, wonderful, most interesting ladies I know, attends our church here in Fayetteville.  Every time we see her, we come away glowing, and we have discovered she is a most gracious, thoughtful and attentive hostess, who can whip up incredible dishes in the kitchen, while effortlessly ensuring her guests are comfortable. 
Gabriele called me a few weeks back, and offered to make her fabulous trifle for our family to enjoy!! Well, what a sense of anticipation I had all day!! When it came time to take possession of the delightful dessert, my husband called to tell me he had enjoyed a couple of glasses of wine with our generous and engaging friends, and I would have to come pick him and the trifle up AND we were invited to stay for dinner!! I was even more excited, if that was even possible!! We very much enjoyed the incredible conversation, a pasta dish from Lothar and Gabriele's home country of Germany, the amazing view from their back deck, the relaxation that comes from children being well entertained - and then dessert!! WOW!! I think Gabriele says it best, "Yes, there is the classic English Trifle. What would Christmas be without it? But even better, there is the Arkansas Summer Trifle. Just like a cool mint julep, the Arkansas peach trifle is a classic at our house. With fresh, ripe, sweet fruit from our orchards, it's simply peaches and cream". I know this will definitely become a well used recipe in our home, and I do believe I will have to perfect the mint julep also.


1lb pound cake
3 ounce package of vanilla pudding, cooked in 2 1/2 cups milk, cooled
1/2 pint heavy cream, whipped
8 medium ripe sweet peaches, peeled, pitted and cut into slices
2 ounces of slivered almonds

Cut the pound cake into 1/2 inch slices, arrange on the bottom of a trifle bowl. Drizzle with a little Grand Marnier or Amaretto. Pour pudding over cake, top with sliced peaches and some whipped cream. Repeat to make 3 layers. Finish with whipped cream, a sliced peach and almonds as decoration. Refrigerate 4 hours or more. Serve chilled and you will be in heaven!!

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