The "Bryony" Cookbook Recipe the Kids Made at Last Night's Signing

The only exception, is that Timothy Baran taught them how to whip their own cream.

Remember, all profits of Memories in the Kitchen: Bites and Nibbles from "Bryony" are donated to Big Brothers Big Sisters of Will and Grundy Counties (www.bbbswillgrundy.org).

Also, 30 percent of copies of Bryony and Visage (still the holiday edition until the ISBN quandry is solved) purchased directly from during the month of July will also be donated to BBBS. Message me at bryonyseries@gmail.org for details.

Darlene’s Trifle

By Virginia Schonbachler

 

2 packages (3.4 ounces each) vanilla instant pudding mix

2 cups milk

1 8 ounce container frozen whipped topping, thawed

1 large Sara Lee pound cake, thawed

4 cups fresh or frozen (thawed) mixed berries

Strawberries for topping

Whipped cream (aerosol) for topping

 

In bowl, beat first 2 ingredients about 2 minutes; fold in whipped topping. Cut cake into small cubes. In trifle bowl, layer ½ half of cake cubes, ½ half of pudding mixture, and ½ half of berries. Repeat. Top with fresh strawberries and whipped cream. Cool in refrigerator at least one hour. Yield: 12 servings.