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This recipe is by Amanda Hesser and takes 2 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
I call this Irish trifle because it was my Irish ex-in-laws who introduced me to this wonderful dish It is one of the most irresistible desserts I make I love to have leftovers because the cake just keeps soaking up that amazing custard sauce, which is spiked with sherry
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www.chowhound.com
These potatoes have a special twist on the classic mashed potatoes and gravy. Using sweet potato, carrot and mint the flavors pair well. The Blue Moon Gravy...