everyone did a spectacular job. i had hoped to join in, but other things got in the way. i actually did some baking, but never got around to the decorating. i love everything that has been posted and if my scanner was hooked up -- actually, if i can find the cable - i would post some previous things i made and show off my "talent". unfortunately, i can't find the dang thing. terri, if you cooked/baked for me, i certainly would appreciate it all! all the meals are incredible and sharon, your pix are just to die for. what a lovely country you live in and what incredible dishes you make and pix you take. maryanne

Thank you all so much for your replies and ideas. The phyllo dough demo went over very well last year and we did not have anyone in the group of 20? (ages 30-60) who had ever used it. They all seemed to really enjoy seeing it used and had a lot of questions. I talked briefly about puff pasty and none had used that either, so hence, this year it is. A few of the ladies are good cooks but cook basic southern cooking. I have no idea if anyone will actually make anything I show, but it is fun and entertaining! The cured salmon made me laugh...must be a northern thing. Now if I made jerky venison.... One of my close friends always brings something to our groups that is lovely, one year she brought smoked salmon and lots of garnishes...beautifully presented. It went untouched. Dh and I pigged out afterward on it. Most social occasions seem to have an abundance of chocolate fountains, m&m's, hotdogs, store bought french onion dip... So, I did think about yeast rolls and I may do a savory filling for the turnovers. But not mushroom (sorry Ann, but I appreciate the recipe- I like mushrooms as much as you like carrots) I would like do something really easy but if possible, not bready. Can't do canned biscuits- just hate them. (I know, P. Farm puff pastry isn't much better!) I have a recipe for ranch dressing, rosemary grilled chicken that is a little different, may do that on skewers. Hmmm, how to use a pastry bag? How to pipe whipped cream into strawberries? Caramelized onion dip? Stuffed, rolled, turkey breast? (I like this idea) I truly am reading and pondering everyone's ideas. Thank you so much.

Hi Adele. I've made Lori's a couple of times and it's wonderful. Flourless Chocolate Cake with Chocolate Glaze -lorijean 10 12 servings Bon Appetit  January 1999 Cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ¾ cup (1 ½ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar, divided 2 teaspoons vanilla extract Glaze ½ cup whipping cream ½ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Lori __________________________________________________________ I've also tried this one, and while it's also very good, I preferred the first one. La Bete Noir This phenomenal take on a classic flourless chocolate cake lives up to its translation, 'The Black Beast." Cake 1 cup water 3/4 cup sugar 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 large eggs Ganache 1 cup heavy whipping cream 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Lightly sweetened whipped cream For cake: Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan. for ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. Do ahead: Can be made 2 days ahead. Cover and keep refrigerated. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream. Makes 16 servings. Bon Appétit September 2006 Jason Aronen Wilde Roast Café Epicurious.com © CondéNet, Inc. All rights reserved.

I freeze baked cookies all the time. I do use tins, but I would guess the caliber of the tin (tightness of the seal) is a big factor. I buy wax paper in boxes of 500 sheets cut 10"x10 3/4" and use that to line the tin and between layers. Two things that are big issues with freezing cookies - one is that the cookies must be thoroughly cooled. Otherwise they steam in the container. I also agree that types of cookies should not be mixed. The flavors intermingle and if a soft cookie is frozen with a crisp one, pretty soon they're all the same texture. If I've frozen a frosted cookie or one with something like a chocolate ganache top layer, I thaw the whole tin in the fridge. It helps prevent condensation. I also freeze dough. Usually I freeze slice-and-bake doughs, but other cookies can be shaped, frozen on a tray and then bagged up or vacuum-sealed. Carol