Sure, Roselin. This is really good for entertaining because you can make it 2-3 days ahead & keep in the refrigerator: SLICES OF SIN (serves 10-12) 8 oz semisweet chocolate (use a good brand) 1/2 cup strong brewed coffee 2 sticks butter, (1/2 lb) 1 cup sugar 4 eggs, beaten 1 cup heavy cream Preheat oven to 350°. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. When cool enough to handle, set the loaf pan in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream.~~

Reporting back VERY late here. Life in general and business challenges have taken up much of my free time over the last week. Thanks for all the recipes for both the bread and desserts. I did send out a few emails too. Alexa had the recipe that I made last year so I went with that one again. I'll be trying some of the others too. I forgot how good this simple bread is. I love the idea of cupcakes Katie. Here is my results and the recipe. I might have cut that cross pattern a little deep. LOL Sunday Best Irish Soda Bread by Martha Stewart 1 loaf By adding egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that is fit for a Sunday breakfast or brunch. Wrapped well with plastic wrap, it can be stored at room temperature until the last crumb is eaten. Like all Irish soda breads, this freezes well. 4 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 2 teaspoons baking powder 2 tablespoons caraway seeds 4 tablespoons unsalted butter, cold 2 cups golden or dark raisins 1 1/2 scant cups buttermilk 1 large egg 1 teaspoon baking soda 1 large egg yolk 1 tablespoon heavy cream Heat oven to 350�. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet. In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool. THanks for the dessert recipes too. Ann, I love your caramel sauce! Didn't we call that cake gravy a few years back? : ) Alex that chocolate cake is on the list! You know I love anything chocolate. Sharon thanks for the apple dessert recipe too. I have a few that need to be used up so I just might take that on this weekend. I ended up make six dozen sugar cookies for the office crew and the insurance company that leases space from us in our building. I'll be trying the Rye Bread recipe too Ann. I have another Corned Beef in the freezer that I want to make just for Reuben Sandwiches. Claire, no raisins for me either. LOL Love the caraway seeds though. THanks again to all y'all!! David

I'll suggest this coconut cream cake; the recipe even says it's best the 2nd day! Here ya go: Coconut Cream Cake 1/4 Cup Oil, 9" x 13" Pan 1 White Cake Mix 1 1/2 Cups Water 2 Eggs 2 Cups Cream of Coconut 8 oz. Cool Whip Pour oil in pan and roll to sides and bottom. Pour out excess. Mix cake mix, water, eggs and 1 cup Cream of Coconut with hand mixer on high until smooth. Pour into pan. Batter will be runny. Bake at 350 for 30 minutes. After baking, poke holes in top of cake with fork while hot. Pour 1/2 cup Cream of Coconut over holes. Cool in refrigerator at least 1 hour. FROSTING: Mix Cool Whip and 1/2 cup Cream of Coconut. Spread over cake and refrigerate. Tastes better the 2nd day.

Thanks everyone! Joyful, my daughter will have a Bachelors in Recreation Management.. she had her internship at the zoo in Omaha and already has been offered (and accepted) a job there. The party will be on a Sunday and our family has always had a large meal around 2:00 on Sunday parties. I may rethink the time to serve the main meal though.. maybe change it to 4:00 or 4:30. We are not having a open house, but I know we'll have the usual late stragglers. I hadn't planned on having appetizers, but may add some now. It'll have to be ready made stuff cause I will be out of town the day before the party for DD's graduation. Trying to make this easy on myself. :) I do plan on hiring someone to tend to the kitchen while I socialize with the guests. There will be plenty of food. Probably 4 different pasta selections and 3 or 4 different salads plus breadsticks.. olives, pickles.. that sort of thing. Once the food is set up we will continue to replenish it.. it's not that I thought we would run out of food, I just know hot pasta and bread tastes better when it is first brought out. Beer. Yes! I'll also have plenty of coffee, bottled water, tea and sodas. Desserts will include a large cake and hot from the oven cookies. Any more suggestions are welcome.