Ann is ann_t. You can go to her member page to send her an email requesting the book. She will then send you a link to download the dessert chapter. You can also ask for her earlier recipe book: THIBEAULTÂS TABLE. The desserts chapter is an expanded dessert chapter for the book. Here is a link that might be useful: Ann_t's member page

LOL, I wish I could be more help about Colorado signature desserts, but I can't think of any that this state is known for. Rocky Road ice cream at least has one word right. Enstrom's Almond Toffee is wonderful and has been a family owned business that began in the early 1960s and has expanded from Grand Junction to Denver. If you wanted to have a little chocolate to serve, it would be perfect. They are most well known for the toffee but have a wide variety of very good chocolates. They ship everywhere. Whatever you serve, I'm sure your your party will be filled with fun and anticipation of a great vacation. Lee Here is a link that might be useful: Colorado chocolates

I have Sharon's(chase) classic cheese cake in the oven as I type. I think that would work. If ya want to go with chocolate this one from Carol(dishesdone) is killer and then some. It is fine without the ice cream... Posted by dishesdone (My Page) on Fri, Mar 10, 06 at 21:26 This was also in this month's Chocolatier magazine and looked sinful! The recipe sounds long but if like to bake it really isn't that time consuming. Just lots of steps. LOL I served store bought Ice Cream so can't comment on the Frozen Milk recipe. Chocolate Peanut Butter Crunch Cake with Frozen Milk Frozen Milk: 3 1/2 cups whole milk 1/2 cup granulated sugar 3 1/2 tablespoons light corn syrup 1/4 teaspoon sea salt 1/2 teaspoon vanilla extract Chocolate cake: 2 cups plus 2 tablespoons granulated sugar 1 3/4 cups all-purpose flour 3/4 cup plus 2 tablespoons alkalized cocoa powder (preferably Valrhona), sifted 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 large eggs 1 cup whole milk 1/2 cup canola oil 2 1/2 teaspoons vanilla extract 3/4 cup plus 2 tablespoons boiling water Ganache: 1 pound milk chocolate (preferably Valrhona Jivara or Guittard) 1 1/2 cups heavy cream Dacquoise layer: 1/3 cup sliced almonds 1/2 cup confectioners' sugar 2 large egg whites, at room temperature 1 tablespoon granulated sugar 1/2 cup salted peanuts, chopped Peanut butter crunch: 1 1/2 tablespoons unsalted butter 1 cup Skippy creamy peanut butter 3 ounces milk chocolate (preferably Valrhona Jivara or Guittard) 1 cup Rice Krispies Make the Frozen Milk: Combine all ingredients except vanilla extract. Bring to boil over medium-high heat. Transfer mixture to medium bowl and set bowl in large bowl filled one-third of way with ice water. Let stand, stirring occasionally, until chilled, about 20 minutes. Stir in vanilla. Process in ice cream machine according to manufacturers instructions. (Frozen Milk is best when served the same day.) Make chocolate cake: Position rack in center of oven and preheat oven to 350°F. Spray 9" x 13" pan with non-stick cooking spray. Place all dry ingredients in a large mixing bowl and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan set on wire rack for 20 minutes. Invert cake onto rack and cool completely. Make ganache: Melt chocolate in microwave or double boiler. In small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside. Make dacquoise: Position rack in the center of oven and preheat to 375°F. Using 13" x 9" baking pan as a guide, trace a rectangle onto a piece of parchment paper. Turn paper over and place on a large baking sheet. Combine sliced almonds and confectioners' sugar in food processor and process until finely ground. Set aside. In bowl of electric mixer fitted with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping. Once stiff and shiny, fold in almond flour mixture. Spread into 9" x 13" rectangle on prepared baking sheet. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack. Make peanut butter crunch: In medium bowl, combine butter, peanut butter and chocolate. Place bowl over saucepan filled one-third of way with simmering water. Heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in Rice Krispies. Spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes. Using a serrated knife, cut chocolate cake in half horizontally for form 2 layers. Spread one-third of ganache on top of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set, about 1 hour. Using serrated knife, carefully trim off rough edges of cake. Rewarm remaining ganache over a pot of simmering water, and spread over top of cake. Serve a square of cake with a scoop of frozen milk. Recipe by Nancy Olson, Peacock Alley, Waldorf-Astoria, NYC from Chocolatier Magazine March 2006 Cheescake Supreme (Sharon) 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter melted 40 ounces cream cheese (5, 8 oz packages) 1 3/4 cups sugar 3 TBSP flour grated rind of 1 lemon grated rind of 1/2 orange 5 eggs 2 egg yolks 1/4 cup whipping cream Fruit and glaze (Directions follow) Mix graham cracker crumbs sugar and melted butter. Butter a 10 inch springform pan. Press crumb mix into the bottom of the pan. Let the remainingg ingredients except cream come to room temp. Beat cheese until fluffy. Mix sugar and flour together and gradually mix into the cheese, beating mixture smooth. Mix in grated rinds. Add eggs and egg yolks one at a time beating well after each. Stir in cream. Pour over crust. Cook in preheated 500 degree oven for 10 minutes. Reduce heat to 200 and cook for 1 hour ( NOTE: I always seem to have to cook it longer than this to get it to set properly, usually 1 1/2 hours) Remove from oven, place on rack away from drafts and cool. When cool refrigerate in pan until cold. Remove from pan and place on serving plate. Top with fruit and glaze and refrigerate until serving time.~ Fruit and Glaze.... working from the centre out to the edge. Arrange 4 or 5 canned apricot halves around centre of cake(reserve juice) Circle the apricots with canned pineapple wedges, (4 rings quartered) reserve juice. Alternate fresh starwberry halves and green grapes to form outer circle. Mound about 1/3 cup blueberries in the very centre , inside the ring of apricots. To make glaze combine the apricot and pineapple syrups to make 3/4 of a cup. Add 1 TBSP of lemon juice. Combine 1 TBSP cornstarch with 2 TBSP cold water. Add to juices and cook stirring until thickened. Add a drop of yellow food colouring if desired. Spoon over fruit. Hope you have a great evening!! David

I think you ladies will be happy with these, thanks for looking and thanks, Linda, for linking! You know, the first time I tried craisins, they had just hit the market and they were HORRIBLE. I just used some yesterday in a recipe and they are wonderful. I think I must have gotten a bad batch the first time. Linda, if you put a bunch of fresh cranberries in a bowl of melted vanilla almond bark and then spread them out in 1's or 2's on parchment paper to set up, they are delish and make a nice little addition to a plate of cookies, something fruity and different. Woody likes THEM, too. (Make sure they're washed and dry and at room temp, of course, or the choc won't stick.)