This will use 1 3/4 cups. It might suit the bill if you prefer savory things: Pork Tenderloins With Blackberry-Mustard Sauce Yield: 6 Servings Ingredients 1 1/2 ts minced fresh thyme, divided 1/2 ts ground pepper 1/4 ts salt 1/4 ts ground allspice 1/4 ts ground cinnamon 2 cloves garlic, minced 2 pork tenderloins, -(3/4-pound) 1 vegetable cooking spray 1 tb olive oil 1 1/4 c no-salt-added chicken broth, - divide; d 2 tb balsamic vinegar 1 tb brown sugar 1/2 ts cornstarch 2 tb water 1/4 c blackberry mustard 3/4 c fresh blackberries 1 fresh thyme sprigs, -(optional) Instructions: Prepare Blackberry Mustard (see below) Pork: Combine 1/2 teaspoon minced thyme and next 5 ingredients in a bowl; stir well. Trim fat from pork; rub pork with thyme mixture. Place in a shallow dish; cover and chill 2 hours. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pork; cook 4 minutes or until browned on all sides. Add 1/4 cup chicken broth and 2 tablespoons vinegar to skillet; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees. Remove pork from skillet; set aside, and keep warm. Add remaining 1 cup chicken broth and brown sugar to skillet; bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup. Strain mixture, and discard solids. Place cornstarch in a small saucepan; gradually add water, blending with a wire whisk. Stir in strained broth mixture and 1/4 cup Blackberry Mustard; bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining teaspoon minced thyme. Yield: 6 servings(serving size: 3 ounces pork, 2 tablespoons sauce, and 2 tablespoons blackberries). Per serving: 140 Calories; 5g Fat (33% calories from fat); 19g Protein; 6g Carbohydrate; 49mg Cholesterol; 361mg Sodium NOTES : A dry marinade of sweet spices rubbed over the tenderloins makes the blackberry sauce taste even sweeter. To serve, cut pork into 1/2-inch-thick slices. Spoon 2 tablespoons sauce onto each of 6 serving plates, and arrange pork slices on top of sauce. Top with 2 tablespoons blackberries, and garnish with fresh thyme sprigs, if desired. Recipe by: Cooking Light, Jul/Aug 1994, page 71 Blackberry Mustard 1 c. fresh blackberries 1/4 c. plus 3 T. hot Dijon mustard 3 T. honey 1 T. balsamic vinegar 1 t. dry mustard Process blackberries in food processor, strain and discard seeds.Combine puree with remaining ingredients and stir well. Store in airtight container in fridge for up to 2 weeks. Alternatively: Blackberry-Peach Chutney 1 medium onion, chopped 1 tbs minced garlic 3 tbs olive oil 1 1/2 tsp salt 1/4 c. white wine vinegar 3/4 c. light brown sugar 1 tsp ground cumin 1/4 tsp cayenne pepper 1/2 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 4 c. sliced peaches, (about 1-1/2 lbs) 1 c. fresh blackberries 1/2 c. walnut halves Instructions: In a large frying pan, saute the onion and garlic in olive oil over low heat. Add the salt, vinegar, sugar and spices, blending well. Add the fruits and nuts. Continue cooking over low heat for 12-15 minutes, until the fruit is lightly cooked. Let cool. For best taste, cover and refrigerate overnight before using. It keeps for months when stored in a covered jar in the refrigerator. NOTES : Makes enough to accompany 8 servings of pork or game as main course And there's a very nice Just-Blackberry Chutney at the site below. I hope this helps. Carol Here is a link that might be useful: UKTV Food

Here's one from Bon Appetit that's very good, oh so rich, but delicious! Flourless Chocolate Cake with Chocolate Glaze 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. Here's another one that DH adores- Passover Flourless Chocolate Torte Here is the recipe for the Passover Chocolate Torte. I made it a couple of years ago, and it was a big hit! Makes 10 servings: 8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used chips) 1 C. (2 sticks) unsalted kosher for Passover pareve (non-dairy) margarine 8 large egg yolks 1 C. plus 1/3 C. sugar 5 large egg whites paper doily fresh raspberries (optional) raspberry sauce (see recipe) Preheat oven to 350 degress F. Line bottom of 9 inch springform pan w/ 2 3/4 inch high sides with parchment or wax paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm. Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan. Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead and covered with cake dome and stored at room temperature.) Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with raspberry sauce. ( I sprinkled powdered sugar over top instead of grinding my own.) Raspberry Sauce: 2 12oz. packages frozen unsweetened raspberries, thawed with juices 1 C. sugar Puree raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible. Discard solids in strainer. (can be made 2 days ahead and refrigerated) Let us know which one you make!

Made a trial run and it was so good that 8 WOMEN polished off a 3" high 10" cake in one sitting - no kidding. Used the marble rum scented cake on epicurious as the base cake, with a rum flavored simple syrup to keep it moist. I baked one cake in a 10 pan, then when cool, cut off the top to get a nice flat base and split the cake into two layers. I made a rum flavoured chocolate mouse as the filling between the layers then froze the cake for a couple of ours. I used my buttercream frosting recipe with vanilla and rum (double quantity) and did a crumb coat followed by 20 minutes in the fridge, then piped the roses. That was a bit of a challenge. The ones on the side kept falling off. Finally got them to stick by pushing in a little with the bag but then I lost the wrist movement so they didn't come out so well. The top was fine but as Tracey says, spacing was an issue. For the shower cake I am planning on doing the OUTSIDE ring of flowers first then filling in the center. After all that, I forgot to take a picture of the finished cake but my kids were yelling that it was better than Cake Boss LOL (and they love him so much my 11 yo DS called to order a birthday cake from them - thank Gd he didn't have my cc LOL and couldn't really place it but that's another story) Here's my frosting recipe: 10 oz. butter, room temperature 1/8 tsp. salt 20 oz. icing sugar 1 Tbsp sour cream 1-2 tbsp. flavoring, vanilla, lemon, rum etc beat butter on low for 1 minute then gradually increase speed to 10 and beat for 5 minutes. Dump in entire amount of sugar and stir to incorporate. Add sour cream and flavorings and beat on med-high for 2-3 minutes. Switch to whisk and whisk for 8-10 minutes on high. it pipes borders and stars etc like a dream, but to pipe rose petals etc, either chill down your piping equipment or fill your piping bag with the buttercream then place it in the fridge for 5 minutes, this just solidifies the butter enough to pipe stiffer roses or more detailed work - if possible place cake back in fridge - 20 mins is sufficient to set the shape - it's not necessary, sometimes there isn't time, but it certainly aids in the portability of the cakes

Cream soup and cream sauces. I'm more than grossed out by canned soups. It's so easy to make a white sauce in 3 minutes, who could ever prefer that salty gelatinous canned glop? Yuck. All baked goods: pies, cookies, quiches, cakes, brownies, muffins, popovers, tortes. I grew up in the farming Midwest, where you weren't a grown woman yet if you couldn't make a piecrust from scratch without a recipe. :-) I've never purchased a storebought crust, cookies, cake or boxed mix in my life. Salad dressings. For spinach: tarragon vinegar, olive oil, and a tablespoon of sugar, salt & pepper. Perfect. For arugula: lime juice, drop of olive oil if you want it, lots of fresh ground pepper, bleu cheese. For Romaine: olive oil, garlic, anchovy, lemon juice, mustard, salt, white wine vinegar, fresh block parmesan - blend in food processor until smooth. For mixed greens: balsamic, minced shallot, olive oil and salt & pepper. Breads, meats, dairy: we're very lucky to live in a relatively food-aware city surrounded by wonderful rural farmland, so we have access to an excellent bakery, locally raised meats and fresh dairy in glass bottles. Having grown up with lard sandwiches (yes, the Germans love them, with onion and salt on top -- I've never liked them myself), I can agree that the commercial lards sold in large supermarkets here are disgusting. Also have to agree that bacon grease from American commercial bacon is probably not very good; loaded with chemicals and salt. Definitely seek out and try the grease from non-nitrated bacon some time -- you'll be able to tell the difference in both meat and grease. Marion Nestle's What to Eat and Michael Pollan's Omnivore's Dilemma are good wholesome food reads, the former a tad less proselytizing than the latter, but both engrossing and excellent.