Here's a fruit flan that I've made before. Not hard at all. I used the sponge flan that you buy ready made. Fruit Flan 1 baked pie or flan shell (9 inch) or ready-made sponge flan 2 cups pastry cream filling (recipe follows) 4 cups strawberries, washed, hulled and sliced (you can use raspberries, blueberries, kiwi or a combination of these fruits) Glaze: 1 pouch Knox Unflavoured Gelatine ¼ cup cold water ¼ cup boiling water 1 tbsp. lemon juice 1 tbsp. honey Fill flan shell with pastry cream filling. Arrange strawberries over custard layer and chill. Prepare glaze: in a small bowl, sprinkle gelatine over cold water; allow to stand until gelatine is softened. Add boiling water; stir constantly until completely dissolved. Stir in juice and honey. Chill, stirring occasionally, until mixture is consistency of unbeaten egg white. Using a pastry brush, brush with warm glaze over strawberries. Chill until set. Pastry cream filling: ½ c. granulated sugar 3 tbsp. cornstarch 1/8 tsp. salt 1 ¾ c. milk 2 egg yolks, slightly beaten 1 tsp. vanilla (See Note below) In a medium saucepan combine sugar, cornstarch and salt. Add milk and egg yolks. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Remove from heat; add vanilla, and cool. *Note: Sometimes, I like to add or substitute some lemon extract or orange extract to add a little more flavour to the pastry cream.

A while back Annie posted her blueberry crisp recipe. I make it routinely. Any berries can be used and you can use as many berries as you want. Easy and good! BLUEBERRY CRISP This is the only blueberry crisp recipe I've ever used, the one my grandmother used. It's not very sweet, which I like because I like the flavor of the berries better than the flavor of the sugar, LOL. It's really good warm with vanilla ice cream, but it's also good cold for breakfast (it's a FRUIT, Mom). 3 cups blueberries, fresh or frozen, unsweetened 2 Tablespoons lemon juice 1/3 cup butter, softened 3/4 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup quick rolled oats 2/3 cup brown sugar 1/2 cup flour Heat oven to 375 degrees. Arrange berries in ungreased 8" square baking dish and sprinkle with lemon juice. Combine remaining ingredients until crumbly. (I use a pastry blender). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings. I double this and it still comes out good. Plus blueberries are low in calories, have lots of fiber and no fat, contain antioxidants C, E and beta carotene and have been found to be as helpful in urinary tract health as cranberries. That's why I need ice cream with them, they are just too darned healthy. LOL Annie

Here are two maple cookie recipes that I've made many times. You can freeze the logs for the second one tightly wrapped in plastic wrap and bake them at a later date. MAPLE SYRUP SHORTBREADS Shortbread: 1/ 2 cup butter, room temperature 1/ 4 cup sugar 1 cup flour Maple topping: 3/ 4 cup firmly packed brown sugar 1/ 3 cup pure maple syrup 1 Tbsp. butter, room temperature 1 egg 1 tsp. vanilla ý cup chopped toasted walnuts Preheat oven to 350 degrees. Generously grease 8 inch aquare baking dish. Craem butter and sugar until light and fluffy. Add flour and mix just until blended. Pat into bottom of prepared dish. Bake until shortbread is very light brown, about 25 minutes. Meanwhile, beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over baked shortbread. Sprinkle evenly with walnuts. Return shortbread to oven and bake until topping is set, about 25 minutes. Cool in rack. Cut into 1 ý inch squares. Store in airtight container. Makes about 36. CRISP PECAN ROUNDS (yield: about 3 ý dozen) 1 ý cups flour ü cup packed brown sugar 2 Tbs. sugar ý tsp. salt ü tsp. ground cinnamon ü tsp. ground nutmeg 2/3 cup cold butter 2 Tbs. maple syrup ý cup chopped pecans GLAZE 1 egg yolk 1 tsp. water TOPPING 1 ý tsp. sugar ý tsp. ground cinnamon In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape dough into a 12-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into ü inch slices. Place 1 inch apart on ungreased baking sheets (I used parchment paper.). For glaze, beat egg yolk and water (I used milk.). For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar. Bake at 325 degrees for 20-25 minutes or until golden brown. Remove to wire racks to cool.

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