Thank you Steel Magnolia! I made the Italian dressing that you posted and it is a hit here. I used half Champagne vinegar and half white balsamic and was very happy with that combination. Max and I had it on a simple side salad on Saturday along with grilled lamb chops and asparagus. But the real indication of success was at dinner last night when DMIL, who generally eats only three or four bites of salad, no matter what the dressing is, finished her plate! I too, like the little bit of thickening that the mayo adds, without making it really a "cream" dressing. Next time I'll double the recipe. It's a keeper! I haven't posted here in a while, but I've been reading late at night. I wish we could buy halibut as wonderful as Ann's, and that I could make a strawberry roll as perfect as Shelley's, and that I had Annie's bean soup and bacon corn muffins, and SharonCB's fruit plate with honeydew, and Linda's blackberry panna cotta, and Lou's roast chicken, and... Instead we started out yesterday with scrambled eggs and popovers. I considered these moderately successful. It's the first time in years that I have tried to make popovers here. They were always a success when we lived in Illinois. At this elevation they have always looked like hockey pucks. After researching popovers at high altitude, I decided to try one recipe posted for altitudes a little lower than mine and keep a log and work my way through variations in technique that I found on the web. The variations in "best" that I found on the web were convection vs conventional oven, cold start vs preheated, and bread flour vs AP. This version included, preheated convection oven and bread flour. I wrote it down. Anyone out there in CF land living above 5000' have a success recipe to share? We invited DMIL for dinner to quietly observe Orthodox Easter with her so she would not be alone remembering traditions shared with her family. We had a CD playing of the Russian Easter Liturgy, which I remember hearing so much at home growing up, although my mother had become Roman Catholic as a young adult. It's really hauntingly beautiful. Back to dinne; we had roast boneless pork loin, apple slices cooked with a few dried cranberries and cinnamon, green beans with a little tomato bruschetta mixed in, scalloped potatoes, and tossed salad with SM's Italian dressing. We finished with decaf cappuccino and Pecan Pie Cupcakes - not really cakelike, more like dessert bars baked in muffin tins. But with only five ingredients, six if you count the vanilla I added, they were quick, chewy and good. Lee

This recipe from the Atlanta Journal/Constitution calls for two cups of buttermilk. The only change I would make is that the gelatin in two tablespoons water sets up really fast, so wait until you are ready to add it to the cream mixture. Virginia Willis' Buttermilk Panna Cotta With Blackberry Coulis 6 servings Hands on: 20 minutes Total time: 6 hours, 20 minutes Although the Italian dessert panna cotta translates as "cooked cream," in fact, you heat the heavy cream only long enough to dissolve the sugar and the gelatin. When testing the Rock Cream, it occurred to chef Virginia Willis that the dessert seemed very much like a panna cotta in taste and consistency and inspired her chef's version using buttermilk for a Southern flair and a garnish of blackberry coulis. 2 tablespoons water 1 (1/4-ounce) envelope unflavored gelatin 1 cup heavy cream 8 tablespoons granulated sugar, divided 2 cups whole-fat buttermilk 1 tablespoon pure vanilla extract 1 pint blackberries, divided 1 tablespoon Chambord, optional (or water) Pinch of salt Put 2 tablespoons water into small bowl; sprinkle in unflavored gelatin. Let stand until gelatin softens, about 10 minutes. Combine heavy cream and 7 tablespoons of the sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Transfer to a medium bowl and place over a bowl of ice water. Stir constantly to cool, 5 to 7 minutes. (Do not allow the gelatin to congeal.) Stir the buttermik and vanilla extract into the cooled cream mixture. Pour mixture into 4-cup measuring cup. Divide mixture among six 3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day. Meanwhile, in the bowl of a food processor fitted with the blade attachment, puree half the blackberries, remaining 1 tablespoon sugar and Chambord (or water) with a pinch of salt until smooth. Strain through a fine mesh sieve to remove the seeds; set aside until ready to serve. Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon reserved coulis around the panna cotta; garnish with remaining blackberries and mint. Serve immediately. Per serving: 288 calories (percent of calories from fat, 48), 4 grams protein, 34 grams carbohydrates, 3 grams fiber, 16 grams fat (10 grams saturated), 57 milligrams cholesterol, 138 milligrams sodium.

You might be able to adapt these recipes to use it. Cappuccino Mousse 2 T instant coffee crystals 1/4 c water 1 tsp unflavored gelatin 6 egg yolks 1/2 c sugar 2 c whipping cream Chocolate curls for garnish In small bowl, dissolve coffee powder in water. Stir in gelatin and set aside. In large metal bowl, or top of a double boiler, beat egg yolks and sugar with wire whisk until blended. Place over a pot of gently boiling water (make sure the bottom of bowl does not touch water). Cook, stirring rapidly with whisk about 10 minutes or until mixture begins to thicken. Remove from heat. Add coffee/gelatin mixture to egg mixture, whisk until combined. Beat egg/coffee mixture with electric mixer on medium speed about 5 minutes, or until mixture is cool. Thoroughly wash beaters. In chilled bowl, beat cream with electric mixer until stiff peaks form. Gently fold whipped cream into egg/coffee mixture one-third at a time. Divide mixture evenly among 8 chilled dessert glasses. Cover and let chill for at least 4 hours. Garnish with chocolate curls. Makes 8 servings From Midwest Living magazine 12/2007 Blackberry Buttermilk Panna Cottas with Blackberry Compote For panna cottas 3/4 lb blackberries (about 3 cups) 1 1/4 cups well\-shaken buttermilk 2 3/4 teaspoons unflavored gelatin (from two 1/4\-oz envelopes) 1/4 cup water 1 1/2 cups heavy cream 2/3 cup sugar 2 tablespoons blackberry syrup, store\-bought or homemade (see cooks' note, below) For compote 1/2 cup water 1/2 cup crème de cassis 2 tablespoons sugar 1 1/2 tablespoons fresh lemon juice 1/2 lb blackberries (about 2 cups) Special equipment: 6 (6\-oz) molds (preferably nonreactive) Make panna cottas: Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine\-mesh sieve into a bowl, pressing on and then discarding solids. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours. Make compote while panna cottas finish chilling: Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine. To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta. Cooks' notes: To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved. Pour mixture through a fine\-mesh sieve into a small bowl, pressing on and then discarding solids. Panna cottas can be chilled in molds up to 1 day. Compote can be made 2 hours ahead and kept at room temperature. Linda

I know this is late, but I'll add it for a future blackberry dessert craving! Blackberry Buttermilk Panna Cottas with Blackberry Compote For panna cottas 3/4 lb blackberries (about 3 cups) 1 1/4 cups well-shaken buttermilk 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes) 1/4 cup water 1 1/2 cups heavy cream 2/3 cup sugar 2 tablespoons blackberry syrup, store-bought or homemade (see cooks' note, below) For compote 1/2 cup water 1/2 cup crème de cassis 2 tablespoons sugar 1 1/2 tablespoons fresh lemon juice 1/2 lb blackberries (about 2 cups) Special equipment: 6 (6-oz) molds (preferably nonreactive) Make panna cottas: Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours. Make compote while panna cottas finish chilling: Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine. To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta. Cooks' notes: To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved. Pour mixture through a fine-mesh sieve into a small bowl, pressing on and then discarding solids. Panna cottas can be chilled in molds up to 1 day. Compote can be made 2 hours ahead and kept at room temperature. Linda