No flour desserts... Killer Chocolate Torte 2 cups unsalted butter (4 sticks) cut into 1/2 in. pieces 1 Cup plus 2 tablespoons sugar 1 Cup plus 2 tablespoons espresso powder 16 ounces bittersweet chocolate, chopped (NOT unsweetened or semisweet) 6 large eggs at room temperature 6 large egg yolks at room temperature powdered sugar for garnish whipped cream (optional) Position rack in the middle of the oven and preheat to 325 degrees. Generously butter an 8-inch springform pan with 2 3/4 inch sides. cut parchment or wax paper to fit sides, and, and a circular piece to fit in the bottom of the greased pan. Smooth paper against inner surfaces. Melt 2 cups butter with the sugar and espresso powder in a heavy saucepan over medium low heat, stirring until the sugar dissolves. Add chocolate and stir until mixture is smooth and chocolate is melted. Remove from heat and cool slightly. Whisk the eggs and additional yolks in a large bowl until frothy. CAREFULLY fold into the chocolate mixture. Pour batter into prepared pan and place on a heavy baking sheet. Bake in the preheated 325 degree oven until the edges puff and crack slightly but the center is not quite set. Transfer to a rack and let cool. Cover with foil and refrigerate overnight. to remove from pan, dip a sharp thin knife in hot water and run it around the sides of the pan to loosen the torte. Carefully release and remove the pan sides and the parchment. It will have cracks in it, but this is normal. Sprinkle lightly with powdered sugar (if desired) and cut into very thin slices with a sharp knife dipped into hot water, taking care to wipe the knife after each cut. Serve with whipped cream if desired. Many servings. MISSISSIPPI PRALINE MACAROONS Yield: About 2 dozen 3 large egg whites 1 cup brown sugar 1 full cup roughly chopped pecans 24 pecan halves for topping 1. Beat the egg whites until they form soft peaks. Gradually add the sugar and beat until the whites are very stiff. 2. Stir in the chopped nuts by hand. 3. Spray cookie sheet with pam. Spoon out a heaping teaspoon of batter on the cookie sheet with at least 1 inch between cookies. Then press down flat. Place a pecan half on top. Repeat with the rest of the batter. 4. Bake in a preheated 275-degree oven for about 30 minutes, until the cookies are firm but still shiny. Flourless peanutbutter cookies... Flourless Peanut Butter Cookies One cup creamy peanut butter One cup white sugar One teaspoon baking powder One egg Shape like regular peanut butter cookies... And if you are committed to a dairy meal you can make a pretty good lasagna with matzoah instead of noodles....but be careful about the cheese, some contains animal rennet. I vote for roasted chicken, roasted potatoes and carrots...AND flourless chocolate cake for dessert!!! Preheat the oven to 350�.

Here are two CF favorite appetizers which would be good for a large group. Linda's menu sounds fab for a more intimate gathering--crab quiche with gruyere, I would love some of that right now! Artichoke Heart And Red Pepper Bites - Ann T. April 12/02 From Perfect Entertaining website These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive Easter menu and require no preparation time at all on a very busy day. Simply defrost and eat! 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese ¼ cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper . Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes. Makes 60 bites. SPINACH BROWNIES (Sheshebop) 1 pkg. (10 oz.) frozen chopPed spinach, thawed 16 0z. cheddar cheese, shredded 1/2 cup chopped onion 1 tsp. salt 1 tsp. baking powder 1 cup flour 2 eggs, beaten 4 Tb. butter, melted 1 cup milk Preheat oven to 350. Spray an 8 x 12 pan with cooking spray. Drain spinach in colander and squeeze out moisture. Combine cheese, spinach and onion in large bowl. Mix. Stir salt and baking powder into flour and mix with spinach. Mix eggs, butter, milk, and stir into the other ingredients. Pour into pan. Bake 30-35 minutes. You can also make these in mini muffin tins as hors doeuvres. Makes about 42. Bake for 18-20 minutes.

These are OH-SO-GOOD! I have made these dozens of times and everyone loves them: Tortilla rollups These tortilla roll-ups are very popular, especially for holiday entertaining. Serve with salsa, Ranch dressing, sour cream, guacamole, or use your own favorite dip ideas. Ingredients: â¢5 large flour tortillas â¢1 bunch green onions, chopped â¢4 ounces chopped green chiles, drained â¢8 ounces cream cheese, softened â¢8 ounces sour cream â¢1/2 pound Cheddar cheese, shredded â¢salt and pepper to taste â¢salsa, sour cream, guacamole, or your favorite dip ideas. Preparation: Have tortillas at room temperature. Place the remaining ingredients in a bowl mix with an electric mixer on low until well combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge. Roll up jelly-roll fashion and wrap each tortilla in plastic wrap. Refrigerate overnight. When ready to serve, slice in 3/4 inch rounds and arrange on serving plate. Serve plain or with salsa. Note: tortillas will dry out if cut too far in advance. Serve with your favorite salsa or a few different dips, Ranch dressing, guacamole, sour cream, your choice. Makes about 60 appetizers. NOTES : These are good with crab meat or most any other meat, too!

Thank you for recognizing that your dog is most likely in need of a food with better nutrition. You didn't say what breed of dog you have, how old it is or how long it's been on the cheap food but if it's been a while, you may want to supplement his diet with some good probiotics as well. When choosing a food, there are some things you want to watch for and/or avoid. The first is avoid foods made in China or asian countries. Try to focus on foods that are made in the USA with ingredients sourced locally as well. This information is typically available on the bag. There are a couple of really high end foods I've used from Canada, like Acana that are also very good, pricey but good. Another is the ingredients and the brand's recall status. As mentioned above, the website dogfoodadvisor.com is a great resource. It lists the ingredients along with a rating system based on those ingredients for most all of the foods available. Fromm's, Taste of the Wild and Canidae (the brand we use for our dog) are all high quality grain free brands that are locally sourced and produced in the USA. They've also never experienced a recall. You really can't go wrong with any of them. Blue Buffalo is not a brand I would use, I don't think it's grain free, but it's also not sourced in the USA. Unfortunately, it has also experienced several recalls. It's a popular brand, but IMO it doesn't offer the quality of the others. If you've been buying the cheap stuff, I'm sure the price of these better foods will give you sticker shock HOWEVER please keep in mind that because these food are not made with cheap fillers and empty calories, you will not be feeding your dog even close to as much as you are probably feeding it now. At the same time, on the new food, you'll see your dog's coat become soft and shiney, it's energy will increase and it's eyes will be clear and alert. We have a 75lb Lab; we only feed her 1 1/3 cups of kibble in the morning and another 1 1/3 cups at night. A 24lb bag of her Canidae Pure is 55.00 but it lasts a month and she's in top form. You can't really put a price on your best friend's well being right? So for us it's well worth it. Chewy.com is the bomb, and as you can see a popular site to buy from, good prices and good reviews the different foods as well. Lastly, once you've decided on a food, please take care to ease your dog into the transition. Give it a few pieces as treats to start and after a few days slowly start to mix it in with the old food adding less and less of the old as you go. It usually takes us 7-10 days to change from one food to another. You'll know if your dog is doing well on the new food when it does it's business outside. It's stools will let you know. If you need help figuring out the correct portion size, talk to your vet but try not to over feed it. Good luck! I sure hope you come back to let us know how it goes and how your dog is doing.