everyone did a spectacular job. i had hoped to join in, but other things got in the way. i actually did some baking, but never got around to the decorating. i love everything that has been posted and if my scanner was hooked up -- actually, if i can find the cable - i would post some previous things i made and show off my "talent". unfortunately, i can't find the dang thing. terri, if you cooked/baked for me, i certainly would appreciate it all! all the meals are incredible and sharon, your pix are just to die for. what a lovely country you live in and what incredible dishes you make and pix you take. maryanne

Below is a recipe from Mangrove Mama's, a local (Fl Keys) restaurant. This is the real deal; what you think of--or should think of--when you think key lime pie. For some reason this recipe calls for 5 egg yolks, although the original from the restaurant only requires 4. Also, this version doesn't specify as does the original to add ingredients in the exact order listed. Anyway, it's the dessert I make and take to any gathering to which I want to bring something special. The real thing, no chocolate allowed period. I'm gonna go all southern here and add, bless her heart, someone must have been into the rum supply if she thought THAT was a good ingredient for our sacred pie ;). Not that it may not taste good but it's messin' with perfection if you ask me. Here is a link that might be useful: Key Lime Pie

Miles, As MLC virgins, Peppi, BunnyMan, and I had to "deflowered" in front of an audience so consider yourself lucky! Here ya' go: Molten Lava Cakes -From Sol ½ pound bittersweet chocolate, finely chopped ½ pound butter 6 whole eggs, room temperature 1 ½ cups sugar ½ cup flour Preheat the oven to 400°F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside. In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted. Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined. Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyap baby!. I can almost feel my zippy-self coming back to life, just thinking 'bout it ;-à Note: I didn't use ramekins. Instead I used mini wonder-molds for these cakes 'cause I liked their shape. These molds are quite a bit larger than the ramekins, so for me, this recipe only yielded 5 servings. Chocolate Sauce 1 cup heavy whipping cream 1/3 cup light brown sugar 1/3 cup light corn syrup 12 oz. bittersweet chocolate, chopped 1/8 teaspoon salt 1 tablespoon vanilla extract or liqueur Heat the cream, sugar, salt and corn syrup in a saucepan over low heat. Bring to a boil, stirring often, until sugar dissolves. Remove from heat and add the chocolate. Allow to stand a few minutes until the chocolate has melted, then whisk gently until smooth. Whisk in vanilla or liqueur.

Glenda this is tried and true by me, who doesn't like to fool around much with desserts so if I can do it, anybody can! Sol's recipes are all great - as are Marilyns! Molten Lava Cakes -Sol ½ pound bittersweet chocolate, finely chopped ½ pound butter 6 whole eggs, room temperature 1 ½ cups sugar ½ cup flour Preheat the oven to 400°F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside. In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted. Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined. Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyap baby!. I can almost feel my zippy-self coming back to life, just thinking 'bout it ;-à Note: I didn't use ramekins. Instead I used mini wonder-molds for these cakes 'cause I liked their shape. These molds are quite a bit larger than the ramekins, so for me, this recipe only yielded 5 servings. Chocolate Sauce 1 cup heavy whipping cream 1/3 cup light brown sugar 1/3 cup light corn syrup 12 oz. bittersweet chocolate, chopped 1/8 teaspoon salt 1 tablespoon vanilla extract or liqueur Heat the cream, sugar, salt and corn syrup in a saucepan over low heat. Bring to a boil, stirring often, until sugar dissolves. Remove from heat and add the chocolate. Allow to stand a few minutes until the chocolate has melted, then whisk gently until smooth. Whisk in vanilla or liqueur. Note ~ I know you love Valrhona, so do I. But for this, I used Lindt because it's another favorite, and it's what I always have around. As long as the chocolate tastes good and the texture is silky to begin, then it'll be a good candidate for this sauce. If you end up using another type of chocolate and you notice tiny lumps in your finished product, don't panic. Just strain the chocolate mixture through a fine sieve, it'll be fine.