Here's the recipe for the Caramel Crumb Bars - its' slightly adapted from Nick Malgieri's book, The Modern Baker. (One of my favorite baking books) Caramel Crumb Bar Crust 1/2 cup powdered sugar 2 cups flour 8 oz (1 cup) cold butter, cut into cubes 1/4 cup flour (add to the reserved mixture) Filling 4 Tbsp butter (2oz) 1 Tbsp light corn syrup 1/4 cup dark brown sugar 1 - 14oz can sweetened condensed milk Preheat oven to 350 degrees. Butter the two short ends of a 9x13 baking pan. Cut a piece of parchment paper or aluminum foil approx 12x16 inches. Lay the parchment or foil in the pan so that it covers the bottom and extends up and beyond the long sides of the pan. Fold down the extended ends. For the dough, place the powdered sugar, 2 cups flour and butter in a food processor. Pulse to combine, then process until the dough comes together. Hold out 3/4 cup and press the rest of the dough mixture on the bottom and 1/2 inch up all sides of the pan. Bake for 18 minutes, or until lightly golden. Add the 1/4 cup flour to the 3/4 cup reserved dough, working with your fingers until it is crumbly, set aside. While the crust is baking, bring the filling ingredients to a boil, stirring constantly. Remove from the heat and let cool until crust is done. Pour the slightly cooled filling into the pan and sprinkle the reserved crumb mixture over it. Return the pan to the oven and bake 20 minutes more, or until lightly golden. Cool completely before cutting, or chill in refrig or freezer. (You may lift the whole bar out of the pan using the parchment or foil that extends over the sides for easier cutting.) (You will get much cleaner cuts if the bar is chilled first.) Note: For salted bars, sprinkle approx. 1 tsp of course sea salt over filling before adding reserved crumb mixture. Bake as usual. Enjoy! Olympia

My go-to sides for a party are Napa Slaw and Sheshebop's Macaroni Salad. Both can be made ahead and are well received. Napa Slaw NOODLE MIX 3 packages original flavor Ramen noodles -- crushed 4 tbls black sesame seeds 8 oz sliced almonds ý stick melted butter THE DRESSING 1 c. peanut oil 2 tsp. soy sauce 1 c. sugar 1/2 c. rice vinegar 1/2 tsp. salt 2 flavor packets from the Raman noodles THE ASSEMBLY Napa cabbage (Bok Choy) �" shred entire head for a party 1 bunch green onions �" thinly sliced The Noodle Mix The Dressing FOR NOODLE MIX: Combine to coat with butter and heat in 300F oven for approximately 15-20 minutes, watching that the mixture does not get too brown. Cool. It keeps well in a zip-lock. FOR THE DRESSING: Combine and blend well. I use the stick blender. FOR THE ASSEMBLY: Make all components separately the day before. When ready to serve, combine cabbage, dressing, and noodle mix and toss. Macaroni Salad for 70 4 lb. macaroni 1 bag frozen peas 1 bunch celery 3 cans black olives 2 large onions 8 cups sundried or roasted tomatoes 2 packages of carrot pennies 8 cups shredded cheddar Dressing 2 qt mayo 8 oz. French dressing 1/4 cup vinegar 1/4 cup sugar 1-1/2 tsp onion salt 1-1/s tsp garlic salt 1 tsp salt and pepper 1 cup half and half

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

Might be a few dessert tables for inspiration at the link below. I think it's important to vary the levels of desserts on the table and you can use pedestal cake plates or make your own pedestals using upturned bowls. You could wrap gift boxes with metallic gold gift wrap and use them as risers. A white linen cloth is always appropriate and with your clear glass you could use gold accents (shiny brass candle holders?) and pale pink flowers. Plan the colors of your desserts also so they work with this color scheme. Chocolate will look wonderful with pink! Here is a link that might be useful: Dessert tables