Shambo, I normally use hominy grits, but I have also used polenta, which I think is corn grits. It's good either way, and I make this recipe a lot, which is why I have it memorized! I make it frequently because it's the best leftover breakfast that I make and it stores well. I only recently started adding sausage to it at the beginning. I used to add the sausage when I reheated it and then decided to add it at the beginning. Lars

Here's a recipe given to me by an English friend years ago. I usually assemble it the day before serving, except for the final whipped cream topping which I add not more than a couple of hours before serving. You can vary the fruits and gelatin flavors as desired. It looks complicated but, because it's assembled in sections, it really is easy and doesn't take a lot of preparation time. Lady fingers or pound cake 1 16-oz. can peaches 1 16-oz. can apricots 1 16-oz. pears 1 jar maraschino cherries 2 or 3 bananas 1 cup fresh or frozen strawberries 1/2 c. chopped walnuts or pecans 1 6-oz. pkg strawberry Jello (regular or sugar free) 2 3-oz. pkgs. vanilla pudding (cooked or instant type) or Bird's Dessert Powder (an English custard mix available at some gourmet shops) 1 8-oz. carton heavy whipping cream Line bottom of trifle bowl or other large clear serving dish with the lady fingers or sliced pound cake. Drain the canned fruits, saving the juices to use when mixing the Jello. Cut the canned peaches, apricots, and pears into small pieces. Half the maraschino cherries. Slice the bananas and strawberries (reserving a few for a decorative topping, if desired). Mix the fruits and nuts together and spread over the lady fingers or pound cake. Mix the Jello according to package instructions, adding water to the reserved fruit juices to make the amount of liquid called for. Pour the Jello over the fruit/cake and refrigerate until Jello is set. Prepare the pudding. (If using Bird's Dessert Powder, make approximately 4 cups of custard). Let the mixture cool a few minutes, then carefully pour it over the Jello/fruit,cake mixture. Let set overnight or until completely chilled. Beat the whipping cream until stiff, adding a small amount of sugar while beating. Spread the whipped cream over the trifle, decorate with strawberries if desired, and serve.

My oldest daughter is vegan. She (as well as I) loves Chocolate! Here is a recipe we use to make Chocolate Mousse: Vegan Chocolate Mousse Recipe This has got to be one of the easiest - but most rewarding - treats ever made. It's dairy-free, egg-free, and free of animal products. But it tastes rich and satisfying like a chocolate mousse should. Vegan Chocolate Tofu Mousse Recipe Serves 6 (unless Ulrike and I eat it... we can almost eat the whole batch) Preparation time: 30 minutes Ingredients: 1 package soft silken tofu (~12 oz) 10 oz. chocolate chips, about one small package Or use dark bakers chocolate. Many dark chocolate chips are vegan; check the ingredients for dairy products if milk ingredients are a concern. 3 Tbsp. pure maple syrup (any syrup that's vegan will work) 1 tsp. vanilla extract Directions: 1. Let tofu come to room temperature. 2. Using a food processor, blender, or hand mixer, blend tofu until just smooth. 3. In a double boiler, melt chocolate chips with a tablespoon or two of water over low heat. Stir constantly. 4. Add maple syrup to melted chocolate and combine until smooth. 5. Remove from heat and add vanilla. Stir. 6. Put chocolate blend into food processor, blender, or a large bowl, and mix with tofu until creamy. 7. Pour into very small serving dishes- chill until set.

It sounds like a good recipe, though I'm not sure about the toothpick test. This obviously is prone to falling by the type and by the anti-falling directions, and it looks like her pictured cake has fallen. That might mean that the toothpick could encourage falling. As to freezing, one can freeze a souffle, of which this is a cousin, but it's not easy. I've only frozen souffle with T&T instructions which I don't remember well enough. I know it has to completely steam out before wrapping, and it goes from freezer to oven, but that's smaller portions. I don't think you could do freezer to oven with a 9" cake. The results were fine for the souffle, but not magical like right out of the oven the first time. Since this cake is meant to be served room temperature, I don't know. The notes on what chilling does to the texture make me think that it falls further, so that's probably going to happen if you freeze it. Not that fallen can't be delicious, but it is dense. Good luck with it.