I have Sharon's(chase) classic cheese cake in the oven as I type. I think that would work. If ya want to go with chocolate this one from Carol(dishesdone) is killer and then some. It is fine without the ice cream... Posted by dishesdone (My Page) on Fri, Mar 10, 06 at 21:26 This was also in this month's Chocolatier magazine and looked sinful! The recipe sounds long but if like to bake it really isn't that time consuming. Just lots of steps. LOL I served store bought Ice Cream so can't comment on the Frozen Milk recipe. Chocolate Peanut Butter Crunch Cake with Frozen Milk Frozen Milk: 3 1/2 cups whole milk 1/2 cup granulated sugar 3 1/2 tablespoons light corn syrup 1/4 teaspoon sea salt 1/2 teaspoon vanilla extract Chocolate cake: 2 cups plus 2 tablespoons granulated sugar 1 3/4 cups all-purpose flour 3/4 cup plus 2 tablespoons alkalized cocoa powder (preferably Valrhona), sifted 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 large eggs 1 cup whole milk 1/2 cup canola oil 2 1/2 teaspoons vanilla extract 3/4 cup plus 2 tablespoons boiling water Ganache: 1 pound milk chocolate (preferably Valrhona Jivara or Guittard) 1 1/2 cups heavy cream Dacquoise layer: 1/3 cup sliced almonds 1/2 cup confectioners' sugar 2 large egg whites, at room temperature 1 tablespoon granulated sugar 1/2 cup salted peanuts, chopped Peanut butter crunch: 1 1/2 tablespoons unsalted butter 1 cup Skippy creamy peanut butter 3 ounces milk chocolate (preferably Valrhona Jivara or Guittard) 1 cup Rice Krispies Make the Frozen Milk: Combine all ingredients except vanilla extract. Bring to boil over medium-high heat. Transfer mixture to medium bowl and set bowl in large bowl filled one-third of way with ice water. Let stand, stirring occasionally, until chilled, about 20 minutes. Stir in vanilla. Process in ice cream machine according to manufacturers instructions. (Frozen Milk is best when served the same day.) Make chocolate cake: Position rack in center of oven and preheat oven to 350°F. Spray 9" x 13" pan with non-stick cooking spray. Place all dry ingredients in a large mixing bowl and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan set on wire rack for 20 minutes. Invert cake onto rack and cool completely. Make ganache: Melt chocolate in microwave or double boiler. In small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside. Make dacquoise: Position rack in the center of oven and preheat to 375°F. Using 13" x 9" baking pan as a guide, trace a rectangle onto a piece of parchment paper. Turn paper over and place on a large baking sheet. Combine sliced almonds and confectioners' sugar in food processor and process until finely ground. Set aside. In bowl of electric mixer fitted with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping. Once stiff and shiny, fold in almond flour mixture. Spread into 9" x 13" rectangle on prepared baking sheet. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack. Make peanut butter crunch: In medium bowl, combine butter, peanut butter and chocolate. Place bowl over saucepan filled one-third of way with simmering water. Heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in Rice Krispies. Spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes. Using a serrated knife, cut chocolate cake in half horizontally for form 2 layers. Spread one-third of ganache on top of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set, about 1 hour. Using serrated knife, carefully trim off rough edges of cake. Rewarm remaining ganache over a pot of simmering water, and spread over top of cake. Serve a square of cake with a scoop of frozen milk. Recipe by Nancy Olson, Peacock Alley, Waldorf-Astoria, NYC from Chocolatier Magazine March 2006 Cheescake Supreme (Sharon) 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter melted 40 ounces cream cheese (5, 8 oz packages) 1 3/4 cups sugar 3 TBSP flour grated rind of 1 lemon grated rind of 1/2 orange 5 eggs 2 egg yolks 1/4 cup whipping cream Fruit and glaze (Directions follow) Mix graham cracker crumbs sugar and melted butter. Butter a 10 inch springform pan. Press crumb mix into the bottom of the pan. Let the remainingg ingredients except cream come to room temp. Beat cheese until fluffy. Mix sugar and flour together and gradually mix into the cheese, beating mixture smooth. Mix in grated rinds. Add eggs and egg yolks one at a time beating well after each. Stir in cream. Pour over crust. Cook in preheated 500 degree oven for 10 minutes. Reduce heat to 200 and cook for 1 hour ( NOTE: I always seem to have to cook it longer than this to get it to set properly, usually 1 1/2 hours) Remove from oven, place on rack away from drafts and cool. When cool refrigerate in pan until cold. Remove from pan and place on serving plate. Top with fruit and glaze and refrigerate until serving time.~ Fruit and Glaze.... working from the centre out to the edge. Arrange 4 or 5 canned apricot halves around centre of cake(reserve juice) Circle the apricots with canned pineapple wedges, (4 rings quartered) reserve juice. Alternate fresh starwberry halves and green grapes to form outer circle. Mound about 1/3 cup blueberries in the very centre , inside the ring of apricots. To make glaze combine the apricot and pineapple syrups to make 3/4 of a cup. Add 1 TBSP of lemon juice. Combine 1 TBSP cornstarch with 2 TBSP cold water. Add to juices and cook stirring until thickened. Add a drop of yellow food colouring if desired. Spoon over fruit. Hope you have a great evening!! David

Wow, lots of really good options here. So I may as well add another! LOL Actually this is in my "to try" file. i haven't made it but plan to.....soon. Start making the day before, they have to chill overnight. COCONUT CREME BRULEE 1/2 cup plus 6 teaspoons sugar 6 large egg yolks 1 large egg 2 cups whipping cream 2/3 cup unsweetened canned coconut milk* 2/3 cup flaked sweetened coconut Preheat oven to 350°F. Place six 3/4-cup custard cups or ramekins in large roasting pan. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil. Whisk into yolk mixture. Pour custard into cups, dividing equally. Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Cool; chill overnight. Preheat broiler. Arrange custard cups on baking sheet. Sprinkle 1 teaspoon sugar evenly over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.) *Available at Indian, Southeast Asian and Latin American markets and many supermarkets. Makes 6 servings. Bon Appétit January 2000 Linda

Okay... So I mentioned my problems with appetizers... Same deal with first courses. You're going to have to forgive me -- what I'm posting bears a little resemblance to a salad, but I wanted to post something T&T, and I also think given that the meal is heavy overall, this is a nice light starter. Zucchini Carpaccio 2-4 small to medium sized zukes (depending on how many people you want to serve) Small container of whole milk ricotta 1/2 cup pine nuts, toasted One bunch fresh mint 1-2 lemons fresh ground pepper, coarse salt extra virgin olive oil With a vegetable peeler, peel zukes into many ribbons, peeling the long way. Arrange artfully onto small plates. Add small dollops of fresh ricotta on top. Chiffonade the mint, and sprinkle liberally over top. Add lots of fresh ground black pepper and coarse salt, then squeeze fresh lemon juice on top and drizzle with good extra virgin olive oil. Finish with a healthy sprinkling of the toasted pine nuts. Emily

So the menu changed. We had: - Roast duck, finished a la propane torch - Spare ribs in black bean sauce, the usual pressure cook-refrigerate-deep fry-stir fry process - Steamed cod with ginger, scallions and sake, there were NO live fish to be had as seemingly everyone was celebrating Chinese New Year, even my friend whose sister owns a seafood store had to buy packaged fillets at Costco - but they steamed very nicely, on a bed of lotus leaves with ginger, scallions, soy sauce and ShaoXing wine. - Baked bao with pork filling, DD made these - Deep fried veggie dumplings, DD's and DS' work - Shao mai with pork and shrimp, also DD's doing - you get the picture, I managed to not do a lot of the cooking! - Red rice with beets, someone brought - Long beans, stir fried with sesame, rice wine and red pepper, it is a long food = long life thing - Long noodles, served cold with a sesame-vinegar-soy-sake dressing, more symobolic longevity - Tofu with snow peas, DD made - Char sui pork, very red indeed - Lo mai gai, sticky rice with Chinese sausage, chicken and shrimp, steamed in lotus leaves, rested overnight, then re-steamed, which didn't actually add much extra lotus leaf flavor - Daikon cakes, baked then fried, DD made these with the nasty gluten-free flour and she whined about it a lot - Gai lan, or Chinese broccoli, we needed token veggies - Chinese tea eggs, which turned out much worse than previous attempts, they always taste the same but I didn't get as much of the pretty marble veining We did not have: - Egg drop soup, my stock was too cloudy and I didn't have time to clarify it, so I had a hissy fit and abandoned the effort - if the stock isn't clear, the egg drop doesn't look good - Soup dumplings, we had everything made but DS took so long to pleat the fried dumplings that I didn't have time to make the soup dumplings (we only have one station for dumpling assembly), so I will make these during the week - Seaweed salad, it was going to be gross so I pitched it. And a friend of DS came and made us all espresso and lattes. He is on indefinite hiatus from college, working as a barista, and is going to give me lessons in latte art. No, I didn't sit down much, so the evening was in that sense a failure. But everyone had a good time so it's not all bad!