"Aunt Betty Jane's" peach cobler - This can be made with fresh peaches or canned. If using canned peaches use the juice and all. (hint: go to Costco, or other club wherehouse and buy a # 10 can of peaches - you get enough peaches to make a large pan of cobbler). Pre-heat oven to 350 degrees. Batter - topping Cream together: 1 stck butter or margarine 1 cup sugar slowly add to the butter/sugar mixture: 2 tsp Baking powder 1 cup flour wisk in 1 cup milk and blend until mixed Fruit: Peel 6-7 large peaches and cut into large wedges, or place the contents of 2 large cans of peaches in an 8" x 8" pan. (If fresh peaches are used, sprinkle with a little sugar and let sit for awhile to bring out the juice. If using canned peaches use juice and all.) Assembly: Pour the batter over the peaches and smooth out. It isn't necessary to completely cover the peaches; in fact the open spaces let the juice bubble up. Place in the oven on the middle rack. Bake for 50 minutes at 350 degrees. Top will be nicely evenly when done. Serve warm with vanilla ice cream, whip cream, or even some creme anglese. Note: This recipe can be easily doubled or tripled. Just make sure the bottom of the pan is well coved with peaches and make 2 or 3 batches of the batter. Cooking time should be about the same - just watch it and remove from the oven when the entire top is evenly browned. (This recipe comes from JD's - wife's - Aunt's family - got that?) Up

Gorgonzola with honey - Utter, spectacular simplicity. JD first had this at Rose Pistola at a dinner for "The Bob." 1 oz - Really good gorgonzola cheese per person. A "Mountain Gorgonzola" adds an awesome nuttiness The best honey you can find Cut the cheese (come on, grow up wouldja!?!?) into sticks. Place two on a plate in some kind of fancy arrangement. Drizzle with the honey and serve. See? Utter simplicity. A little goes a very long way. Although we first had this served with an old port (great match), it screams out for a sticky white with some acidity to cut through the richness of the cheese. Alsatian VT's and SGN's work well as do German BA's and TBA's. A sweet Vouvray also shines. Up

Crème Brulee - The classic. We happen to like this rendition. Recipe serves six. 6 - egg yolks ½ cup - sugar 4 cups - Whipping cream 2 - split vanilla beans Additional sugar to form the crust. Raw sugar works the best. Don't use brown sugar though, it burns too easily. Heat the cream and the vanilla beans until it just reaches the boil. Don't let it boil over though, or you'll have one hell of a mess (been there, done that). While the cream is heating, beat the egg yolks and sugar together in a bowl big enough to hold all ingredients until you can form ribbons. When the cream is just starting to boil, take it off the heat. Temper the eggs by whisking in a cup of the hot cream (careful, or you'll have sweet scrambled eggs). Slowly mix in the rest of the cream. Put the bowl in an ice bath and continue to stir until the cream has cooled down to where it is warm but not hot. The mixture at this point should coat the back of a spoon. Strain the mixture into the six serving bowls. The serving bowls you use are dependent on what you want your cream/crust ration to be. More cream, use individual souffle' bowls. More crust, use wider, shallower bowls. Place the bowls in a Bane Marie with hot water and put into a preheated, 325 degree oven. Bake for ~ 25 minutes. The custard should be set but still a little jiggly in the middle. Place the custards on a tray, cover and cool in the refrigerator for at least eight hours. Just before service, sprinkle a tablespoon or two of sugar on each custard (depends on the size of the bowl). Tilt the bowls so that the sugar covers evenly. Pour off the excess. Brown the top of the custard with a propane torch, or under the broiler. Be careful not to burn the sugar (the torch is by far the best way to do this). Garnish with a mint leaf, a berry or two, or nothing at all. The classic match is Sauterne. If the wine isn't sweet enough, go with coffee. Up

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