For bars: 1 lb Honey

1/2 c Butter; (1 stick)

2 Eggs; beaten well

Grated peel of 1 large lemon Juice from half a lemon 8 oz Unblanched almonds; chopped

-fine 4 oz Chopped assorted

1 tb Instant coffee

4 tb Hot water

4 tb Jamaica rum (can be

-omitted) 14 oz Semisweet baking chocolate

2 oz Unsweetened baking

-chocolate 6 "large" eggs

1/2 c Sugar

1 c Heavy or whipping cream,

-chilled 1 tb

3 Eggs

1 c Sugar

2/3 c Melted butter

Grated zest of 1 lemon 3 1/3 c All-purpose flour

1 pn Salt

In a large mixing bowl, beat eggs with sugar until pale and frothy. Add melted butter and zest.

1 Frozen pound cake (16 1 sm Can peach slices in heavy

-serving size) -syrup, drained 1 sm Jar raspberry preserves Whipped cream

Slice the pound cake lengthwise into three layers (ie. first slice off the top, then the bottom).

2 c Whipping cream

1/2 c Caramel or butterscotch ice

-cream topping 1/2 ts Vanilla extract

1 Prepared angel food cake,

-( 16 ounces ) 9 Heath candy bars (1.4 oz ea)

-chopped

In a mixing bowl, beat cream just

1/2 c Unsalted butter

1/2 c Sugar

2 Eggs

1 ts Pure vanilla extract

1/4 ts Salt

1/2 c Flour, all-purpose

2 tb Unsalted butter

1/2 c Sugar, granulated

1 tb Flour, all-purpose

2 Eggs

2 tb Sour cream

1