Several ideas for you, Danette. 12 people, right?

1. Apple or Pear Charlottes. While not a true charlotte, it's terrific, easy and cheap. Also is beautiful when you are done. You will need 12 small oven-proof cups, about 6 oz. capacity, 1 1/2" deep. Custard cups work perfectly, or even large muffin tins.

-12 ripe pears or 12 baking apples, peeled, cored and sliced 1/4" thick
-1 c. plus 1 1/2 tbl. sugar
-pinch of salt
-4 1/2 tsp. brandy (optional)
-2 tbl. lemon juice
-1 1/2 loaves of sliced white bread (preferably something kind of firm)
-1 1/2 sticks of unsalted butter, room temp
-1 1/2 tsp. ground cinnamon
-Whipped cream

Preheat the oven to 350 degrees. In a large saute pan combine the pears/apples, 2/3 c. sugar, salt, brandy and lemon juice. Cook, stirring occasionally over med. heat until the pears/apples are soft (about 10 minutes or so).

Mix together the soft butter, the cinnamon and 1 tbl. of sugar in your mixer until very smooth.

Remove the crusts from the bread. Take 12 slices and use a cookie cutter to cut 12 rounds from the bread, the size of the ramekins. Butter the rounds and place butter side down into the bottom of each ramekin. Butter one side of the rest of the bread, then cut each piece into 3 pieces. Line the sides of the ramekins with buttered bread, butter side against the ramekin. Trim off any bits of bread that extend beyond the lip of the cupl.

Fill the cavity with sauteed apples/pears, packing lightly. Place them on a jelly roll pan, and bake 15-20 minutes or until the bread is lightly toasted. Unmold onto individual plates and serve with fresh whipped cream.

2. Fruit fool - puree some fruit (mangos, strawberries, raspberries, blueberries, ripe peaches - whatever you use, make sure it's ripe) and fold it into some fresh whipped cream. Spoon into red wine glasses or other pretty glasses.

3. Lemon Custards -

Lemon Custard - 8 servings

6 large egg yolks
2 large eggs
1 c. granulated sugar
6 1/2 oz. (3/4 c. + 1 tbl.) freshly squeezed lemon juice
2 1/2 c. heavy whipping cream
Preheat the oven to 300 degrees F. Place eight (6 oz.) ovenproof ramekins or custard dishes into an ovenproof pan large enough to hold them all.

Put the yolks, whole eggs and sugar in a glass or SS bowl ans whisk them until smooth. Stir in the lemon juice and cream. Strain the lemon base through a fine mesh strainer (do not skip this step. very important to finished product) and skim off any air bubbles that may collect on the surface. Pour the custard base into the prepared ramekins. Place the pan into the oven, and then fill the pan one-half full of very hot water. Place a sheet of aluminim foil on top and bake for about 50 minutes. The foil is to keep them from browning. When cooked, the custards will be set on the edges but will have an area the size of a quarter in the center that will still be "jiggly". Don't worry - it will set up perfectly under refrigeration. DO NOT OVERCOOK!!!

Remove the custards from the pan and set on a tray and refrigerate several hours or overnight (overnight is better). Before serving, allow them to sit at room temp about 20 minutes.