Marian Platt

It is finally happening. In March 30 years ago, a one-man play was presented at the Old Dungeness Schoolhouse. A group was formed, they presented two plays the next year, and Olympic Theatre Arts was launched. In March 1983, the Howard Wood Memorial Theatre was established.

Since then, many plays have been produced, a variety of comedies, musicals and dramas.

There is now a 163-seat live theater plus a gathering hall with ADA accessibility that can be used by the community for meetings, social events and other presentations.

This is a wonderful time to plan something special with a few friends, such as an evening at the theater, returning home to close the evening with lively and congenial conversation over a special dessert.

You might offer a tempting display of several desserts, or just one - be as formal or as casual as you desire. CAPPUCCINO always is a delightful change from coffee or tea. Combine equal parts of hot milk, whipped to a froth, and espresso. Serve in coffee cups and top with a sprinkling of cinnamon.

CHOCOLATE MOCHA COFFEE is a bit more special - for five servings (6 ounces each) combine 2 cups milk with 2 ounces semisweet chocolate in a saucepan and stir over low heat until blended. Stir in 2 cups strong black coffee and sugar to taste. Pour into coffee cups and top with whipped cream and a sprinkling of grated chocolate.

Some ideas for that tray of desserts -



ORANGE MERINGUE PIE

2 cups graham cracker crumbs

1/4 cup melted butter

3 eggs, separated, at room temperature

1 teaspoon vanilla, divided

1/2 teaspoon salt, divided

21/2 cups orange juice, divided

3/4 cup sugar

1/4 cup cornstarch

1/4 cup finely grated orange rind

1/4 teaspoon cream of tartar

6 tablespoons powdered sugar



Combine cracker crumbs and butter; toss with a fork until moist.

Press into bottom and up the sides of a greased 9-inch pie pan.

Bake 10 minutes in preheated 350-degree oven; cool.

Increase oven temperature to 375 degrees.

Whisk egg yolks, 1/2 teaspoon vanilla, 1/4 teaspoon salt and 1/2 cup juice in a medium bowl until smooth. Combine remaining juice, sugar, cornstarch and zest in a medium saucepan; whisk in egg yolk mixture. Cook over medium heat, whisking constantly, until thick and bubbling, about

5 minutes. Pour into crust.

Beat egg whites, cream of tartar and remaining 1/4 teaspoon salt in a large bowl with a mixer at high speed until foamy, about 1 minute. Beat in powdered sugar, 1 tablespoon at a time; continue beating until soft peaks form. Beat in remaining 1/2 teaspoon vanilla. Spread meringue over warm pie, sealing to crust's edges. Bake until lightly browned and set, about 15 minutes. Cool to room temperature on a wire rack.

- from my files



LEMON BUTTERMILK PIE

1 1/2 cups flour

1/2 teaspoon salt

1/2 cup chilled unsalted butter, cut into 1/2-inch pieces

4 tablespoons ice water



Mix flour and salt in food processor; add butter and process until mixture resembles coarse meal. Blend in 4 tablespoons ice water, adding more by tablespoonsful if necessary, until dough forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour.

Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold edges under; crimp decoratively.

Using electric mixer, beat sugar, butter and flour in large bowl until well blended. Beat in eggs, one at a time, then vanilla, lemon juice and peel. Beat in buttermilk.

Pour filling into pie crust. Sprinkle with nutmeg. Bake in preheated 350-degree oven until filling is puffed and top is brown, about 40 minutes. Cool on a wire rack.

- from my files





DOROTHY'S

HAWAIIAN DELIGHT

1 package yellow cake mix

1 egg

1/2 cup water

8-ounce package cream cheese

2 cups milk

1 small package instant vanilla pudding mix

1 (20 ounce) can crushed pineapple, well drained

2 cups frozen whipped topping, thawed



Beat cake mix, egg and

1/4 cup water at medium speed 2 minutes. Add remaining

1/4 cup water and beat 2 minutes longer.

Pour into greased and floured 9- x 13-inch pan. Bake in preheated 350-degree oven 15 minutes or until done. Cool.

Soften cream cheese; beat until fluffy. Slowly add milk and beat until smooth. Pour in pudding mix and blend at low speed until thickened. Spread over cooled cake in pan; carefully spread pineapple over the pudding layer. Cover with whipped topping. Refrigerate, covered, overnight before serving.

Such a lovely array of winter desserts this would make on a serving tray. But one of any of them with a cup of coffee and good friends would bring an evening at the theater to a most satisfying closure.