Dessert Recipes

Paradise Truffles

For best results, use the highest quality white chocolate you can find. Look for cocoa butter as a primary ingredient; that indicates you're dealing with real white chocolate. Cream of coconut adds rich taste but not a pronounced coconut flavor. Let the truffles stand at cool room temperature for about twenty minutes before serving them--they're more flavorful when not chilled.

Truffles
1/4 cup cream of coconut
1/4 cup whipping cream
1/4 cup unsalted butter, cut into thin pieces
2 teaspoons grated lime peel
2 teaspoons fresh lime juice, strained
12 oz. white chocolate, finely chopped

Coating
3/4 cup powdered sugar or flaked coconut

In heavy medium saucepan, combine cream of coconut, whipping cream, butter and lime peel. Heat over low heat until butter melts and mixture comes to a simmer, stirring frequently. Remove from heat. Cover; let stand 15 minutes.

Strain cream mixture into medium bowl. Return strained mixture to saucepan; stir in lime juice. Add white chocolate; heat over very low heat, stirring constantly, until chocolate is almost all melted. Remove from heat; continue to stir until chocolate is fully melted. Pour mixture into medium bowl. Cover; refrigerate 6 to 8 hours or until mixture is firm.

Scoop mixture with teaspoon; roll into balls, about 1 inch in diameter. Roll balls in powdered sugar or coconut. Place in paper candy cups. Garnish with crystallized violets or lime peel, if desired. Makes 3 dozen truffles

Outrageous Peanut Butter Cup Bars

These over-the-top chocolate brownies are doubly blessed with the much-loved combo of peanut butter and chocolate. They’re studded with peanut butter cups and lavished with a creamy peanut butter-cream cheese frosting.

Bars
3/4 cup unsalted butter, softened
4 oz. unsweetened chocolate, chopped
3 eggs
1 1/3 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
10 snack-sized peanut butter cups, cut into 1/2-inch pieces (1 1/4 cups)

Frosting
6 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 1/2 to 3 cups powdered sugar
1/2 cup creamy peanut butter, room temperature
2/3 cup roasted salted peanuts

Heat oven to 325°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.

Place 3/4 cup butter and chocolate in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.

In large bowl, beat eggs, sugar and salt at medium speed until blended. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Beat in flour just until incorporated. Gently stir in peanut butter cups. Spread batter in pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out with moist crumbs attached (be careful not to hit peanut butter cups). Top may crack during baking. Cool completely on wire rack. (Bars may sink slightly during cooling.)

Meanwhile, in another large bowl, beat cream cheese and 1/4 cup butter at medium speed until blended and smooth. Beat in 1 teaspoon vanilla. At low speed, beat in 2 1/2 cups of the powdered sugar until blended and smooth, adding additional powdered sugar, if necessary, to achieve desired spreading consistency. Stir in peanut butter. Spread frosting over bars; sprinkle with peanuts.

Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.) Makes 16 bars

Orange Caramel Custard

2/3 cup sugar
1 1/3 cups whipping cream
2/3 cup orange juice
5 egg yolks
1 teaspoon vanilla

Heat oven to 325°. Place sugar in large, heavy saucepan. Cook over medium heat without stirring until about half of sugar is dissolved. Continue cooking and stirring until sugar completely dissolves and turns a deep caramel color, watching carefully so sugar does not burn.

Remove saucepan from heat. Slowly add whipping cream and orange juice, stirring constantly. (Be careful; mixture will rise and bubble up.) Return saucepan to medium heat; stir until caramel dissolves and mixture is smooth. Remove from heat.

In large bowl, beat egg yolks and vanilla until well mixed. Slowly add caramel mixture, stirring constantly. Pour into 9-inch glass pie plate or 5-cup shallow casserole. Place pie plate in larger pan; add enough hot water to large pan to come halfway up side of pie plate.

Bake 30 to 40 minutes or until edge of custard is set and middle moves slightly when side is tapped. Cool in water bath 30 minutes; remove from water bath. (Custard will be very soft and will move almost as if still liquid; it will set up during chilling.) Refrigerate 6 hours or overnight until chilled and slightly firm. Makes 6 servings

Old-Fashioned New York Cheesecake with Strawberry Glaze

This classic dessert is sometimes called Lindy's Cheesecake because it is said to have originated at that famous New York restaurant. It is traditionally topped with a dazzling layer of ripe crimson strawberries coated with shiny glaze. A perfect party dessert, this cake is best made a day or two in advance.

Crust
3 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
Dash salt
1/2 cup unsalted butter, softened
1 egg yolk
1/2 teaspoon vanilla extract

Filling
5 (8-oz.) pkg. cream cheese, softened
1 3/4 cups sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup whipping cream
5 eggs
2 egg yolks

Topping
4 cups ripe whole strawberries, hulled
1/2 cup sugar
4 1/2 teaspoons cornstarch dissolved in 1/4 cup cold water
1 tablespoon unsalted butter
2 teaspoons lemon juice

Heat oven to 400°. Remove sides of 9 1/2- or 10-inch springform pan from bottom; generously spread 3 tablespoons softened butter on both bottom disk and inside surface of sides.

In food processor, combine flour, 1/4 cup sugar, 1 teaspoon lemon peel and dash salt; pulse to mix. Add 1/2 cup butter; pulse until large crumbs form. Add 1 egg yolk and 1/2 teaspoon vanilla; pulse just until it begins to clump. (Don't allow dough to form a ball.) Cover and refrigerate 30 minutes.

To shape dough for pan bottom, use generous one-third of dough. (Refrigerate remaining dough.) With lightly floured heel of hand, pat dough into thin layer over bottom disk of pan. Trim dough to inside edge of rim. Prick dough all over with tines of fork to prevent puffing as it bakes. Bake at 400°. for 7 to 9 minutes or until light golden brown. Cool on wire rack. (Pastry sides are prepared later.)

In large bowl, beat cream cheese at medium speed until smooth and creamy. Add 1 3/4 cups sugar; beat until smooth. Beat in all remaining filling ingredients except eggs and 2 egg yolks. Add eggs and yolks one at a time, beating well after each addition. Scrape down bowl and beaters; beat until smooth.

Increase oven temperature to 500°. If dough is refrigerated, bring to room temperature. To line pan sides with pastry, set springform ring on its edge; gently but firmly press remaining dough onto surface in an even layer up to 1/2 inch from top rim. Avoid getting dough into track that holds pan bottom. Fasten dough-covered sides to bottom disk containing partially baked pastry; secure spring. Set dough-lined pan on sturdy baking sheet.

Pour batter into pastry-lined pan. Add 1 to 2 inches water to a 13x9-inch pan; place in oven on bottom oven rack to add moisture during baking. Place baking sheet with cheesecake on center rack in oven.

Bake at 500°. for 8 to 10 minutes or until golden brown. Reduce oven temperature to 225°.; bake an additional 1 hour 5 minutes to 1 hour 10 minutes or until top is golden brown. Center should move slightly when pan is tapped but will not ripple as if liquid. Turn oven off; remove pan of hot water, but leave cheesecake inside with oven door closed an additional 30 minutes. Cool cheesecake on wire rack, away from drafts, 3 hours or until completely cooled. Refrigerate at least 6 hours; cover and store in refrigerator up to 3 days.*

To make glaze, crush enough strawberries to make 1 cup pulp. Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture. Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear. Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice. Cool to room temperature.

Up to 4 hours before serving, remove cheesecake from pan. Arrange remaining whole berries over top. Spoon about two-thirds of the prepared glaze over berries. Refrigerate at least 1 hour to set glaze. Pass remaining glaze as a sauce.

Note - Cheesecake can be wrapped airtight and frozen up to 2 weeks; thaw overnight in refrigerator and add topping before serving. Makes 16 servings

Old-Fashioned Mixed Nut Fudge

2 cups sugar
3/4 cup heavy whipping cream
1/4 cup light corn syrup
12 oz. semisweet chocolate, chopped
1/4 cup unsalted butter, cut up
1 cup coarsely chopped mixed nuts (walnuts, pecans, almonds, macadamia nuts and/or cashews)
2 teaspoons vanilla extract

Place sugar, cream and corn syrup in heavy large saucepan; stir until well-blended. Heat over medium-high heat, stirring constantly, until sugar dissolves and mixture just begins to come to a boil, 3 to 5 minutes. Remove from heat.

With pastry brush dipped in water, wash down sides of pan to remove any sugar crystals. Add chocolate; let stand 1 to 2 minutes or until chocolate is soft. Stir gently until chocolate is melted. Repeat brushing sides of pan with water to eliminate any sugar crystals.

Return saucepan to medium heat. Attach candy thermometer to side of pan. Cook, without stirring, 6 to 8 minutes or until mixture reaches 238°. (soft-ball stage). Pour into large bowl (do not scrape bottom of pan). Place butter on top of chocolate mixture (do not stir butter into mixture).

Carefully place bowl on wire rack. Place clean candy thermometer in bowl. Let stand, undisturbed, until candy thermometer reaches 110°. (mixture will be warm but not hot), about 1 hour. Meanwhile, line 8-inch square pan with foil; spray with nonstick cooking spray.

Beat chocolate mixture at medium to medium-low speed 5 to 10 minutes or until fudge loses sheen and begins to thicken to the consistency of frosting. Stir in nuts and vanilla. Spread in pan; refrigerate 1 hour or until firm. Cover tightly and store in refrigerator up to 3 weeks. Makes 64 pieces

Gingerbread Cheesecake

This dessert takes the rich, spicy flavors of gingerbread and transforms them into a soft, creamy cheesecake. Purchase traditional Swedish gingersnaps if you can find them; their flavor and crispness make a superior crust.

Crust
2 cups finely ground gingersnaps
6 tablespoons unsalted butter, melted
2 tablespoons sugar

Filling
4 (8-oz.) pkg. cream cheese, softened
1/2 cup packed light brown sugar
1/2 cup sugar
4 eggs
1/2 cup sour cream
1/2 cup molasses
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Topping
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tablespoon rum, if desired

Heat oven to 300°. Combine all crust ingredients in medium bowl. Press into bottom and halfway up sides of 9-inch springform pan. Wrap outside of pan with piece of heavy-duty foil. Refrigerate at least 30 minutes.

Process cream cheese, brown sugar and 1/2 cup sugar in food processor 30 seconds or until smooth and creamy. Add eggs one at time, processing after each addition. Add all remaining filling ingredients; pulse to combine. Pour into crust.

Place pan in large baking or broiler pan. Add enough hot water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack 1 hour. Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form. Beat in rum until firm but not stiff peaks form. Spread over top of cake. Makes 16 servings

Ginger-Scented Coconut Pudding

This delicate pudding’s subtle coconut taste come from using coconut milk. Fresh ginger is a delightful flavor complement.

Pudding
1 (14-oz.) can unsweetened coconut milk
1 1/4 cups whole milk
1/2 cup sugar
3 tablespoons cornstarch
2 teaspoons grated fresh ginger
Dash salt
3 egg yolks

Garnish
1/4 cup sweetened flaked coconut, toasted

In medium saucepan, combine coconut milk, whole milk, sugar, cornstarch, ginger and salt; mix well. Cook over medium heat, stirring until mixture comes to a boil. Boil 1 to 2 minutes or until mixture is very thick.

Beat egg yolks in large bowl. Slowly whisk hot pudding into yolks. Return mixture to saucepan. Bring to a boil. Boil 30 to 60 seconds, stirring gently.

Spoon into 6 (8-oz.) individual serving dishes. Cover; refrigerate 1 to 2 hours or until chilled and set. Garnish with coconut. Store in refrigerator.

Note - To toast flaked coconut, heat oven to 350°. Spread coconut on baking sheet; bake about 10 minutes or until crisp and lightly browned, stirring occasionally. Makes 6 servings

German Chocolate Bars

Shortbread provides a buttery base for these towering, fudgy bars. The rich chocolate layer is flecked with coconut and pecans and crowned with a gooey coconut-pecan topping.

Crust
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup sweetened flaked coconut
6 tablespoons unsalted butter, cut up, softened

Bars
6 oz. semisweet chocolate, chopped
6 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans*

Topping
1/2 cup heavy whipping cream
1/2 cup sugar
1 egg
1 tablespoon unsalted butter, softened
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans
1 teaspoon vanilla extract

Heat oven to 350°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray. In medium bowl, with fork, mix together all crust ingredients until crumbly; press into pan. Bake 5 minutes.

Meanwhile, place chocolate and 6 tablespoons butter in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.

In small bowl, stir together 1 cup flour and salt. In large bowl, beat 2 eggs and 1 cup brown sugar at medium speed 1 minute or until well-blended and lightened in color. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Add flour mixture, beating just until incorporated. Stir in 1 1/2 cups coconut and 1 1/2 cups pecans. Spread batter over crust.

Bake 35 to 45 minutes or until toothpick inserted 2 inches from edge comes out with moist crumbs attached (toothpick inserted in center comes out with thin fudge coating). Top of bars may crack around edges. Cool completely on wire rack. (Bars may sink slightly during cooling.)

In medium saucepan, whisk together cream, sugar, 1 egg and 1 tablespoon butter. Cook over medium heat until bubbles form around outside edge, stirring constantly. Reduce heat to low; cook 1 to 2 minutes or until thickened. Stir in 1 1/2 cups coconut, 1 1/2 cups pecans and 1 teaspoon vanilla. Spread over cooled bars. Cool completely.

Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and store at room temperature.)

Note - To toast pecans, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 16 bars

Grand Marnier Cupcakes

The chocolate garnish on these luscious cupcakes marries well with the Grand Marnier. If chocolate is your passion, serve the cupcakes with a pitcher of dark chocolate sauce on the side.

Cupcakes
6 tablespoons unsalted butter, softened
3/4 cup sugar
1 egg
1 tablespoon finely grated orange peel
1 teaspoon Grand Marnier or orange juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

Glaze
1/3 cup sugar
2 tablespoons fresh orange juice
2 tablespoons Grand Marnier or additional orange juice

Topping
3 oz. semisweet chocolate, coarsely chopped
1/2 teaspoon shortening

Heat oven to 350°. Grease 12-cup muffin pan or line with baking cups. In large bowl, beat butter and 3/4 cup sugar at medium speed 5 to 6 minutes or until light and fluffy. Beat in egg, 1 tablespoon orange peel and 1 teaspoon Grand Marnier.

In medium bowl, stir together flour, baking powder, baking soda and salt. At low speed, beat sour cream into butter mixture alternately with flour mixture. Spoon batter into muffin pan, filling two-thirds full.

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely.

Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves. Remove from heat; stir in 2 tablespoons Grand Marnier.

Poke holes with toothpick in top of each cupcake. Using pastry brush, brush tops liberally with Grand Marnier glaze.

Place chocolate in small heavy resealable plastic bag; add shortening and seal. Place in pan of simmering water; turn off heat. Allow bag to sit several minutes; remove from water. Smooth melted chocolate by working bag with hands. Cool 5 minutes. Cut off tiny corner of bag; drizzle chocolate over cupcakes. Makes 12 cupcakes

Fudgy Pecan Bars

Caramel sauce adds richness to an already luscious chocolate bar. Look for caramel topping, sauce or spread in the ice cream topping section of grocery stores. For a simple finish, sprinkle the bars with powdered sugar or use a fork to drizzle melted chocolate over the top.

Crust
3/4 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1 3/4 cups all-purpose flour

Filling
8 oz. semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup sugar
4 eggs
2/3 cup all-purpose flour
3/4 cup purchased caramel sauce
1/2 cup hot strong coffee
1 tablespoon dark rum, if desired
3 cups toasted pecan halves
2 cups semisweet chocolate chips

Heat oven to 350°. Grease 13x9-inch baking pan. Line with parchment paper, leaving extra paper extending over long sides of pan; grease paper.

In large bowl, beat 3/4 cup butter, powdered sugar, brown sugar and salt at medium speed 2 minutes or until soft and fluffy. At low speed, beat in 1 3/4 cups flour in two additions until just blended. Press mixture into bottom of pan; poke with fork every 2 to 3 inches. Bake 15 minutes or until pale golden brown; cool on wire rack. Increase oven temperature to 375°.

Place chocolate and 3/4 cup butter in medium microwave-safe bowl. Microwave on medium 1 to 3 minutes or until melted; stir until combined. Whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift 2/3 cup flour over mixture; whisk to blend.

Place caramel sauce in small microwave-safe bowl; microwave 20 to 30 seconds to thin. Stir in coffee and rum. Stir into chocolate mixture. Stir in pecans and chocolate chips.

Pour filling into crust. Bake at 375°. for 30 to 40 minutes or until toothpick comes out fudgy and filling is
slightly cracked and raised around edges. (It will puff slightly when fully baked.) Cool on wire rack. Use parchment paper overhang to lift bars from pan. Slice.

Note - To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 24 bars

Lime Creme Brulee with Spicy Caramelized Pineapple

You will get a kick from this dessert, which packs a surprise hit of sweet heat in the cayenne pepper-spiced pineapple. The creamy lime custard counteracts the heat well, turning this into an ideal ending for a tropical-style menu.

1 tablespoon unsalted butter
2 cups diced fresh pineapple
1/2 cup plus 2 tablespoons packed light brown sugar, divided
1/8 to 1/4 teaspoon cayenne pepper
3 cups heavy whipping cream
7 egg yolks
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon finely grated lime peel
8 teaspoons sugar
8 fresh mint sprigs

Melt butter in heavy large skillet over medium heat. Add pineapple, 2 tablespoons of the brown sugar and cayenne pepper; cook 8 minutes or until pineapple begins to brown, stirring frequently. Cool.

Heat oven to 325°. Place 8 (6-oz.) ramekins or custard cups in large roasting pan. Divide pineapple evenly among ramekins.

Place cream and remaining 1/2 cup brown sugar in medium saucepan; cook and stir over medium heat 1 to 2 minutes or until sugar dissolves. In medium bowl, whisk egg yolks. Gradually whisk in warm cream mixture, lime juice and lime peel. Ladle cream mixture into ramekins. Pour enough hot tap water into roasting pan to come halfway up sides of ramekins. Bake 40 to 45 minutes or until custards are set but still quivery like gelatin.

With tongs, remove ramekins from hot water; cool on wire rack 30 to 40 minutes or until room temperature. Cover and refrigerate at least 4 hours or overnight.

Evenly sprinkle each custard with 1 teaspoon of the sugar. With mini blowtorch, melt and caramelize sugar. Let stand until sugar hardens, or refrigerate at least 15 minutes or up to 2 hours. Garnish with mint sprigs.

Note - Sugar also can be caramelized under broiler. Place oven rack 8 inches from broiler; heat broiler. Broil 1 to 2 minutes or until sugar is melted and caramelized. Makes 8 servings

Lime and Pistachio Praline Cheesecake

This dessert's creaminess is nicely balanced by the crunch of praline that graces the top. In addition to being used as a garnish, the praline is ground into a powder and added to the crust for more pistachio flavor.

Pistachio Praline
3/4 cup sugar
1 1/2 tablespoons water
1 tablespoon light corn syrup
3/4 cup pistachios

Crust
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 cup unsalted butter, chilled, cut up

Filling
4 (8-oz.) pkg. cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 eggs, room temperature
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup fresh lime juice
1 teaspoon finely grated lime peel

Lightly oil baking sheet. Place 3/4 cup sugar, water and corn syrup in medium saucepan; cook over medium-high heat, stirring just until sugar is dissolved. Bring to a boil; boil until syrup begins to turn rich golden brown, brushing sides of pan occasionally with water but not stirring. Remove from heat; stir in pistachios.

Immediately spread onto baking sheet; cool completely until hard. Break praline into pieces; coarsely crush with meat mallet. Reserve 1/2 cup crushed praline for garnish. Pulse remaining praline in food processor until finely ground. Reserve 1/3 cup of the ground praline for crust and 1/2 cup for filling.

Heat oven to 350°. Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil. Spray bottom of pan with nonstick cooking spray. Place 1 1/4 cups flour, 1 tablespoon sugar and 1/3 cup ground pistachio praline in large bowl or food processor; stir together or pulse to blend.

Add butter; beat at low speed or pulse in food processor until pea-sized crumbs form. Press mixture evenly into bottom and 1 inch up sides of pan. Bake 20 minutes or until edges are slightly brown; cool on wire rack.

In another large bowl, beat cream cheese and 1 1/3 cups sugar at low speed until smooth. Beat in 2 tablespoons flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in cream, vanilla and almond extract just until blended.

Reserve 2 cups batter in medium bowl; stir in 1/2 cup ground pistachio praline.

Stir lime juice and lime peel into batter in large bowl until completely blended; pour into crust. Place pan in
large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.

Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved praline batter evenly over cheesecake. Bake 20 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil.

Place on wire rack; cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving. (Cheesecake can be made to this point up to 3 days ahead. Cover and refrigerate.) Sprinkle with reserved 1/2 cup crushed praline just before serving. Store in refrigerator.

Note - If available, use raw pistachios because they have a bright-green color. If you can't find them, use roasted, salted pistachios. Makes 12 servings

Lemon Cheesecake Pudding

This pudding is thick, creamy texture is reminiscent of cheesecake. Tasters loved the intense lemony flavor.

1 1/2 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
1 egg
12 oz. cream cheese, cut up, softened
2 tablespoons butter
2 teaspoons grated lemon peel
1/2 cup fresh lemon juice

In large saucepan, combine sugar, cornstarch and salt; mix well. Stir in water. Cook over medium heat, stirring, until mixture comes to a boil. Boil 1 to 2 minutes or until mixture is slightly thickened.

In medium bowl, beat egg. Slowly whisk hot pudding into beaten egg. Return mixture to saucepan. Bring to a boil over medium heat. Cook 30 to 60 seconds, stirring gently.

Remove from heat. Add cream cheese and butter; gently stir until melted. Stir in lemon peel and lemon juice.

Spoon into 6 (10-oz.) individual serving dishes. Cover; refrigerate 1 to 2 hours or until chilled and set. Store
in refrigerator. Makes 6 servings

Lemon-White Chocolate Cheesecake

Celebrate spring with this showstopper of a cheesecake, which blends tangy lemon and rich white chocolate into a creamy whole. Choose a good-quality white chocolate that lists cocoa butter among the ingredients.

Crust
1 1/4 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon grated lemon peel
1/2 cup unsalted butter, chilled, cut up

Filling
10 oz. white chocolate, chopped
4 (8-oz.) pkg. cream cheese, softened
1 1/4 cups sugar
2 tablespoons all-purpose flour
4 eggs, room temperature, beaten
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
2 teaspoons grated lemon peel
2 teaspoons vanilla extract

Heat oven to 325°. Wrap bottom and sides of 9-inch springform pan with heavy-duty foil. Combine 1 1/4 cups flour, powdered sugar and 1 teaspoon lemon peel in large bowl. Beat in butter at low speed until pea-sized pieces form. Press into bottom and 1 inch up sides of pan. Bake 25 to 30 minutes or until edges are pale brown. Cool on wire rack.

Melt chocolate in medium heatproof bowl over saucepan filled with 1 inch barely simmering water (bowl should not touch water). Stir frequently until chocolate is melted and smooth.

Beat cream cheese and sugar in large bowl at low speed until smooth. Beat in 2 tablespoons flour. Beat in eggs two at a time just until combined. Beat in lemon juice, whipping cream, 2 teaspoons lemon peel and vanilla just until blended. Beat chocolate into batter until completely blended.

Pour into crust. Place springform pan in large shallow roasting or broiler pan. Add enough hot tap water to come halfway up sides of springform pan.

Bake 1 hour to 1 hour 15 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Place on wire rack; cool to room temperature. Refrigerate overnight. (Cheesecake can be made 3 days ahead.) Store in refrigerator. Makes 12 servings

Nussecken

Topping
7 oz. hazelnuts
2/3 cup sugar
7 tablespoons butter
1 teaspoon vanilla
2 tablespoons water

Pastry
11/3 cups all-purpose flour
6 tablespoons sugar
1/2 teaspoon baking powder
1 teaspoon vanilla
1 egg
5 tablespoons butter, cut into pieces
1/2 cup apricot jam

Icing
3 oz. bittersweet or semisweet chocolate, chopped
2 tablespoons milk

In food processor, pulse hazelnuts until half of nuts are ground and half are chopped. Set aside. In medium saucepan, combine sugar, butter and vanilla. Cook over medium heat until butter is melted. Add water; bring to
a full boil. Stir in hazelnuts. Remove from heat; cool to room temperature.

Meanwhile, heat oven to 375°. In medium bowl, combine flour, 6 tablespoons sugar and baking powder; mix well. Make a well in center of flour mixture. Add vanilla and egg; blend with fork, incorporating some of flour mixture, until egg mixture forms a paste. Add 5 tablespoons butter; blend with pastry blender or fingers until flour mixture is incorporated and soft dough forms.

With lightly floured fingers, press dough in bottom of ungreased 15x10x1-inch pan. Spread evenly with jam. Spread cooled topping over jam.

Bake 20 to 25 minutes or until lightly browned. Cool. Cut into 12 pieces; cut pieces in half to form triangles.

Line baking sheet with parchment or waxed paper. In small saucepan, combine chocolate and milk; melt over low heat, stirring until smooth. Dip two corners of each triangle in chocolate; place on baking sheet. Cool until firm. Makes 24 bars

Cream Cheese Razzleberry Mousse

This simple, versatile recipe is a feast for the eyes and taste buds.

1 cup whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla
1 (8-oz.) pkg. cream cheese, softened
3 oz. white chocolate, melted
1 1/2 cups fresh raspberries
1 cup fresh blackberries

Beat whipping cream in small bowl at medium-high speed until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form.

Beat cream cheese in medium bowl at medium speed until fluffy. Add chocolate; beat until smooth. Fold in whipped cream.

In 6 (1/2-cup) parfait or stemmed glasses, alternate layers of mousse and berries, ending with raspberries. Refrigerate until serving time. Makes 6 servings

Espresso-Pecan Fudge

This fudge combines the punch of espresso coffee with rich, creamy chocolate and crunchy toasted pecans. Instead of purchasing chopped pecans, which are too small for this recipe, toast whole pecan halves and then cut them into large pieces.

16 oz. semisweet chocolate, chopped
3 cups miniature marshmallows
3 tablespoons instant espresso coffee powder
2 cups sugar
1 (12-oz.) can evaporated milk
1/2 cup unsalted butter, cut up
2 cups toasted pecan halves, coarsely chopped

Line 8-inch square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in large bowl. In heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.

Pour hot milk mixture over chocolate mixture. With clean spoon, stir gently until combined. Let stand 3 minutes or until marshmallows are soft; stir until smooth. Stir in pecans. Pour into pan; refrigerate 3 to 4 hours or until firm. Cover tightly and store in refrigerator up to 3 weeks.

Notes - To toast pecan halves, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 64 pieces

Creamy Lemon Cheesecake

The filling for this luscious cheesecake uses a large amount of sour cream, resulting in a rich, creamy texture. If you can find Meyer lemons during the winter months, use them instead of traditional lemons; Meyer lemons are less acidic and much sweeter.

Crust
1 1/2 cups finely ground gingersnaps (about 30 small cookies)
1/3 cup sugar
6 tablespoons unsalted butter, melted

Filling
2 (8-oz.) pkg. cream cheese, softened
1 cup sugar
3 eggs
2 1/2 cups sour cream
2 tablespoons finely grated lemon peel
1/4 cup fresh lemon juice

Topping
1 cup sour cream, if desired
1/4 cup purchased lemon curd

In food processor, combine all crust ingredients; process until blended. Wrap bottom and sides of 9-inch springform pan with heavy-duty foil. Press crumb mixture evenly into bottom and 2 inches up sides of pan. Refrigerate at least 30 minutes.

Meanwhile, heat oven to 325°. In large bowl, beat cream cheese and 1 cup sugar at medium speed 1 to 2 minutes or until smooth. Add eggs one at a time, beating just until combined. Beat in sour cream, lemon peel and lemon juice at low speed just until combined. Pour into crust. Place pan in large shallow roasting pan or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.

Bake 60 to 70 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Cool on wire rack 1 hour or until room temperature. Refrigerate at least 8 hours. (Cheesecake can be made up to 3 days ahead. Store in refrigerator.)

To decorate, spread 1 cup sour cream evenly over top of cooled cake with small offset spatula, if desired. In small bowl, stir lemon curd until smooth. Place in small pastry bag fitted with plain tip or in resealable plastic bag with corner cut off. Pipe lemon dots over cheesecake. Store in refrigerator. Makes 12 servings

Lemon-Raspberry Bars

The classic lemon bar gets updated with a pretty layer of raspberry jam between the crust and the lemon filling. The result: a sweet counterpoint to the tangy lemon flavor.

Crust
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
2 to 3 tablespoons water

Filling
4 eggs
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
6 tablespoons lemon juice
2 teaspoons finely grated lemon peel
1 cup raspberry jam
Powdered sugar

Heat oven to 350°. Lightly grease 13x9-inch pan. In medium bowl, combine 1 1/2 cups flour, 1/4 cup sugar and salt.

With pastry blender, cut in butter until butter is the size of peas. Add 2 tablespoons water; toss to moisten. Mixture should be moist and crumbly; if mixture seems dry, add additional water. Press mixture evenly over bottom of pan. Bake 18 to 20 minutes or until lightly browned.

Meanwhile, in medium bowl, whisk together eggs, 1 cup sugar, 1/4 cup flour and baking powder until well-blended. Add lemon juice and lemon peel; blend well.

Spread raspberry jam over partially baked crust. Top with lemon mixture. Return to oven; bake 20 to 25 minutes or until set and lightly browned. Cool on wire rack. When cool, cut into bars; sprinkle with powdered sugar. Makes 30 bars

Deep-Dish Brownies

Brownies
1 cup butter, melted
2 cups sugar
2 teaspoons vanilla extract
2 eggs
1 cup all-purpose flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking powder
3/4 teaspoon salt

Frosting
4 oz. semisweet chocolate, chopped
1 tablespoon butter
1/4 cup water
1 cup powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Heat oven to 350°. Grease 8-inch square pan. In large bowl, whisk together melted butter, sugar and 2 teaspoons vanilla. Whisk in eggs until well-combined.

In medium bowl, stir together flour, cocoa, baking powder and 3/4 teaspoon salt. Gradually stir flour mixture into egg mixture until well-combined. Spread in pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean but with some crumbs attached (brownies may sink in center). Do not overbake. Cool completely on wire rack.

Meanwhile, melt chocolate, 1 tablespoon butter and water in small saucepan over low heat, stirring occasionally. In small bowl, stir together powdered sugar and 1/8 teaspoon salt; stir into chocolate mixture. Stir in 1/2 teaspoon vanilla. Cool until frosting thickens slightly (about 30 minutes). Spread cooled brownies with frosting. Makes 16 brownies

New Orleans Glazed Bananas

The secret to this dish is to use bananas that are ripe but firm. If they are too ripe, they will fall apart when cooked; if they are too green, they will not be sweet enough for the recipe. The glazed bananas can be served over any type of ice cream or frozen yogurt. Or serve them with whipped cream.

1/2 cup butter
1/2 cup packed dark brown sugar
4 ripe but firm bananas, peeled, cut in half lengthwise
1/2 teaspoon ground cinnamon
4 scoops vanilla ice cream

In large skillet, melt butter and brown sugar over medium heat until bubbly, taking care not to brown the butter. Add bananas; cook 2 minutes.

Turn bananas; cook 2 minutes more or until soft. (If bananas are very ripe, cook shorter length of time.) Sprinkle with cinnamon. Serve immediately over ice cream. Spoon any remaining sauce over bananas. Makes 4 servings

Lemon-Strawberry Cheesecake Bars

The shortbread crust, flecked with lemon peel, makes an irresistible base for these bars. The cheesecake layer, also imbued with lemon, provides the perfect complement for the strawberry topping. Use a food processor to make short work of mixing both the crust and the filling.

Crust
1 1/2 cups all-purpose flour
1/3 cup powdered sugar
1 1/2 teaspoons grated lemon peel
1/4 teaspoon salt
3/4 cup unsalted butter, chilled, cut up

Filling
2 (8-oz.) pkg. cream cheese, softened
2 tablespoons all-purpose flour
1 (14-oz.) can sweetened condensed milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 eggs, room temperature

Topping
1 pint (2 cups) strawberries, sliced (about 1 3/4 cups)
3 tablespoons strawberry jelly, melted

Heat oven to 325°. Line 13x9-inch baking pan with heavy-duty aluminum foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.

Place 1 1/2 cups flour, powdered sugar, 1 1/2 teaspoons lemon peel and salt in food processor; pulse 10 seconds or until combined. Add butter; pulse 20 to 30 seconds or until mixture is crumbly. (Crust also may be made by hand using pastry blender.) With well-floured hands, press dough into bottom of pan. Bake 15 to 20 minutes or until edges just begin to brown.

Meanwhile, place cream cheese, 2 tablespoons flour, condensed milk, lemon juice, 2 teaspoons lemon peel and vanilla in food processor; process 30 seconds or until smooth. Add eggs; process 10 seconds or just until blended. (Filling also can be made using electric mixer.) Pour filling into crust.

Bake 30 to 35 minutes or until filling is set and edges are slightly puffed. (Center will look less done but will
firm during cooling.) Cool on wire rack to room temperature, about 1 hour. Refrigerate at least 6 hours. (Bars can be made to this point up to 2 days ahead. Cover and refrigerate.)

Arrange overlapping rows of sliced strawberries over top; lightly brush with melted jelly. Hold edges of foil; lift bars from pan. Cut into bars. Serve cold. Makes 12 bars

Lemon-Pistachio Baklava

This lemony baklava makes a wonderful addition to a holiday dessert platter. Pistachios are the preferred nuts for baklava in Turkey. Their bright green color makes beautiful baklava, while fresh lemon peel, in both the filling and syrup, adds a tart balance to the pastry's sweetness.

Syrup
1 cup sugar
1/2 cup water
3 tablespoons honey
1 1/2 teaspoons grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

Filling
2 cups raw pistachios
1/4 cup sugar
2 teaspoons finely grated lemon peel

Phyllo
1 cup unsalted butter, cut up
24 sheets frozen phyllo dough, thawed

Combine all syrup ingredients in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium or medium-low; gently boil 5 minutes or until slightly thickened. Cool. (Syrup will thicken as it cools.)

Place half of the pistachios in food processor; process until finely chopped. Repeat with remaining pistachios.
In medium bowl, combine all filling ingredients.

Heat butter in microwave-safe measuring cup in microwave on high 40 to 60 seconds or until melted; skim and discard foam off top. Pour clear butter into small cup; discard remaining milky substance at bottom.

Heat oven to 350°. Butter 13x9-inch baking pan. Unroll phyllo onto cutting board; cut to 13x9 inches. Discard excess phyllo, or reserve for another use. Cover phyllo with large dry towel. Lay 1 phyllo sheet in bottom of pan; brush with butter. Repeat, using 12 phyllo sheets. Evenly sprinkle filling over phyllo. Top with remaining 12 phyllo sheets, brushing each layer with butter.

Cut baklava crosswise into 1 1/2-inch strips, cutting all the way to bottom. Cut diagonally to create diamond shapes, or cut into squares. Bake 25 to 30 minutes or until slightly puffed and light golden brown. Place on wire rack; immediately pour cooled syrup over baklava. Cool completely.

Note - Look for shelled pistachios that are not roasted and salted; they will have a brighter green color. Makes about 4 dozen pieces

Almond-Raspberry Doughnuts

A rich almond torte and old-fashioned jelly-filled doughnuts were the inspirations for this luscious dessert that simply needs the accompaniment of soft whipped cream to complete it.

Doughnuts
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 oz. almond paste
1/2 cup sugar
1/4 cup unsalted butter, room temperature
1 egg
1/3 cup milk
1/2 teaspoon vanilla
1 egg white, beaten
1/4 cup strained raspberry preserves
Vegetable oil for frying

Topping
1/2 cup whipping cream
3 tablespoons sugar
1/4 teaspoon vanilla
1/2 cup strained raspberry preserves
1 1/2 teaspoons kirsch, framboise, brandy or orange juice
1 tablespoon water

In medium bowl, stir together flour, baking powder and salt.

In large bowl, combine almond paste and 1/2 cup sugar; mix at low speed to break up almond paste into tiny pieces. Add butter; beat at medium speed 3 minutes or until fluffy. Add egg; beat until blended. At low speed, add milk and vanilla; beat until blended.

Stir in flour mixture. (Dough will be very soft and sticky.) Cover; let stand 20 minutes.

Line baking sheet with parchment paper. Place dough on well-floured surface; sprinkle dough with flour. With floured hands, pat dough to form 1/4-inch-thick round. With greased and floured 1 1/2-inch round cookie cutter, cut out circles; place on baking sheet. Brush half the circles with egg white.

Place 1/4 cup preserves in small resealable plastic bag; seal bag. Make tiny cut in corner of bag with scissors. Squeeze 1/4 teaspoon jam in center of each egg white-glazed circle. Place remaining circles over raspberry-topped ones. Press around edges to seal. If necessary, roll with hands to form balls; flatten to 1/2-inch thickness.

Heat 2 to 3 inches vegetable oil in heavy medium saucepan over medium heat to 375°F., using candy thermometer for accuracy. Deep-fry doughnuts 2 minutes or until golden brown, turning once. Remove doughnuts from oil; place on paper towels. (Doughnuts can be made up to 8 hours ahead. When ready to serve, warm doughnuts in 350°F. oven for 5 minutes.)

In small bowl, beat cream at medium speed until soft peaks form. Add 3 tablespoons sugar and 1/4 teaspoon vanilla; beat until slightly thicker. (Cream should still be soft and fall in soft mounds.)

In small saucepan, combine 1/2 cup preserves, kirsch and water. Heat until melted and smooth, stirring occasionally.

To serve, place 3 doughnuts on each dessert plate. Spoon whipped cream on plate beside doughnuts. Drizzle raspberry mixture over doughnuts and cream. Serve immediately. Refrigerate any leftover whipped cream.

Note - Strain raspberry preserves through fine strainer to remove seeds. You may use seedless raspberry preserves, but the color and flavor are better in the regular preserves. Makes 24 doughnuts

Caramel Apple Bread Pudding

Sautéed sliced apples bathed in a rich caramel syrup are the perfect complement to this outstanding pudding.

Pudding
1 tablespoon butter
3 medium tart apples (such as Braeburn or Fuji), peeled, cut into 1/2-inch pieces (3 cups)
1/2 cup coarsely chopped toasted pecans*
1 1/2 cups milk
1 cup whipping cream
30 caramels
3 eggs
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
5 cups loosely packed cubed (1/2 inch) stale French bread

Topping
1/2 cup butter
2 large Fuji, Braeburn or Golden Delicious apples, unpeeled, sliced
1/2 cup packed brown sugar

In large heavy skillet, melt 1 tablespoon butter. Add cut-up apples; cook over medium heat until apples are lightly browned and thoroughly cooked, turning frequently.

Lightly butter 9x5x3-inch (2-quart) loaf pan. Sprinkle pecans over bottom of pan. In medium saucepan, heat milk and cream over medium heat until very hot but not boiling. Add caramels; cook and stir until melted.

Heat oven to 350°. In large bowl, whisk together eggs, 1/4 cup brown sugar, vanilla, cinnamon and salt. Slowly whisk in hot caramel mixture. Add bread cubes and cooked apples; let stand 30 minutes.

Spoon mixture into loaf pan. Bake 50 to 60 minutes or until set but still slightly soft in center. Cool completely on wire rack.

Melt 1/2 cup butter in skillet over medium heat. Add sliced apples; cook until apples are tender but not mushy. Stir in 1/2 cup brown sugar; cook and stir until apples are coated.

Unmold pudding onto plate; cut into thick slices. Place on individual dessert plates. Spoon warm apple slices and sauce over each serving.

Note - To toast pecans, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 10 servings