Dessert Recipes

Raspberry Dessert with Vanilla Sauce

4 cups fresh or frozen unsweetened raspberries, thawed, crushed
1/2 cup orange juice
1/4 cup quick-cooking tapioca
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons cornstarch
1 tablespoon sugar
1 cup milk
1 egg, lightly beaten
1 teaspoon vanilla extract

In a large saucepan, combine the raspberries, orange juice and tapioca; let stand for 15 minutes. Stir in sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and refrigerate.

For vanilla sauce, combine cornstarch and sugar in a small saucepan; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

Whisk 1/2 cup of hot mixture into the egg; return all to the pan, whisking constantly. Cook and stir over medium-low heat for 2-3 minutes or just until the sauce thickens slightly and reaches 160° (do not boil).

Remove from the heat. Stir in vanilla. Pour into a large bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving. Divide raspberry mixture among four dessert dishes; top with vanilla sauce.

Chocolate Cherry Cheesecake

2 cups chocolate wafer crumbs (about 32 wafers)
6 tablespoons butter (no substitutes), melted

Cheesecake:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 eggs
4 squares (1 ounce each) white baking chocolate, melted and cooled
1 jar (10 ounces) maraschino cherries, drained, rinsed and quartered
1/2 cup chopped pecans

Topping:
3 squares (1 ounce each) semisweet chocolate
2 tablespoons butter (no substitutes)
1-1/2 teaspoons shortening, divided
1/2 squares (1/2 ounce) white baking chocolate

In a bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. In a mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs; beat on low speed just until combined.

Stir in melted chocolate; mix well. Gently fold in cherries and pecans. Pour into crust. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove side of pan. In a saucepan, melt semisweet chocolate, butter and 1 teaspoon shortening until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator. Makes 12 servings.

Hazelnut Toffee

1-3/4 cups finely chopped hazelnuts
1-1/2 cups sugar
1/2 cup water
1/3 cup light corn syrup
1 cup butter
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon orange extract
1 cup (6 ounces) semisweet chocolate chips

Place hazelnuts in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 15 minutes or until toasted; set aside. In a large heavy saucepan, combine sugar, water and corn syrup; bring to a boil over medium heat. Cover and boil for 2 minutes.

Stir in butter; cook over medium heat, stirring occasionally, until mixture reaches 300° (hard-crack stage) on a candy thermometer. Remove from the heat; quickly stir in salt, baking soda, orange extract and 1-1/4 cups toasted hazelnuts. Pour into a greased baking sheet and spread to 1/4-in. thickness. Let stand at room temperature until cool, about 1 hour.

In a microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with the remaining hazelnuts. Let stand for 1 hour. Break into bite-size pieces. Makes 2 pounds.

Raspberry Brownie Dessert

1 package fudge brownie mix (13-inch x 9-inch pan size)
2 cups heavy whipping cream, divided
1 package (3.3 ounces) instant white chocolate pudding mix
1 can (21 ounces) raspberry pie filling

Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.

In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small mixing bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting. Makes 15-18 servings.

Strawberry Tiramisu Trifle

1 quart fresh strawberries
1-1/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
4 tablespoons strong brewed coffee, room temperature, divided
2 cups whipped topping
1 package (3 ounces) ladyfingers, split
6 squares (1 ounce each) bittersweet chocolate, grated

Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.

Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight. Makes 12 servings.

Caramel Bread Pudding

6 slices day-old bread, cut into 1/2-inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Makes 6-8 servings.

Chocolate Hazelnut Truffles
Chocolate Hazelnut Truffles

3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 milk chocolate candy bars (1.55 ounces each)
6 tablespoons butter
1/4 cup heavy whipping cream
24 whole hazelnuts
1 cup ground hazelnuts, toasted

In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight.

Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. Makes 2 dozen.
3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 milk chocolate candy bars (1.55 ounces each)
6 tablespoons butter
1/4 cup heavy whipping cream
24 whole hazelnuts
1 cup ground hazelnuts, toasted

In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight.

Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. Makes 2 dozen.

Chocolate Dipped Cherries

1 jar (10 ounces) maraschino cherries with stems, well drained
3 tablespoons butter, melted
2 tablespoons light corn syrup
1 square (1 ounce) unsweetened chocolate, melted
2 teaspoons half-and-half cream
2 cups confectioners' sugar
1 cup vanilla or white chips
2-1/2 teaspoons shortening, divided
1/2 cup semisweet chocolate chips

Pat cherries dry with paper towels and set aside. In a large bowl, combine the butter, corn syrup, unsweetened chocolate and cream. Stir in the confectioners' sugar.

Knead until smooth. Roll into 18 balls; flatten each into a 2-in. circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries, stem side up, in a shallow paper-lined container. Cover and freeze for at least 2 hours.

The day before serving, remove the cherries from freezer. In a microwave, melt vanilla chips and 1-1/2 teaspoons shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Holding onto the stem, dip each cherry into vanilla mixture; allowing excess to drip off. Place on waxed paper; let stand until set.

In a microwave, melt chocolate chips and remaining shortening; stir until smooth. Drizzle over the candies. Refrigerate until firm. Store candies in an airtight container. Makes 1-1/2 dozen

Banana Cream Dessert

3 cups graham cracker crumbs
1/2 cup butter, melted
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
5 medium firm bananas, halved lengthwise and cut into 1/2-inch slices
1 can (20 ounces) crushed pineapple, drained
1 carton (20 ounces) frozen whipped topping, thawed
1/3 cup chopped pecans, optional
2 (1.55 ounces each) milk chocolate candy bar, broken into squares
Maraschino cherries, optional

Combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple.

Spread with whipped topping (dish will be full). Sprinkle with pecans if desired. Chill for at least 4 hours before cutting. Garnish with candy bar pieces and cherries if desired. Makes 16-20 servings.

Apricot White Fudge

1-1/2 teaspoons plus 1/2 cup butter, divided
2 cups sugar
3/4 cup sour cream
12 squares (1 ounce each) white baking chocolate, chopped
1 jar (7 ounces) marshmallow creme
3/4 cup chopped dried apricots
3/4 cup chopped walnuts

Line a 9-in. square pan with foil and grease with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes.

Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Makes about 2 pounds.

Peanut Butter Cheesecake

1-1/2 cups crushed pretzels
1/3 cup butter, melted

Filling:
5 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup peanut butter chips
1 cup (6 ounces) semisweet chocolate chips

Topping:
1 cup (8 ounces) sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts

In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. spring-form pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet. Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).

For topping, in a small mixing bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Makes 12-14 servings.

Blueberry Cream Dessert

1-1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 can (21 ounces) blueberry pie filling
1 carton (8 ounces) frozen whipped topping, thawed

In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust.

Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving. Makes 12-16 servings.

Lava Chocolate Cakes

4 teaspoons sugar
1/2 cup butter, cubed
4 squares (1 ounce each) semisweet chocolate
1 cup confectioners' sugar
2 eggs
2 egg yolks
1-1/2 teaspoons instant coffee granules
3/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/2 teaspoon salt
Whipped cream, optional
Additional confectioners' sugar, optional

Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside.

In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar; mix until smooth. Whisk in eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft.

Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired. Makes 4 servings.

Banana Cream Eclairs

1 cup water
1/2 cup butter, cubed
1/4 cup sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs

Filling:
2-1/2 cups heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
3 to 4 medium firm bananas

Glaze:
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 to 2 tablespoons boiling water
1/2 cup finely chopped pecans

In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until dough is smooth and shiny.

Insert a 3/4-in. round tip into a pastry bag; add dough. Pipe 3-in. strips about 3 in. apart on a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

In a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash bananas; gently fold in whipped cream. Spoon into eclairs; replace tops.

In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Sprinkle with pecans. Serve immediately. Refrigerate leftovers. Makes 16 servings.

Strawberry Cheesecake

Crust:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter, melted

Filling:
4 packages (8 ounces each) cream cheese, softened
4 eggs
1-1/4 cups sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract

Topping:
2 cups (16 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract

Strawberry Glaze:
1/4 cup water
2 tablespoons cornstarch
1 jar (12 ounces) strawberry jelly
3 tablespoons orange-flavored liqueur or lemon juice
Red food coloring, optional
1 quart whole fresh strawberries, hulled

Combine pecans, crumbs and butter. Press into the bottom of a 10-in. springform pan. Set aside. For filling, beat the cream cheese in a large mixing bowl until smooth. Add eggs, sugar, lemon juice and vanilla. Mix thoroughly. Spoon over crust.

Bake at 350° for about 50 minutes or until filling is almost set. Remove from oven and let stand 15 minutes but leave oven on. Meanwhile, prepare topping by combining sour cream, sugar and vanilla. Spread over cake and return to the hot oven for 5 minutes. Cool to room temperature and refrigerate 24 hours.

Several hours before serving, prepare glaze: In a saucepan, combine water and cornstarch. Add jelly and cook over medium-high heat, stirring constantly, until jelly melts and the mixture thickens. Remove from the heat; stir in liqueur and food coloring, if desired.

Cool to room temperature. Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top of cake with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately. Makes 12 servings.

Raspberry Lemon Pavlova

4 egg whites
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup sugar

Topping:
3/4 cup lemon curd
1 carton (8 ounces) frozen whipped topping, thawed
1-1/2 cups fresh raspberries

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside.

Add cornstarch, vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Spread into a 12-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 55-65 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours. Just before serving, spread lemon curd into meringue shell. Top with whipped topping and raspberries. Makes 10 servings.

Raisin Apple Bread Pudding

1 pound bakery white bread, crusts removed, cut into 1-inch cubes
1 Granny Smith apple, peeled and cut into 1/2-inch pieces
1 cup golden raisins (6 ounces)
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
1/4 cup sliced almonds

Preheat the oven to 350°. Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins. Generously butter six 8-ounce ramekins and set them on the baking sheet.

In a medium bowl, using a handheld electric mixer, beat the egg yolks with the sugar until pale, about 3 minutes. Beat in the ground spices, vanilla and salt.

In a medium saucepan, heat the milk with the molasses until warm to the touch. Gradually beat the warm milk into the egg yolk mixture, scraping the bottom and side of the bowl. In another bowl, using clean beaters, beat the egg whites at high speed until stiff. Fold the whites into the custard.

Pour the custard over the bread mixture and stir until moistened. Let stand for 5 minutes. Spoon the mixture into the prepared ramekins, distributing the raisins and custard evenly. Sprinkle the almonds on top.

Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread puddings rest for at least 15 minutes before serving. Makes 6 servings

Chocolate Graham Cracker Pizza

2-1/2 cups graham cracker crumbs
2/3 cup butter, melted
1/2 cup sugar
2 packages Dove dark chocolate candies (9-1/2 ounces each)
1/2 cup chopped pecans

Combine the cracker crumbs, butter, and sugar; press onto a greased 12-in. pizza pan. Bake at 375° for 7-9 minutes or until lightly browned. Top with chocolate candies; bake for 2-3 minutes or until chocolate is softened.

Spread chocolate over crust; sprinkle with nuts. Cool on a wire rack for 15 minutes. Refrigerate for 1-2 hours or until set. Makes 16 slices.

Chocolate Clusters

2 pounds white candy coating, broken into small pieces
2 cups (12 ounces) semisweet chocolate chips
1 package (4 ounces) German sweet chocolate
1 jar (24 ounces) dry roasted peanuts

In a 3-qt. slow cooker, combine the candy coating, chocolate chips and German chocolate. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes.

Add peanuts; mix well. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature. Makes 3-1/2 dozen.

Chocolate Eclairs

1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

Filling:
2-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Frosting:
2 squares (1 ounce each) semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons hot water

In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Using a tablespoon or a pastry tube with a No. 10 or large tip, form dough into 4-in. x 1-1/2-in. strips on a greased baking sheet. Bake at 400° for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.

In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use).

For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Makes 9 servings.

Tropical Rum Trifle

2 mangoes, peeled and cut into 1/2-inch cubes*
1 (20-ounce) can pineapple chunks in syrup, undrained
1/3 cup coconut-flavored rum
1 (10.75-ounce) frozen pound cake, thawed and thinly sliced
2 bananas, sliced
Coconut Cream Custard
1 1/3 cups sweetened flaked coconut, toasted
2/3 cup chopped macadamia nuts, toasted
1 cup whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
Garnishes: mango, star fruit, toasted coconut, toasted macadamia nuts

Stir together first 3 ingredients in a bowl. Cover and chill 20 minutes. Remove fruit from bowl with a slotted spoon, reserving syrup mixture.

Brush pound cake slices with syrup mixture. Arrange half of slices in bottom of 4-quart bowl or trifle bowl. Top with half each of mango mixture, banana slices, Coconut Cream Custard, coconut, and macadamia nuts. Repeat layers.

Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Add vanilla; beat until blended. Spread evenly over top of trifle. Cover and chill 1 1/2 hours. Garnish, if desired. Makes 10 to 12 servings

Coconut Cream Custard
1 cup sugar
1/3 cup cornstarch
2 cups milk
1 (14-ounce) can coconut milk
6 egg yolks

Whisk together all ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk custard occasionally until cool. Cover and chill 1 hour. Makes 4 cups

Black Forest Cherry Cheesecake

Cherry topping:
2 cups pitted dark sweet cherries
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch

Crust:
1 1/3 cups chocolate graham cracker crumbs (about 9 1/2 cookie sheets)
1/4 cup sugar
1 tablespoon butter, melted
1 large egg white
Cooking spray

Filling:
1 cup sour cream
1/2 cup sweetened condensed milk
1 (8-ounce) block cream cheese, softened
1 (8-ounce) block cream cheese, softened
1 1/4 cups sugar
3 tablespoons unsweetened cocoa
2 teaspoons vanilla extract
2 large eggs
1/2 cup semisweet chocolate minichips
36 dark sweet cherries, pitted and halved

To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth. Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill. Preheat oven to 350°.

To prepare the crust, combine crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended. Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 300°.

To prepare the filling, combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well. Stir in minichips. Pour cheese mixture into prepared pan.

Bake at 300° for 50 minutes or until almost set (center will not be firm, but will set up as it chills). Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours. Makes 16 servings

Cherry-Apricot Turnovers

1 cup apricot nectar
1/2 cup chopped dried apricots
1/3 cup packed brown sugar
1/4 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
3 (3-ounce) bags dried sweet cherries
2 tablespoons chopped almonds
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
2 tablespoons canola oil
6 (18 x 14-inch) sheets frozen phyllo dough, thawed
1/4 cup graham cracker crumbs, divided
2 tablespoons brown sugar, divided
Cooking spray

Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until liquid is absorbed, stirring occasionally. Stir in almonds and vanilla. Cool completely.

Preheat oven to 375º. Combine the butter and oil. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying). Lightly brush phyllo sheet with 1 tablespoon butter mixture. Sprinkle with 1 tablespoon crumbs and 1 1/2 teaspoons brown sugar. Repeat layers once.

Top with 1 phyllo sheet. Gently press layers together. Lightly coat top phyllo sheet with cooking spray. Cut stack lengthwise into 4 (3 1/2-inch-wide) strips. Cut each strip in half crosswise. Spoon 2 tablespoons of cherry mixture onto 1 short end of each rectangle, leaving a 1-inch border.

Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of rectangle. Tuck edges under triangle. Place triangles, seam side down, on a large baking sheet coated with cooking spray; lightly coat triangles with cooking spray.

Repeat procedure with remaining phyllo, butter mixture, crumbs, brown sugar, cherry mixture, and cooking spray. Bake at 375º for 15 minutes or until golden brown. Remove from baking sheet, and cool on a wire rack. Makes 16 turnovers

Cranberry-Cherry Crumble

3 cups fresh or frozen cranberries, thawed
3 cups frozen pitted dark sweet cherries, thawed
3/4 cup granulated sugar
1/4 cup dried cranberries, chopped
1/4 cup dried cherries, chopped
1 tablespoon all-purpose flour
1 1/2 teaspoons cornstarch
Cooking spray
1/4 cup slivered almonds, chopped
1/4 cup regular oats
1/4 cup whole wheat flour (about 1 1/8 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon almond extract
2 tablespoons chilled butter, cut into small pieces

Preheat oven to 375°. Combine first 7 ingredients in a large bowl, tossing gently to coat fruit. Spoon cranberry mixture into an 8-inch square baking dish coated with cooking spray.

Combine almonds and the next 7 ingredients (through extract) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle oat mixture evenly over cranberry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is golden. Makes 8 servings

Chocolate-Glazed Brownies

1 cup sugar
2/3 cup butter or margarine
1/4 cup water
4 cups semisweet chocolate morsels, divided
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1 cup chopped pecans, toasted

Cook first 3 ingredients in a large saucepan over high heat, stirring constantly, until sugar melts. Add 2 cups chocolate morsels and vanilla extract, stirring until mixture is smooth. Let cool 15 minutes.

Add flour, baking soda, and salt to cooled chocolate mixture, stirring until blended; stir in eggs and chopped pecans until blended. Spread brownie batter into a greased and floured 13- x 9-inch pan.

Bake at 325° for 30 minutes. Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies, and let stand 5 minutes to soften. Spread over top. Cool on a wire rack. Makes 18 brownies