Dessert Recipes

Krispy Kreme Bread Pudding with Espresso Whipped Cream

1 1/2 dozen glazed doughnuts, cut into sixths
1 quart heavy cream
2 cups milk
10 large egg yolks
2 large whole eggs
1/2 cup sweetened condensed milk
1/2 cup brewed espresso, chilled

Preheat the oven to 250°. Line 2 baking sheets with parchment paper. Spread the doughnut pieces on baking sheets and bake for about 30 minutes, until dry on the outside and semifirm in the center. Raise the oven temperature to 350°.

In a large bowl, whisk 2 cups of the cream with the milk, egg yolks, whole eggs and condensed milk. Add the doughnut pieces and let soak until the pieces are softened, about 1 hour; stir every 15 minutes.

Lightly butter a 9-by-13-inch baking dish. Spoon the doughnut mixture into the prepared baking dish and cover with foil. Set the dish in a roasting pan and add enough water to the pan to reach halfway up the side of the baking dish. Bake the bread pudding for 40 minutes. Remove the foil and bake for about 20 minutes longer, or until the bread pudding is set.

Preheat the broiler. Broil the bread pudding for about 3 minutes, or until top is lightly browned. Let cool for 30 minutes. Meanwhile, in a medium bowl, whip the remaining 2 cups of cream to semisoft peaks. Stir in the espresso. Serve with the warm bread pudding. Serves 8 to 10

Coffee-Glazed Doughnut Holes

Doughnuts:
3 large eggs
1 cup sugar
4 1/4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon grated nutmeg
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
1 cup milk
Canola oil, for frying

Glaze:
2 1/2 cups confectioners' sugar
1/3 cup strong-brewed espresso

To make doughnut holes: In a small bowl, combine eggs and 1/2 cup sugar. Set aside. Sift flour, baking powder, nutmeg, and salt into a large bowl. Set aside. In an electric mixer with a paddle attachment, cream butter and remaining 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes, stopping once to scrape down sides of bowl.

Add egg mixture and continue to beat until well combined. Reduce speed to low; add milk. Slowly add flour mixture until a slightly sticky but workable dough forms. Turn dough out onto a floured surface, and knead slightly. With a rolling pin, roll into a circle about 1/2 inch thick.

Line a countertop with brown paper bags; top with paper towels. Using a 1-inch round cookie or biscuit cutter, cut dough into as many circles as possible. Gather scraps; knead just to combine. Roll out again, and cut into rounds. Pour enough oil into a medium saucepan to come 3 inches up sides of pan.

Heat over medium-high heat until oil registers 350° on a deep-fry thermometer. Drop in 2 or 3 dough rounds, turning regularly using wooden skewers; cook until holes are light golden brown, about 3 minutes. With a slotted spoon, transfer holes to paper towels; let cool. Repeat with remaining dough rounds.

To make glaze: Combine confectioners' sugar and espresso; stir until sugar is dissolved. Cover and keep at room temperature until ready to use, up to 1 day. Using a wooden skewer, pick up a cooled doughnut hole; dunk into glaze to completely coat. Place doughnut holes on a wire rack, allowing excess glaze to drip off. Transfer to a plate before serving. Makes about 40 doughnut holes

Berry Creme Parfaits

1/2 cup sugar
1 envelope unflavored gelatin
1-3/4 cups milk
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries or raspberries, thawed

In a medium saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until gelatin is dissolved. Remove from the heat; stir in sour cream and vanilla.

Cover and chill for about 2 hours or until the mixture mounds when dropped from a spoon. Spoon into parfait glasses or glass bowls. Top each with 1/4 cup berries. Serve immediately. Makes 8 servings.

Creamy Peppermint Patties

1 package (8 ounces) cream cheese, softened
1 teaspoon peppermint extract
9 cups confectioners' sugar
3/4 cup milk chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons shortening

In a large bowl, beat the cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well. Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties.Cover and refrigerate for 1 hour or until chilled.

In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator. Makes about 4 dozen.

Nutty Cookies & Cream Dessert

1 package (18 ounces) cream-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1/2 gallon cookies and cream ice cream, softened
1-1/2 cups salted peanuts, coarsely chopped
2/3 cup hot fudge ice cream topping
2/3 cup caramel ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed

In a large bowl, combine cookie crumbs and butter; set aside 1 cup. Press remaining crumbs into an ungreased 13-in. x 9-in. dish. Spread with ice cream.

Layer with peanuts, ice cream toppings and whipped topping; sprinkle with reserved crumbs. Cover and freeze until firm. Remove from the freezer 15 minutes before serving. Makes 15 servings.

Ricotta Cheesecake

1-1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted

Filling:
2 cartons (15 ounces each) ricotta cheese
1 cup sugar
3 eggs, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Hot Cherry Sauce, optional

In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 400° for 6-8 minutes or until crust is lightly browned around the edges. Cool on a wire rack.

In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust.

Place pan on a baking sheet. Bake at 350° for 50-60 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 sides of pan. Serve with Hot Cherry Sauce if desired. Refrigerate leftovers. Makes 12 servings.

Hot Cherry Sauce
2 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
1/4 to 1/2 teaspoon ground cloves
1 to 2 drops red food coloring, optional

Drain cherries, reserving juice; set cherries aside. In a large saucepan, combine the sugar, cornstarch and cloves; whisk in reserved cherry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and food coloring if desired. Makes about 3-1/2 cups.

Blueberry Bread Puddings with Lemon Curd

Puddings:
1 1/4 cups milk
1/2 cup sugar
1 1/2 teaspoons grated lemon rind
3 large eggs, lightly beaten
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
Cooking spray
1 1/2 cups frozen blueberries, divided

Lemon Curd:
1/3 cup sugar
1 large egg, lightly beaten
1/4 cup fresh lemon juice
2 teaspoons butter

To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Preheat oven to 350°. Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.

Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.

To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.

Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings. Makes 8 servings

Cherries in Spiced Wine Syrup with Pound Cake Croutons

1/2 teaspoon grated lemon rind
6 black peppercorns
1 (3-inch) cinnamon stick
1 (4-inch) rosemary sprig
2 cups dry red wine
3/4 cup brandy
1/2 cup water
1/3 cup honey
2 tablespoons fresh lemon juice
3 cups pitted sweet cherries
1/2 (10.75-ounce) loaf frozen pound cake (such as Sara Lee)
Cooking spray
1/3 cup sour cream
1 tablespoon honey

Place lemon rind, peppercorns, cinnamon, and rosemary on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

Combine wine and the next 4 ingredients (through juice) in a medium saucepan; bring to a boil. Add cheesecloth bag, and cook 5 minutes. Reduce heat, and add cherries; simmer 5 minutes, stirring occasionally. Drain cherries in a colander over a bowl, reserving cooking liquid.

Place the cherries in a medium bowl; discard cheesecloth bag. Return cooking liquid to pan; bring to a boil. Cook 20 minutes or until reduced to 1 1/4 cups. Pour wine syrup over cherries, and refrigerate 1 1/2 hours or until completely cool.

Preheat oven to 350°. Cut cake into 24 (1-inch) cubes, and arrange cake cubes in a single layer on a nonstick baking sheet coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned, turning the cubes every 4 minutes.

Combine sour cream and 1 tablespoon honey. Spoon 1/2 cup cherry mixture into each of 6 bowls or parfait glasses; top each serving with 4 croutons and 1 tablespoon sour cream mixture. Makes 6 servings

Chocolate Dipped Brownies

3/4 cup sugar
1/3 cup butter, cubed
2 tablespoons water
4 cups (24 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons shortening
Chopped pecans, jimmies and/or nonpareils, optional

In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.

Pour into a greased 9-in. square baking pan. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars.

In a microwave-safe bowl, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container. Makes 3 dozen.

Frozen Mousse Brownie Sandwiches

1 package brownie mix (13-inch x 9-inch pan size)
2 cups cold milk
2 packages (1 ounce each) instant vanilla pudding mix
3 tablespoons vanilla or white chips, melted and cooled
1/2 cup whipped topping

Line the bottom and sides of two 13-in. x 9-in. baking pans with parchment paper. Coat the paper with cooking spray. Prepare brownie mix according to package directions; divide batter evenly between the pans.

Bake at 350° for 15-18 minutes or until edges just begin to pull away from sides of pan and a toothpick inserted near the center comes out with moist crumbs. Cool on wire racks.

For mousse, in a bowl, whisk together the milk and pudding mixes for 2 minutes. Stir a small amount of the pudding into the melted chips, then return all to the pudding. Fold in whipped topping.

Cover two large cutting boards or inverted 15-in. x 10-in. x 1-in. baking pans with plastic wrap. Invert one pan of brownies onto prepared board or pan. Gently peel off the parchment paper. Spread the mousse to within 1/2 in. of edges. Carefully invert second brownie layer onto second board or pan. Gently peel off parchment paper, then place right side up over mousse filling.

Cover and freeze for about 4 hours or until the filling is firm. Remove from the freezer 10 minutes before cutting into sandwiches. Individually wrap leftover sandwiches; store in the freezer. Makes 15 servings.

Hazelnut Truffles

3 dozen hazelnuts
1 cup (6 ounces) semisweet chocolate morsels
3 tablespoons whipping cream
1 teaspoon hazelnut liqueur
1 (6-ounce) package white chocolate baking squares
2 (2-ounce) chocolate candy coating squares

Bake hazelnuts in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Microwave morsels and whipping cream in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until morsels melt, stirring twice. Stir in liqueur. Pour into a wax paper-lined 15- x 10-inch jellyroll pan; freeze 2 hours or until firm to touch.

Shape 1/2 teaspoon chocolate mixture around each hazelnut, coating completely, and place on wax paper. Microwave white chocolate baking squares in a 1-quart microwave-safe bowl at high 1 1/2 minutes or until melted, stirring twice.

Coat plastic candy molds with a thin layer of white chocolate using a small paintbrush; let stand 1 hour or until firm. Place coated hazelnuts in molds; brush with remaining white chocolate, sealing to edges of molds. Let stand at room temperature 1 1/2 hours or until firm.

Invert molds; tap firmly on cutting board to remove candy. Microwave coating in a 1-cup glass measuring cup 1 minute or until melted, stirring once. Pour into a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle over truffles. Let stand until firm. Makes 3 dozen

Lemon Bar Trifle

2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted

Lemon Layer:
1-1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1-3/4 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tablespoons butter
4 teaspoons grated lemon peel

Cream Cheese Layer:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack.

In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel. Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 cup for topping. Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture Makes 8 servings.

Chocolate Trifle

1 package (18-1/4 ounces) chocolate fudge cake mix
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath bar (1.4 ounces each), crushed

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass bowl.

Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.

Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Makes 8-10 servings.

Coconut Cream Dessert

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1/2 cup chopped pecans

Filling:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 cups cold milk
1-1/2 teaspoons coconut extract
3 packages (3.4 ounces each) instant vanilla pudding mix
2 cups flaked coconut, divided

In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.

In a small bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.

In a bowl, whisk the milk, extract and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Fold in 1-1/2 cups coconut. Spread over cream cheese mixture. Top with remaining whipped topping. Toast remaining coconut; sprinkle over top. Refrigerate overnight. Makes 15 servings.

Baked Cherry Pudding

1-2/3 cups sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup milk
1 can (14-1/2 ounces) pitted tart cherries, undrained
1 tablespoon butter

In a small bowl, combine 2/3 cup sugar, flour, baking powder and salt. Stir in milk. Spread into a greased 11-in. x 7-in. baking dish; set aside.

In a small saucepan, combine the cherries, butter and remaining sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Spoon over crust. Bake at 350° for 30-35 minutes or until golden brown. Serve warm. Makes 6 servings.

Cream Puffs with Lemon Mousse and Blueberry sauce

Cream Puffs
1 cup water
1 stick unsalted butter
1 teaspoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs, plus 1 large egg lightly beaten with 1 tablespoon water, for egg wash
Coarse sanding sugar, for sprinkling

Blueberry Sauce
2 cups (1 pint) blueberries
1/4 cup water
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon coarse salt

Lemon Mousse
3/4 cup Lemon Curd
1/2 cup heavy cream, whipped

Make the cream puffs: Preheat oven to 400°. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat.

Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.

Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny.

Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you’ve added all the eggs and the batter still doesn’t form a string, add water, 1 teaspoon at a time, until it does.

Using a pastry bag fitted with a plain ½-inch round tip, pipe ten 2½-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350°, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.

Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.

Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve. Makes 10

Icebox Cheesecake

1 (8-oz.) package cream cheese, softened
1 cup powdered sugar
1 (8-oz.) container frozen whipped topping, thawed
1 teaspoon vanilla extract
4 cups assorted fresh berries, pitted cherries, or sliced fruit
1/2 cup seedless blackberry jam
1/4 cup orange liqueur
Butter Cookie Crust

Beat cream cheese and powdered sugar at medium speed with an electric mixer until blended. Fold in whipped topping and vanilla; spoon into prepared crust. Cover and chill 8 hours. Arrange fruit over cream cheese filling. Stir together jam and liqueur; drizzle over fruit.

Mascarpone Pie: Substitute 1 (8-oz.) container mascarpone cheese for cream cheese, 1/4 cup granulated sugar for powdered sugar, 2 cups whipped cream for whipped topping, and 1 baked Chocolate Butter Cookie Crust for Butter Cookie Crust. Prepare recipe as directed. Makes 8 servings

Butter Cookie Crust
2 1/2 cups butter cookie crumbs (about 1 1/2 [7.25-oz.] packages)
1/4 cup powdered sugar
1/3 cup melted butter

Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling. Makes one 9-inch crust

Lemon Shortbread Cheesecake

7 ounces shortbread cookies
2 tablespoons plus 1 tsp. finely grated fresh lemon zest (from about 3 lemons), divided
1 cup sugar, divided
12 ounces fresh, mild goat cheese
10 ounce cream cheese
1 1/2 tablespoons fresh lemon juice, divided
1 teaspoon finely grated fresh orange zest
1/2 cup sour cream
1 teaspoon vanilla
2 eggs
8 to 10 medium strawberries, stemmed

Preheat oven to 325°. Crumble cookies into a food processor and pulse until finely ground. In a medium bowl, toss 2 tbsp. lemon zest with 1 1/2 tbsp. sugar. Add cookie crumbs and mix well. Butter sides of an 8-in. pan with removable rim and press cookie mixture into bottom; bake 15 minutes. Remove from oven and let cool in pan.

Lower temperature to 275°. In standing mixer fitted with paddle attachment, beat goat cheese and cream cheese until light and fluffy. Add remaining lemon zest, 1 tbsp. lemon juice, the orange zest, 3/4 cup sugar, the sour cream, and the vanilla; beat well. Scrape bowl and add eggs; beat well.

Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky. Turn oven off, crack oven door, and let cake cool in oven 2 hours. Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.

Run a thin knife between cake and rim of pan and remove rim. Thinly slice strawberries, then toss with remaining 2 1/2 tbsp. sugar and lemon juice. Arrange on cake. Makes 12 servings

Peach-Cinnamon Ice Cream

4 cups peeled, diced fresh peaches (about 3 pounds)
1 cup peach nectar
1/2 cup sugar
3 egg yolks
4 cups milk
1 cup half-and-half
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Garnish: sliced fresh peaches

Combine first 3 ingredients in a medium bowl. Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.

Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.

Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours. Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.) Garnish, if desired. Makes 6 to 8 servings

Corn Pudding

4 eggs
1 cup milk
1 can (15 ounces) cream-style corn
1/2 cup sugar
5 slices day-old bread, crusts removed
1 tablespoon butter, softened

In a bowl, beat eggs and milk. Add corn and sugar; mix well. Cut bread into 1/2-in. cubes and place in a greased 9-in. square baking dish. Pour egg mixture over bread. Dot with butter. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Makes 9 servings.

Cranberry Mousse

1 can (16 ounces) jellied cranberry sauce
1 cup cranberry juice
1 package (3 ounces) cranberry or raspberry gelatin
1 cup heavy whipping cream, whipped

In a large saucepan, bring the cranberry sauce and juice to a boil; cook and stir until smooth. Stir in the gelatin until dissolved. Cool slightly; transfer to a bowl. Refrigerate for 1 hour or until mixture begins to thicken. Fold in the whipped cream. Spoon into dessert dishes. Chill for 3-4 hours or until firm. Makes 6 servings.

Almond-Cream Puff Ring

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

Filling:
1-1/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 teaspoon almond extract
1 cup heavy whipping cream, whipped

Glaze:
1/2 cup semisweet chocolate chips
1 tablespoon butter
1-1/2 teaspoons light corn syrup
1-1/2 teaspoons milk

Cover a baking sheet with foil; grease the foil. Trace a 12-in. circle onto foil; set aside. In a large saucepan, bring the water, butter 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 egg, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop batter by rounded tablespoonfuls along the inside of the circle (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Transfer to a serving plate.

In a bowl, whisk the milk, pudding mix and extract for 2 minutes. Chill for 5 minutes or until thickened. Fold in whipped cream. Spread over bottom of ring; replace top. In a microwave, melt chocolate chips and butter; stir until smooth. Stir in corn syrup and milk. Drizzle over ring. Refrigerate until serving. Makes 10-12 servings.

Flan

8 eggs, lightly beaten
2/3 cup sugar
1/4 teaspoon salt
2 cans (12 ounces each) evaporated milk
2 teaspoons vanilla
1/2 cup brown sugar

In a large bowl, combine the eggs, sugar and salt. Stir in milk and vanilla. Sift brown sugar into eight 5-oz. custard cups or a 1-1/2-qt. baking dish. Pour custard mixture over sugar.

Place in shallow baking pan of hot water. Bake at 325° for 30-40 minutes or until knife inserted near center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve. Makes 12 servings.

Simple Lime Mousse

1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons lime juice
1 tablespoon grated lime peel
1 teaspoon vanilla extract
Lime slices and fresh mint, optional

In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, peel and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired. Makes 4 servings.

Chocolte Marshmallow Pudding

1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup heavy whipping cream, whipped
1/2 to 1 cup miniature marshmallows
1/4 to 1/2 cup chopped salted peanuts

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped cream, marshmallows and peanuts. Spoon into individual dessert dishes. Refrigerate until serving. Makes 4 servings.