Dessert Recipes

Chocolate Fudge Cheesecake

1/2 cup toasted, chopped pecans
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
4 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
7 large eggs
2 teaspoons vanilla
2 Chocolate Glaze
Garnishes: fresh mint sprigs, sliced strawberries

Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Note: For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes. Makes 2 (9-inch) cheesecakes

Chocolate Glaze

1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream

Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at medium (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Makes about 2 cups

Red Velvet Cheesecake

1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired. Makes 8 to 10 servings

Lemon Meringue Baked Alaska

32 vanilla wafers
2 cups vanilla ice cream, softened
2 cups lemon sorbet, softened
4 large egg whites
1 cup sugar
1/4 cup water
1 tablespoon grated lemon rind

Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside. Place softened ice cream and sorbet in a large bowl; beat with a mixer at medium speed until smooth. Spoon mixture into prepared pie plate; place in freezer.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed. Increase speed to high; beat until stiff peaks form. Fold in rind. Spread over ice cream. Loosely cover, and freeze 4 hours or until firm.

Preheat broiler. Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately. Makes 8 servings

Apple Marzipan Galette

1/2 (15-ounce) package refrigerated pie dough
Cooking spray
1/2 cup marzipan, softened
4 cups sliced peeled Granny Smith apple (about 2 pounds)
3/4 cup sugar, divided
1 tablespoon all-purpose flour
1 teaspoon almond extract, divided
2 teaspoons lemon juice
Dash of salt

Preheat oven to 425°. Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.

Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).

Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract. Drizzle over galette. Makes 8 servings

Pumpkin–Cream Cheese Napoleons

Pumpkin butter can be found in the jam and preserves section of your market. It is often seasonal. Substitute canned pumpkin if unavailable.

1 frozen puff pastry sheet, thawed
1 (9-ounce) jar pumpkin butter
1/2 cup pumpkin pie filling
1 (8-ounce) package cream cheese, softened
1 1/4 teaspoons pumpkin pie spice
1 teaspoon granulated sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
Garnishes: powdered sugar, pumpkin pie spice, chopped crystallized ginger

Place puff pastry sheet on floured surface. Cut into 9 (3-inch) squares. Place squares on ungreased cookie sheets. Bake at 400° for 10 minutes or until brown; cool on wire rack. Combine pumpkin butter and next 4 ingredients; beat until light and fluffy.

Combine cream, vanilla extract, and 1/4 cup powdered sugar in a chilled mixing bowl. Beat until soft peaks form. Set aside 1/2 cup whipped cream and gently fold remaining whipped cream into pumpkin mixture. Cover and chill pumpkin filling at least 1 hour.

Carefully slice 1 pastry square in half to make 2 layers. Spoon about 3 tablespoons filling onto bottom layer; top with the second puff pastry layer. Repeat procedure with remaining pumpkin filling and remaining pastry squares. Chill up to 2 hours. Top each Napoleon with a dollop of reserved whipped cream. Garnish, if desired. Makes 6 servings

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
1 baked Butter Cookie Crust or baked Pretzel Crust
4 cups assorted fresh berries, pitted cherries, or sliced fruit
1/2 cup seedless blackberry jam
1/4 cup orange liqueur

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

Pretzel Crust

2 cups finely crushed pretzel sticks
1/4 cup firmly packed light brown sugar
3/4 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

Classic Cream Puffs

Cream Puff Dough

Filling (choose one of the following):
Ice cream
Chocolate-Orange Cream
Lightly sweetened whipped cream flavored with vanilla or a liqueur
Chocolate ice cream topping (optional)
Powdered sugar (optional)

Spoon Cream Puff Dough into 10 equal mounds (about 1/4 cup each) about 2 inches apart on two lightly buttered 12- by 15-inch baking sheets.

Bake in a 375° regular or convection oven until puffs are golden, 25 to 35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5 to 8 minutes longer. Transfer puffs to racks to cool completely.

Slice the top third off each puff. Fill each bottom with 1/2 cup of one of the following: ice cream, Chocolate-Orange Cream, or lightly sweetened whipped cream flavored with vanilla or a liqueur. Cover with tops, and drizzle each puff with 2 to 3 teaspoons chocolate ice cream topping or sprinkle lightly with powdered sugar. Makes 10 servings

Cream Puff Dough

1/2 cup (1/4 lb.) butter or margarine
1 tablespoon sugar
1 cup all-purpose flour
4 large eggs

In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.

To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.

To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix. Makes 2 1/2 cups dough; 8 to 10 servings

Chocolate-Orange Cream

1 package (8 oz.) neufchâtel (light cream) cheese (at room temperature)
1 teaspoon grated orange peel
1 teaspoon vanilla
2 cups whipping cream
1 1/4 cups powdered sugar
1/2 cup finely chopped semisweet chocolate

In a bowl, with an electric mixer on high speed, beat neufchâtel cheese, orange peel, and vanilla until smooth. Add whipping cream and beat on low speed until blended, then on high speed just until mixture resembles stiffly beaten whipped cream (do not overbeat). Sift powdered sugar and fold into cream mixture. Fold in chocolate until evenly distributed. Makes about 1 quart

Coconut Tartlets with Poached Pineapple and Mascarpone Cream

Pink peppercorns may seem like an unusual ingredient for a dessert, but their gentle spice highlights the tangy sweetness of the pineapple, and they add a dash of color.

3 1/2 cups sweetened shredded coconut (such as Baker's Angel Flake, which has a fine texture)
5 tablespoons unsalted butter, melted
2 cups diced fresh pineapple (1/4-in. cubes)
1 cup pineapple juice
2 whole star anise
1 cup mascarpone cheese
1/2 cup whipping cream
3/4 teaspoon pink peppercorns, lightly crushed

Preheat oven to 325°. Put coconut and butter in a medium bowl and stir until coconut is moist. Divide mixture evenly among tart pans and press into bottoms and up sides to form a thin shell. Put tart pans on a baking sheet and bake until shells are golden brown, rotating sheet halfway through, about 15 minutes. Let cool 5 minutes, then gently remove shells from tart pans and cool fully on a cooling rack.

In a medium saucepan over high heat, combine diced pineapple, pineapple juice, and star anise. Bring mixture to a boil, then reduce heat and simmer, uncovered, until pineapple is tender, about 5 minutes. Using a slotted spoon, transfer pineapple to a bowl and refrigerate, uncovered, until cool, about 10 minutes.

Meanwhile, increase heat to high and boil remaining liquid until thick and syrupy and reduced to 1/2 cup, about 2 minutes. Remove star anise and discard; refrigerate syrup, uncovered, until cooled to room temperature, about 20 minutes.

In a medium bowl, stir mascarpone and pineapple syrup together. In a separate bowl, beat cream until stiff peaks form. Stir half the cream into mascarpone mixture to lighten it, then gently fold in remaining cream.

Divide cream filling evenly among tart shells, smoothing it with the back of a spoon or a small offset spatula. Spoon diced pineapple over cream filling, dividing evenly. Sprinkle the top of each tart with a pinch of crushed pink peppercorn. Serve immediately. Makes 6 tartlets

Coconut Cream Pies

Filling:
1 1/2 cups whole milk
1 cup sugar
1 tablespoon honey
1/8 teaspoon salt
1 (14-ounce) can coconut milk

Remaining ingredient:
32 oatmeal cookies

To prepare filling, combine first 5 ingredients in a blender; process until smooth. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Spread about 3 tablespoons filling on the flat side of each of 16 cookies; top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm. Makes 16 servings

Strawberry-Rhubarb Tart

1/2 (15-ounce) package refrigerated pie dough
2 cups sliced rhubarb
1/2 cup sugar
2 tablespoons cornstarch
2 teaspoons water
3/4 teaspoon cinnamon, divided
3 cups sliced strawberries
1 tablespoon sugar

Preheat oven to 400 °. Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.

Combine rhubarb, 1/2 cup sugar, cornstarch, water, and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine 1/4 teaspoon cinnamon and 1 tablespoon of sugar; sprinkle evenly over tart.

Place tart on a baking sheet. Bake at 400° for 30 minutes or until filling is set. Cool on a wire rack. Makes 8 servings

Sweet Plantain and Chocolate Empanaditas

Empanaditas--small sweet or savory turnovers are popular throughout Spain and Latin America.

Filling:
1 cup (1-inch-thick) sliced soft black plantain (about 1/2 pound)
2 tablespoons sweetened condensed milk

Dough:
2 cups all-purpose flour, divided
6 tablespoons ice water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
Cooking spray

Remaining ingredients:
5 teaspoons milk, divided
1/4 cup granulated sugar
1/4 cup semisweet chocolate minichips

Preheat oven to 400°. To prepare filling, cook plantain in boiling water 10 minutes or until tender; drain. Combine plantain and condensed milk in a bowl, and mash with a potato masher. Set aside.

To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine 1 1/2 cups flour, powdered sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry, tossing with a fork until moist.

Gently press dough into a 4-inch circle on 2 lengths of heavy-duty plastic wrap; cover with additional overlapping plastic wrap. Roll dough, still covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until wrap can be easily removed. Remove wrap; place dough on a lightly floured surface. Cut dough into 24 circles using a 3-inch round cutter.

Place circles on a baking sheet coated with cooking spray, and lightly moisten edges of dough with water. Spoon 2 teaspoons plantain mixture into each circle. Fold dough over filling; pinch edges together to seal. Brush the tops of dough evenly with 1 tablespoon milk; sprinkle evenly with granulated sugar.

Bake at 400° for 17 minutes or until lightly browned. Combine the chips and 2 teaspoons 2% milk in a small bowl, and microwave on high for 30 seconds; stir until smooth. Drizzle melted chocolate over empanaditas. Serve warm. Makes 2 dozen

Chocolate-Key Lime Cupcake Pies

12 jumbo-size aluminum foil baking cups
Vegetable cooking spray
1 (9-oz.) package chocolate wafer cookies
1/2 cup butter, melted
3 (8-oz.) packages cream cheese, softened
1 1/2 cups sugar
2 teaspoons key lime zest
1/3 cup fresh key lime juice
3 large eggs
Garnishes: sweetened whipped cream, fresh cherries and blackberries, fresh mint leaves

Preheat oven to 350°. Place 12 jumbo-size aluminum foil baking cups in lightly greased muffin pans, and coat with cooking spray. Pulse chocolate wafer cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs and butter; firmly press on bottom and two-thirds up sides of each baking cup (about 3 Tbsp. crumbs per cup).

Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add lime zest and lime juice, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon mixture into prepared cups, filling completely full.

Bake at 350° for 20 minutes or until set. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks, and let cool 15 minutes or until completely cool. Cover and chill 4 hours. Garnish, if desired. Makes 1 dozen

Bourbon-Pecan Tart with Chocolate Drizzle

1 cup packed light brown sugar
3/4 cup dark corn syrup
3 tablespoons all-purpose flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough
Cooking spray
1/2 ounce bittersweet chocolate, chopped

Preheat oven to 350°. Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray.

Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a microwave-safe bowl; microwave at high 1 minute. Stir until smooth. Drizzle chocolate over tart. Makes 12 servings

Plum Galette

Choose tart plums for a less-sweet galette, or very ripe plums for a sugary result. The jam is a tasty glaze for the galette; serve leftovers spread on toast for breakfast.

1 cup all-purpose flour
3 1/2 tablespoons chilled butter, cut into small pieces
1/4 teaspoon salt
3 tablespoons ice water
1 tablespoon cornmeal
4 medium plums, each cut into 8 wedges
1 tablespoon cornstarch
1/4 cup Plum Jam
1 tablespoon Plum Jam
1 tablespoon sugar

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, butter, and salt in a food processor; process until mixture resembles coarse meal. With processor on, slowly add ice water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap. Cover and chill 30 minutes.
Preheat oven to 425°.

Line a baking sheet with parchment paper; sprinkle paper with cornmeal. Unwrap dough; roll dough into a 9-inch circle on a lightly floured surface. Place dough on baking sheet. Combine plums and cornstarch in a large bowl, tossing to coat. Add 1/4 cup Plum Jam; toss well to coat. Arrange plum mixture on top of dough, leaving a 1 1/2-inch border. Fold edges of dough over plum mixture. Bake at 425º for 20 minutes.

Remove galette from oven (do not turn oven off). Brush crust with 1 tablespoon Plum Jam; sprinkle galette with sugar. Bake at 425º for 20 minutes or until crust is golden brown. Cool in pan on a wire rack 10 minutes before serving. Makes 6 servings

Plum Jam

4 1/2 cups chopped ripe red plums (about 8 medium)
1 cup sugar
1 cup water

Combine plums, sugar, and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 50 minutes or until mixture begins to thicken, skimming foam from surface of mixture occasionally. Cool; pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill.

Note: Refrigerate jam in an airtight container for up to three weeks. Makes 2 cups

Pumpkin Ice Cream Torte with Ginger Crust

8 ounces crisp gingersnap cookies
2 tablespoons sugar
3 tablespoons butter or margarine, melted
1 can (15 oz.) pumpkin, chilled
2 teaspoons pumpkin pie spice
About 1 1/4 cups caramel ice cream topping
1 quart vanilla ice cream, softened
About 1 cup hot fudge sauce or chocolate ice cream topping
Candied Walnuts

Place about a third of the cookies in a zip-lock plastic bag, seal bag, and roll with a rolling pin until cookies are finely crushed; pour into a 9-inch cheesecake pan with removable rim (at least 2 in. tall). Repeat to crush remaining cookies (you need 1 3/4 cups total) and pour into pan. Add sugar and butter and mix. Press cookie mixture over bottom and about 1 inch up sides of pan.

Bake crust in a 325° regular or convection oven until lightly browned, 10 to 12 minutes. Let cool about 5 minutes, then chill or freeze until cold, 5 to 10 minutes.

In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 cup of the caramel topping until smooth. Add ice cream and mix until blended.

Working quickly, spoon about a third of the ice cream mixture into the cold crust. Drizzle with 2 tablespoons caramel topping and 2 tablespoons fudge sauce (if fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid, 15 to 30 seconds); sprinkle half the Candied Walnuts on top. Repeat with two more layers, omitting nuts on the top layer. Freeze until solid, about 5 hours, then cover and freeze up to 1 week.

About 15 minutes before serving, remove sides from pan, set torte on a serving plate, and let stand in refrigerator to soften slightly. Cut into wedges. Serve with additional caramel topping and fudge sauce (warm and stir again if too stiff) to add to taste. Makes 12 servings

Candied Walnuts

6 tablespoons sugar
2/3 cup walnut or pecan pieces (about 1/2 in.)

In a heavy 8- to 10-inch frying pan, combine sugar andwalnut pieces. Shake and stir often over medium-high heat until sugar is melted and amber-colored, about 5 minutes. Pour onto a piece of foil and spread into a thin layer. Let cool until hard, about 7 minutes. Break into small pieces. Makes about 1 cup

Note: For the smoothest texture, use a rich, full-fat ice cream. To soften slightly, heat it in the carton in a microwave oven at half power (50%) for 15 to 30 seconds.

Kona Macadamia-Caramel Torte

2 1/2 cups (12 1/2 oz.) roasted, salted macadamia nuts
2 3/4 cups all-purpose flour
2 1/2 cups sugar
1 cup (1/2 lb.) butter or margarine, cut in chunks
1 large egg
1 cup whipping cream
1 large egg white, beaten until frothy

Reserve 3 or 4 whole nuts for garnish. Rub remaining macadamias in a towel to remove excess salt; lift nuts from towel and set aside. With your fingers or a food processor, mix or whirl flour, 1/2 cup sugar, and butter until mixture is fine crumbs. Add egg and mix with a fork or whirl until dough holds together; pat into a ball.

Press 2/3 of the pastry over the bottom and sides of a 1 1/2-inch-deep, 9-inch-wide round cake pan with removable rim. Cover and chill. Roll remaining pastry between 2 sheets of waxed paper into a 9-inch-wide round. Chill flat.

Meanwhile, pour remaining 2 cups sugar into a 10- to 12-inch nonstick frying pan. Set over medium-high heat and stir often until sugar melts and turns pale amber, about 7 minutes.

Pour in cream (mixture will bubble up) and remove from heat. Stir until sauce is smooth, about 5 minutes. Stir in nuts (except those reserved for garnish). Let nut mixture cool 10 to 20 minutes, then pour into pastry shell.

Peel 1 sheet of waxed paper from pastry round and invert pastry onto nut-filled torte. Peel off remaining paper. Fold edges of top pastry in until flush with pan rim. Press pastry rim with the flour-dipped tines of a fork to seal. Brush top of torte lightly with beaten egg white.

Bake in a 325° oven until deep golden brown, about 1 hour. Cool in pan on a rack 10 to 20 minutes. Run a thin knife between pastry and pan rim. Remove rim and let torte cool. Garnish with reserved macadamia nuts. Cut into thin wedges. Makes 16 servings

Banana-Split Cheesecake

Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 tablespoon butter or stick margarine, melted
Cooking spray

Filling:
3 (8-ounce) cream cheese, softened
1 (8-ounce) cream cheese, softened
1 (8-ounce) carton sour cream
1 1/2 cups sugar
1 1/2 cups mashed ripe banana
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs

Toppings:
1/3 cup canned crushed pineapple in juice, drained
1/3 cup strawberry sundae syrup
1/3 cup chocolate syrup
1/4 cup chopped pecans, toasted
16 maraschino cherries, drained

Preheat oven to 325°. To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge.

Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry. Makes 16 servings

Mexican Chocolate Pots de Crème

1 cup heavy whipping cream
1 cup whole milk
1 teaspoon espresso powder
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 tablespoons coffee liqueur (such as Kahlúa)
6 ounces finely chopped high-quality bittersweet chocolate
6 large egg yolks
2 tablespoons superfine sugar

Preheat oven to 300°. In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liqueur. Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.

In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes.

Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins.

Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours. Makes 6 servings

Ricotta Cheesecake with Ginger and Kiwi

2/3 cup (about 3 oz.) gingersnap cookie crumbs
1/2 cup minced crystallized ginger
2 tablespoons melted butter or margarine
1 carton (15 oz.; 1 2/3 cups) ricotta cheese
4 large egg whites
2 tablespoons lemon juice
1 cup yogurt cheese or 1 package (8 oz.) cream cheese
1 cup sugar
1 tablespoon grated lemon peel
1 teaspoon vanilla
3 kiwi fruit (about 1/4 lb. each)

Combine crumbs, 1/4 cup ginger, and melted butter. Pat crumb mixture evenly over bottom of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep). Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes.

Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth. In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into hot or cool crust.

Bake in a 350° oven until center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.)

Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger. Cut cake into wedges. Makes 10 servings

Butterscotch Caramels

3/4 cup butter, plus more for pan
1 cup light corn syrup
2 1/4 cups firmly packed dark brown sugar
1 cup whipping cream
1 tablespoon lemon juice
1 teaspoon salt
1 tablespoon vanilla extract

Butter an 8- by 8-in. disposable aluminum pan and set on a baking sheet. In a 5- to 6-qt. saucepan over medium-low heat, use a heatproof spatula to stir together 3/4 cup butter, the corn syrup, brown sugar, cream, lemon juice, salt, and 1/2 cup water until butter is melted and sugar is completely dissolved.

Watch Closely. Increase heat to medium and bring mixture to a simmer. Cook, stirring occasionally, until mixture is golden brown and measures 240° to 245° on a candy thermometer, 15 to 20 minutes. Remove from heat and carefully stir in vanilla (mixture will bubble up). Immediately pour caramel into prepared pan. Chill until firm enough to cut, about 2 1/2 hours.

Remove from pan and use a large, sharp knife to cut caramel into 1-in. squares. Wrap each piece and store in an airtight container in the refrigerator for up to 2 weeks. Bring to cool room temperature before eating.

Caramelizing sugar: Watch closely. Sugar cooks quickly once it begins to brown, so have your ingredients measured and your tools assembled before you start. Before bringing your sugar mixture to a boil, make sure you completely dissolve the sugar and melt the butter: Stir the mixture with a flexible heatproof spatula over medium-low heat, running the spatula around the inside of the saucepan a few times to thoroughly mix everything together.

Notes: A square disposable aluminum baking pan is ideal for this recipe because you can bend its sides to release the caramel. Since the pan is so flexible, place a baking sheet underneath it for stability. Make wrappers for the caramels by cutting waxed paper into roughly 4 1/4- by 5 1/4-in. pieces (measure the first few and eyeball the rest). Wrap one side around each caramel as if you were wrapping a present, then twist the ends closed.

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

Stuffed Granny Smiths With Maple Sauce

3/4 cup dried sweet cherries
3/4 cup packed brown sugar
1/4 cup coarsely chopped walnuts
2 1/2 teaspoons pumpkin-pie spice
8 Granny Smith apples (about 3 pounds)
1 cup apple juice
1/2 cup maple syrup
1 tablespoon butter or stick margarine, melted

Preheat oven to 350°. Combine first 4 ingredients in a small bowl. Core apples three-fourths of the way through. (Do not cut through bottom.) Peel top half of each apple. Fill apples with cherry mixture. Place apples in a 12-inch cast-iron or heavy ovenproof skillet.

Add the juice to skillet. Combine maple syrup and butter; pour over apples. Cover; bake at 350° for 40 minutes. Uncover; baste apples with juices from pan. Bake, uncovered, an additional 25 minutes or until tender. Serve with sauce.

Note: Apples can also be baked in a 13 x 9-inch baking dish. Makes 8 servings

Pear, Apple, and Cherry Crumble

1/2 cup dried tart cherries
1/3 cup apricot preserves
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 pounds Bosc pears, peeled, cored, quartered, and cut crosswise into 1/2-inch-thick slices (about 4 1/2 cups)
1 pound Braeburn apples, peeled, cored, quartered, and cut crosswise into 1/2-inch-thick slices (about 2 1/4 cups)
Cooking spray
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground mace (optional)
6 tablespoons chilled butter, cut into small pieces
1 cup regular oats
3/4 cup turbinado sugar

Preheat oven to 375°. Combine first 6 ingredients in a large bowl, tossing well to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour, cinnamon, salt, and mace, if desired, in a food processor; pulse 5 times or until well combined. Add butter, and pulse 20 times or until mixture resembles coarse crumbs. Add the oats and sugar; pulse 5 times or until well combined.

Sprinkle oat mixture over pear mixture. Bake at 375° for 1 hour or until topping is golden and filling is bubbly. Cool on a wire rack 10 minutes. Serve warm or at room temperature. Makes 10 servings

Millionaires

1 (14-ounce) package caramels
2 tablespoons milk
2 cups chopped pecans
1 (10-ounce) package milk chocolate mini-kisses

Combine caramels and milk in a heavy saucepan; cook over low heat, stirring constantly, until smooth. Stir in pecans, and drop by teaspoonfuls onto buttered baking sheets. Let stand until firm.

microwave chocolate kisses in a 1-quart microwave-safe bowl at high 1 minute or until melted, stirring once. Dip candies into melted chocolate, allowing excess to drip; place on buttered baking sheets. Let stand until firm. Makes 4 dozen

Devil's Food Cupcakes with Marshmallow Filling

3/4 cup (3/8 lb.) butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 jar (7 oz.) marshmallow cream
Chocolate Cream Cheese Frosting

In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.

Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.

With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.

Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.

Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife. Makes 16 cupcakes

Chocolate Cream Cheese Frosting

8 ounces cream cheese, at room temperature
1/2 cup (1/4 lb.) butter, at room temperature
1 1/2 cups powdered sugar
6 tablespoons unsweetened cocoa

In a bowl, with a mixer on low speed, beat cream cheese and butter until well blended. In another bowl, sift together powdered sugar and cocoa. Beat into cream cheese mixture until frosting is smooth.