Dessert Recipes

Nilla Banana Pudding

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 Nilla Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional Nilla Wafers and banana slices, for garnish

Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.

Bake at 350° in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving. Makes 8 servings

Lemon Pudding

1/2 cup sugar
2 tablespoons cornstarch
1 cup whole milk
1 cup heavy cream
1/2 teaspoon grated lemon zest
1/4 cup fresh lemon juice, or to taste
2 tablespoons unsalted butter, cut into bits
1 large egg yolk
Sweetened whipped cream, optional

Whisk together sugar, cornstarch, and a pinch of salt in a 1 1/2-qt heavy saucepan. Whisk in milk, cream, and zest until smooth. Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes.

Remove from heat and whisk in 1/4 cup lemon juice, butter, and yolk. Transfer pudding to a bowl. If desired, stir in more lemon juice to taste. Chill pudding, its surface covered with parchment paper, until thickened, about 2 hours. Makes 4 to 6 servings

Bourbon Banana Pudding with Glazed Pecans

For pudding and candied pecans
3 large egg yolks
3/4 cup plus 2 tablespoons packed light brown sugar, divided
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
3 cups whole milk
5 teaspoons bourbon
1 teaspoon pure vanilla extract
1 1/2 teaspoons mild honey
1 1/2 teaspoons water
3/4 cup pecan halves

For spongecake and syrup
3 large egg yolks
1/2 cup plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1/4 teaspoon salt
1/3 cup plus 1 tablespoon granulated sugar, divided
1/2 teaspoon pure vanilla extract
2 1/2 tablespoons unsalted butter, melted and cooled
1/4 cup bourbon
1/4 cup water

For assembly
3 ripe medium bananas
1/2 cup heavy cream
1 teaspoon granulated sugar

Make pudding and glaze pecans: Lightly beat yolks in a medium bowl. Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan. Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes. Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.

Cover surface with wax paper and chill until cold, about 2 hours. Preheat oven to 350° with rack in middle. Warm remaining 2 Tbsp brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved. Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.

Bake, stirring occasionally, until golden brown and shiny, about 15 minutes. Transfer pecans with a metal spatula to a rack to cool. Coarsely chop, reserving 4 halves for garnish. Make spongecake and syrup

Preheat oven to 400° with rack in middle. Butter and flour cake pan. Warm eggs (in shell) in hot water 5 minutes.
Whisk together flour and salt. Beat eggs, 1/3 cup sugar, and vanilla with an electric mixer at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of batter when beater is lifted, 7 to 8 minutes in a stand mixer or 14 to 16 with a handheld.

Transfer to a wide bowl. Sift flour mixture, one third at a time, over batter, folding gently but thoroughly with a rubber spatula after each addition. Stir together butter and about 1/4 cup batter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly.

Pour batter into cake pan and smooth top. Bake until golden brown and edges start to pull away from sides of pan, 12 to 14 minutes. Meanwhile, bring bourbon, water, and remaining Tbsp sugar to a boil, stirring until sugar has dissolved. Remove from heat. Transfer cake in pan to a rack, then run a thin knife between cake and side of pan and cool 5 minutes. Invert cake onto rack.

Assemble dessert: Cut off one third of cake, reserving for another use. Brush remaining cake with half of bourbon syrup. Carefully turn cake right side up and brush with remaining syrup. Cool completely, about 30 minutes. Cut cake into 1 1/2-inch squares. Thinly slice bananas.

In 4 bowls or 10-oz glasses make 2 layers each of pudding, bananas, cake (use all of it), and chopped pecans, then top with a third layer of pudding, bananas, and chopped pecans. Chill, loosely covered, 1 hour. Let stand at room temperature 20 minutes before serving. Whip cream with sugar until it holds soft peaks, then dollop on top of each dessert. Garnish with reserved pecan halves. Serves 4

Sour Cream Panna Cotta with Blackberry-Zinfandel Compote

Panna cotta:
2 1/2 teaspoons unflavored gelatin
1/4 cup water
1 1/4 cups evaporated milk
1/2 cup powdered sugar
1 vanilla bean, split lengthwise
2 cups sour cream
1/4 teaspoon ground cardamom

Compote:
3 cups frozen blackberries, thawed and divided
1/4 cup zinfandel or other fruity dry red wine
3 tablespoons granulated sugar
8 mint sprigs

To prepare panna cotta, sprinkle gelatin over water in a small bowl; let stand 10 minutes. Bring milk, powdered sugar, and vanilla bean to a boil in a medium saucepan over medium-high heat. Remove pan from heat; remove vanilla bean with a slotted spoon. Scrape seeds from vanilla bean. Stir seeds into milk mixture; discard bean.

Add gelatin mixture to milk mixture, stirring with a whisk until gelatin dissolves. Add sour cream and cardamom; stir until well combined. Divide mixture evenly among 8 (6-ounce) custard cups. Cover and refrigerate for 8 hours or overnight.

To prepare compote, place 1 cup blackberries, wine, and granulated sugar in a food processor, and process until smooth. Strain the blackberry mixture through a fine sieve into a medium saucepan, and discard solids. Bring mixture to a boil over medium-high heat, and cook for 1 minute. Remove from heat; add remaining 2 cups blackberries. Cool completely.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Serve with compote; top with mint sprigs. Makes 8 servings

Walnut Brittle

Cooking spray
1 cup sugar
1 cup light-colored corn syrup
1/2 cup water
1 tablespoon butter
1 1/2 cups coarsely chopped walnuts
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract

Line a jelly-roll pan with parchment paper, and coat paper lightly with cooking spray. Combine sugar, light-colored corn syrup, 1/2 cup water, and butter in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Cook 20 minutes or until a candy thermometer registers 275°.

Stir in walnuts; cook 2 minutes or until candy thermometer registers 295°, stirring constantly. Remove from heat; stir in baking soda and vanilla (mixture will bubble). Quickly pour mixture onto prepared pan; spread to 1/4-inch thickness using a wooden spoon coated with cooking spray. Cool completely; using a wooden spoon, break brittle into bite-sized pieces. Makes 24 servings

Peanut Butter Brownie Trifle

1 (21.4-ounce) package deluxe peanut butter brownie mix or chocolate-peanut butter brownie mix
1 (5.1-ounce) package vanilla instant pudding mix
3 cups milk
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup whipping cream, whipped and divided
2 1/2 cups coarsely chopped peanut butter cup candies, divided
Garnish: additional peanut butter cup candies, sliced

Line a 13" x 9" x 2" pan with a large sheet of aluminum foil, allowing foil to extend 2" out of both ends of dish. Prepare brownie mix according to package directions, using packets included in package.

Bake according to package directions in prepared pan. Cool completely. Lift foil out of pan. Invert brownies onto a cutting board; remove foil. Cut brownies into 3/4" pieces, using a sharp knife.

Combine vanilla pudding mix and milk in a large mixing bowl; beat at low speed of an electric mixer 2 minutes or until thickened. Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream. Set remaining whipped cream aside (about 1 cup).

Place half of brownies in bottom of a 3-quart trifle bowl; top with 1 1/4 cups chopped peanut butter cup candies and half of pudding. Repeat layers with remaining half of brownies, 1 1/4 cups peanut butter cup candies, and pudding. Pipe or spoon reserved whipped cream over trifle. Garnish, if desired. Makes 12 servings

Chocolate Bread Pudding with Whiskey Sauce

1/4 cup unsalted butter
7 cups French bread cubes
2 cups whipping cream
1 cup milk
8 (1-ounce) bittersweet chocolate squares, chopped
5 egg yolks, lightly beaten
2/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract
Whiskey Sauce
Garnish: chocolate shavings

Melt butter in a large heavy skillet over medium heat. Add bread cubes, and cook, stirring constantly, 3 minutes or until golden. Transfer to a lightly greased 13- x 9-inch baking dish.

Bring whipping cream and milk to a boil over medium heat in skillet. Remove from heat, and whisk in chocolate until smooth. Whisk in egg yolks, brown sugar, and vanilla. Pour over bread cubes; let stand 30 minutes. Cover with foil; cut 6 small holes in foil to allow steam to escape.

Place baking dish in a roasting pan. Add hot water to pan to a depth of 1 1/2 inches. Bake at 325° for 1 hour and 45 minutes or until set. Remove bread pudding from water. Cool 30 minutes on a wire rack. Serve warm with Whiskey Sauce. Garnish, if desired. Makes 8 to 10 servings

Whiskey Sauce
1 1/2 cups milk
1/2 cup butter or margarine
1 cup sugar
3 tablespoons cornstarch
1/4 cup water
1/2 cup bourbon

Cook first 3 ingredients in a heavy saucepan over low heat, stirring often, until butter melts and sugar dissolves. Combine cornstarch and 1/4 cup water, stirring until smooth. Add to butter mixture; stir in bourbon. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Makes 2 3/4 cups

Chocolate Covered Blueberries

1 cup semi-sweet chocolate chips
1 tablespoon shortening
2 cups fresh blueberries, rinsed and dried

Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted.

Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container.

Dark Chocolate-Chunk Brownies

10 ounce bittersweet chocolate
1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks
3 large eggs
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup all-purpose flour

Chop chocolate into about 1/2-inch chunks; you should have about 2 cups. In a small, microwave-safe bowl, combine half the chocolate and the butter. Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes. Stir until mixture is smooth. Let stand until just warm to touch.

In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth. Add chocolate mixture and stir until well blended. Add flour, about a third at a time, stirring after each addition just until blended. Add remaining chopped chocolate and mix just until chunks are evenly distributed.

Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little. Scrape batter into pan; spread level.

Bake in a 325° regular or 300° convection oven just until surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.

Cool completely in pan on a rack, at least 1 hour. Lift brownie out on parchment, peel off parchment, and set brownie on a board. Cut into 8 squares or wedges or 16 triangles. Makes 8 servings

Oatmeal Cream Pies

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats
Cream Filling

Preheat oven to 375°. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended.

Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up. Makes 3 dozen oatmeal cookies or 18 cream pies

Cream Filling
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy. Makes 1 1/2 cups

Maple-Bourbon Ice Cream

4 cups vanilla ice cream
1/4 cup maple syrup
2 tablespoons bourbon
1/4 teaspoon ground cinnamon

Place a large bowl in freezer. Let ice cream stand at room temperature 45 minutes or until softened. With a rubber spatula or stand mixer, combine the softened ice cream, maple syrup, bourbon, and cinnamon in chilled bowl. Cover and freeze to desired consistency. Makes 4 servings

Bourbon Fudge Brownies

1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray

Preheat oven to 350°. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.

Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack. Makes 20 servings

Blueberry-Topped Lemon Cheesecake

1/3 cup butter, softened
1/4 cup sugar
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/8 teaspoon salt
4 8-ounce packages cream cheese, softened
1 8-ounce carton mascarpone cheese
1-1/2 cups sugar
2 eggs
2 tablespoons finely shredded lemon peel
3 tablespoons lemon juice
3 cups blueberries
1/2 cup sugar
1 tablespoon water
3 tablespoons lemon juice

Preheat oven to 350 degrees. Wrap a double layer of foil around the bottom and side of an ungreased 9-inch springform pan to form a watertight seal; set aside.

For crust: In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/4 cup sugar; beat until combined. Add flour, cornmeal, and salt; beat until crumbly. Press mixture onto the bottom of the foil-wrapped pan. Bake for 20 minutes. Reduce oven temperature to 325 degrees.

Meanwhile, for filling: In a very large bowl, combine cream cheese, mascarpone cheese, and the 1-1/2 cups sugar. Beat on medium speed until smooth. Add eggs, lemon peel, and 3 tablespoons lemon juice; beat just until combined. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.

Bake for 1-1/4 to 1-1/2 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1-3/4 hours). Remove foil. Cover and chill for 6 to 24 hours.

For topping: In a medium saucepan, combine 2 cups of the blueberries, the 1/2 cup sugar, 3 tablespoons lemon juice, and the water. Cook and stir until mixture comes to boiling. Boil gently, uncovered, for 15 to 20 minutes or until slightly thickened. Stir in the remaining 1 cup blueberries; cook for 2 minutes more. Cool. Cover and chill until ready to serve.

Remove side of springform pan. Spoon topping over each serving of cheesecake. Makes 16 servings.

Crème Brûlée

1-3/4 cups heavy cream
1/3 cup sugar
6 egg yolks
1 tsp. vanilla extract
2 tbsp. brown sugar

Preheat oven to 325°. Whisk together cream and sugar in a heavy, medium saucepan. Bring to a simmer over medium heat; remove from burner. Beat egg yolks in a small bowl and slowly whisk into cream mixture with vanilla.

Pour into 6 small ramekins or custard cups; place cups in a 9-by-13-inch baking dish. Pour warm water into the dish until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until custard is set in the center. Let dishes cool in water, then remove and chill for 3 to 4 hours.

Preheat broiler. Sprinkle 1 tsp. brown sugar evenly over the top of each custard and smooth the surface with your finger to break up any large chunks of sugar.

Broil for 3 to 5 minutes or until sugar is deep golden brown and bubbly. (It may be necessary to move the ramekins around so they cook evenly.) Sugar will start to smoke slightly when caramelized. Let chill for at least 1 hour, or for up to 4 hours. Makes 6 servings.

Tin Roof Pudding

2/3 cup sugar
3 tablespoons cocoa powder
2 tablespoons corn starch
1/4 teaspoon salt
2 cups milk
2 egg yolks
2 tablespoons butter
1 teaspoon pure vanilla extract
1/2 cup marshmallow cream
6 tablespoons chopped peanuts
Whipped topping, optional

Mix sugar, cocoa powder, corn starch and salt in a large microwave-safe bowl. Whisk in milk and egg yolks until well blended. Microwave on high (100%) power for about 5 to 7 minutes, stirring every 1 to 2 minutes. Cook until pudding is thick and has boiled at least 1 minute.

Remove from microwave. Stir in butter and vanilla. Cover surface with plastic wrap. Chill 2 hours. Layer pudding, marshmallow cream and peanuts in individual clear bowls or stemware. Garnish with whipped topping, if desired. Makes 6 servings

Cream Puffs

Filling:
1 1/2 cups milk, divided
1/4 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs
1 teaspoon chilled butter, cut into small pieces
2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed

Shells:
1 cup water
3 tablespoons butter
2 teaspoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 large eggs
2 large egg whites
1 teaspoon powdered sugar

To prepare filling, heat 1 1/4 cups milk in a medium, heavy saucepan to 180° or until tiny bubbles form around the edge (do not boil). Combine remaining 1/4 cup milk, 1/4 cup granulated sugar, cornstarch, 1/8 teaspoon salt, and 2 eggs in a medium bowl, stirring well with a whisk. Gradually add the hot milk to the sugar mixture, stirring constantly.

Place milk mixture in pan. Add 1 teaspoon butter; cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Reduce heat to low, and cook 2 minutes, stirring constantly.

Strain mixture through a sieve into a bowl; stir in vanilla. Place plastic wrap directly on surface of custard; refrigerate 2 hours or until chilled. Fold in whipped topping. Cover and chill. Preheat oven to 425°.

To prepare shells, cover a large, heavy baking sheet with parchment paper. Combine water, 3 tablespoons butter, 2 teaspoons granulated sugar, and 1/4 teaspoon salt in a large, heavy saucepan over medium-high heat, stirring occasionally with a wooden spoon. Bring to a boil; remove from heat.

Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to water mixture, stirring well until smooth and mixture pulls away from sides of pan. Return pan to heat; cook 30 seconds, stirring constantly. Remove pan from heat. Add 2 eggs and egg whites, 1 at a time, beating with a mixer at medium speed just until combined. Beat 1 minute at medium speed.

Drop the dough into 10 mounds (about 1/4 cup each), 2 inches apart, onto prepared baking sheet. Bake at 425° for 20 minutes; reduce oven temperature to 350° (do not open oven door). Bake an additional 20 minutes.

Turn oven off, and partially open oven door. Pierce the top of each puff with a knife; cool puffs in oven 20 minutes. Remove from oven; cool completely on a wire rack. Cut top third off puffs; fill each puff with about 1 tablespoon filling. Replace tops, and sprinkle with powdered sugar. Makes 10 servings

Easy Tiramisu

3 tablespoons instant espresso powder
1 bar (8 ounces) cream cheese
3/4 cup heavy cream
1/3 cup sugar
2 packages (3 ounces each) soft ladyfingers
Unsweetened cocoa powder, for dusting

In a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water; set aside. With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.

Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish. Separate ladyfingers. One by one, dip a third of ladyfingers in espresso, then arrange in bottom of dish.

Spread with a third of cream-cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese mixture (can be refrigerated, covered, up to 1 day). Dust with cocoa just before serving. Serves 6

Double Chocolate Pudding

2/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped, plus shavings

Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.

Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings. Serves 4

Raspberry Trifle

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.

In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours. Serves 10

Chocolate-Swirl Gingerbread

1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground clove
1/2 cup water
1/2 cup molasses
1 large egg, lightly beaten
2 ounces bittersweet chocolate, melted and slightly cooled

Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.

Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.

Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. Makes 8 servings

Coffee Creme Brulee

1 quart heavy cream
1 1/2 cups dark Italian-roast coffee beans
10 large egg yolks
2/3 cup granulated sugar
1/4 teaspoon salt
Boiling water, for roasting pan
5 tablespoons superfine sugar

Preheat oven to 320 degrees. Bring cream and coffee beans to a boil in a medium saucepan. Cover, and reduce heat to low; cook at a bare simmer 30 minutes. Pour mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard beans. Makes 5 servings

Bittersweet Chocolate Souffles

1/2 cup (1/2 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons granulated sugar, plus more for dusting
1 1/2 cups whole milk
6 large eggs, separated, plus 2 large egg whites, all at room temperature
1/4 cup all-purpose flour
8 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
Salt
Caramel Anglaise

Preheat oven to 400 degrees. with the rack in lower third. Place six 10-ounce ramekins on a rimmed baking sheet. Brush inside ramekins with butter. Dust with sugar, and tap out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so that parchment extends 3 inches above rim. Chill in freezer 15 minutes (up to overnight). Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set aside.

Put 1/2 cup sugar and the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low; beat in flour. Add about one-third of the hot milk in a slow, steady stream, beating until just combined.

Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in chocolate, vanilla, and 1/8 teaspoon salt. The souffle base can be made a day ahead and refrigerated, covered, until ready to bake the souffles.

Put egg whites and a pinch of salt into a large copper bowl. Using a balloon whisk, beat until foamy. (Alternatively, beat egg whites and a pinch of cream of tartar instead of the salt in the bowl of the electric mixer fitted with the whisk attachment.) Add 1 tablespoon sugar, and beat until soft peaks form. Add remaining tablespoon sugar, and beat until stiff peaks form.

Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites. Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake 10 minutes. Reduce heat to 375 degrees. Bake until set, about 15 minutes. Remove parchment. Poke a hole in top of each, and pour in caramel creme anglaise. Serve immediately. Makes 6 servings

Caramel Anglaise
3 large egg yolks
1 cup sugar
1/2 cup whole milk
1 cup heavy cream
1/8 teaspoon fresh lemon juice

Prepare an ice-water bath. Whisk together yolks and 1/4 cup sugar in a medium bowl. Bring milk and 1/2 cup cream to a simmer in a medium saucepan. Pour one-third of the hot milk mixture into yolk mixture, whisking until combined.

Pour yolk mixture back into pan. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes. Transfer pan to ice-water bath, and let the creme anglaise cool completely.

Put 3/4 cup sugar, 1/4 cup water, and the lemon juice into a medium saucepan over high heat. Bring to a boil, without stirring, and cook until caramel turns dark amber. Remove from heat, and stir in the remaining 1/2 cup cream. Whisk together creme anglaise and caramel in a medium bowl, and serve. Makes 1 1/4 cups

New York-Style Cheesecake

6 tablespoons unsalted butter, room temperature, plus more for pans
1 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
2 1/4 cups sugar
3 tablespoons sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs
4 blood oranges
2 tablespoons orange liqueur

Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat.

Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.

Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees.

Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith.

Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake. Makes one 10-inch cake

Caramel Apple Cheesecake

1 Ready-Crust Graham pie crust
1 (21-ounce) can apple pie filling, divided
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
3 eggs
1/2 cup caramel ice cream topping
1/3 cup pecans, toasted

Place crust on baking sheet. Spread half of filling in crust. Set aside. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in crust.

Bake on baking sheet at 350° for 30 to 35 minutes or until center is almost set. Cool for 1 hour. Refrigerate at least 3 hours. Spread with remaining pie filling. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator. Serves 8

Pecan Pralines

3/4 cup sugar
1/4 cup firmly packed dark brown sugar
3/4 cup heavy cream
1 cup coarsely chopped pecans
2 tablespoons butter or margarine
1/8 teaspoon salt

Line 2 large cookie sheets with waxed paper. Set aside. In large saucepan, combine sugars and cream. Cook over medium heat until boiling, stirring constantly. Stir in pecans and cook until mixture reaches soft-ball stage, 235° - 240°, on a candy thermometer. Remove from heat; add butter and salt. Stir vigorously until mixture starts to thicken and becomes cloudy.

Immediately drop rounded tablespoonfuls onto lined cookie sheets. Let pralines stand until set, about 2 hours. Peel pralines off paper. Store in an airtight container with waxed paper between layers. Makes about 2 dozen.