Dessert Recipes

Two-Tone Fudge

1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup butterscotch chips

Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended.

Remove from the heat; stir in vanilla. Pour 2-1/2 cups into ab owl; stir in the chocolate chips and walnuts until chips are melted. Pour into prepared pan. Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted.

Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm. Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator. Makes 2-3/4 pounds.

Creamy Peach Dessert

1/2 cup milk
3 tablespoons butter, melted
1 egg
3/4 cup all-purpose flour
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 teaspoon baking powder
1/2 teaspoon salt
4 to 5 medium ripe peaches, peeled and sliced

Topping
2 packages (8 ounces each) cream cheese, softened
3/4 cup plus 1 tablespoon sugar, divided
1/3 cup half-and-half cream
1/2 teaspoon ground cinnamon

In a large bowl, beat the milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; add to milk mixture. Beat on medium speed for 2 minutes. Pour into a greased 8-in. square baking dish. Top with peaches.

In a small bowl, beat the cream cheese, 3/4 cup sugar and cream. Drop by tablespoonfuls over peaches. Combine the cinnamon and remaining sugar; sprinkle over the top.

Bake at 350° for 55-60 minutes or until puffed and golden brown. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before cutting. Makes 9 servings.

Cheesecake Diamonds

5 tablespoons butter or margarine, softened
1/3 cup packed brown sugar
1 cup all-purpose flour
1/4 cup chopped pecans

Filling
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
2 tablespoons whipping cream
1 tablespoon lemon juice
2 teaspoons lemon peel
1/2 teaspoon vanilla extract

In a small mixing bowl, cream butter and brown sugar. Add flour and pecans; mix well. Set aside 1 cup for topping. Press the remaining mixture into a greased 8-in. square baking pan. Bake at 350° for 10-12 minutes or until set. Cool on a wire rack.

In another mixing bowl, beat cream cheese and sugar until smooth. Add egg, beating just until combined. Beat in the cream, lemon juice, peel and vanilla. Spread over crust. Sprinkle with reserved topping. Bake at 350° for 20-22 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Cut into diamonds. Refrigerate leftovers. Makes 16 servings.

Banana Pudding Dessert

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
52 vanilla wafers
4 medium firm bananas, sliced

In a mixing bowl, beat cream cheese until smooth. Beat in condensed milk; set aside. In another bowl, whisk milk and pudding mix; add to cream cheese mixture. Fold in whipped topping. Place a third of the vanilla wafers in a 2-1/2-qt. glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Refrigerate until serving. Makes 10-12 servings.

Butterscotch Pecan Dessert

1/2 cup cold butter
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3-1/2 cups milk
2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool.

In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours. Makes 16-20 servings.

Pineapple Layer Cake

1/2 cup shortening
1-2/3 cups sugar
3 egg yolks
1 egg
2-1/2 cups cake flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups buttermilk
1/2 teaspoon vanilla extract

Filling
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple
1 tablespoon butter
1 teaspoon lemon juice

Seven-Minute Frosting
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

In a mixing bowl, cream shortening and sugar. Add egg yolks and egg, one at a time, beating well after each. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in vanilla. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

In a saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely.

For frosting, in a heavy saucepan or double boiler, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat mixture on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a mixing bowl; add vanilla. beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside. Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top. Makes 12 servings.

Chocolate Eclairs

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

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

Chocolate Icing
2 squares (1 ounce each) semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
2 to 3 tablespoons hot water

In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition.

With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet. Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.

For filling, in a large bowl, combine pudding mix and milk; mix according to package directions. In another bowl, whip the cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding for another use.)

For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving. Makes 8-9 servings.

Strawberry Pie

3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons vanilla extract
1/2 pint heavy whipping cream
1-1/2 tablespoons confectioners' sugar
1 pie shell (9 inches), baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries

In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.

Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie. Makes 8 servings.

Funnel Cakes

3 cups vegetable oil
4 cups flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups milk
3 large eggs
Confectioners' sugar, for dusting

In a deep medium skillet, heat the oil over medium-high heat until it registers 350º to 375º on a deep-fat thermometer. Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Make a well in the center and add the milk and eggs; whisk until smooth.

Transfer the batter to a gallon-size resealable plastic bag, remove the excess air and seal the top. With scissors, snip off a corner to make a 1/4-inch-wide hole. Carefully squeeze about 1 cup batter (one-eighth of the mixture) back and forth into the oil, making a free-form lacy web.

Cook until golden on the bottom, about 2 minutes. Using tongs, turn the cake over and cook until golden on the other side, about 1 minute more. Transfer the funnel cake to paper towels to drain briefly. Repeat with the remaining batter. Dust the funnel cakes with confectioners' sugar and serve hot. Serves 8

Chocolate-Hazelnut Mousse

1/4 cup sugar
1/4 cup unsweetened cocoa
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 cups milk
1/4 cup Frangelico (hazelnut-flavored liqueur)
1/2 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped
2 cups frozen whipped topping, thawed
2 tablespoons chopped hazelnuts, toasted

Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk.

Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.

Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts. Makes 6 servings

Chocolate Chip Cheesecake

2/3 cup (about 3 oz.) chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter or margarine
3 packages (8 oz. each) cream cheese
1 can (14 oz.) sweetened condensed milk
3 large egg whites
2 teaspoons vanilla
1/2 cup miniature chocolate chips

Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep). In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges. Makes 10 servings

Peppermint Ice Cream

2 1/2 cups milk, divided
2 large egg yolks
2 teaspoons vanilla extract
1 (14-ounce) can sweetened condensed milk
2/3 cup crushed peppermint candies (about 25 candies)

Combine 1 1/4 cups milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.

Combine egg mixture, 1 1/4 cups milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Makes 8 servings

Caramel Custard

1/2 cup sugar
2 egg yolks
1 large egg
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can evaporated milk
3 ounces cream cheese, softened
1 tablespoon vanilla extract

Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.) Process egg yolks and next 5 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.

Place cake pan in a broiler pan. Add hot water (150°) to pan to a depth of 2/3 inch. Bake at 350° for 1 hour or until a knife inserted in center of custard comes out clean. Remove cake pan from water bath; cool completely on a wire rack. Cover and chill at least 3 hours. Run a knife around edge of pan to loosen; invert onto a serving plate. Makes 10 servings

Baked Egg Custard

3 cups milk
2 eggs
2 egg whites
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg

Heat milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge. (Do not boil). Remove from heat; set aside.

Combine eggs and egg whites in a large bowl; beat well with a wire whisk. Add sugars; beat well with a wire whisk. Gradually add milk to egg mixture beating constantly. Stir in extracts.

Spoon 1/2 cup egg mixture into each of 8 (6-ounce) custard cups; sprinkle with nutmeg. Place 4 custard cups in each of 2 (9-inch) round cakepans; add hot water to each pan to a depth of 1 inch. Bake at 325° for 45 minutes or until set. Remove custard cups from pans; cool to room temperature. Cover with plastic wrap; chill. Makes 8 servings

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.
2. 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.

Bread Pudding with Vanilla Sauce

3 large eggs, lightly beaten
1 1/2 cups sugar
2 tablespoons light brown sugar
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
2 3/4 cups whipping cream
4 cups cubed French bread
3/4 cup raisins
Vanilla Sauce

Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.

Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce. Makes 6 to 8 servings

Vanilla Sauce

1/2 cup sugar
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
Dash of ground nutmeg
1 large egg
2 tablespoons butter
1 1/4 cups whipping cream
1 tablespoon vanilla extract

Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature. Makes 1 3/4 cups

Caramel-Pecan Tart

3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream

Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.

Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares. Makes 12 servings

Strawberry Zinfandel Trifle

1 1/2 cups dry red Zinfandel
1/2 cup sugar
1 teaspoon vanilla
1 quart sliced strawberries
1 plain or lemon-flavored pound cake (1 lb.)
2 cups whipping cream
A few whole strawberries, rinsed

In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil. Boil until reduced to 1 cup, about 5 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let cool about 1 hour, stirring occasionally. Cut cake into 1/2-inch-thick slices, then into 1 1/2- by 2-inch pieces.

In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form. Arrange a third of the cake in the bottom of a 2 1/2- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries and wine over the top.

Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream. Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve. Makes 10 to 12 servings

Mascarpone Tart with Strawberries

About 9 ounces chocolate wafer cookies, broken into 1/2-inch pieces
1/2 cup melted butter (1/4 lb.)
2 tablespoons sugar
2 teaspoons instant espresso powder
1 pound mascarpone or cream cheese
1/3 cup honey
1 teaspoon vanilla
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups strawberries (14 oz.)

Preheat oven to 325° (300° if using convection heat). Place cookies in a 1-quart zip-lock plastic bag and seal. With a rolling pin, crush cookies into fine crumbs. Pour 2 cups of the crumbs into a bowl and mix with melted butter, sugar, and espresso powder. Press mixture evenly into bottom and up sides of a 10-inch tart pan with removable rim.

In another bowl, with a mixer on medium, beat mascarpone, honey, and vanilla until smooth. Add eggs one at a time, beating well after each addition. Beat in flour and salt.

Place tart pan in a 12- by 16-inch rimmed baking pan and set on center rack of preheated oven. Pour filling into chocolate crust. Bake until filling is pale golden and barely set in the center when you gently shake pan, 30 to 35 minutes.

Remove tart from oven and let cool on a rack about 30 minutes, then chill until cold, at least 1 hour, or up to 1 day (cover tart once cold).

Shortly before serving, remove rim from pan. Rinse, stem, and thinly slice strawberries. Arrange in a circular or spiral pattern on top of the tart, overlapping slices slightly. Makes 10 to 12 servings

Chocolate-Caramel Trifle with Raspberries

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
About 1 1/2 cups all-purpose flour
4 ounces semisweet chocolate
1 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
3/4 cup hazelnut- or coffee-flavor liqueur
Caramel Pastry Cream
1 1/2 cups fresh raspberries (6 oz.), rinsed and drained

Butter and flour a 9-inch square baking pan. Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.

In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in melted chocolate.

In another bowl, mix 1 1/2 cups flour, baking soda, and salt. Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.

Bake in a 350° regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes. Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.

Run a thin knife between cake and pan sides and invert onto a board to release. Cut cake into 1- to 1 1/2-inch cubes. Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl.

Drizzle 1/4 cup liqueur evenly over cake. Spoon a third of the Caramel Pastry Cream over cake and spread level. Repeat to make two more layers each of cake, liqueur, and pastry cream, ending with pastry cream. Cover and chill at least 2 hours or up to 1 day.

Finely chop remaining 1 ounce chocolate or scrape into curls. Arrange raspberries on trifle and sprinkle chocolate evenly over berries. Scoop onto dessert plates to serve. Makes 8 to 10 servings

Triple-Chocolate Brownies

3 ounces bittersweet chocolate, chopped
1/2 cup butter
1 cup light brown sugar
1 teaspoon vanilla extract
2 large eggs, beaten
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa (not Dutch-processed)
1/2 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350°. In a double boiler over simmering water, melt chocolate and butter (see "Melting Chocolate the Easy Way," below, for another method). Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.

Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20 to 25 minutes.

Melting chocolate the easy way: Double boilers are great for gently melting chocolate, but we've found an even easier method that uses common kitchen equipment. Put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter.

In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occasionally, until chocolate is melted, 5 to 10 minutes. Makes 16 brownies

Chocolate Cookie Pudding

1 (5.9-ounce) package chocolate instant pudding mix
2 cups milk
1 (3-ounce) package cream cheese, softened
1 (8-ounce) container frozen whipped topping, thawed
16 double-stuffed cream-filled chocolate sandwich cookies, crushed (about 2 cups)
3/4 cup chopped pecans, toasted

Whisk together chocolate instant pudding mix and 2 cups milk for 2 minutes. Cover pudding, and chill 5 minutes.
Stir together cream cheese and whipped topping, blending well.

Place 1 cup crushed cookies evenly on bottom of an 8-cup bowl. Spread half of cream cheese mixture over crushed cookies; sprinkle with half of pecans. Spread all of pudding evenly over top; spread remaining cream cheese mixture evenly over pudding. Sprinkle with remaining cookies and pecans. Chill until ready to serve. Makes 6 to 8 servings

Mocha-Chocolate Cookie Pudding: Crush 16 coffee-flavored cream-filled chocolate sandwich cookies. Stir 2 tablespoons strong brewed coffee into cream cheese mixture. Omit pecans. Proceed as directed.

Chocolate-Peanut Butter Cookie Pudding: Crush 16 peanut butter cream-filled chocolate sandwich cookies. Substitute 1/4 cup creamy peanut butter for cream cheese and 1 cup chopped dry roasted peanuts for pecans. Proceed as directed.

Vanilla Berry Parfaits with Meringue Cookies

Custard:
2 1/2 cups milk
1 vanilla bean, split lengthwise
1/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3 egg yolks
1 tablespoon butter

Remaining ingredients:
1/4 cup raspberry preserves
1 tablespoon framboise (raspberry brandy)
1 2/3 cups fresh blackberries (about 5 1/2 ounces)
1 1/3 cups fresh raspberries (about 6 ounces)
1 cup fresh blueberries (about 4 1/2 ounces)
12 large vanilla meringue cookies (such as Miss Meringue), divided

To prepare custard, place milk in a medium saucepan. Scrape seeds from bean; add seeds and bean to milk. Heat milk mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil); discard bean.

Combine sugar and next 3 ingredients (through egg yolks) in a large bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Remove from heat. Add butter, stirring until melted. Pour into a bowl; cool completely. Cover and chill at least 4 hours.

Combine preserves and framboise in large bowl. Reserve 6 blackberries, 6 raspberries, and 6 blueberries. Fold remaining berries into preserves mixture. Reserve 6 cookies. Place remaining cookies in a large zip-top plastic bag. Crush cookies using a rolling pin.

Spoon 1/4 cup custard into each of 6 tall glasses; spoon 1/3 cup berry mixture over each serving; top each serving with 1/3 cup crushed meringues, 1/4 cup custard, and 1/3 cup berry mixture. Top each serving with 1 blackberry, 1 raspberry, 1 blueberry, and 1 cookie. Makes 6 servings (serving size: 1 parfait)

Jumbleberry Trifle

1 (10-ounce) package frozen unsweetened raspberries, thawed
1 (18-ounce) jar seedless blackberry jam or preserves, divided
1 (10.75-ounce) frozen pound cake, thawed
2 tablespoons cream sherry
1 1/2 cups whipping cream
1 (10-ounce) jar lemon curd
Garnishes: whipped cream, fresh raspberries and blackberries, fresh mint sprigs, lemon rind strips

Stir together raspberries and 1 cup jam. Press mixture through a wire-mesh strainer into a bowl; discard seeds. Cover sauce, and chill 20 minutes.

Cut pound cake into 1/4-inch-thick slices. Spread remaining jam on one side of half of slices; top with remaining slices. Cut sandwiches into 1/2-inch cubes; drizzle with sherry, and set aside.

Beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form. Cover and chill 30 minutes.

Spoon 1 tablespoon berry sauce into 8 large wine glasses; top with about 1/4 cup each of cake cubes and lemon curd mixture. Repeat layers once, ending with berry sauce. Serve immediately, or chill until ready to serve. Garnish, if desired. Makes 8 servings

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. 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.

Spread top of each cooled cheesecake with Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired. Makes about 2 cups