Cakes

Chocolate Raspberry Cream Cake

In a small bowl, whip the egg yolks with an electric mixer at medium speed. Add 1/3 cup sugar in a steady stream. Continue beating 4-7 minutes, until the batter is pale yellow and coats a spoon.

Sift the flour and cocoa powder together; stir in the almonds.

In a large bowl, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating until they start to form soft peaks. Gradually add the remaining 2/3 cup sugar, 1 teaspoon at a time, until the whites form stiff, shiny peaks.

Fold the egg yolks into the whites, then fold in the flour mixture. Scrape the batter into the prepared pan and smooth to level. Bake approximately 35 minutes, or until the cake springs back to the touch. Cool completely.

Ganache: Melt the chocolate in the top of a double boiler. Remove from heat and stir in cream. Let cool.

Raspberry Cream: Drain raspberries, reserve liquid. Place 2 tablespoons of the liquid in a small microwavable bowl. Sprinkle gelatin over the juice and stand 5 minutes to soften. Place gelatin & juice in microwave at half power for 30 seconds; stir. Repeat if necessary to dissolve gelatin completely.

Meanwhile, beat the cream with the sugar until stiff peaks begin to form.

Add 2 tablespoons cream to the juice & gelatin, stir. Fold back into cream. Fold in the raspberries.

Raspberry Syrup: Combine water, sugar and remainder of reserved raspberry juice (about 1/2 cup) in small saucepan over medium heat. Stir constantly until sugar dissolves; do not let the mixture boil. Remove from heat and cool to room temperature.

Assembly: Using a bread knife, horizontally slice the cake into two layers. Liberally brush the bottom layer and the under-side of the top layer with raspberry syrup. Spread 1/2 cup ganache over bottom layer. Gently spread the raspberry cream over the ganache, making the layer even. Place top layer above cream. Brush well with raspberry syrup. Spread raspberry preserves on top of cake. Pour remaining ganache over the cake, smoothing the sides. Refrigerate at least 2 hours before serving. Garnish with fresh raspberries and whipped cream if desired.

Sift the cake flour and confectioners' sugar together onto a piece of waxed paper three times; set aside.

In a large mixing bowl, whip the egg whites with an electric mixer at medium speed until frothy. Add the cream of tartar and beat at high speed, adding the sugar one tablespoon at a time, until the whites are glossy and stiff, but not dry. Add the lemon juice and vanilla and mix until just blended. Transfer the whites into a very large mixing bowl.

In several batches, re-sift the flour mixture over the whites; Using a large rubber spatula, gently fold in until just blended. Fold in the raspberries and white chocolate. Scrape the batter into the tube pan and bake 50 to 55 minutes, until the cake begins to pull away from the side of the pan. Remove the pan from the oven and invert over the neck of a bottle to keep it from collapsing. Cool the inverted cake completely.

Turn the cake right-side-up and run a knife between the cake and the side of the pan to loosen it. Remove the side of the pan (it will still be attached to the base). Loosen the cake from the pan and invert the cake onto a plate.

Tips:

1. Make sure the egg whites are at room temperature. Cold eggs do not incorporate air as quickly and will not whip to their optimum capacity.
2. Sifting the flour a minimum of 4 times allows the flour to incorporate into the egg mixture easily so that the egg whites do not deflate.
3. The addition of an acid (e.g. cream of tartar, lemon juice) produces a whiter cake and stabilizes the egg white.
4. Due to the tender and light structure of angel food cakes, it is imperative that all ingredients are measured precisely.
5. Because of its low protein content and fine particles, cake flour is preferred over all-purpose flour and produces a more delicate, tender cake. (But all-purpose flour can be used).
6. Add extracts (vanilla) at the last moment of whipping the whites. Adding them too soon will interfere with the volume of the whites.

Cream butter and sugar. Add vanilla and eggs; beat well. Sift together dry ingredients and add to creamed mixture. Fold in apples. Bake in greased and floured tube pan for 1 hour at 350 degrees .

Cream together margarine and sugar; add applesauce and vanilla and beat well. Sift together dry ingredients and add to creamed mixture, beating well. Stir in raisins. Spread in large greased baking pan. Combine remaining ingredients and sprinkle over batter. Bake at 350 degrees for 25 minutes. Cool and cut into bars.

Unroll crescent rolls and spread with melted butter. Combine sugar, orange rind and coconut. Sprinkle rolls with coconut mixture. Roll and arrange in circles in two lightly greased 8" round pans. Bake 30 minutes at 350 degrees . Meanwhile, combine ingredients for orange glaze or confectioner's sugar icing. Spread on cooled Christmas Ring and decorate with cherries, nuts, etc. Freezes nicely.

Mix all ingredients. Bake at 350 degrees for 45 minutes in greased and floured cake pan. Frost with Cream Cheese Frosting when cool.

Carrot Cake II

Mix sugar, eggs and oil well. Sift together dry ingredients and add to creamed mixture. Blend well. Stir in remaining ingredients and pour into 9"x13" pan. Bake at 350 degrees for 45 minutes to an hour. Frost with Cream Cheese Frosting.

In a small metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, stirring occasionally, remove the bowl from the heat, and let the mixture cool.

Into a bowl sift together the flour, the baking soda, and the salt. In the large bowl of an electric mixer cream together the butter and the sugars until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and the chocolate mixture. Beat in the flour mixture and the buttermilk alternately in batches, beginning and ending with the flour mixture, and beat the batter until it is smooth.

Divide the batter among the prepared pans, smoothing the tops, rap each pan twice on a hard surface to expel any air bubbles, and bake the layers in the middle of a preheated 350oF oven for 25 to 30 minutes, or until a tester comes out clean. Let the layers cool in the pans on racks for 10 minutes, run a knife around the edge of each pan, and invert the layers onto the racks. Remove the wax paper and let the layers cool completely. The cake layers may be made 2 days in advance and kept, wrapped in plastic wrap, at room temperature.

Make the filling:
In a heavy saucepan combine the cream, the granulated sugar, and the butter and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Whisk 1/2 cup of the cream mixture into the yolks, whisk the yolk mixture into the remaining cream mixture, and cook the mixture over moderately low heat, whisking, for 10 minutes, or until it is thickened. (Do not let the mixture boil.) Stir in the vanilla, the pecans, and the coconut and let the filling cool, stirring occasionally.

Make the frosting:
In a bowl with cleaned beaters beat together the butter, the cream, the vanilla, the chocolate, and the confectioners' sugar until the frosting is fluffy.

Assemble the cake:
On a cake stand arrange 1 cake layer, spread the layer with 3/4 cup of the filling, and top the filling with a second layer. Spread the second layer with 34 cup of the remaining filling and top the filling with the remaining layer. Spread the cake with the frosting and spread the remaining filling on top of the cake, letting it drip down the side of the cake. The cake may be assembled 1 day in advance and kept loosely covered and chilled. Let the cake return to room temperature before serving.

Combine remaining 3/4 cup sugar, remaining 1/4 cup cocoa and almonds. Sprinkle over batter.

Carefully pour 2 1/2 cups hot milk over all; do not stir.

Bake in preheated 350oF oven 40-45 minutes or until top is shiny and sauce is bubbly. Dust with icing sugar and serve immediately with whipped cream or ice cream and garnish with additional almonds, if desired.

Beat together first 5 ingredients, making sure coffee crystals completely dissolve. Let cool and add butter and chocolate, mixing well. Add remaining ingredients and mix well. Pour into greased and floured pan and bake 45 minutes at 350 degrees.

Cream butter, oil and sugar. Add eggs, vanilla and milk, beating well. Sift together dry ingredients and mix well with creamed mixture. Fold in zucchini and chocolate chips. Bake in greased and floured pan. Bake at 325 degrees for 40-45 minutes or until toothpick comes out clean.

Cream butter and sugar. Add eggs and beat well. Add two cups flour and beat well. Mix in yogurt and extract. Combine remaining ingredients and mix well. Butter 10" Bundt pan and dust with cocoa powder. Pour batter into pan. Bake at 350 degrees about an hour or until cake pulls away from edges of pan. Cool in pan for 20 minutes, remove and finish cooling.

For more swirled effect, layer batter and topping in equal thirds, and streak with knife.

Cream butter and sugar; add beaten eggs and milk. Sift dry ingredients and add to creamed mixture (reserve 1/4 cup flour to cover dates and nuts). Cook nuts and dates in flour; add to creamed mixture with vanilla. Bake in greased, floured pan at 300 degrees about 45-60 minutes or until set in center.

Filling Suggestions

Kneading the Dough: Add the remaining sugar, salt, and 2 cold eggs. Process 1 1/2 minutes or until the dough is smooth, shiny, and cleans the bowl. Let rest 5 minutes with the feed tube open. Add the butter in 2 batches and process for 20 seconds after each addition or until incorporated. (The butter must be soft so as not to over-tax the motor. If the processor should stall, let it rest 5 minutes.)

First Rise: Scrape the dough into a lightly buttered bowl. It will be very soft and elastic. Sprinkle lightly with flour to prevent a crust from forming. Cover the bowl tightly with plastic wrap and let rise in a warm place (80F, but not above or dough will taste sour) until double in bulk, about 2 hours. Refrigerate for at least 30 minutes to 1 hour. Deflate dough by gently stirring it and refrigerate for another hour.

Redistributing the Yeast: Turn dough onto a lightly floured surface and gently press it into a rectangle. Fold into thirds like a business letter and again press out into a rectangle, lightly flouring the surface as needed to prevent stickiness. Fold it again into thirds and dust it lightly with flour on all sides. Wrap it loosely but securely in plastic wrap and then foil. Refrigerate for 6 hours to 2 days to allow dough to ripen and harden. Gently deflate the dough by kneading lightly with floured hands, and press into prepared pan. Cover the dough loosely with buttered plastic wrap and let rise in a warm, preferably humid place away from drafts for 1 1/2 to 3 hours or until it has almost tripled in bulk. It will reach the top of a 2-inch cake pan. Place a baking sheet in the oven and preheat to 425. The hot baking sheet will boost the "oven spring" -- the sudden expansion of the dough during the first few minutes of baking. Place the cake pan on the hot baking sheet and bake for 5 minutes. Lower the temperature to 375 and bake for 20 minutes or until a skewer comes out clean. Unmold the brioche and cool on a rack. When ready to complete the cake, trim the top, bottom, and sides with a serrated knife so that the brioche measures 7 inches by 1 1/2 to 1 3/4 inches. Place in a 9-inch pan and pour the syrup on top. Let stand for 10 minutes or until the syrup is absorbed, turning cake over as necessary to aid absorption.

Making the Syrup: In a small saucepan with a tight-fitting lid combine the sugar and water and bring to a rolling boil, stirring constantly. Cover immediately, remove from heat, and cool completely. Transfer to a liquid measuring cup and stir in the rum. Add water as needed to total 1 3/4 c syrup.

Blend rum, water, eggs, butter, and pureed mango. Add cake mix and beat at medium speed for 4 minutes.

Pour batted into prepared pan and bake immediately in a preheated 375oF oven for 45 minutes, or until a toothpick inserted into the cake comes out clean. Cool 20 minutes in pan. Loosen and remove from pan onto serving plate.

Meanwhile, prepare the glaze. Place both juices and sugar in a small saucepan over moderate or high heat. Stir with a wooden spatula until sugar dissolves and mixture comes to a low boil. Remove from heat and stir in the rum.

When cake is done, set it on a rack to cool. Pierce all over the top with a cake tester or toothpick. Spoon the hot glaze over the cake about a Tbsp at a time. When about half the glaze has been added, use a small spatula or knife to ease the sides of the cake away from the pan so that glaze can run downward. Continue adding the glaze and releasing the sides until all the glaze has been absorbed. Let stand for about 10 minutes, until the bottom of the pan has cooled. Then invert onto plate. Bang plate & pan against work surface if necessary to release cake. Let stand for a few hours, then cover with plastic wrap. Let stand overnight. Cut into thick slices.

Mix dry ingredients; set aside. Cream together sour cream, water, coffee and vanilla; set aside. Cream butter. Gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Blend in melted chocolate. Add flour and sour cream mixtures alternately, beating after each addition until smooth. Pour into greased and floured 13"x9" pan. Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean. Cool 10 minutes in pan, then remove to rack and finish cooling.

Toasted Meringue Topping:

In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth.

In the large bowl of an electric mixer beat the egg white with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly.

Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325oF oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.

Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining frosting on the top layer and side of the cake.

1. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing: oil, egg yolks, lemon and orange rinds, orange juice. With a large wire whisk, beat until smooth. Set aside.

2. In a large mixer bowl, beat the egg whites with the cream of tartar until they hold a stiff peak. Then beat 1 minute more. Do not beat until dry. In 3 additions, fold about 3/4 of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture, handling no more than necessary.

3. Gently pour batter into a 10 x 4 tube pan (must be a 2-piece pan, NOT non-stick). Bake at 325, on a rack 1/3 up from bottom of oven, for 55 minutes. Then increase temperature to 350 and bake for 10 to 15 minutes more, until the top springs back when lightly pressed with a fingertip. Immediately hang the pan upside down over a funnel or narrow bottle neck. Allow to cool completely. If freezing the cake, freeze it in the pan.

4. To remove the cake from the pan, use a thin sharp knife to cut all the way around the sides of the cake and around the tube. Remove the sides of the pan, then cut the bottom of the cake loose from the pan. Invert the cake onto a plate, leaving it upside down. Sprinkle with powdered sugar through a sieve, if desired.

For the cake:

In a large bowl with an electric mixer cream the butter with 1 cup of the sugar and the zest until the mixture is light and fluffy.

In a small bowl whisk together the yolks, the sour cream, and the vanilla until the mixture is combined well and beat the flour mixture and the yolk mixture into the butter mixture alternately, beginning and ending with the flour mixture and beating well after each addition.

In another bowl with cleaned beaters beat the whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Stir about one third of the meringue into the batter to lighten it, fold in the remaining meringue gently but thoroughly, and pour the batter into a buttered and floured 10-inch springform pan, smoothing the top. Bake the cake in the middle of a preheated 350oF oven for 40 to 45 minutes, or until a tester comes out clean.

For the syrup:

Cake: Grease and lightly flour two 9-inch round cake pans. Combine flour, baking powder and salt. In a mixer bowl, beat shortening using medium speed for about 30 seconds. Add sugar and peels; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients, milk, and lemon juice alternately, beating after each addition. Turn into pans. Bake at 350 for 30 minutes or till done. Cool 10 minutes in pans. Remove from pans and cool on wire racks. Split layers horizontally. Spread Lemon Filling between layers.

Cream butter, sugar and egg yolks. Add dry ingredients alternately with sour cream. Beat egg whites and vanilla until fluffy but not stiff. Fold into creamed mixture. Pour into greased Bundt pan or two cake pans. Bake at 350 degrees for 45-60 minutes in Bundt, 30-35 in cake pans. Frost with Cream Cheese Frosting.

Cream first four ingredients. Add fry ingredients alternately with milk, beating well. Add vanilla and nuts and mix well. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours.

Topping: Mix all together and beat until creamy.

To put the cake together, layer 1/3 of the cookie crumbs followed by 1/2 the pudding mixture, 1/3/ of the crumbs, the rest of the pudding mixture and topping with the remaining cookie crumbs. Refrigerate 10 to 12 hours. About 1/2 hour before serving, remove from refrigerator and decorate with flowers. Serve by digging out portions with the trowel.

Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding. Mix it with the cake and feel it; you don't want it soggy, just moist. Gently combine.

Line new, clean kitty litter box. Put mixture into litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture.

Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter.

Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Or, only spread 5 of the remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box; sprinkling it lightly with cookie crumbs.

Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.

Beat together butter, sugar and eggs. In separate bowl, sift together dry ingredients. Add to creamed mixture. Add sour cream and blend well. Pour half the batter into greased pan. Mix together last four ingredients. Cover batter with half the topping. Add remaining batter. Cover with remaining topping. Bake at 350 degrees for one hour.

Cream butter and sugar. Add eggs, beating well after each addition. Add dry ingredients alternately with sour cream and beat well. Add almond extract and mix well. Mix sugar, cinnamon and walnuts together for topping. Pour half the batter into greased tube pan. Spread half the topping over. Add remaining batter and cover with remaining topping. Swirl with knife through batter. Bake at 350 degrees for 45 minutes to an hour.

Chocolate Nut Icing

Cupid's Cyberspace Cupcakes

Combine first four ingredients. Mix in brown sugar. Beat together milk, egg whites and oil and stir into creamed mixture. Bake at 425 degrees for 15-17 minutes.

Variations: (Bacon, Cheese, Cranberry, Nut, Date, Upside-Down)

Mix dry ingredients in large bowl. Mix milk, one can of pineapple, egg whites and oil in separate bowl. Combine ingredients and mix. Drain second can of pineapple and fold into creamed mixture. Bake at 425 degrees for 17 minutes.

Taste O' Lemon Cream Tart

In small bowl, combine all cream cheese filling ingredients at medium speed until well blended. Spoon into crust-lined pan.

In same bowl, combine all lemon filling ingredients at low speed. Carefully pour over cream cheese filling.

Top with second crust; trim edges. Cut slits in top crust. Brush with 1 teaspoon reserved egg. Combine 1 teaspoon sugar and nutmeg sprinkle over crust.

Bake at 375oF for 45-55 minutes or until filling is set and crust is golden brown. Cool completely.

Filling: Whip the yolks and sugar to the ribbon stage (2-3 minutes), then add remaining ingredients. Pour into the tart shell and bake for 18-20 minutes. If edges become too brown, tent pan with foil. Cool before serving.

Cream: Combine all ingredients. Serve with cooled tart.

Will keep in freezer for about a week.

RK's options: Set aside some of the berries and add them to the pie whole. Sprinkle thinly sliced almonds atop pie.

Melt chocolate chips with oil. Pour into crusts until each is coated with thin covering. Set aside to cool. Mix together cheesecake ingredients. Pour into crusts and bake at 300 degrees about 40 minutes or until set. Cool. Top with strawberries. Combine glaze ingredients and cook until thickened. Cool and pour over pies. Chill and garnish with whipped cream before serving.

Line pie crust with 2 cups of large uncooked strawberries, hull side down. Cut up and cook until thick the remaining berries with sugar, water, cornstarch and salt. Remove from heat, add butter and stir well. Cool and pour over strawberries in shell. Refrigerate until ready to serve then garnish with whipped cream.

Roll out pastry dough into 2 rounds large enough to fit over a 9 inch pie pan. Line the pie pan with 1 round of dough and spoon the fruit into it, spreading evenly. Pour any remaining juice over the top. Using the second round of dough, fit the top crust over the pie, crimp the edges, and cut several slits in the top for steam to escape.

Bake in a preheated 400oF oven for 30 minutes, or until the crust is browned. Serve in small pieces, with ice cream if possible.

Combine brown sugar and flour. Cut in butter until mixture resembles medium crumbs. Sprinkle 1/2 cup crumb mixture over bottom of pie shell. Add peaches. Sprinkle with sugar and nutmeg. Beat egg, cream and vanilla; pour over peaches. Cover with remaining crumbs. Bake 40-45 minutes at 400 degrees or until top is evenly golden brown.

Prepare pastry. It is simplest is to use premade crusts that are found in the refrigerated section. Line a pie pan with one crust.

If you are using fresh cranberries, put them in a saucepan with 1 cup of water and bring to boil. Continue to boil over low heat until the cranberries begin to pop. If using canned cranberries, mix with 1/3 cup water in a saucepan and heat until you can stir the cranberries smoothly. Do not bring to boil.

In a bowl, stir together sugar, flour and spice. In the pie pan, Alternate layers of apples, cranberries and sugar mixture, beginning and ending with sugar mixture. Cover with top crust. Cut slits in crust, and seal and slute edges. Bake 40 to 50 minutes. Cool.

In medium heavy saucepan over low heat (or double boiler), melt chocolate and 1 cup milk, stirring constantly until smooth. Blend in cornstarch mixture. Cook over low heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Blend about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over low heat for 3 minutes, stirring constantly. Remove from heat; stir in margarine and vanilla. Cover surface with plastic wrap and refrigerate until just cool, about 1 hour.

Spoon filling evenly into crust.

Orange Filling
In small saucepan, combine gelatin and orange juice concentrate. Stir over low heat until gelatin dissolves. Cool slightly. In small bowl, combine whipping cream and powdered sugar, beat until soft peaks form. Fold orange juice mixture into whipped cream. Spread evenly over chocolate filling. Refrigerate 1 hour.

Serve.

1/8 recipe is 400 calories

Form the dough into 2 equal balls and flatten one into a thick disk. Flour your work surface and rolling pin, and roll dough from center out to sides, turning into a perfect circle about 10 inches in diameter. (Rolling the dough between two pieces of waxed paper works pretty well too. -- Ari)

Place the rolling pin in the center of the dough. Fold half over the pin and transfer to a 9-inch pie plate. Press the dough gently into the pie plate, fold the rough edges under neatly or trim them. Wrap second ball of dough in waxed paper and refrigerate (or wrap tightly and freeze if you're making a single-crust pie -- Ari). Cover pie plate with a slightly damp kitchen towel and place in refrigerator.

Preheat oven and prepare filling as specified for whatever filling recipe you're using. After pie is filled, if you're using the second crust, roll it to a 9-inch circle. Place it over the filling, trim, and crimp edge with thumb and forefinger or flute with a fork. Brush top with melted margarine if desired.

Cheesecakes

Raspberry Chocolate Cheesecake

When Evelyn unveiled the dessert at a recent coop dinner, we quickly understood why the main course had been a large salad. Chocolate Raspberry Cheesecake with raspberry sauce. It doesn't get much better folks. I would venture to say that this definitely makes the list of the best 10 desserts I have ever had. There was a hush as we started to bite into the cheesecake. A few moans, and then I couldn't bear the thought of not having the recipe, any longer. Here it is, as it appears in the Jan. issue of Bon Appétit. Enjoy!

Filling: Using electric mixer, beat cream cheese in a larger bowl until smooth. Add sugar, chocolate, and liqueur and beat until well blended. Add eggs 1 at a time, beating each addition just until combined. Mix in cream. Pour filling into crust lined pan. bake until filling is almost set but center still moves slightly when pan is shaken (about 55 minutes). Transfer to rack.

In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust.

Bake at 350oF for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours.

Sauce:
In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in 1 cup pecan halves. To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves.

1/12 recipe is 720 calories

Cream cheese, sugar, eggs and vanilla together. Fill muffin pan with bake cups; place vanilla wafer at bottom of each. Fill half full of batter and bake 10 minutes or until set. Top with pie filling.

In a medium bowl, combine flour, baking soda and salt. Mix well with a wire whisk and set aside.

In large bowl combine sugars with an electric mixer on medium speed. Add butter and beat to form a grainy paste.

In small bowl combine cocoa powder and boiling water, and stir until smooth. Add cocoa mixture, eggs and vanilla to butter and sugar; blend well to form a smooth batter., Alternately add the flour mixture and the buttermilk to the batter. Blend at low speed just until combined.

Pour into prepared pan. Bake 25-35 minutes or until a knife inserted into the middle of the cake comes out clean. Leaving the cake in the pan, cool to room temperature, then refrigerate to make slicing easier.

To prepare the filling:
In medium bowl with an electric mixer and clean beaters, beat the sugar and cream cheese until well blended. Add egg and beat until light and fluffy.

Next melt white chocolate in a double boiler. While chocolate is melting, in a small metal bowl sprinkle gelatin over the cold water. Let gelatin bloom for 5 minutes, then dissolve it over a double boiler until clear and smooth.

Gradually add dissolved gelatin to the cream cheese-sugar mixture, beating continuously at medium speed until smooth. (If you beat it too fast, the gelatin will stick to the sides of the bowl.) Add whipped cream to the mixture and blend until smooth. With a rubber spatula, fold the white chocolate and vanilla into the cake batter thoroughly.

To assemble cake and filling:
Remove sides of springform pan. Cut cake into 2 layers and set the top layer aside. Replace sides of the springform pan, leaving bottom layer of cake in pan. Pour filling over bottom cake layer. Carefully place the other cake layer on top of the filling. Refrigerate for several hours. When filling is firm, remove sides of pan and place the cake on a platter. Coat the sides of the cake with Macadamia nuts. Dust the top if desired, add rosettes of whipped cream, chocolate shavings and more Macadamia nuts. Refrigerate until ready to serve.

In a large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add melted chocolate; beat well. Add remaining ingredients, and beat until smooth. Pour into crust-lined pan.

Bake at 325F for 55 to 65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven rack while baking.) Allow cheesecake to cool in the pan for 5 minutes, then carefully remove the sides of the pan. Allow the cheesecake to cool completely. Garnish with the reserved crumbs (provided you can keep your spouse from eating them), and refrigerate (at least 2-3 hours, preferably overnight). Keeps well in refrigerator for 3 days, probably longer, but who can keep from eating it before then?

For Filling: Using electric mixer, beat cream cheese in large bowl until well blended. Add eggs one at a time, beating just until blended and scraping down sides of bowl after each addition. Beat in sour cream and 1/2 cup cream. Stir espresso powder and 2 tablespoons water in small bowl until powder dissolves. Add to filling and beat until blended. Beat in vanilla and stir in nuts. Pour filling into prepared pan. Place in large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Bake cake until tip is puffed and center is almost set, about 1 hour and 15 minutes. Turn off oven; open door slightly. Let cake stand in oven with door ajar 1 hour. Remove pan from water; transfer to rack. Cool. Wrap in foil and chill overnight. (can be made 3 days ahead. Keep chilled.)

Run small knife around sides of pan to loosen cheesecake. Remove pan sides. Beat 2/3 cup cream in medium bowl until stiff peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe around top edge of cake. Garnish with chocolate covered espresso beans.

In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled springform pan and bake in a preheated 325-degree oven for 1 1/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely.

Carefully remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve.

Filling: In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, until just blended. Beat in remaining filling ingredients. Pour into pan. Bake at 450oF for 10 minutes, then reduce heat to 250oF and continue baking 35-45 minutes or until center is just set. Remove from oven and run a knife around the rim of the pan to prevent cracking. Cool thoroughly at room temperature. Chill overnight.

Glaze: In a small saucepan whisk eggs until foamy. Combine with sugar, rind, juices and butter in saucepan. Cook over low heat, stirring constantly until smooth and thickened. Cool. Just before serving, spread evenly over cheesecake. Decorate with poppy-seeds, lemon or orange slices.

Cupid's Red Velvet Ice

In another pan combine the milk, 2 tablespoon sugar and the minced preserved ginger. Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from heat. Add the fresh ginger syrup into the milk mixture and stir well to blend. Cover and steep for 20 minutes.

In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick and falls in ribbons from the beater.

Put the heavy cream in a medium size bowl and cover with a strainer.

When the steeping time is over, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture and then pour the egg mixture back into the remaining milk. Cook over moderate heat, whisking slowly, until the mixture reaches a custard consistency. Do not let the mixture boil. Pour the custard through the strainer into the bowl of cream. Stir the liquid in the strainer to coax it through the mesh. Discard the ginger solids. Allow the mixture to cool completely, stirring occasionally. Once cool, the mixture may be sealed airtight and refrigerated 1-2 days before freezing.

Just before freezing, add the lemon juice and stir well. Freeze in an ice-cream maker or freeze in a shallow tray for 2 hours. Beat with a food processor and freeze again. Repeat this procedure.

When freezing process is completed, pack the ice cream into a plastic container, pressing it down to eliminate any air bubbles. Press a piece of plastic wrap directly on the surface of the ice cream to prevent formation of the ice crystals. Freeze for two more hours, but allow to soften slightly in the fridge before serving.

Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions.

Just before dinner (so your guests don't see you frantically scooping ice into glasses at dessert time :-), run the ice cubes through a food processor one tray at a time. Pack the ice crystals into the wine glasses, and immediately set the glasses in the freezer. Get as much of the first tray of ice out of the food processor as you can, or the second batch of ice cubes won't be able to fall into the path of the blades.

When ready to serve, top the glasses of ice with any of the following:

Dessert Crepes

Lightly butter a warm heavy pan. Pour ~1 1/2 tablespoon crepe batter into pan; rotate pan so that the batter makes a thin layer. The batter should set in about 1 minute. Turn over to cook the other side.

Beat eggs well. Add remaining ingredients. Beat only until mixed. Strain and chill 2 or more hours. When ready to cook, add 2 tablespoons melted butter and desired flavoring. Heat crêpe pan and rub with butter. Add enough batter to coat bottom. Fry until brown, turn and fry 1 minute. Cool. Fill and serve.

Sevian Di Kheer (Vermicelli Pudding)

While pudding is baking make the sauce: Combine all the ingredients except whiskey in top of a double boiler. Place over boiling water and cook, stirring well, until thick. Keep warm until serving time. Do not add whiskey until just before serving. Spoon the sauce over the bread pudding and serve.

Combine all ingredients and blend well. Raisins or nut meats may be added. Pour into greased 9"x9" baking dish and bake at 325 degrees for one hour, or until firm.

Variation: Baked Coffee Custard Prepare as above, adding 4 tsp instant (decaf) coffee crystals dissolved in 1 Tbsp hot water to eggs along with milk, sugar, etc. Omit nutmeg. Serve topped with whipped cream, sprinkled with toasted almonds.

Whisk yolks and sugar in medium bowl to blend. Bring cream mixture to simmer over medium-low heat. Gradually whisk hot cream into yolks. Return mixture to saucepan and stir until the custard thickens and coats spoon (about 4 minutes). Do not boil. Strain into bowl. Cover and chill.

Put sugar into a saucepan and melt over low heat, stirring constantly to avoid burning. Pour sugar into a flan dish (approx 9 inch diameter) and tilt the dish to coat the bottom and the sides evenly; work fast here, because the sugar solidifies quickly. Pour in the custard.

Preheat oven to 350. Set flan pan in oven in a larger pan that contains about 1/4 inch of water in the bottom; Bake for about an hour. Doneness test is to insert a knife in the center of the flan; if it comes out more or less clean, the flan is done. After removing the flan from the oven, invert it onto a serving dish. Do this carefully to avoid breaking the custard and to avoid spilling the sugar syrup all over yourself. Serve warm or cold. For variation, try replacing the vanilla with other flavorings, such as almond extract.

Beat 3/4 cup chilled cream in another medium bowl to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture.

Place 1/4 cup sliced berries in each of 4 8- to 10-oz wine-glasses or tall glass dessert bowls. Press 3 kiwi slices against sides of each glass. Spoon 1/3 cup cream mixture into each glass. Spoon 1/4 cup sliced berries in center of each, pressing into center so berries do not show at sides of glasses. Spoon remaining cream over; smooth tops. Cover and chill at least 2 and up to 6 hours.

To serve, using small knife, make lengthwise cuts in whole strawberries without cutting through stem ends. Fan 1 strawberry atop each dessert. Attach lime slice to rim of each glass.

Sprinkle gelatin over water to soften; stir into hot custard and remove from heat. Add vanilla and strain sauce through a fine sieve. Cool custard by setting pan in a larger container filled with ice cubes. Stir occasionally until sauce starts to thicken and become syrupy.

Whip cream until stiff. Puree raspberries in a food processor or blender and then strain through a sieve to remove seeds (use spoon to press juice through sieve and a rubber spatula to help remove it from the other side). Fold whipped cream into custard, then fold in pureed strained raspberries.

Rinse a 6-cup mould with cold water. Pour in custard mixture and cover with plastic wrap. Refrigerate until firm, about 4 hours or overnight. To serve, dip mould briefly in warm water, dry off and place serving plate over top. Quickly invert and turn out onto serving plate. Trim with fresh berries or mint leaves.

1. Make 3 cups of espresso and add in the almond extract before using.
2. Beat the egg yolks with the sugar, then beat in the Mascarpone cheese.
3. Beat the egg whites in another bowl until stiff peaks form. Fold the egg whites into the cheese mixture.
4. One by one dip 12 of the lady fingers in the espresso mixture and line them up in a layer in a large glass bowl. Spread half of the cheese mixture over the lady fingers. Sprinkle half of the almonds over it. Then sprinkle half of the cocoa over that. Repeat.
5. Refrigerate for at least 1/2 hr before eating.

Lemon Mousse

Lime Mousse

In a clean, dry mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually sprinkle in 2 tbsp sugar, beating on high speed until stiff but not dry. Fold one-fourth of the egg whites into chocolate mixture to lighten it. Scrape all of the remaining whites on top of mousse and set aside while you beat the cream. Beat cream until it holds its shape softly (do not beat until stiff).

Scrape whipped cream over egg whites and chocolate. Fold together until just incorporated. Turn the mousse immediately into lined mold or serving bowls.

In a heavy saucepan over very low heat or a double-boiler over simmering water, whisk egg yolks and water until mixture begins to thicken. Whisk in cognac; continue to whisk until mixture has thickened to the consistency of Hollandaise sauce. Remove from heat and whisk in melted chocolate. Set aside.

In a small bowl of an electric mixer, beat cream just until it holds soft peaks. If chocolate mixture has stiffened, heat gently over very low heat, whisking constantly, until slightly softened. Transfer mixture to a large bowl; whisk in 1/2 cup of the whipped cream. Fold in remaining whipped cream with a large whisk or spatula, then cut through with a spatula or curved fingers to eliminate large air bubbles. Set aside.

Beat egg whites until they hold soft peaks. Beat in sugar (if used) just until mixture holds stiff peaks. Stir a small amount of the egg whites until chocolate mixture to lighten it; then fold in remaining egg whites. Spoon into a serving bowl or 8 small molds. Refrigerate at least 4 hours or until firm. Garnish just before serving with chocolate curls, if desired.

In a large bowl, whisk up the egg white until it forms soft peaks. Using a metal spoon, fold the chocolate mixture into the egg whites. Spoon the whole lot into a glass, cover and refrigerate for a couple of hours.

To serve, mix together the dissolved coffee granules and the cream, and pour them over the mousse. Sprinkle with a little grated chocolate.

Break the chocolate into pieces and process in a processor until ground very fine. Heat the creme fraiche to the boiling point, and with the motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.

Separate the eggs. Add the egg yolks to the hot chocolate mixture, and process for a few seconds to incorporate. Transfer to a large bowl, stir in the drained raisins, and cool completely.

In a large mixing bowl, beat the egg whites until stiff but not dry. Scoop about one quarter of the beaten whites onto the chocolate mixture, and using a large rubber spatula, stir them into the mixture. Gently and quickly fold in the remaining whites.

Pour the mousse into the serving dishes, cover tightly with plastic wrap, and refrigerate for at least 4 hours and as long as 12 hours.

Adding the yolks to the hot chocolate mixture cooks them slightly and gives a creamier texture to the mousse, which is best served the day it is prepared. Decorate with chocolate curls or extra rum-soaked raisins.

Other Desserts

Strawberry Shortcake

Blueberry Shortcake

Peach Shortcake

In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.

In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly.

Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 350oF oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack. Remove the bottom of the pan, re-invert the torte onto a rack, and let it cool completely. (The torte will fall as it cools.)

Make the glaze and garnish:
Put the chocolate in a small bowl, in a saucepan bring the cream to a boil, and pour it over the chocolate. Stir until the chocolate is melted and the glaze is smooth and stir in the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set. Invert the torte onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Transfer the torte carefully to a serving plate and garnish it with the coated chestnuts.

Make the whipped cream just before serving the torte:
In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and the rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.

Serve in plain wedges, with whipped cream and sauce(s), or frost the cake with whipped cream and piped designs, then serve in a pool of sauce.

Special equipment (if you plan to frost the cake with whipped cream)
9-inch corrugated cake circle
Pastry bag fitted with Ateco #7 closed star tip

dipping suggestions:

In wok or deep fryer, heat oil (to 400oF, about 10 minutes). Slide bananas into hot oil, deep fry 3-4 minutes, until golden brown. Remove, drain, arrange on a platter and sprinkle with toasted sesame seeds. Serve hot or warm.

Drop by heaping teaspoonfuls into hot oil. Turn when browned on one side. Remove with slotted spoon and sprinkle with icing sugar.

Combine and heat the port wine, water, cloves, cinnamon stick and sugar until sugar has completely dissolved. Poach pears for one and a half hours, rotating occasionally, or till port has penetrated all the way through. Remove pears and place in refrigerator till cooled.

Bring the port to a boil and reduce volume to one third. Add arrow root starch and thicken.

When pears have cooled, roll out puff pastry and cut into triangles large enough to surround pear. Fold and cover pears. Seal seems with egg. After you wrap the pears you will have some trimmings left over; take these and cut them into leaf shapes. You can attach them right under the stem. With the back of a knife score the puff pastry segment to resemble the veins of a leaf. Before placing into 375oF oven, spray with egg wash. Cook until they are golden brown.

Sprinkle with ground cinnamon, then serve with port sauce, whipped cream, and fresh fruit.

Spoon meringue into pastry bag fitted with large star tip. Pipe meringue decoratively in 1-inch thick layer over 9-inch circle, covering completely. Pipe 9 large rosettes of meringue on second cookie sheet. Bake 45 minutes.

Reduce oven temperature to 200oF and continue baking until meringues are dry and crisp, about 1 1/2 hours. Cool meringues on cookie sheets on racks 1 hour. Using long sharp knife, gently loosen meringues from parchment.

Meringues can be prepared well ahead. Store in airtight container at room temperature.

For Filling:
Pour 1/2 cup reserved berry juices and liqueur into heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir gelatin over low heat until dissolved. Pour mixture into large bowl; cool slightly. Add cream and sugar to gelatin mixture. Using electric mixer, beat cream to stiff peaks. Fold in thawed berries. Refrigerate until slightly firm, about 15 minutes.

To Assemble:
Place meringue disk on platter. Spread raspberry filling over. Arrange meringue rosettes around upper edge, spacing evenly. Fill center with fresh berries. Garnish with mint.

Can be assembled 2 hours ahead; chill. Don't assemble earlier since it gets soggy.

Meringue Shell:

Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).

Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.

Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.

Fillings: Fruit & Ice Cream

Below are some variations. Be creative!

Chocolate Rum Filling

White chocolate and Raspberry Filling:

Bring 1/4 cup whipping cream and 1/4 cup raspberry juice to simmer in heavy sauce pan. Add white chocolate and stir until melted and smooth. Pour into medium bowl and refrigerate until cool but not set (about 25 minutes).

Beat 3/4 cup chilled whipping cream to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture. Spoon into prepared shells and chill until set. Serve within 6 hours. Just before serving, top with fresh raspberries and remaining raspberry juice.

Pour into glass serving bowl and add juice and yogurt. Stir to mix yogurt evenly. Let cool while you chop the fruit.

Add fruit sections and stir to distribute evenly. Chill until set, at least 1 hour.

Preheat the grill. Heat the butter in a 7-inch frying pan until foaming, and pour in the mixture. Cook over a low heat until the underside of the omelette is golden (do not attempt to stir it; in fact, apart from peeking at the underside with a palette knife, leave it entirely alone).

Transfer the pan to sit under the grill and cook for 2 minutes, or until the surface is golden brown. While this is happening, stir together the jam and orange juice. When the omelette is cooked, pour the jam mixture over one half and fold the other half over. Dust with a little sugar and serve immediately.

Meringue:
Beat egg-whites until the form stiff peaks. Add the sugar all at once and beat for a few seconds. Fold in the chopped pistachios and strawberries.

Put pan in another pan filled with warm tap water. You may need to weight the first pan down as it will float, though, perhaps, this isn't necessary.

Bake for 30 minutes . It will rise, and then fall when removed from oven. Cool completely on rack. This may be made a day ahead and kept wrapped in refrigerator. I would pour off any excess liquid, though, if you intended to keep it in the fridge.

Sauce:
Stem and hull strawberries. Place in food processor with preserves and liquor and blend until smooth. Chill.

Unmold island, and slice. Serve slices on a puddle of the sauce, garnish with fresh strawberries.

Lay out a sheet of filo pastry. Using 1/4 cup of the almond paste, place about an inch thick sausage down the centre, roll the sheet around the stuffing and then then coil the sausage to form a snail's shell. Fry in butter until browned, then sprinkle with cinnamon and icing sugar before serving.

Variation: Use rose water instead of orange flower water.

For Filling: Finely chop toasted almonds and cinnamon in processor, about 15 seconds. Using electric mixer, beat eggs, powdered sugar and baking powder in medium bowl until thick, about 1 minute. Beat in nut mixture. Cover and refrigerate until cold and thick, at least 3 hours. May be prepared 1 day ahead.

Assemble: Brush large baking sheet with margarine. Place 1 phyllo sheet on work surface, keeping remainder covered with damp tea towel. Brush with margarine. Cut lengthwise into three 3 1/2-inch wide strips, discarding any extra phyllo if necessary. Stir filling to blend. Place 1 tablespoon filling at one short end of one strip. Fold one corner of phyllo over filling. Repeat folding down length of pastry strip, forming a triangle. Brush with margarine. Place on prepared sheet. Repeat until all filling is used. May be prepared 1 week ahead; cover and freeze; do not thaw before baking.

Preheat oven to 375oF. Bake pastries until golden brown, about 15 minutes. Transfer pastries to clean baking sheet. Strain syrup. Spoon some syrup over each pastry. Let cool on sheet in syrup.

Arrange pastries on platter. Spoon additional syrup over to moisten, if desired. Serve with fresh grapes.

Now the recipe: put everything except the pastry into a bowl and mix it well. Heat the oven to 425F, and roll out the pastry to about 9 inches square. Cut the pastry into nine 3-inch squares. Put 1 tsp of the mix into the center of each square, moisten the edges with milk or water and seal them together to make a bag containing the mix. Make sure all the edges are sealed tight, turn the bag over so that the sealed edges face downwards, and gently flatten it against the table until you can feel the filling pushing against the pastry. Pat the sides a bit until it's roughly circular.

Now make two parallel cuts most of the way along the top of each cake, so that the filling shows through. Put the cakes on a greased baking sheet, brush with milk and dust with sugar, and then bake until golden (10-20 minutes, depending on your oven).

Drain pistachios thoroughly and put in blender or food processor. Add milk and process until finely chopped, scraping mixture down from sides once or twice. Add sugar. Process until nuts make a paste.

Heat a large non-stick skillet, add butter and melt over medium-low heat. Add nut paste, and cook about 15 minutes, stirring constantly until mixture is very thick. Stir in vanilla then spoon into prepared pan and spread evenly. Cook completely, then cut into 20 squares using a sharp knife.

Note: this will keep 2-3 weeks covered and stored in the fridge.

Thicken the half and half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half of the original volume. Add the remaining 0.5 cup sugar, cardamom pods, bay leaf, vanilla and rose water (and any other flavoring that you may want) to the half and half. Heat for a few minutes. After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool for a few hours in the fridge.

Easier RasMalai

Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft. Add the flour and bicarbonate of soda and knead a few more minutes. Roll and shape into small balls, the size of a ping-pong ball. Dissolve the sugar in the water over gentle heat. Set aside half the syrup. Bring the other half to boil and gently slip in the balls of paneer. Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. The rasgullas are done when the float to the surface. Drain and put them in the syrup that was set aside. Sprinkle with rose water. Serve cold.

Garnishes

Creme Fraiche

Mix together 1/2 cup of heavy cream and 1/2 cup sour cream. Let sit in warm place for 12 hours in a sealed container. Stir. Refrigerate for 24 hours.

Pile 2-3 pieces of zest one on top of another. Slice diagonally into fine julienne about 1 1/2 to 2 inches long. Shorten or lengthen the julienne by varying the angle of your diagonal slice.

Combine sugar and 1/4 cup water in a small saucepan. Stir just to moisten sugar. Cover and bring to a simmer. Simmer for about 30 seconds, just to dissolve sugar. Add the julienned zest, cover, and simmer for 2 minutes. Remove from the heat. Uncover and let the zest cool in the syrup. Candied zests can be made and stored in the syrup in a jar, in the refrigerator, for at least 3 months. Remove from syrup and drain on a paper towel before using.

Place peels in a medium-size non-aluminum saucepan with 8 cups water. Bring to boiling and cook, covered, for 15 minutes. Drain the peels in a colander. Repeat.

Boil 3/4 cups water, syrup, and 2 cups sugar, stirring until dissolved. Add peels. Simmer, stirring occasionally, 35 to 55 minutes, until translucent and tender.

Remove peels with slotted spoon to large rack placed over waxed paper. Let drain 5 minutes. Separate peels. Dry until tacky, about 1 hour.

Place the remaining 3/4 cup sugar in a large bowl. Add the peels and toss until they are evenly coated with the sugar. Transfer sugar-coated peels to racks to air-dry, about 2 hours. Store peels in an airtight container for up to 1 month (or bag and freeze).

Optional: dip peels in chocolate instead of coating with sugar.
Suggestion: try other types of citrus peel.

Sauce Bijou

Press the puree through a medium-fine strainer to remove the toughest skins. You will end up with about 1/3 cup tough dry pulp and skins to discard. Stir strained raspberry preserves into puree. Sauce may be prepared and refrigerated for at least 3 weeks, or frozen for 6 months or longer. Never heat sauce, even to thaw.

To serve, spoon onto plate next to dessert.

Adjust flavor with additional teaspoons of sugar and/or drops of lemon juice.

Serve as a compote-like sauce, or puree in a food processor (and strain, if desired) for a more uniform consistency. Sauce may be made and refrigerated in a covered container a week ahead, or frozen for 6 months or longer.

Puree the raspberries in a food processor or blender. Pass the puree through a strainer to remove the seeds. Add some or all of the reserved juice to the puree, depending on how thin you would like it to be. Taste and sweeten, if desired. Refrigerate until needed. Sauce may be prepared and refrigerated up to 3 days in advance, or frozen for 6 months or longer. Never heat the sauce, even to thaw it.

To serve, spoon onto plate next to dessert.

Hot Beverages

America's Best Hot Chocolate

If you are feeling especially festive, top with marshmallows, whipped cream sprinkled with cinnamon or dust with a little cocoa powder.

Heat chocolate and water over medium heat, stirring constantly, until mixture is smooth. Stir in sugar and salt. Heat to boiling; reduce heat and simmer uncovered 4 minutes, stirring constantly. Stir in milk. Heat until just hot (do not boil). Whip with hand mixer until foamy and serve immediately.

Bring sugar, water and spices to a boil. Crush cranberry sauce with fork and add water. Blend with beater until smooth. Add cranberry sauce to brown sugar mixture and add pineapple juice. Bring to boiling. Keep warm and serve with cinnamon sticks if desired. Yields 2 1/2 quarts.

The glogg should be stored a couple of months with all flavorings to enrich the flavor. It will form a volume greater than that of the original vodka and wine bottles, so you will need an extra bottle. Split the flavorings equally among the bottles. The figs might need to be cut up to fit into the spouts.

To serve, heat the wine, being careful not to let much alcohol boil off (watch carefully for small surface bubbles to form, which occurs below water's normal boiling point). Serve in small amounts with some almond slivers and raisins in the cup. Good generousness complement glogg well. Glogg must be drunk hot or the sugar will make it very syrupy.

If you add 1/8 liter rum or brandy, you have a Bergsteiger-Gluehwein (mulled wine for mountaineers).

Cold Beverages

Thai Iced Tea

Combine all ingredients. Add ginger ale just before serving. Garnish with sliced citrus fruit or ice ring. Suitable for a party.

At least one hour before serving, strain through a fine sieve (or coffee filter). Discard leaves. Add 3 1/2 to 4 cups water (to taste). Refrigerate. Serve over ice with mint leaves and lime slices.

Variation: Use Sprite or Seven-up instead of water & sugar as the mixer. Add Lime juice to taste (it can be a little sweet otherwise)

Mint Juleps