Index of Recipes

Amaretti (Almond Cookies)
Angel Pie
Apple Pie
Apple Snow
Apple Strudel
Apricot Soufflé
Austrian "Emperor's Nonsense" (Kaiserschmarren)
Austrian Linzer Torte (Linzertorte)
Baked Custard
Banana Bread Pudding
Banana Cream Pie
Bananas Celeste
Berry Grunt
Black Bottom Pie
Black Forest Cake (Schwarzwalder Kirschtorte)
Blackberry Cobbler
Blueberry Pie
Boston Cream Pie
Brown Betty
Burgundy Poached Pears
Butter Tarts
Buttermilk Raisin Pie
Butterscotch Tart
Charlotte Russe
Cheese Freeze
Cherries Jubilee
Chinese Almond Cookies
Chocolate Angel Food Cake
Chocolate Cherry Pudding Cake
Chocolate Date Cake
Chocolate Decadence
Chocolate Fondue
Chocolate Hazelnut Truffles
Chocolate Meringue Pie
Chocolate Pudding
Chocolate Rum Mousse
Chocolate Soufflé
Classic Carrot Cake
Coconut Macaroons
Cold Sherry Soufflé
Creamy Rice Pudding
Crème Brulée
Crêpes Suzette
Danish Red Berry Pudding (Rødgrød med Fløde)
"Dutch Baby" Pancake
Figs Poached in Wine
Flan
Floating Island with Raspberry Coulis
Flourless Chocolate Torte
Fresh Fruit Brulée
Fresh Strawberry Pie

More dessert recipes >

These little cookies make an excellent accompaniment to ice cream, and are great all by themselves. I like to dip mine in espresso for a special after dinner treat.

Amaretti (Almond Cookies)

3/4 cup (180 ml) blanched almonds, finely ground in a food processor
3/4 cup (180 ml) sugar
2 large egg whites
1/2 tsp (2 ml) almond extract

Combine all ingredients in a bowl and mix to form a thick, sticky dough. Drop about 1/2 teaspoon (2 ml) per cookie on a baking sheet lined with parchment paper. Bake in a preheated 350F (180C) oven for about 15 minutes, until lightly browned around the edges. Remove from oven and allow to cool for 5 minutes before lifting with a knife or spatula. Makes about 3 dozen.

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My Australian and New Zealander readers will recognize this as a type of Pavlova. My mother has been making it for almost 50 years and it's a winner in either hemisphere.

Angel Pie

4 eggs, separated
1/2 tsp (2 ml) cream of tartar (tartaric acid)
1 1/2 cups (375 ml) sugar
3 Tbs (45 ml) lemon juice
2 tsp (10 ml) grated lemon rind
1 cup (250 ml) heavy cream, stiffly whipped

Beat the egg whites until frothy. Add cream of tartar and gradually beat in 1 cup (250 ml) of the sugar until stiff peaks form. Spread the mixture in a greased 9-inch (23 cm) pie pan and bake in a preheated 275F (135C) oven for 20 minutes. Increase the temperature to 300F (150C) and bake an additional 40 minutes. Remove the meringue from the pie pan immediately and cool on a wire rack. Meanwhile, beat the egg yolks and remaining sugar until thick and lemon-colored. Stir in the lemon juice and rind and cook in a saucepan set over a pot of simmering water until thickened, stirring constantly. Cool to room temperature. Spread half the whipped cream over the meringue. Cover with the lemon mixture and top with the remaining whipped cream. Serve chilled. Serves 6 to 8.

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The quintessential All-American dessert is apple pie, although the dish didn't originate here but was brought by early British settlers. I remember when every road-side diner in the country offered a slice of Cheddar cheese with apple pie, and maybe some still do. The more ubiquitous "a la mode" version places a scoop of vanilla ice cream on top. Both ways are good, and both are as American as... well, you know.

Apple Pie

5 to 6 cups (1.25 to 1.5 L) apples, peeled, cored, and thinly sliced
1/2 cup (125 ml) sugar, or to taste
2 Tbs (30 ml) lemon juice
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) nutmeg
1/4 tsp (1 ml) salt
2 Tbs (30 ml) butter
2 9 inch (22 cm) pastry pie shells
1 Tbs (15 ml) sugar mixed with
1/2 tsp (2 ml) cinnamon

Combine the apples, sugar, lemon juice, cinnamon, nutmeg, and salt in a mixing bowl and toss to coat the apple slices. Line a pie plate with one of the pastry shells and transfer the apples to the shell. Dot the apples with the butter. Moisten the edge of the pastry and place the second pastry shell on top. Trim and crimp the edge, and make several slits in the top with a sharp knife. Sprinkle the sugar and cinnamon mixture over the top. Bake in a preheated 450F (230C) oven for 10 minutes, then reduce the heat to 350F (180C) and bake for an additional 25 to 40 minutes, depending on the type of apples used. The pie is done when the apples are tender and the crust is golden brown. Serve warm, cold, or at room temperature. Makes one 9-inch (22 cm) pie.

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This simple dessert was popular at the beginning of the 20th century and is sometimes called apple float.

Apple Snow

Note: This recipe contains uncooked egg whites. If salmonella contamination is a concern to you, please use pasteurized eggs, egg substitute, or dried egg whites instead of fresh eggs.
3 egg whites
1 cup (250 ml) applesauce
1/4 cup (60 ml) sugar
Whipped cream for garnish (optional)

Whip the egg whites until stiff. Fold in the applesauce and sugar until well combined. Serve garnished with a dollop of whipped cream if desired. Serves 4 to 6.

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I have already received mail from Austrian readers explaining that apple strudel is not German, but rather Austrian. Let's just agree that the two countries share much in the way of food tradition.

Apple Strudel

6 cups (1.5 L) sliced tart apples
1/2 cup (125 ml) raisins
The zest of 1 lemon
1 cup (250 ml) sugar
2 tsp (30 ml) ground cinnamon
1 cup (250 ml) chopped almonds
10 leafs packaged phyllo dough
2 cups (500 ml) butter, melted
1 cup (250 ml) bread crumbs

Mix together the apples, raisins, lemon zest, sugar, cinnamon, and almonds and set aside. Place a phyllo leaf on a large kitchen towel and brush with butter. Place a second leaf on top of the first and brush with butter. Repeat three more times, making a stack of 5 leaves. Combine the bread crumbs with 1/4 cup (60 ml) butter in a small saucepan and cook over moderate heat until lightly browned. Sprinkle a little less than half the bread crumbs on the buttered phyllo. Place half the apple mixture in a strip about 3 inches (8 cm) wide along the narrow edge of the phyllo. Lift the towel, using it to roll the phyllo around the filling. Use the towel to place the strudel on a greased baking sheet. Brush with butter and sprinkle with about 2 tablespoons of the crumbs. Repeat the entire procedure for the second strudel. Bake in a preheated 400F (180C) oven for 20 to 30 minutes, until golden brown. Makes 2 strudels to serve 10 to 12.

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The word soufflé strikes fear into the hearts of home cooks, but soufflés are quicker and easier to make than their reputation would have us believe. Feel free to substitute fruit preserves of your choice in this recipe.

Apricot Soufflé

1 cup (250 ml) apricot jam
5 egg whites, stiffly beaten with
1/4 tsp (1 ml) cream of tartar (tartaric acid)
1 tsp (5 ml) grated lemon rind
Butter and sugar to prepare the soufflé dish
Powdered (confectioner's) sugar for garnish (optional)

Heat the jam in a small pot over low heat just enough to soften it. Puree in a food processor, food mill, or by pressing through a fine sieve. Fold into the egg mixture along with the lemon rind. Lightly butter and coat the inside of a 9-inch (23 cm) soufflé dish with sugar and pour the mixture in. Place in a large pan with hot water and bake in a preheated 350F (180C) oven for about 1 hour, until firm. Dust with powdered sugar if desired. Serve immediately. Serves 4 to 6.

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According to legend, a new cook in the Austrian Emperor's kitchen made a mistake and burned the dessert, causing someone to cry, "What a nonsense!" It was served to the Emperor anyway, and he loved it.

Austrian "Emperor's Nonsense" (Kaiserschmarren)

3 egg yolks
1 1/2 cups (375 ml) all-purpose flour
1 cup (250 ml) milk
1/2 cup (125 ml) raisins
1 Tbs (15 ml) sugar, plus additional for topping
A pinch of salt
4 Tbs (60 ml) butter

In a large bowl whisk together the egg yolks, flour, milk, raisins, sugar, and salt to form a thin batter. Melt half the butter in a 10-inch (25 cm) skillet over moderate heat and add half the batter. Fry until golden brown on both sides, 2 to 3 minutes per side. Repeat with the remaining butter and batter. Shred the pancakes into small pieces using two forks. Sprinkle with sugar and serve immediately. Serves 6 to 8.

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This Austrian "company cake" is similar to a large, jam-filled cookie. It is very dense and rich, so serve it in small wedges.

Austrian Linzer Torte (Linzertorte)

1 cup (250 ml) sugar
3/4 cup (180 ml) butter
1 tsp (5 ml) grated lemon rind
2 eggs
1 cup (250 ml) all-purpose four, sifted
1 cup (250 ml) blanched almonds, pulverized in an
electric blender or food processor
1 Tbs (15 ml) cocoa
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) salt
1 cup (250 ml) raspberry jam, or flavor of your choice

Cream the sugar and butter together until light and fluffy. Add the lemon rind and beat in the eggs, one at a time. Stir in the flour, pulverized almonds, cocoa, cinnamon, cloves, and salt. Pat half the dough into the bottom of a 9-inch (23 cm) round cake pan. Using some of the remaining dough, form a rim around the inside of the cake pan about 1/4 inch (5 mm) high. Fill the resulting "shell" with the raspberry preserves. Roll out the remaining dough (you may need to refrigerate it first) and cut into strips. Form a lattice over the pie with the strips of dough. Bake in a preheated 325F (160C) oven for 50 minutes. If desired, additional jam may be used to fill the spaces in the lattice before serving. Serves 8 to 12.

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If crème brulée had been the fad today thirty years ago that it is today, my grandmother would have ordered it and I am sure she would have said "it's just baked custard." Of course, she would have been right. This old-fashioned classic has been rediscovered recently, and you would be hard pressed to find an upscale restaurant these days that doesn't offer it in some form or another. This version is as easy as they get and as tasty as they come.

Baked Custard

3 cups (750 ml) milk
4 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) cinnamon
A dash of salt
A grating of fresh nutmeg

Combine all the ingredients except the nutmeg in a mixing bowl and stir with a whisk just until combined. Vigorous or prolonged mixing will cause air bubbles to form in the custard. Pour the mixture into a baking dish or individual custard cups and top each with a grating of fresh nutmeg. Bake in a preheated 300F (150C) for about one hour, until a knife inserted in the center comes our clean. Serve chilled or at room temperature. Serves 6.

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I know I have said this before, but I'm inordinately fond of bread puddings. And when you throw in some fresh fruit, they're hard to beat.

Banana Bread Pudding

2 Tbs (30 ml) butter
4-5 bananas, peeled and thickly sliced
4 eggs
2 cups (500 ml) half-and-half or heavy cream
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) dark rum (optional)
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
1/2 lb (225 g) egg bread, brioche, or white bread, sliced
1/4 cup (60 ml) raisins
Rum sauce (optional)
Vanilla ice cream (optional)

Heat the butter in a skillet over moderate heat and saute the bananas until lightly browned, about 3 minutes. Set aside. Whisk together the eggs, half-and-half, brown sugar, optional rum, vanilla, and cinnamon in a mixing bowl. Layer one-third of the bread slices in a greased 9x5-inch (23x12 cm) baking dish, top with half the bananas and raisins, and pour one-third of the egg mixture over all. Repeat with another layer of bread, bananas, raisins, and egg mixture, and finish with a final layer of bread and egg mixture. Bake in a preheated 350F (180C) oven until firm to the touch, 30 to 40 minutes. Serve warm, chilled, or at room temperature, topped with rum sauce and/or vanilla ice cream if desired. Serves 6 to 8.

Rum Sauce

1/4 cup (60 ml) butter
1/2 cup (125 ml) half-and-half or heavy cream
1/2 cup (125 ml) brown sugar
1/4 tsp (1 ml) salt
2-3 Tbs (30-45 ml) dark rum

Combine the butter, half-and-half, brown sugar, and salt in a saucepan and bring to a rolling boil over moderate heat, stirring frequently. Remove from the heat and stir in the rum. Makes about 1 cup (250 ml).

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I find it hard to believe that I have never published a recipe for banana cream pie because it is easily my favorite of all pies. A good slice of banana cream pie has become something of a rarity these days owing to the widespread use of processed imitation ingredients. Banana cream pies made with instant pudding and artificial whipped topping are fine for those occasions when you are cooking for people you aren't particularly fond of, but please use this recipe at all other times.

Banana Cream Pie

1 9-inch (23 cm) pastry pie crust or Graham cracker crust
3/4 cup (180 ml) sugar
2 Tbs (30 ml) cornstarch
A pinch of salt
2 eggs
2 cups (500 ml) milk
1/4 cup (60 ml) heavy cream
1/2 vanilla bean, split and scraped, or 2 tsp (10 ml) vanilla extract
1 cup (250 ml) thinly sliced bananas

For the topping:
1 cup (250 ml) heavy cream
2 Tbs powdered (confectioner's) sugar
1/2 tsp (2 ml) vanilla extract
1 Tbs (15 ml) rum or brandy (optional)

Pre-bake the pie crust by lining it with a piece of buttered aluminum foil, filling it with pie weights, beans, or rice, and baking it in a preheated 425F (220C) oven for 12 minutes. Reduce the oven temperature to 350F (180C), carefully remove the foil and the weights, and bake until deep golden brown, 15 to 20 minutes. Cool on a wire rack. Note: Many prepared Graham cracker pie crusts are already pre-baked. Check the label before following the above directions.
Combine the sugar, cornstarch, and salt in a pot. Whisk together the eggs, milk, and cream in a mixing bowl. Stir the milk mixture into the sugar mixture, add the vanilla, and bring to a boil over moderate heat, stirring constantly. Remove from the heat, stir in the butter until melted and thoroughly incorporated, and fold in the sliced bananas. Allow to cool for 15 minutes before pouring into the pre-baked pie shell. Cover with plastic wrap (press the plastic wrap directly onto the pudding mixture in order to prevent a skin from forming) and refrigerate until cool. Immediately before serving, combine the topping ingredients in a mixing bowl and beat until stiff peaks form. Serve pie topped with whipped cream. Serves 6 to 8.

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It should come as no surprise that bananas are eaten throughout the Caribbean in thousands of different preparations. This dish from the island of Martinique shows its French influence with the use of dairy products.

Bananas Celeste

8 oz (225 g) cream cheese at room temperature
1/4 cup (60 ml) brown sugar
1/2 tsp (2 ml) ground cinnamon, plus additional for garnish
4 Tbs (60 ml) butter
4-6 ripe bananas, peeled and halved lengthwise
1/4 cup (60 ml) heavy cream

Combine the cream cheese, brown sugar, and cinnamon in a small bowl and mix thoroughly. Set aside. Heat the butter in a skillet over moderate heat and saute the banana halves until light golden brown on both sides. Arrange half the bananas in a single layer in a shallow baking dish, top with half the cream cheese mixture, and repeat. Pour the cream over the top and bake in a preheated 350F (180C) oven until the cream cheese mixture is golden brown, about 15 minutes. Garnish with a sprinkle of cinnamon and serve immediately. Serves 4 to 6.

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My various food dictionaries define grunt as "an old-fashioned dessert of berries with a dough topping," and that's just what we have here. It is quick, easy, and delicious, so why not give this old-fashioned dessert a try.

Berry Grunt

3 cups (750 ml) fresh strawberries, blueberries, or raspberries (or combination), or frozen berries, thawed and drained
1 cup (250 ml) water
2/3 cup (160 ml) sugar
1 tsp (5 ml) grated lemon rind
1 1/2 cups (375 ml) all-purpose flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
A grating of fresh nutmeg
2/3 cup (160 ml) buttermilk

Combine the berries, water, sugar, and lemon rind in a saucepan over moderate heat and cook for 5 minutes, stirring often. Meanwhile, combine the flour, baking powder, salt, and nutmeg in a mixing bowl. Stir in the buttermilk; do not over mix. Drop the batter over the berries, making 8 dumplings. Cover and simmer for 8 to 10 minutes. Serves 8.

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According to James Beard, this pie first appeared around the turn of the century, but it didn't gain much attention until food writer Duncan Hines mentioned it in the late 1930s. The pie was a favorite of Marjorie Kinnan Rawlings, author of "The Yearling," and this is the recipe she published in her book "Cross Creek Cookery" in 1942.

Black Bottom Pie

Note: This recipe calls for uncooked egg whites. If salmonella contamination is a concern to you, please do not use this recipe, or substitute pasteurized, dried egg whites, available in the baking section of many supermarkets.

For the crust:
14 crisp ginger cookies
5 Tbs (75 ml) melted butter

Roll out the cookies fine. Mix with the melted butter. Line a 9-inch (23 cm) pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm. Bake 10 minutes in a preheated 350F (180C) oven to set.

Basic Filling:
1 3/4 cups (450 ml) milk
1 Tbs (15 ml) cornstarch (cornflour)
4 Tbs (60 ml) cold water
1 Tbs (15 ml) unflavored gelatin
1/2 cup (125 ml) sugar
4 egg yolks, lightly beaten
A pinch of salt

Chocolate Layer:
2 squares melted chocolate
1 tsp (5 ml) vanilla extract

Rum-Flavored Layer:
4 egg whites
1/8 tsp (0.5 ml) cream of tartar
1/2 cup (125 ml) sugar
1 Tbs (15 ml) rum or 1/2 tsp (2 ml) rum flavoring

Topping:
2 Tbs (30 ml) confectioner's (powdered) sugar
1 cup (250 ml) whipping cream
Grated bitter or semi-sweet chocolate for garnish

Soak the gelatin in the cold water. Scald the milk, add 1/2 cup (125 ml) sugar, mix with the cornstarch, pinch of salt, then beaten egg yolks. Cook in double boiler, stirring constantly, until the custard thickens and will coat the back of a spoon. Stir in dissolved gelatin. Divide custard in half. To one half of the custard add the melted chocolate and vanilla. Turn while hot into cooled crust, dipping out carefully so as not to disturb crust. Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding 1/2 cup (125 ml) of sugar slowly. Add the rum or rum flavoring. Spread carefully over the chocolate layer. Place in ice box to chill thoroughly. It may even stand overnight. When ready to serve, whip the cream stiff, adding the confectioner's sugar slowly. Pour over the top of the pie. Sprinkle with grated bitter or semi-sweet chocolate. Makes one 9-inch (23 cm) pie to serve 6 to 8.

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Long-time readers of this ezine know that I don't often publish cake recipes, preferring lighter and healthier desserts. This recipe is such a classic that I decided it's time for a sweet indulgence.

Black Forest Cake (Schwarzwalder Kirschtorte)

For the cake:
10 Tbs (150 ml) unsalted butter
6 eggs
1 cup (250 ml) sugar
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) all-purpose flour
1/2 cup (125 ml) unsweetened cocoa

Clarify the butter by melting it in a small saucepan over low heat. Skim off the foam and pour the clear liquid into a small bowl, discarding the solids in the bottom of the pan. Set aside. Beat the eggs, sugar, and vanilla until light and fluffy. Combine the flour and cocoa in a sifter and add to the egg mixture a little at a time, folding it in gently with each addition. Fold in the clarified butter about 2 tablespoons (30 ml) at a time, folding just enough to incorporate the butter. Pour the batter into three buttered and floured 7- to 8-inch (17 - 20 cm) round cake pans. Bake in a preheated 350F (180C) oven for 10 to 15 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks for about 5 minutes, then run the blade of a small knife around the edges of the cakes and invert them onto wire racks to cool to room temperature.

For the syrup:
1/2 cup (125 ml) sugar
1/2 cup (125 ml) water
1/2 cup (125 ml) kirsch

Combine the sugar and water in a small saucepan and boil uncovered over moderate heat for 5 minutes. Allow to cool slightly and stir in the kirsch. Drizzle or brush the syrup over the cooled cakes.

For the topping:
3 cups (750 ml) heavy cream
1/2 cup (125 ml) powdered (confectioner's) sugar
1/4 cup (60 ml) kirsch
1 cup canned sour cherries, rinsed and drained
Fresh sweet cherries with stems or maraschino
cherries for garnish
Chocolate curls* for garnish

Beat the cream until it has thickened slightly. Add the powdered sugar and whip until stiff peaks form. Beat in the kirsch.
To assemble, place one of the three layers on a serving platter. Spread about 1/4 of the whipped cream over the cake and scatter 1/2 the cherries on top. Gently place the second cake on top and repeat. Place the third cake on top and cover the top and sides of the cake with the remaining whipped cream. Garnish with cherries and chocolate curls. Makes one cake to serve 8 to 10.

* To make chocolate curls, use a vegetable peeler to shave thin slices off an 8-ounce (225 g) block of semisweet chocolate that is at room temperature but still firm. Work directly over waxed paper and refrigerate or freeze the chocolate curls until needed, handling them as little as possible.

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This can actually be made with just about any fruit - fresh, canned or frozen. Any berry does well, as do peaches, nectarines, and cherries. If you use canned or frozen fruit make sure that they are completely thawed and/or well drained.

Blackberry Cobbler

2 cups fresh or frozen blackberries
1 cup all-purpose flour
2 tsp double-acting baking powder
1 cup sugar
2 eggs
3/4 cup milk
1 tsp vanilla extract
1 tsp grated lemon rind
Whipped cream or vanilla ice cream (optional)

Wash and dry the berries if using fresh, or thaw, drain and dry the frozen berries. Place in the bottom of a 2 quart (2 l) ovenproof casserole or soufflé dish. Sift the flour and baking powder into a large mixing bowl. Add the sugar, eggs, milk, vanilla, and lemon rind. Mix with a wooden spoon until thoroughly combined. Pour the batter over the berries and bake in the center of a 350F (180C) oven for one hour, until the top is browned. Remove from oven and let cool at least 15 minutes before serving. Top individual portions with whipped cream or vanilla ice cream if desired. Serves 4 to 6.

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This recipe was pronounced "the best blueberry pie in the world" by my mother when she got it from a friend more than forty years ago, and it has held the title ever since. Dorothy Marshall owned a vacation home in Massachusetts and, with wild blueberries growing everywhere, we were never at a loss for something to do when we visited there.

Blueberry Pie

4 cups (1 L) fresh blueberries
1 cup (250 ml) sugar
1/4 cup (60 ml) water
3 Tbs (45 ml) tapioca
1 pastry pie shell, pre-baked
Whipped cream for garnish (optional)

Combine half the blueberries, sugar, water, and tapioca in a pot and bring to a boil over high heat. Reduce the heat and simmer uncovered for 10 minutes. Remove from the heat, cool slightly, and stir in the remaining blueberries. Pour into the baked pie shell and refrigerate until ready to eat. Garnish with whipped cream if desired. Serves 6 to 8.

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This is one dessert that I will always leave room for. This is also one of those "why do people park on driveways, and drive on parkways?" sort of things; why is this cake called a pie?

Boston Cream Pie

For the cake:
2 tsp (10 ml) plus 6 Tbs (90 ml) butter, softened
2 Tbs (30 ml) all-purpose flour
1 1/2 cups (375 ml) cake flour (not self-rising)
2 tsp (10 ml) double-acting baking powder
1/4 tsp (1 ml) salt
3/4 cup (180 ml) sugar
2 eggs
1 tsp (5 ml) vanilla extract
1/2 cup milk

For the custard filling:
1/2 (125 ml) cup light cream
1/2 cup (125 ml) milk
1/4 cup (60 ml) sugar
A pinch of salt
4 tsp (20 ml) cornstarch (cornflour)
2 eggs, lightly beaten
1/2 tsp (2 ml) vanilla extract

For the chocolate frosting:
3 one-ounce (28 g) squares semi-sweet chocolate, cut into small bits
2 Tbs (30 ml) butter
1/4 cup (60 ml) light cream
1/2 cup (125 ml) powdered sugar (confectioner's sugar), sifted
1/2 tsp (2 ml) vanilla extract

Butter and flour the insides of two 9 inch (25 cm) round cake pans. Combine the cake flour, the baking powder, and the salt, and sift them onto a piece of waxed paper or a plate. In a deep bowl cream the 6 tablespoons of butter together with the sugar, beating them until the mixture is light and fluffy. Beat in the two eggs, one at a time, and the vanilla. Beat in 1/3 of the flour mixture until it is thoroughly incorporated, add 1/3 of the milk, and beat until the batter is smooth. Repeat two more times. Divide the batter between the two prepared cake pans and bake in the center of a preheated 375F (190C) oven for about 15 minutes, or until the cake begins to shrink away from the sides of the pan and the center springs back immediately when poked with a finger. Turn the cakes onto wire racks to cool.

For the filling, combine the cream and half the milk in a saucepan and bring almost to a boil over moderate heat. When bubbles begin to form around the edge of the pan add the sugar and salt and stir until they are dissolved. Remove the pan from heat. Combine the remaining milk and the cornstarch in a bowl and stir to remove lumps. Whisk the two eggs into this mixture, and then add the cream mixture in a thin stream, whisking constantly. Return the contents of the bowl to the saucepan and cook over low heat, stirring constantly, until the custard thickens and is smooth. Remove from heat; over cooking will make it lumpy. Stir in the vanilla extract and allow to cool to room temperature.

For the frosting, stir the chocolate bits and the butter in a heavy saucepan over low heat until they are completely melted. Remove from the heat and, stirring constantly, add the cream in a thin stream. When this mixture is smooth sift the powdered sugar over the top, and beat vigorously for a minute or two. Stir in the vanilla extract.

To assemble the cake, spread the filling over one of the cakes with a metal spatula, and place the second cake on top. Pour the frosting evenly over the top, allowing it to spill over the sides. One cake serves 6 to 8.

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When made with apples this dish is usually called Apple Brown Betty or Apple Crisp. This is a true American classic, and in spite of dozens of cookbooks devoted to American cooking in my library, "Joy of Cooking" remains my favorite when it comes to traditional American fare.

Brown Betty

Crumb mixture:
Mix together
1 cup (250 ml) Graham cracker or dry bread crumbs
4 Tbs (60 ml) butter, melted

Sugar mixture:
Mix together
3/4 cup (180 ml) packed brown sugar
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) ground nutmeg

Lemon juice mixture:
Mix together
1/4 cup (60 ml) lemon juice mixed with
1/4 cup (60 ml) water

2 1/2 cups (625 ml) peeled and diced apples or peaches, or pitted cherries, or blueberries, raspberries, or cranberries

Line to bottom of a greased 8-inch (20 cm) square baking dish with one third of the crumb mixture. Place half the fruit in the dish and cover with half the remaining crumb mixture and half the sugar mixture. Sprinkle with half the lemon juice mixture. Add the remaining fruit and the remaining crumb, sugar, and lemon juice mixtures. Cover and bake in a preheated 350F (180C) oven for 30 minutes. Remove the cover, increase the temperature to 400F (200C) and bake an additional 15 minutes, until the top is browned. Serve hot or at room temperature. Serves 4 to 6.

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This French classic is 100 percent fat-free, and the taste can't be beat. Your friends and family will think that you're some kind of fancy gourmet cook, and all you have to do is boil a few pears.

Burgundy Poached Pears

4 to 6 pears
3 Tbs (45 ml) lemon juice
4 cups (1 L) burgundy wine, or other dry red wine
1/2 cup (125 ml) sugar
1 vanilla bean
A cinnamon stick
2 whole cloves
2 to 3 inch (5 to 8 cm) strip of lemon peel

Peel, cut in half, and core the pears, slipping them into a bowl with the lemon juice to keep them from turning color. Bring the remaining ingredients to a boil in a 4 quart (4 L) saucepan. Add the pears and reduce the heat to a simmer. Poach for anywhere from 10 to 25 minutes, depending on the ripeness of the fruit. Cook just until they are easily pierced with a skewer, and do not allow the to get mushy. They will need to be turned several times, as the liquid will not cover them completely. Remove the pears with a slotted spoon and drain on paper towels. The poaching liquid may be frozen, complete with the spices, and reused in the future. Serves 4 to 6.

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Butter tarts have been a Canadian favorite for almost a century. The filling is intended to be semi-liquid when eaten, and the mark of a perfect butter tart is the small puddle it leaves on the plate.

Butter Tarts

1 cup (250 ml) boiling water
1/2 cup (125 ml) raisins or currants
1/4 cup (60 ml) soft butter
1/2 cup (125 ml) brown sugar, lightly packed
1 cup (250 ml) corn syrup
2 eggs, lightly beaten
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
Pastry dough to line 15 muffin cups, packaged
or your favorite recipe

Pour the boiling water over the raisins and let steep for 5 minutes. Meanwhile, stir the butter and brown sugar together. Stir in the corn syrup, eggs, vanilla, and lemon juice, stirring as little as possible. Drain the raisins and stir into the filling mixture. Line the muffin cups with pastry dough and fill them 2/3 full with the filling mixture. Bake in a preheated 375F (190C) oven for 15 to 20 minutes, until the pastry is golden brown. Do not allow the filling to bubble. Makes 15.

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This is a recipe which James Beard recalls his mother making with the buttermilk she had left after churning butter. Today we have to make do with commercial buttermilk, but the results are still just as good, and with a lot less elbow grease involved.

Buttermilk Raisin Pie

6 Tbs (90 ml) all-purpose flour
3/4 cup (180 ml) sugar
1/4 tsp (1 ml) salt
2 cups (500 ml) buttermilk
1/2 cup (125 ml) seedless raisins
2 eggs, lightly beaten
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) butter
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) nutmeg
A pinch of ground cloves
A 9-inch (22 cm) baked pastry or crumb pie crust

For the topping:
3 egg whites
2 Tbs (30 ml) sugar
1/4 tsp (1 ml) cinnamon
A grating of fresh nutmeg

Combine the flour, sugar, and salt in a saucepan and gradually stir in the buttermilk. Cook over low heat, stirring constantly, until the mixture thickens. Add the raisins and cook 1 minute. Add a little of the hot mixture to the beaten eggs and stir. Add the egg mixture to the pot and continue cooking for 2 minutes, stirring constantly. Remove from the heat and allow to cool for 10 to 15 minutes. Stir in the lemon juice, butter, and spices. Cool to room temperature and pour into the cooked pastry or crumb crust. Combine all ingredients for the topping in a mixing bowl and whip until soft peaks form. Spoon onto the pie and bake in a preheated 350F (180C) oven until lightly browned, about 15 minutes. Makes one 9-inch (22 cm) pie.

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Its origins are shrouded in mystery, but the name implies that butterscotch originated in Scotland. Regardless of its birthplace, this a modern Scottish classic.

Butterscotch Tart

1 pastry crust for an 8-inch (20 cm) tart or pie pan
1 cup (250 ml) light brown sugar
5 Tbs (75 ml) cornstarch (cornflour)
3/4 cup (175 ml) milk
2 Tbs (30 ml) butter
1/4 tsp (1 ml) vanilla extract
2 eggs, separated
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) cream of tartar

Line an 8-inch (20 cm) tart or pie pan with the pastry crust. Line the pastry with wax paper and fill the crust with dried beans or rice. Bake in a preheated 400F (200C) oven for 10 minutes. Remove the paper and beans and bake an additional 5 to 10 minutes, until the crust is light golden brown. Remove the crust from the oven and set aside.
Meanwhile, combine the brown sugar and cornstarch in a mixing bowl. Bring the milk to a boil in a saucepan and pour over the brown sugar mixture, stirring to dissolve the sugar. Return the mixture to the saucepan and bring to a boil over moderate heat, stirring constantly, and continue to stir while the mixture boils gently for 3 minutes. Remove from the heat and stir in the butter, vanilla, and egg yolks. Stir over low heat for an additional 2 minutes, and pour the mixture into the pie shell. Beat the egg whites until stiff but not dry, adding the sugar and cream of tartar a little at a time as you beat. Mound the egg whites on top of the butterscotch filling and bake in a preheated 300F (150C) oven until the meringue is lightly browned, about 30 minutes. Serve warm, chilled, or at room temperature. Makes one 8-inch (20 cm) pie to serve 6 to 8.

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Even though his nemesis is named for this classic dessert, it remains one of Basil St. Jacques' favorites.

Charlotte Russe

1 Tbs (15 ml) gelatin
1/4 cup (60 ml) water
1/2 cup (125 ml) milk, scalded
1/2 cup (125 ml) powdered (confectioner's) sugar
1/4 cup (60 ml) strong coffee
1 cup (250 ml) whipping cream
Ladyfingers

Soak the gelatin in the water for 5 minutes, then add to the scalded milk, stirring to dissolve. Add the coffee. Beat the cream until stiff and fold in the coffee mixture. Line a mold with ladyfingers and pour in the whipped cream mixture. Chill at least 2 hours. Unmold before serving. Serves 6 to 8.

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My mother was given this recipe by a friend, who I believe cut it out of a newspaper back in the 1940s, or thereabouts. I have no idea why it's called Cheese Freeze, because it never goes in the freezer. It's basically a quick and easy cheesecake, but there is something about this particular version that is absolutely mouth-watering.

Cheese Freeze

For the crust:
20 Graham crackers (or 1 1/2 cups (375 ml) Graham cracker crumbs)
4 Tbs (60 ml) butter
1/4 cup (60 ml) sugar

For the filling:
1 lb. (450 g) cream cheese
2 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/8 tsp (1/2 ml) salt

For the topping:
1 pint (500 ml) sour cream
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract

Crush the Graham crackers and mix with butter and sugar. Press into a greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs, sugar, salt, and vanilla and blend until thoroughly mixed. Pour into the crust and bake 35 minutes at 350F (180C). Remove from oven and cool for 10 minutes. Mix the ingredients for the topping, pour over the cooled pie, and bake an additional 10 minutes.

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This may be the ultimate romantic dessert. If nothing else, it gives you an excuse to lower the lights while you flambé the cherries, and nobody said you have to turn the lights back up right away.

Cherries Jubilee

1 1lb. (450 g) can of pitted sour red cherries (drain and reserve juice)
Rind of 1 lemon, grated
1/4 cup plus 3 Tbs. granulated sugar
1/8 tsp. ground cinnamon
1/2 cup plus 4 Tbs cognac (or rum, kirsch, or spirit of you choice)
1 Tbs. cornstarch
Vanilla ice cream

This is traditionally finished in a chafing-dish at table side. You may complete the preparation on the stove, but some of the drama will be lost.
Combine the drained cherries, lemon rind, 1/4 cup sugar, cinnamon, and 4 Tbs. cognac in a small bowl and allow cherries to macerate for at least one hour. When ready to prepare, drain the macerating juices from the cherries and blend the liquid with cornstarch and with 3 or 4 Tbs. of the reserved canning juices. Heat until thickened, adding more of the cherry juice if needed. Before entering the dining room stir in the cherries and heat through. To flambé, add the cherry mixture to the chafing-dish, sprinkle with 3 Tbs. granulated sugar and add 1/2 cup cognac. Heat and ignite vapor with a lighted match. Stir with a log handled metal spoon until the flame dies down. Serve over vanilla ice cream. Serves 2 to 4.

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These delicate cookies melt in your mouth.

Chinese Almond Cookies

4 cups (1 L) all-purpose flour
2 1/2 cups (625 ml) sugar
4 tsp (20 ml) baking powder
1 tsp (5 ml) baking soda
1 lb (450 g) vegetable shortening
2 eggs, beaten
4 tsp (20 ml) almond extract
Almond halves for garnish
Additional egg for glaze

In a large bowl, sift the flour, sugar, baking powder and baking soda together. Gradually beat in the shortening. When the shortening is well blended, add beaten eggs and almond extract. If mixture is sticky, add one or two more tablespoons flour. When mixture is well blended, remove from bowl and separate into four portions. Shape each portion into a log about 1 inch (2.5 cm) in diameter. Wrap in plastic wrap and refrigerate for one hour. Preheat oven to 350F (180C). Lightly grease baking sheets. Remove logs from refrigerator and cut each log into pieces 3/4 inch (2 cm) thick. Use your hands to roll each slice into a ball. Place the balls on cookie sheets and flatten slightly with your finger tips. Brush gently with beaten egg and place half an almond in the center of the cookie. Bake for 12-15 minutes (do not allow cookies to brown, they should be almond colored). Remove from oven and let cookies cool on cookie sheets for about two minutes, then remove to racks to cool completely. (They tend to crumble if you remove immediately to racks.) Store in tightly covered tins. Makes 7-8 dozen.
Note: These cookies may be frozen for up to 2 months Thaw in original wrapping and, if desired, freshen in a warm oven for 4-5 minutes.

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Here is a variation on the light-as-a-feather angel food cake. I like to give it a slight Mexican accent with the addition of cinnamon, but you can leave it out if you prefer a more classic interpretation.

Chocolate Angel Food Cake

3/4 cup (180 ml) sifted cake flour (sift before measuring)
1/4 cup (60 ml) cocoa
1/4 cup (60 ml) plus 1 cup (250 ml) sugar, sifted
1 tsp (5 ml) cinnamon (optional)
1 1/4 cup (310 ml) egg whites (about 10)
1 tsp (5 ml) cream of tartar (tartaric acid)
1 tsp (5 ml) vanilla extract

Combine the sifted flour, cocoa, 1/4 cup (60 ml) sugar, and optional cinnamon and sift 5 times. Beat the egg whites until foamy and add the cream of tartar. Continue beating until stiff but not dry, adding the remaining sugar 1 tablespoon (15 ml) at a time. Add the vanilla. Sift a small amount of the flour mixture over the egg mixture and fold gently. Repeat until all the flour mixture is incorporated. Spoon the batter into an ungreased 9-inch (23 cm) tube pan and bake in a preheated 350F (180C) oven for 45 minutes. Remove the cake and cool it upside down, resting the tube of the pan on the neck of a bottle if the tube is not tall enough to keep the surface of the cake off the counter top. Let the cake hang and cool for at least 90 minutes. Remove the cake from the pan before storing. Serve with whipped cream, ice cream, and/or chocolate sauce if desired. Serves 8 to 12.

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This is one of those desserts that magically separates into a cake-like sponge on top on top and a delicious pudding-like sauce underneath.

Chocolate Cherry Pudding Cake

For the cake:
1 3/4 cups (440 ml) all-purpose flour
1 1/4 cups (310 ml) sugar
1/3 cup (80 ml) unsweetened cocoa, Dutch process
if possible
3 Tbs (45 ml) baking powder
3/4 cup (180 ml) milk
1/2 cup (125 ml) applesauce
1 cup (250 ml) pitted fresh or canned sweet cherries
1/4 cup (60 ml) chopped pecans or walnuts

For the sauce:
3 cups (750 ml) hot water
1 1/4 cups (310 ml) packed brown sugar
1/4 cup (60 ml) unsweetened cocoa, Dutch process
if possible

Combine the flour, sugar, cocoa, and baking powder in a mixing bowl. Stir in the milk and applesauce just enough to moisten the dry ingredients. Fold in the cherries and pecans and spread the batter into a greased and floured 13 x 9 inch (33 x 23 cm) baking pan. Combine the sauce ingredients in a bowl and stir to combine and dissolve the sugar. Gently pour the liquid over the batter and bake in a preheated 350F (180C) oven until set (it will have a pudding-like texture), 35 to 40 minutes. Serve warm or at room temperature. Serves12 to 16.

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This rich, moist cake was my father's choice for his birthday dinner for many years. It keeps well for up to a week, and is great served with a dollop of whipped cream, a sprinkle of powdered sugar, or all by itself.

Chocolate Date Cake

Step 1:
4 oz (110 g) bittersweet chocolate, chopped
1 egg yolk
1 cup (250 ml) chopped dates
1 cup (250 ml) chopped walnuts or pecans
1 cup (250 ml) milk
2/3 cup (160 ml) sugar

Step 2:
2 cups (500 ml) sifted all-purpose flour
1 cup (250 ml) sugar
1/2 cup (125 ml) vegetable shortening or butter
1/2 cup (125 ml) milk mixed with
1 tsp (5 ml) lemon juice or distilled vinegar
1 tsp (5 ml) baking soda
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt
3 egg whites, stiffly beaten

Combine the ingredients in step 1 in a large saucepan and cook over low heat, stirring frequently, until the chocolate is melted and the mixture is slightly thickened. Let cool. Stir in the remaining ingredients, folding in the beaten egg whites last. Pour into a greased 8-inch (20 cm) square cake pan and bake in a preheated 350F (180C) oven for about 30 minutes, until a toothpick inserted in the center comes out clean. Serves 8 to 12.

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This cake was an instant success when it first appeared in the late '70s, and it's just as good today. It's almost like eating straight ganache, so a little goes a long way. Consider adding some whipped cream or raspberry sauce, but dedicated chocophiles will prefer it all by itself.

Chocolate Decadence

Butter and all-purpose flour for preparing the pan
1 lb (450 g) dark sweet chocolate, broken or cut into small pieces
10 Tbs (150 ml) unsalted butter (no substitutions)
4 eggs
1 Tbs (15 ml) sugar
1 Tbs (15 ml) all-purpose flour

For the frosting:
2 cups (500 ml) heavy cream
1 Tbs (15 ml) powdered (confectioner's) sugar
1 tsp (5 ml) vanilla extract
Semisweet chocolate shavings for garnish (about 1 cup)

Butter an 8-inch (20 cm) springform pan, line the bottom with a circle of wax paper, butter the paper, and dust the paper and the sides of the pan with flour, discarding the excess. Set aside. Melt the chocolate and butter in a heavy saucepan over low heat. Blend well and cool. Whisk the eggs and sugar together in a large bowl set over (not in) hot water until the sugar is dissolved and the eggs are warm. Transfer to the bowl of an electric mixer and beat at high speed until the eggs are cooled and tripled in volume. Fold in the flour, then fold the egg mixture into the melted chocolate mixture. Scrape the batter into the prepared pan and bake in a preheated 425F (220C) for 15 minutes. Cool the pan on a wire rack and refrigerate several hours, until firm.

For the frosting, whip the cream, sugar, and vanilla until stiff. Remove the cake from the pan and spread two thirds of the frosting over the top and sides. Pipe the remaining frosting through a decorative tip to form rosettes around the edge. Mound the chocolate shavings in the center and return the cake to the refrigerator until ready to serve. Serve in thin wedges with additional whipped cream or raspberry sauce if desired. Serves 12 to 16.

Raspberry Sauce

1 package (10 oz, 280 g) frozen raspberries packed in heavy syrup, thawed, juices reserved
1 Tbs (15 ml) lemon juice

Puree the raspberries and the lemon juice in a food processor or electric blender. Press through a fine strainer. Chill in the refrigerator until ready to serve. Makes about 1 cup (250 ml).

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Unlike its cheesy namesake, chocolate fondue is not a traditional Swiss dish, and I have seen more than one traveler met with a blank stare when trying to order it in restaurants in Switzerland. The only similarity to cheese fondue is that the chocolate is served warm in a fondue pot or chafing dish, and pieces of food are speared with long forks and dipped into the warm mixture.

Chocolate Fondue

12 oz (335 g) milk chocolate or semisweet chocolate pieces
3/4 cup (180 ml) half-and-half or mixture of heavy cream and milk
2 Tbs (30 ml) Cointreau, Grand Marnier, or brandy (optional)
Assorted fruits cut into bite-size pieces, such as apples, pears, or peaches. Favorites of mine are strawberries, pineapple chunks, and bananas. Consider also using maraschino cherries, seedless grapes, tangerine or Mandarin orange segments, marshmallows, and pieces of angel food or pound cake.

Combine the chocolate and half-and-half in a heavy pot and melt over low heat, stirring constantly until the mixture is smooth. Remove from the heat and stir in the optional liqueur. Serve warm in a fondue pot or chafing dish with an assortment of fruits and cakes. Serves 6 to 8.

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Chocolate contains a natural amphetamine called phenylethylamine (PEA for short), which is the same compound the human body produces when its owner is in love. Chocolate's supposed powers as an aphrodisiac were recognized by the ancient Aztecs, and Casanova swore by its effects. Is it any wonder that we traditionally give a gift of chocolate on Valentine's Day?

Chocolate Hazelnut Truffles

1/2 cup (125 ml) heavy cream
4 oz (100 g) semisweet chocolate, chopped
1 Tbs (15 ml) hazelnut liqueur such as Frangelico (optional)
1/4 cup (60 ml) finely chopped hazelnuts (filberts)

Bring the cream to a boil in a small saucepan over moderate heat. Place the chopped chocolate in a small bowl and pour the hot cream over it. Stir until the chocolate is melted and the mixture is smooth. Add the optional liqueur and half the chopped hazelnuts. Refrigerate until the mixture is firm. Scoop with a spoon and roll into balls about 3/4 inch (2 cm) in diameter. Roll in the remaining hazelnuts. Makes about 8 truffles.

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The meringue pie in general seems to be an American invention, with lemon meringue pies making their debut sometime in the 19th century. Other fillings followed, and my favorite is the chocolate meringue pie that is still to be found in restaurants and diners all over the country.

Chocolate Meringue Pie

2 cups (500 ml) sugar
3 Tbs (45 ml) cornstarch (cornflour)
3 cups (750 ml) evaporated milk
3 oz (80 g) unsweetened chocolate, coarsely chopped
4 egg yolks, lightly beaten
1 Tbs (15 ml) butter
2 tsp (10 ml) vanilla extract
1/4 tsp (1 ml) salt
1 9-inch (23 cm) baked pie shell
4 egg whites
1/4 tsp (1 ml) cream of tartar

Combine 1 1/2 cups (375 ml) of the sugar and the cornstarch in a saucepan. Blend in the milk gradually. Add the chocolate and bring the mixture to a boil over moderate heat, stirring frequently, and boil for 1 minute. Blend half the chocolate mixture into the egg yolks, then add the egg mixture to the pan and cook 3 minutes, stirring constantly. Remove from the heat and stir in the butter, vanilla, and salt. Allow the filling to cool, stirring occasionally to keep it smooth. Pour into the baked pie shell. Beat the egg whites and cream of tartar until foamy. Add the remaining 1/2 cup (125 ml) sugar and continue beating until the egg whites are stiff and glossy. Spread the meringue over the pie, making sure that it touches the pie shell all around. Bake in a preheated 350F (180C) oven for 15 to 20 minutes, until the tips of the meringue are browned. Chill for at least 2 hours before serving. Makes one 9-inch (23 cm) pie to serve 6 to 8.

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The French have their crème brulée, the Italians have their panna cotta, the Spanish have their flan, and I'm proud to say that we American have our puddings. Here is a rich, thick, chocolate version I will put up against any nation's best:

Chocolate Pudding

6 oz (170 g) bittersweet or semisweet chocolate
2 Tbs (30 ml) cocoa powder (Dutch process if possible)
2 Tbs (30 ml) cornstarch (cornflour)
2/3 cup (160 ml) sugar
A pinch of salt
1 cup (250 ml) heavy cream
3 egg yolks
2 cups (500 ml) milk
1 Tbs (15 ml) unsalted butter
2 tsp (10 ml) vanilla extract

Melt the chocolate in the microwave or in a bowl set over (not in) hot water. Sift the cocoa powder, cornstarch, sugar, and salt into a large heavy saucepan. Whisk in the cream, egg yolks, milk, and melted chocolate. The chocolate will make lumps which will disappear in cooking. Bring to a boil mover moderate heat, stirring constantly with a whisk. Reduce the heat to low and cook until the pudding coats the back of a spoon very thickly. Strain the pudding into a bowl, pressing with a rubber spatula and discarding the residue left in the strainer. Stir in the butter and vanilla. Serve warm or chilled. Serves 4 to 6.

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This is the perfect finish to almost any holiday feast - it tastes like sweet, chocolate air.

Chocolate Rum Mousse

Note: This recipe contains uncooked egg whites. If salmonella contamination is a concern to you, please use pasteurized eggs or skip this recipe entirely.

1/4 cup (60 ml) sugar
1/4 cup (60 ml) rum
4 oz (110 g) semisweet chocolate
2 Tbs (30 ml) plus 2 cups (500 ml) heavy cream
2 egg whites, stiffly beaten

Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved. Set aside. Melt the chocolate in a saucepan set over hot water. Stir in the rum mixture and 2 tablespoons (30 ml) heavy cream until smooth. Beat the remaining cream until light and fluffy and fold into the chocolate mixture. Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses. Chill at least 2 hours before serving. Serves 8 to 12.

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Many people consider chocolate in any form an extravagance, and few things are more elegant than a dessert soufflé. As a result, this dish is an elegant extravagance.

Chocolate Soufflé

2 Tbs (30 ml) butter
1 Tbs (15 ml) all-purpose flour
1 cup (250 ml) milk
1 oz (30 g) unsweetened chocolate, cut into pieces
1/3 cup (80 ml) sugar
3 eggs, separated
1 tsp (5 ml) vanilla extract

Melt the butter in a saucepan over moderate heat. Stir in the flour until blended. In a separate saucepan heat the milk until almost boiling. Add the chocolate and sugar and stir until dissolved. Slowly add the milk mixture to the flour mixture, stirring to combine. Beat the egg yolks until light and add part of the chocolate mixture. Pour this mixture into the chocolate mixture and stir over very low heat until slightly thickened. Allow the mixture to cool to room temperature. Add the vanilla to the cooled mixture. Beat the egg whites until stiff and fold into the chocolate mixture. Butter a 9-inch (23 cm) soufflé dish and dust with sugar. Pour the mixture into the dish and bake in a preheated 350F (180C) oven for about 20 minutes, until the soufflé has risen and is firm. Serve immediately. Serves 6 to 8.

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Here's an old-fashioned recipe that doubles as a tasty way to feed your family some carrots.

Classic Carrot Cake

3 cups (750 ml) grated carrots
1/2 cup (125 ml) raisins
1 cup (250 ml) packed light brown sugar
1/3 cup (80 ml) vegetable oil
3 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/4 tsp (1 ml) salt
Cream cheese frosting (recipe below)

Mix together the carrots, raisins, brown sugar, oil, and eggs in a large bowl. Add the remaining ingredients except for the cream cheese frosting and mix well. Pour the batter into 2 greased and floured 8-inch (20 cm) round cake pans. Bake in a preheated 350F (180C) oven for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Remove from pans and frost the top of one layer with the frosting. Place the second layer on top and frost the top and sides of the cake. Makes one 8-inch cake to serve 8 to 12.

Cream Cheese Frosting

8 oz (225 g) cream cheese, at room temperature
2 Tbs (30 ml) butter, at room temperature
4 cups (1 L) powdered (confectioner's) sugar
2 tsp (10 ml) vanilla extract

Beat the cream cheese and butter in a bowl until smooth. Add the sugar and vanilla and mix until smooth and thoroughly combined. Makes about 3 cups.

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These are actually a cross between a macaroon and a meringue, and are very light.

Coconut Macaroons

2 Egg whites
1/2 tsp Vanilla
1/2 tsp Salt
2/3 cup Sugar
1 1/3 cup Flaked coconut

Grease cookie sheet. Beat egg whites, vanilla and salt until soft peaks form. Slowly add sugar and beat until stiff peaks form. Fold in coconut gently. Drop by teaspoonful onto cookie sheet. Bake at 350F (180C) for 20 minutes.

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I'm basically a meat and potatoes kind of guy in the sense that I usually choose a second helping of the main course rather than have dessert. When I do have dessert, even on such an auspicious occasion as my birthday, I prefer it to be light, and this recipe is my idea of the perfect birthday "cake."

Cold Sherry Soufflé

Please note: This recipe calls for uncooked eggs. If salmonella contamination is a concern to you, please use pasteurized eggs or egg substitute.

2 envelopes (2 Tbs, 30 ml) unflavored gelatin
1/2 cup (125 ml) cold water
1 1/2 cups (375 ml) sweet sherry
6 eggs, separated
3/4 cup (185 ml) sugar
1 Tbs (15 ml) lemon juice
1 1/2 cups (375 ml) heavy cream, plus additional for garnish
Lady fingers, or pound cake cut into strips

Soften the gelatin in the cold water for 5 minutes. Place over boiling water and stir until dissolved. Remove from the heat and stir in the sherry. Chill for 30 minutes, until the mixture begins to thicken. Meanwhile, beat the egg whites until foamy. Add 1/2 cup (125 ml) of the sugar gradually, beating until the egg whites are stiff. Beat in the lemon juice and set aside. Beat the egg yolks and the remaining 1/4 cup (60 ml) sugar until the mixture is thick and lemon colored. Add the gelatin mixture to the egg yolks gradually, beating until thick and light. Fold the egg whites into the yolk mixture. Whip the cream until light and fold into the egg mixture. Line a 7-inch (18 cm) soufflé dish with lady fingers or slices of pound cake. Form a collar around the top of the soufflé dish with waxed paper. Pour the egg mixture into the soufflé dish and chill until firm, at least 3 hours. Serve with additional whipped cream if desired. Serves 6 to 8.

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I have done a couple of rice pudding recipes in the past, but this one is creamier and not as sweet, more in the European style. It is great served with a dollop of fruit preserves on top, or a light dusting of cinnamon sugar.

Creamy Rice Pudding

6 cups (1.5 L) hot milk
1 cup (250 ml) short-grain rice
3 Tbs (45 ml) sugar
2 Tbs (30 ml) butter
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) grated lemon peel
1 tsp (5 ml) salt

Combine all ingredients in a double boiler over boiling water and cook until the rice is tender, about 1 hour, stirring frequently. Serve warm or chilled. Serves 8 to 12.

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It seems that this dessert has appeared on every restaurant menu in the world over the past few years. The secret to the topping is to brown it immediately before serving; if allowed to sit, the moisture in the custard will dissolve the caramelized sugar, leaving you with a brown puddle instead of a crunchy crust.

Crème Brulée

4 cups (1 L) heavy cream
1 vanilla bean, split in half lengthwise
8 egg yolks
1/2 cup (125 ml) sugar
Additional sugar for the topping

Combine the cream and vanilla bean in a large pot over moderate heat and bring to a boil. Meanwhile, whisk together the egg yolks and sugar in a large bowl. As soon as the cream boils pour it into the egg yolk mixture in a slow stream, whisking constantly. Strain the mixture through a fine sieve and pour into 6 to 8 individual ramekins. Place the ramekins in a baking pan and add enough water to the pan to come halfway up the sides of the ramekins. Place the baking pan in a preheated 350F (180C) oven and bake until firm to the touch, 60 to 75 minutes. Remove the baking pan from the oven and remove the ramekins from the baking pan. Refrigerate until chilled through, at least 3 hours. Place the ramekins on a baking sheet and sprinkle about 1 teaspoon (5 ml) sugar over the top of each. Place under a preheated broiler and broil until the sugar is brown and bubbly, about 5 minutes. Serve immediately. Serves 6 to 8.

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I love a dish with a history, and this dish has a great one. Although some sources claim that crêpes Suzette were invented by French chef Jean Redoux during the reign of Louis XIV, the more widely told story is that the dish was invented by a fifteen year old assistant waiter at Monte Carlo's Cafe de Paris in 1985. Henri Charpentier (the inventive young boy in question) would go on to become a world-famous chef, and he insisted to his dying day that the dish had actually caught on fire quite by accident.

Charpentier had prepared the dish for Albert, the Prince of Wales, and his party. The Prince was so enthusiastic about it that the restaurant owner offered to name if for him. Ever the gentleman, the Prince pointed to the young daughter of one of his guests and indicated that he would rather the dish be named for her. Food lovers everywhere have enjoyed crêpes Suzette ever since.

Crêpes Suzette

For the crêpes:
1 1/2 cups (375 ml) milk
1/4 cup (60 ml) orange flavored liqueur
3 eggs
2 Tbs (30 ml) sugar
1 cup (250 ml) flour
6 Tbs (90 ml) melted butter

Combine all ingredients in an electric blender, adding them in the order listed, and process for 1 minute. Scrape down the side, if necessary, and blend an additional few seconds. Refrigerate for at least 2 hours.
Heat a small 5 to 6 inch (12 to 15 cm) crêpe pan or skillet over moderate heat until a drop of water sizzles on it. Lightly butter the pan. Add the batter about 2 tablespoons (30 ml) at a time and quickly tilt the pan so the batter covers the entire bottom. Pour out any excess batter. Cook the crêpe until the edge starts to turn brown, flip it with a fork or spatula, and cook the other side for about 1 minute. Slide it onto a platter and repeat. The crêpes can be used immediately, or wrapped tightly and refrigerated or frozen. Makes about 15 to 18 crêpes.

For the sauce Suzette:
1 Tbs (15 ml) grated lemon zest
1 Tbs (15 ml) grated orange zest
3 Tbs (45 ml) sugar
1/2 cup (125 ml) butter

Mix the lemon and orange zest, sugar, and butter together thoroughly. Cover and refrigerate until ready to use.

For the final preparation:
1/4 cup (125 ml) orange juice
1/4 cup (60 ml) orange flavored liqueur
2 Tbs (30 ml) cognac or dark rum

This final procedure is traditionally done at table side, so you will want to have the liquids placed conveniently near you. Warm the butter mixture in a large crêpes Suzette pan or chafing dish held over an alcohol burner. Add the orange juice and allow the mixture to boil until the orange juice is reduced by half. Using a spoon and a fork, transfer a crêpe to the sauce. Turn the crêpe over, then fold in half, then in half again to make a triangle. Place the folded crêpe to the side of the pan and repeat with the remaining crêpes. When all the crêpes you are planning to serve (2 to 3 per person) have been sauced and folded, add the orange liqueur and the cognac or rum and swirl the pan gently, being careful because the pan may ignite. If it does not ignite spontaneously, hold a lit match to the surface of the liquid. Gently shake and tilt the pan until the flames die down. Spoon the sauce over the crêpes and serve immediately. Serves 6 to 8.

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Here is a delicious traditional Danish recipe - a delight for the eyes and relatively easy on the waistline.

Danish Red Berry Pudding (Rødgrød med Fløde)

1 1/2 lbs (700 g) fresh raspberries or strawberries, or a combination of the two, or 2-10 oz (300 g) packages of frozen berries
3 Tbs (45 ml) sugar
2 Tbs (30 ml) arrowroot
1/4 cup (60 ml) cold water
1/4 cup (60 ml) slivered almonds
1/2 cup (125 ml) light cream (Half & Half)

If using fresh berries, remove any hulls and wash under cold water. Drain and pat dry with paper towels. If using frozen berries, defrost thoroughly. Puree the berries (juices and all) in an electric blender. This should yield about 2 1/4 cups (310 ml) of berry puree. Combine with the sugar in a stainless steel saucepan over moderate heat. Bring to a boil, stirring constantly, and remove from the heat. Mix the arrowroot with the water to form a smooth paste, and mix this into the berry mixture. Cook over low heat, stirring constantly, until it simmers and has thickened. Do not boil. Allow to cool a little, and pour into individual serving bowls or wine glasses. Refrigerate for at least 2 hours. Garnish the top with a few slivered almonds, and serve the cream in a pitcher to be added by the diners. Serves 4 to 6.

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Please don't be alarmed when this recipe turns into a big puffy thing in your oven - it's supposed to do that. It's sort of a Yorkshire pudding type batter, and it will puff up and rise above the sides of the pan it is cooking in. Instead of our serving suggestion you may want to serve it with syrup, fresh fruit, fruit preserves, or any sweet topping you like.

"Dutch Baby" Pancake

6 Tbs (90 ml) butter
4 eggs
1 cup (250 ml) milk
1 cup (250 ml) flour
Fresh whole nutmeg
Powdered sugar for dusting
Lemon wedges for garnish

Put the butter in a heavy 10 inch (25 cm) iron skillet (a wok works great, too) in a preheated 450F (230C) oven. Mix the batter quickly while the butter melts. Put the eggs in a blender and mix at high speed for 1 minute. With motor running gradually pour in the milk, then the flour. Mix for 30 seconds. Pour all of the batter into the hot skillet (make sure the skillet is hot) and bake 20 to 25 minutes. Dust with powdered sugar and a grating of fresh nutmeg. Serve with lemon wedges. Serves 4.

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If you love figs the way I do, then you'll enjoy this dish even if made with dried figs. Use fresh figs and you'll probably want to use the word "sublime" to describe it.

Figs Poached in Wine

16-24 fresh or dried figs
2-3 cup (500-750 ml) dry red Burgundy wine
1/2 cup (125 ml) sugar, or to taste
Grated zest of 1 orange

Place the figs in a saucepan big enough to hold them in a single layer and add the wine and sugar. Bring to a simmer and cook covered for 5 minutes if using fresh figs, or 20 minutes if using dried. Transfer the figs to a bowl. Add the orange zest to the wine mixture and continue cooking uncovered until the liquid is reduced to about 1/4 its original volume. Pour the sauce over the figs and refrigerate for at least 2 hours before serving. Serves 4 to 6.

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This dessert is found throughout the Spanish-speaking world, which makes sense since it originated in Spain. This version is typical of many Mexican desserts because of the addition of cinnamon. It can be made in one large mold, or in individual custard cups. Either way, es muy delicioso.

Flan

1/2 cup (125 ml) sugar
2 Tbs (30 ml) water
4 cups (1 L) milk
3/4 cup (180 ml) sugar
8 eggs, lightly beaten
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) grated lemon rind (optional)
A pinch of salt

Combine the 1/2 cup (125 ml) sugar and the water in a small saucepan and cook over moderate heat until the sugar melts and turns golden brown. Pour this into a 6 cup (1.5 L) mold (or into 6 individual ramekins) and tilt to cover the entire bottom of the mold. In a separate pan, heat the milk until a film forms on top. Remove from the heat and cool. In a mixing bowl, beat the eggs and remaining sugar together. Add the milk and the remaining ingredients and mix well but not too briskly - you don't want bubbles in the mixture. Pour into the mold and place the mold in a large baking dish filled with enough hot water to reach half way up the side of the mold. Bake in a preheated 350F (180C) oven for 1 hour, until the custard is set and a knife inserted in the middle comes out clean. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours. To unmold, run a knife around the edge of the mold and invert onto a serving platter. Serves 6.

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The traditional recipe for this French classic has you poaching individual meringues and floating them in a custard sauce. My version (with many thanks to Julia Child) has the appearance of a cake, and has become the standard finish to my birthday dinner.

Floating Island with Raspberry Coulis

Approximately 1 Tbs (15 ml) butter and 2 Tbs (30 ml) sugar
1 2/3 cups (375 ml) egg whites (about 12) at room temperature
1/2 tsp (2 ml) cream of tartar and a pinch of salt
1 1/2 cups (350 ml) sugar
Fresh raspberries for garnish (optional)
Custard Sauce (see below)
Raspberry Coulis (see below)

Coat the inside of a straight-sided 4 to 5 quart (4 to 5 L) baking dish liberally with butter and dust with sugar. Start beating the egg whites at a moderately slow speed until they are foamy. Beat in the cream of tartar and salt and gradually increase speed to fast. When the egg whites form soft peaks, sprinkle in the sugar (decreasing speed if necessary) by 4-spoonful dollops until all is added, then beat at high speed for several minutes until egg whites form stiff shining peaks. Beat in the vanilla and scoop the meringue into the prepared baking dish, which should be almost filled (but do not worry if dish is only three-quarters full - it makes no difference). Immediately set the dish in the middle of a preheated 250F (120C) oven and bake 35 to 40 minutes, or until the meringue has risen 2 to 3 inches (5 to 8 cm) and a skewer plunged down to the bottom of the dish comes out clean. Remove from oven and set at room temperature for 30 minutes to cool; it will sink down and will eventually shrink from the sides of the dish. When cool, cover and refrigerate. (This may be baked several hours or even one or two days in advance and kept refrigerated.)

To serve, run a thin knife around the edge of the dish to detach the meringue, then push the whole meringue gently with a rubber spatula to make sure the bottom is not sticking. Turn a large, 1 to 2 inch (5 to 10 cm) deep serving dish or bowl over the baking dish and turn both of them over rapidly, giving a slap or a jerk to dislodge the meringue onto the serving dish if necessary. Pour the custard sauce around the meringue, and garnish the top of the meringue with the optional fresh raspberries. Serve the raspberry coulis in a separate serving dish, for the diners to add at the table. Serves 6 to 8.

Custard Sauce

Note: This should be the consistency of thick cream, not set firm like a custard. It may also be made up to two days in advance and kept refrigerated.

6 egg yolks
2/3 cup (160 ml) sugar
1 1/2 cups (375 ml) milk, heated to boil
1 1/2 Tbs (20 ml) pure vanilla extract
3 Tbs (45 ml) dark rum (optional)

Gradually beat the sugar into the egg yolks and continue beating until mixture is pale yellow and forms the ribbon. By dribbles beat in the boiling milk. Set over moderately low heat and stir slowly with a wooden spoon, reaching all over bottom of pan and watching carefully as mixture slowly thickens: at first bubbles will appear on surface, and as they begin to disappear custard is about to thicken; a wisp of steam rising from the surface is another indication. Stir more rapidly, and as soon as custard lies in a creamy layer on the back of the spoon, it is done. Immediately remove from heat, stirring vigorously to cool. Beat the optional rum and the vanilla extract. Chill in the refrigerator until ready to serve. Makes about 3 cups (750 ml).

Raspberry Coulis

1 package (10 oz, 280 g) frozen raspberries packed in heavy syrup, thawed, juices reserved
1 Tbs (15 ml) lemon juice

Puree the raspberries and the lemon juice in a food processor or electric blender. Press through a fine strainer. Chill in the refrigerator until ready to serve. Makes about 1 cup (250 ml).

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The flourless cakes and tarts that have become popular in recent years hold the distinction of being the only recipes named for an ingredient they lack. This rich torte has a consistency somewhere between a pudding and a fallen soufflé.

Flourless Chocolate Torte

1 lb (450 g) good quality dark chocolate such as Callebaut
6 eggs
1/4 cup (60 ml) sugar
2 Tbs (30 ml) cognac or liqueur such as Grand Marnier
1 cup (250 ml) heavy cream, whipped to soft peaks
Cocoa for dusting

Melt the chocolate in a pot set over, not in, a pot of simmering water. Beat the eggs, sugar, and cognac in a heatproof bowl. Place the bowl over a pot of simmering water and stir with a wooden spoon until warm but not hot. Beat with an electric mixer for 5 minutes, adding the melted chocolate gradually. Fold in the whipped cream. Generously butter a 9-inch (23 cm) round springform or regular cake pan and place a 9-inch (23 cm) round piece of buttered wax paper in the bottom. Pour the batter into the pan and bake in a preheated 350F (180C) oven until a toothpick inserted 3 inches from the edge of the pan comes out clean, about 40 minutes - the center should be barely set. Cool completely before removing from the pan, and dust with cocoa before serving. Serves 6 to 8.

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Here is a quick and delicious variation on the classic crème brulée. Keep this recipe in mind for the next time you need a fancy dessert in a hurry.

Fresh Fruit Brulée

About 2 cups (500 ml) fresh grapes, strawberries. raspberries, blueberries, peaches, or nectarines, pitted, hulled, and slices as needed
1 cup (250 ml) sour cream
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) brown sugar

Place a layer of fruit in a 9-inch (23 cm) baking dish, glass pie plate, or individual heat-proof ramekins. Combine the sour cream and vanilla and spread over the fruit. Refrigerate until thoroughly chilled. Sprinkle with brown sugar and place under a preheated broiler. Broil until the sugar bubbles - keep a close eye on it because it will burn in a second if unattended - and serve immediately. Serves 4 to 6.

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A couple of weeks ago I asked my imaginary girlfriend Betty Lou if she had a favorite dessert. She pulled out this recipe and I immediately recognized it as the recipe I originally published on June 12, 1998. It turns out that Betty Lou had been a subscriber to this ezine way back then, more than five years before we met, and neither of us had realized it. Small world, eh?

Fresh Strawberry Pie

6 cups (1.5 L) firm ripe strawberries
1-9 in.(20 to 25 cm) pastry pie crust, baked and cooled
1/2 cup (125 ml) plus 1 Tbs (15 ml) sugar
3 Tbs (45 ml) cornstarch (cornflour)
2 Tbs (30 ml) cold water
1 Tbs (15 ml) fresh lemon juice
1 cup (250 ml) heavy cream

Pick over the berries carefully, removing the stems and hulls. Wash in a sieve or colander under cold running water and place on paper towels to drain. Pat the berries completely dry. Arrange half of them (the most perfect ones) in the pie shell and set aside. Coarsely chop the remaining berries and combine them with 1/2 cup (125 ml) sugar in a stainless steel saucepan. Bring the berries to a simmer over moderate heat, stirring occasionally. In a small bowl mix the cornstarch, water, and lemon juice together to form a smooth paste. Pour the paste into the strawberry mixture, stirring constantly, and continue to cook for 2 to 3 minutes, until the mixture thickens. Puree the strawberry mixture through a fine mesh sieve, pressing down hard with a wooden spoon or spatula to extract as much of the berries as possible before discarding the seeds. Taste the puree and add more lemon juice or sugar, as desired. Pour the puree over the berries and spread it evenly with a rubber spatula. Cover the pie loosely with aluminum foil or wax paper and refrigerate for at least two hours. Just before serving whip the cream and 1 Tbs (15 ml) sugar until it is stiff. Spread on top of the pie, making decorative swirls with the spatula, and serve immediately. Alternately, you may serve the whipped cream on the side and allow diners to help themselves. Serves 6 to 8.

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