baking class

Tender shortcakes that are light and fluffy inside require a high oven temp. It turns the liquid and butter in the batter to steam, which lightens the texture.

Strawberry Shortcakes

hands-on time 25 minutes

bake 12 minutes at 400°F

cool 30 minutes

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper. In a medium bowl stir together flour, ¼ cup sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. In a small bowl combine egg, sour cream, and milk; add all at once to flour mixture, stirring with a fork just until moistened.

2. Drop dough in eight mounds onto the prepared baking sheet. Bake 12 to 15 minutes or until golden. Remove; cool on a wire rack 30 minutes.

3. Meanwhile, in a medium bowl toss together 4 cups of the strawberries and the 3 Tbsp. sugar. If desired, mash berries slightly.

4. To serve, cut shortcakes in half horizontally. Spoon half of the strawberry mixture over shortcake bottoms. Replace tops. Top with remaining strawberry mixture and 1 cup sliced strawberries. Serve with Sweetened Whipped Cream.

Makes 8 servings (1 shortcake each).

each serving 376 cal., 22 g fat (13 g sat. fat), 85 mg chol., 332 mg sodium, 41 g carb., 2 g fiber, 20 g sugars, 5 g pro.

BAKING SODA is added along with the baking powder to neutralize the acidity from the sour cream. They work differently, so be sure to get them both in.

big Shortcake Prepare as directed, except grease an 8-inch round cake pan. Using a small offset metal spatula, spread dough into prepared pan. Bake 18 to 20 minutes or until a toothpick comes out clean. Cool in pan on a wire rack 10 minutes. Using a small metal spatula, loosen sides of shortcake. Place a wire rack on top of pan; place one hand on top of rack and other hand under pan with a hot pad and invert pan with rack; cool shortcake. Split and fill with Sweetened Whipped Cream and half of the strawberry mixture. Top with remaining strawberry mixture.

Peach-Honey Shortcakes Prepare as directed, except substitute 4 cups thinly sliced fresh peaches or nectarines for the 5 cups sliced strawberries and toss with 3 Tbsp. honey instead of the 3 Tbsp. sugar. Do not mash fruit. Fill shortcakes with Sweetened Whipped Cream, peach mixture, and additional honey.

Lemon-Poppy Seed Shortcakes with Berries Prepare as directed, except stir 1 Tbsp. each poppy seeds and lemon zest into flour mixture after cutting in butter. Bake as directed. For filling, substitute 5 cups desired mixed fresh berries for the sliced strawberries. Stir 2 tsp. lemon zest into Sweetened Whipped Cream. Fill shortcakes with whipped cream and fruit mixture.

Make it your own

Mix and match your favorite fruits to customize the flavor of your shortcakes. You can also add a drizzle of melted chocolate or a dusting of powdered sugar over the shortcakes.

Add the egg mixture to the flour mixture all at once and stir just until moistened (until wet and dry ingredients are just combined and the batter starts to pull away from the sides of the bowl). Stirring too much will overdevelop the gluten in the flour and result in a tough shortcake.

Apple Crisp

hands-on time 20 minutes

bake 35 minutes at 375°F

  • 6 cups sliced, peeled cooking apples
  • 2 Tbsp. packed brown sugar
  • 1 Tbsp. lemon juice
  • 1 cup regular rolled oats
  • ¾ cup packed brown sugar
  • ¼ cup all-purpose flour
  • ½ tsp. ground cinnamon or ¼ tsp. ground ginger or nutmeg
  • ½ cup butter, cut up
  • ½ cup chopped nuts or flaked coconut

1. Preheat oven to 375°F. In a large bowl combine apples and 2 Tbsp. brown sugar. Transfer to a 2-qt. baking dish. Drizzle with lemon juice.

2. For topping, in a large bowl combine oats, ¾ cup brown sugar, flour, and cinnamon. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping over apple mixture.

3. Bake 35 to 40 minutes or until apples are tender and topping is golden. Serve warm. If desired, serve with ice cream and sprinkle with additional cinnamon.

Makes 9 servings (½ cup each).

each serving 298 cal., 15 g fat (7 g sat. fat), 27 mg chol., 88 mg sodium, 41 g carb., 3 g fiber, 29 g sugars, 2 g pro.

Peach Crisp Prepare filling as directed, except substitute 6 cups sliced, peeled ripe peaches or two 16-oz. pkg. frozen unsweetened sliced peaches for the apples. Thaw peaches if frozen (do not drain). Increase the 2 Tbsp. brown sugar to ⅓ cup, add 1 Tbsp. all-purpose flour, and omit lemon juice. Sprinkle with topping. Bake 55 minutes or until bubbly. Cover loosely with foil the last 15 minutes. Cool 30 minutes.

Rhubarb Crisp Prepare filling as directed, except substitute 6 cups sliced fresh rhubarb or two 16-oz. pkg. frozen unsweetened sliced rhubarb, thawed and drained, for the apples. Increase 2 Tbsp. brown sugar to ⅓ cup; omit lemon juice. Sprinkle with topping. Bake 45 minutes or until filling is bubbly. If needed, cover loosely with foil the last 10 minutes. Cool at least 30 minutes before serving.

Cherry Cobbler

hands-on time 30 minutes

bake 20 minutes at 400°F

cool 30 minutes

  • 1½ cups all-purpose flour
  • 3 Tbsp. sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • 6 Tbsp. butter, cut up
  • 6 cups fresh or frozen unsweetened pitted tart red cherries (2 lb.)
  • 1 cup sugar
  • 3 Tbsp. cornstarch
  • 1 egg, lightly beaten
  • ⅓ cup milk

1. Preheat oven to 400°F. For topper, in a medium bowl stir together first five ingredients (through cinnamon). Cut in butter until mixture resembles coarse crumbs; set aside.

2. For filling, in a 3-qt. saucepan combine cherries, 1 cup sugar, and cornstarch. Cook over medium heat until cherries release juices, stirring occasionally. Continue to cook until thickened and bubbly, stirring constantly. Keep filling hot.

3. To finish the topper, in a small bowl combine egg and milk. Stir egg mixture into flour mixture just until moistened. Transfer hot filling to a 2-qt. baking dish. Immediately drop biscuit topper into mounds on top of filling. If desired, sprinkle with additional sugar.

4. Bake 20 to 25 minutes or until biscuits are golden. Cool on a wire rack 30 minutes.

Makes 6 servings (1 cup each).

each serving 482 cal., 13 g fat (8 g sat. fat), 63 mg chol., 472 mg sodium, 87 g carb., 3 g fiber, 54 g sugars, 6 g pro.

Rhubarb Cobbler Prepare as directed, except substitute 6 cups fresh or frozen unsweetened sliced rhubarb for the cherries and reduce cornstarch to 2 Tbsp.

Peach Cobbler Prepare as directed, except substitute 6 cups fresh or frozen unsweetened sliced peaches for the cherries and reduce cornstarch to 2 Tbsp.

Blueberry Cobbler Prepare as directed, except substitute 6 cups fresh or frozen blueberries for the cherries, reduce the 1 cup sugar to ¾ cup, and reduce cornstarch to 2 Tbsp.

Peachy Blueberry Turnovers

hands-on time 25 minutes

bake 15 minutes at 400°F

  • 2 Tbsp. granulated sugar
  • 1 Tbsp. all-purpose flour
  • ⅛ tsp. ground cinnamon
  • 1 cup chopped peaches or apples
  • ⅓ cup fresh or frozen blueberries
  • ½ of a 17.3-oz. pkg. (1 sheet) frozen puff pastry sheets, thawed
  • 1 Tbsp. milk
  • Coarse sugar (optional)

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper. In a small bowl stir together granulated sugar, flour, and cinnamon. Add peaches and blueberries; toss to coat.

2. Unfold pastry. Cut pastry into four squares; brush edges with some of the 1 Tbsp. milk. Spoon fruit mixture onto centers of squares. Fold one corner of each square over filling to opposite corner; press edges with a fork to seal. Place turnovers on prepared baking sheet. Prick tops several times with fork. Brush with remaining milk and, if desired, sprinkle with coarse sugar.

3. Bake 15 to 18 minutes or until puffed and golden. Cool slightly on baking sheet on a wire rack. Serve warm.

Makes 4 turnovers.

each turnover 413 cal., 18 g fat (9 g sat. fat), 9 mg chol., 287 mg sodium, 60 g carb., 2 g fiber, 35 g sugars, 6 g pro.

puff pastry

Puff pastry—made from folding and rolling layers of butter or other fat between dough—is extremely flaky. The fat between the layers creates steam, which “puffs” the dough up during baking, forming clearly defined flaky layers. Sheets of puff pastry are sold in the supermarket frozen food aisle and should be stored in the freezer. Thaw overnight in the fridge or at room temperature for 30 minutes. (Thaw only what you need; this pastry does not refreeze well.)

Apple Dumplings with Caramel-Nut Filling

hands-on time 45 minutes

bake 30 minutes at 425°F

stand 30 minutes

  • 1½ cups sugar
  • 1½ cups water
  • ½ tsp. ground cinnamon
  • 3 Tbsp. butter, cut up
  • 1 recipe Pastry for Double-Crust Pie (see recipe)
  • 6 small apples
  • ¼ cup chunky peanut butter
  • 3 Tbsp. caramel-flavor ice cream topping
  • 3 Tbsp. finely snipped dried fruit, such as cranberries or apricots
  • 1 egg, lightly beaten
  • 1 Tbsp. water

1. Preheat oven to 425°F. For sauce, in a 1- or 1½-qt. saucepan combine sugar, the 1½ cups water, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes. Stir in butter until melted. Pour sauce into a 3-qt. rectangular baking dish.

2. Prepare Pastry for Double-Crust Pie as directed through Step 2. On a lightly floured surface slightly flatten one pastry ball. Roll pastry from center to edges into a 15-inch circle. Cut out three 7-inch circles. If desired, use a small cookie cutter to cut shapes from scraps. Repeat with remaining pastry ball to make three more 7-inch circles.

3. Core and peel apples. Cut a thin slice from bottoms of apples. In a bowl combine peanut butter, caramel topping, and dried fruit. Fill apples with peanut butter mixture. Top with pastry circles; fold pastry around apples, pleating at bottoms. Place dumplings in sauce in dish. Combine egg and the 1 Tbsp. water; brush over dumplings. If using, add pastry cutouts.

4. Bake 30 to 35 minutes or just until apples are tender and pastry is golden. Let stand 30 minutes. Spoon sauce over dumplings; serve warm.

Makes 6 dumplings.

each dumpling 708 cal., 29 g fat (11 g sat. fat), 44 mg chol., 422 mg sodium, 109 g carb., 5 g fiber, 74 g sugars, 7 g pro.

APPLE VARIETIES that work well for baking (i.e., in dumplings and pies) include Jazz, Braeburn Jonagold, Fuji, Cortland, Pink Lady, Honeycrisp, Golden Delicious, Idared, and/or Granny Smith (use these if you like tartness).

To fill the apples easily, place filling in a disposable decorating bag or heavy resealable plastic bag; snip tip or a corner. Squeeze filling into the cored apple. The filling will expand slightly when baked, popping out of the apple core, so don’t overfill.

Place the pastry circle over the top of the filled apple. Pleat the pastry around the bottom of the apple, pressing lightly to hold. (It’s not necessary to fully enclose the pastry around the bottom.)

easy Everyday

For a quick shortcut, sub one 14.1-oz. pkg. (2 crusts) rolled refrigerated unbaked piecrusts for Pastry for Double-Crust Pie. Roll crusts into 15-inch circles.

Pistachio-Cranberry Baklava

hands-on time 45 minutes

bake 35 minutes at 325°F

  • 1½ cups pistachio nuts, finely chopped
  • 1½ cups dried cranberries
  • 1⅓ cups sugar
  • ½ tsp. ground cardamom
  • ¾ cup butter, melted
  • ½ of a 16-oz. pkg. (20 to 24 sheets) frozen phyllo dough (14×9-inch rectangles), thawed
  • ¾ cup water
  • 3 Tbsp. honey
  • 1 tsp. vanilla

1. Preheat oven to 325°F. For filling, in a large bowl combine pistachios, cranberries, ⅓ cup of the sugar, and the cardamom.

2. Brush the bottom of a 13×9-inch baking pan with some of the melted butter. Unroll phyllo. Layer five or six phyllo sheets in prepared baking pan, brushing each sheet generously with some of the melted butter. Sprinkle with 1 cup of the filling. Repeat layering phyllo sheets and filling two more times, brushing each sheet with melted butter.

3. Layer remaining phyllo sheets on top of filling, brushing each sheet with more butter. Drizzle with any remaining butter. Using a sharp knife, cut stacked layers into 24 to 48 diamond-, rectangle-, or square-shape pieces.

4. Bake 35 to 45 minutes or until golden. Cool slightly in pan on a wire rack.

5. Meanwhile, for syrup, in a 2-qt. saucepan combine remaining 1 cup sugar, the water, honey, and vanilla. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes. Pour syrup over warm baklava in pan; cool completely.

Makes 24 servings (1 piece each).

To store Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days or freeze up to 3 months. If frozen, thaw pieces at room temperature 1 hour before serving.

each serving 202 cal., 10 g fat (4 g sat. fat), 15 mg chol., 117 mg sodium, 28 g carb., 1 g fiber, 20 g sugars, 3 g pro.

PHYLLO (also called filo) dough is in the freezer section of the supermarket. A box of phyllo dough contains a roll of tissue-thin pastry layers that are removed one at a time for buttering. Cover the phyllo dough sheets with plastic wrap while you work to keep them from drying out.

Brush baking pan bottom with butter; add the first sheet of phyllo. (The pastry sheets will be a little longer than the pan; press phyllo into the pan, allowing excess to go up the pan sides.) Brush the phyllo evenly with butter; repeat.

Use a sharp knife to cut baklava into pieces before popping the pan into the oven. Cutting is easier to do at this point before phyllo is crispy and fragile.

Lemon-Cream Pavlova with Berries

hands-on time 45 minutes

bake 1 hour 30 minutes at 250°F

stand 1 hour

  • 6 egg whites
  • ¼ tsp. cream of tartar
  • 1½ cups sugar
  • 3 tsp. vanilla
  • 1 Tbsp. cornstarch
  • 1 cup heavy cream
  • 1 Tbsp. sugar
  • 1 cup Lemon Curd (see recipe) or one 10-oz. jar lemon curd
  • Fresh raspberries
  • Finely chopped pistachio nuts (optional)

1. In an extra-large bowl allow egg whites to stand at room temperature 30 minutes. Meanwhile, line a baking sheet with parchment paper. Draw a 9-inch circle on paper; turn paper over.

2. Position baking rack in center of oven. Preheat oven to 250°F. For meringue, add cream of tartar to egg whites. Beat with a mixer on medium until soft peaks form (tips curl). Add 1½ cups sugar, 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight). Beat in 2 tsp. of the vanilla. Sift cornstarch over beaten egg whites; fold in gently.

3. Using a large spoon, spread meringue over circle on paper, building up edges slightly to form a shell. Bake 1½ hours (do not open door). Turn off oven; let meringue stand in oven with door closed 1 hour.

4. Meanwhile, for topping, in a chilled large bowl beat cream, 1 Tbsp. sugar, and remaining 1 tsp. vanilla with chilled clean beaters on medium until stiff peaks form (tips stand straight). Fold in Lemon Curd.

5. Lift meringue shell off paper and transfer to a plate. Spread with topping and sprinkle with raspberries and, if desired, pistachios and fresh mint.

Makes 12 servings (1 piece each).

each serving 273 cal., 12 g fat (7 g sat. fat), 79 mg chol., 66 mg sodium, 38 g carb., 1 g fiber, 36 g sugars, 3 g pro.

CORNSTARCH works as a stabilizer for the egg white mixture during baking. We found that it helped reduce cracks and increase volume; it also contributes to a smoother, shinier surface.

meringue know-how

Any amount of grease or egg yolk will keep your meringue from beating up properly. Before you begin, wash all your equipment with hot, soapy water. Break each egg into a small bowl, using clean fingers to carefully lift yolk from white (prevents the sharp shell edges from puncturing the yolk). Transfer each white to a larger bowl; repeat breaking each egg separately into the small bowl. This keeps the rest of the batch uncontaminated if a yolk breaks. (If you like, save yolks for Lemon Curd, see recipe.)

Beating the egg whites whips in air, creating a foamy texture. To check for soft peaks, stop the mixer and lift up the beaters slightly. The peaks in the bowl will curl slightly at the tips.

Beating the sugar into the egg whites stiffens the egg white foam and turns it into a glossy meringue. How? The moisture from the egg foam dissolves the sugar, turning it into a syrupy coating that blankets the proteins in the mixture.

Draw a circle on the backside of the parchment paper to create an outline for the shell. Spread the meringue mixture to the edges of the outline and create a shallowcenter well.

Molten Chocolate Cakes

hands-on time 30 minutes

cool 15 minutes

chill 2 hours

bake 15 minutes at 375°F

stand 10 minutes

  • 2 cups semisweet chocolate chips
  • ½ cup heavy cream
  • 1 Tbsp. butter
  • ½ cup butter, cut up
  • 4 eggs
  • ½ cup sugar
  • ½ cup all-purpose flour
  • Vanilla ice cream (optional)

1. In a 1-qt. saucepan combine 1¼ cups of the chocolate chips, the cream, and 1 Tbsp. butter. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool 15 minutes, stirring occasionally. Cover and chill 2 hours or until mixture reaches a fudgelike consistency.

2. Preheat oven to 375°F. Generously butter eight 6-oz. ramekins or custard cups. In another 1-qt. saucepan combine remaining ¾ cup chocolate chips and the ½ cup butter. Cook and stir over low heat until chocolate is melted and mixture is smooth; cool slightly.

3. In a large bowl beat eggs and sugar with a mixer on medium to high 5 minutes. Beat in flour and slightly cooled chocolate mixture. Spoon enough batter into prepared ramekins to measure 1 inch in depth.

4. Form chilled chocolate mixture into eight portions. Working quickly, roll each portion into a ball. Place balls on top of batter in ramekins without touching sides of dishes. Cover balls with remaining batter.

5. Bake 15 minutes. Remove from oven; let stand 10 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto plates. Serve immediately. If desired, serve with ice cream.

Makes 8 cakes.

To Make Ahead Prepare as directed through Step 4. Cover and chill up to 4 hours. Let stand at room temperature 30 minutes before baking as directed.

each cake 490 cal., 34 g fat (20 g sat. fat), 161 mg chol., 138 mg sodium, 47 g carb., 3 g fiber, 37 g sugars, 6 g pro.

MOLTEN CHOCOLATE CAKES

customize it

Pick the ingredients to create a recipe that’s all your own.

Bread Pudding

hands-on time 20 minutes

bake 50 minutes at 350°F

  • 4 cups dried BREAD CUBES
  • ½ cup DRIED FRUIT
  • ¼ cup chopped NUTS (optional)
  • 2 eggs, lightly beaten
  • 1¾ cups MILK
  • ½ cup granulated or packed brown sugar
  • ¼ cup butter, melted
  • 1 tsp. SPICE
  • 1 tsp. vanilla
  • TOPPING

1. Preheat oven to 350°F. Grease a 2-qt. square baking dish. Place BREAD CUBES, DRIED FRUIT, and, if desired, NUTS in prepared baking dish. In a medium bowl combine eggs, MILK, sugar, butter, SPICE, and vanilla. Pour over bread mixture in dish. Use the back of a spoon to press bread down lightly to moisten.

2. Bake, uncovered, about 50 minutes or until puffed and a knife comes out clean. Cool slightly. Serve warm with TOPPING.

Makes 8 servings.

Bread Pudding

dry and toasty

To dry bread cubes, preheat oven to 300°F. Arrange cubes in a single layer on a baking sheet. Bake 10 to 15 minutes or until golden, stirring once or twice.

mix & match ingredients

BREAD CUBES (Pick 1)

■ Baguette

■ Challah

■ Cinnamon-swirl

■ Sourdough

■ White or wheat

DRIED FRUIT (Pick 1)

■ Snipped apricots

■ Tart cherries

■ Cranberries

■ Snipped figs

■ Raisins (dark or golden)

NUTS (Pick 1)

■ Almonds

■ Toasted hazelnuts

■ Macadamia nuts

■ Pecans

■ Pistachio nuts

■ Walnuts

MILK (Pick 1)

■ Unsweetened almond or chocolate-almond milk

■ Refrigerated unsweetened coconut milk

■ Refrigerated eggnog

■ Fat-free milk

■ Reduced-fat (2%) milk

SPICE (Pick 1)

■ Ground cinnamon

■ Ground ginger (or 1 Tbsp. grated fresh ginger)

■ Pumpkin pie spice or apple pie spice

TOPPING (Pick 1)

■ Bourbon Sauce (see recipe)

■ Caramel Sauce (see recipe)

■ Custard Sauce (see recipe)

■ Fudge Sauce (see recipe) or fudge ice cream topping, warmed

■ Raspberry Sauce (see recipe) or raspberry preserves, warmed

■ Ice cream

■ Sweetened Whipped Cream

Mandarin Cream Bars

hands-on time 30 minutes

bake 12 minutes at 375°F

chill 3 hours 30 minutes

  • 2 cups finely crushed shortbread cookies
  • ⅔ cup flaked coconut
  • ½ cup butter, melted
  • 1 tsp. orange zest
  • 2 cups boiling water
  • 2 3-oz. pkg. orange-flavor gelatin
  • 1 8-oz. pkg. cream cheese, softened
  • ¾ cup sugar
  • 1 8-oz. container frozen whipped dessert topping, thawed
  • 2 11-oz. cans mandarin orange sections, drained

1. Preheat oven to 375°F. In a bowl combine crushed cookies, coconut, melted butter, and orange zest. Press mixture onto bottom of a 3-qt. rectangular baking dish. Bake 12 to 14 minutes or until crust is light brown. Cool on a wire rack.

2. In a bowl stir boiling water into gelatin until dissolved; cool.

3. Meanwhile, in a large bowl beat cream cheese and sugar with a mixer on medium 1 to 2 minutes or until light and fluffy. Fold in whipped topping. Spread cream cheese mixture over crust. Chill at least 30 minutes.

4. Stir orange sections into gelatin mixture. Carefully pour orange mixture over chilled cream cheese layer. Cover and chill 3 to 24 hours or until firm.

Makes 18 servings (1 piece each).

each serving 283 cal., 16 g fat (9 g sat. fat), 27 mg chol., 204 mg sodium, 34 g carb., 1 g fiber, 25 g sugars, 2 g pro.

mandarin cream bars

Healthy twist

You can cut the fat in this recipe by substituting reduced-fat versions of the cream cheese and whipped dessert topping.

Classic New York-Style Cheesecake

hands-on time 40 minutes

bake 45 minutes at 350°F

cool 45 minutes

chill 4 hours stand 15 minutes

  • 2¼ cups finely crushed graham crackers
  • 1 Tbsp. sugar
  • ½ tsp. ground cinnamon
  • ⅔ cup butter, melted
  • 4 8-oz. pkg. cream cheese, softened
  • 1½ cups sugar
  • ¼ cup all-purpose flour
  • 3 eggs, lightly beaten
  • 4 tsp. vanilla
  • 2 8-oz. cartons sour cream

1. Preheat oven to 350°F. For crust, in a bowl combine first three ingredients (through cinnamon). Stir in melted butter. Press mixture onto bottom and 2 inches up sides of a 10-inch springform pan.

2. In a large bowl beat cream cheese and 1¼ cups of the sugar with a mixer on medium until fluffy, scraping bowl. Beat in flour on low until smooth. Stir in eggs and 3 tsp. of the vanilla. Stir in ½ cup of the sour cream; pour into crust in pan. Set in a shallow baking pan.

3. Bake 40 minutes or until a 2½-inch area around edge is set when gently shaken. Remove from oven. For topping, combine the remaining ¼ cup sugar, 1 tsp. vanilla, and sour cream; spread over cheesecake. Bake 5 minutes more.

4. Cool in pan on a wire rack 15 minutes. Using a knife, loosen crust from sides of pan; cool 30 minutes. Remove sides of pan; cool on wire rack. Cover; chill 4 to 12 hours. Let stand at room temperature 15 minutes before serving.

Makes 16 servings (1 slice each).

each serving 466 cal., 35 g fat (20 g sat. fat), 132 mg chol., 342 mg sodium, 34 g carb., 0 g fiber, 26 g sugars, 6 g pro.

Classic New York-style cheesecake

A springform pan is a round pan with straight sides that are removable by releasing a clamp (making serving super easy). Springform pans are ideal for the soft texture of cheesecake—removing a cheesecake intact from any other type of pan is nearly impossible.

Add the topping to your cheesecake when the center is still wobbly when gently shaken (outside edge will be set). Baking any longer than this before adding the topping will result in an overbaked cheesecake (see opposite, above left).

OVERBAKING makes the filling dry and crumbly—nothing like the delicate, creamy texture characteristic of cheesecakes.

OVERBEATING the eggs or filling incorporates excess air, which causes the filling to puff too much in the oven, then fall and crack as it cools.

Although it’s not a necessary step, a water bath lets the cheesecake bake more slowly and evenly, protecting and insulating the delicate filling so the outer edge of the cake won’t bake faster than the center. To do this, place your crust-lined springform pan on a double layer of heavy-duty foil. Bring edges of foil up and mold them around sides of pan to form a watertight seal. Place springform pan into a roasting pan. After adding the filling, pour enough boiling water into the roasting pan to reach halfway up the sides of the pan (keep water level below the foil). Bake 1 hour. Turn off oven; let stand in oven 1 hour. Promptly remove from water bath; cool as directed.

Piece by Piece

Cheesecake can be stored in an airtight container in the refrigerator up to 5 days or in the freezer up to 1 month. To make serving a piece or two at a time easy, cut the entire dessert before storing.

White Chocolate CrÈme BrÛlée Prepare as directed, except in Step 1 cook and stir ½ cup of the half-and-half with 4 oz. chopped white baking chocolate with cocoa butter (tip) over low heat just until chocolate is melted. Gradually whisk in remaining 1¼ cups half-and-half. Bring to simmering; remove from heat. Continue as directed.

A small TORCH is traditionally used to melt and caramelize the sugar on the top of Crème Brûlée. You can buy culinary torches at most kitchen supply stores and online. Use caution.

Crème Brûlée

hands-on time 10 minutes

bake 30 minutes at 325°F

chill 1 hour

stand 20 minutes

  • 1¾ cups half-and-half
  • 5 egg yolks, lightly beaten
  • ⅓ cup sugar
  • 1 tsp. vanilla
  • ⅛ tsp. salt
  • ¼ cup sugar

1. Preheat oven to 325°F. In a 1-qt. heavy saucepan heat half-and-half over medium-low heat just until bubbly. Remove from heat.

2. Meanwhile, in a medium bowl combine egg yolks, ⅓ cup sugar, vanilla, and salt. Beat with a whisk just until combined. Slowly whisk hot half-and-half into egg mixture (tip, opposite, below).

3. Place six 4-oz. ramekins or 6-oz. custard cups in a 3-qt. rectangular baking dish. Divide egg mixture among ramekins. Place baking dish on oven rack. Pour enough boiling water into baking dish to reach halfway up sides of ramekins.

4. Bake 30 to 40 minutes or until a knife comes out clean (centers will still shake slightly). Remove ramekins from water; cool on a wire rack. Cover and chill 1 to 8 hours.

5. Before serving, let custards stand at room temperature 20 minutes. Sprinkle tops of custards with ¼ cup sugar. Using a kitchen torch, melt the sugar by moving tip of flame across custards to form a crispy layer. Serve immediately.

Makes 6 servings (1 ramekin each).

each serving 210 cal., 11 g fat (6 g sat. fat), 178 mg chol., 99 mg sodium, 24 g carb., 0 g fiber, 23 g sugars, 4 g pro.

caramelized sugar

If you don’t have a culinary torch, do this: In an 8-inch heavy skillet cook ¼ cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. Once sugar starts to melt, reduce heat to low and cook 5 minutes or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over custards. (If sugar hardens in skillet, heat and stir until melted.)

tempering eggs

Go slowly when gradually whisking the hot half-and-half mixture into the beaten egg yolks for Crème Brûlée (opposite). This process is called tempering, which slowly heats the yolks through to avoid a sudden temperature shock. If eggs are exposed to a high temp too quickly, the egg proteins will cook and coagulate, which will leave what looks like chunks of scrambled eggs in the custard mixture.

Chocolate SoufflÉ

hands-on time 25 minutes

bake 40 minutes at 350°F

  • 4 oz. bittersweet or semisweet chocolate, chopped
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. unsweetened cocoa powder
  • 3 Tbsp. butter
  • 1¼ cups half-and-half or milk
  • 1 tsp. vanilla
  • 4 egg yolks
  • 6 egg whites
  • ⅓ cup sugar

1. Preheat oven to 350°F. Butter sides of a 2-qt. soufflé dish; sprinkle with sugar. In a pan stir chocolate over low heat until melted.

2. In a bowl stir together flour and cocoa powder. In a 2-qt. saucepan melt 3 Tbsp. butter over medium heat. Stir in flour mixture; gradually stir in half-and-half. Cook and stir over medium heat until thickened and bubbly; remove. Stir in vanilla. Stir in melted chocolate. In a bowl beat egg yolks with a fork just until combined. Gradually stir chocolate mixture into egg yolks.

3. In a large bowl beat egg whites with a mixer on medium until soft peaks form (tips curl) (photos). Add ⅓ cup sugar, 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight). Fold one-fourth of the beaten egg whites into chocolate mixture to lighten. Gently fold chocolate mixture into remaining beaten egg whites. Pour into prepared soufflé dish.

4. Bake 40 to 45 minutes or until a wooden skewer comes out clean. If desired, sift with powdered sugar. Serve soufflé immediately by inserting two forks back to back to separate into six wedges. Spoon onto plates.

Makes 6 servings.

each serving 333 cal., 23 g fat (13 g sat. fat), 159 mg chol., 138 mg sodium, 28 g carb., 2 g fiber, 19 g  sugars, 9 g pro.

A 2-qt. soufflé dish (photo, below) has straight, tall sides that allow the delicate soufflé mixture to rise high while baking. A regular casserole dish just won’t cut it here. Think ahead and invest in the right dish before you begin—you can get one for $10–$20 in shops and online.

what is flan? traditional flan is almost spongy in texture. This version is rich and creamy—like a crustless cheesecake.

Creamy Flan

hands-on time 30 minutes

bake 1 hour at 325°F

cool 30 minutes

chill 24 hours

  • ⅔ cup sugar
  • 1 8-oz. pkg. cream cheese, softened
  • ½ cup sugar
  • 1 14-oz. can sweetened condensed milk
  • 6 eggs, lightly beaten
  • 1¼ cups half-and-half
  • 1 tsp. vanilla

1. To caramelize sugar, in an 8-inch heavy skillet cook the ⅔ cup sugar over medium heat until sugar starts to melt, shaking skillet occasionally. Do not stir. Once sugar starts to melt, cook 5 minutes more or until all the sugar is melted and golden, stirring as needed with a wooden spoon. Pour caramelized sugar into a 9-inch deep-dish pie plate; tilt pie plate to coat bottom. Let stand 10 minutes.

2. Meanwhile, preheat oven to 325°F. In a large bowl beat cream cheese with a mixer on medium 30 seconds. Beat in the ½ cup sugar until combined. Beat in sweetened condensed milk. Beat in eggs, half-and-half, and vanilla until smooth.

3. Place pie plate in a roasting pan on oven rack. Pour egg mixture into pie plate. Pour boiling water into roasting pan around pie plate to a depth of 1 inch. Bake 60 to 70 minutes or until top is light brown and a knife comes out clean.

4. Remove pie plate from water. Cool on a wire rack 30 minutes. Cover and chill 24 hours.

5. To unmold, loosen flan from sides of pie plate with a knife. Invert a rimmed plate over pie plate; turn both over together. Remove pie plate. Spoon any caramelized sugar remaining in pie plate onto flan.

Makes 12 servings (1 slice each).

each serving 316 cal., 14 g fat (8 g sat. fat), 132 mg chol., 152 mg sodium, 40 g carb., 0 g fiber, 39 g sugars, 8 g pro.

creamy flan

THE CARAMEL LAYER at the bottom of the dish will soften as the flan chills. When you invert the flan to remove the pan, the caramel will release from the pan to coat the flan. Don’t worry if there is extra hardened caramel left in the pan.

Vanilla Bean Panna Cotta

hands-on time 20 minutes

chill 4 hours

  • 1 envelope unflavored gelatin
  • 1½ cups heavy cream
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise and seeds scraped, or 2 tsp. vanilla (tip)
  • 2 cups buttermilk
  • Fresh blackberries (optional)

1. Place eight 4-oz. canning jars or 4- to 6-oz. ramekins in a shallow baking pan. In a small bowl sprinkle gelatin over ¼ cup water (do not stir). Let stand 5 minutes.

2. Meanwhile, in a 1- or 1½-qt. saucepan combine cream, sugar, and, if using, vanilla bean and seeds. Cook over medium heat until hot but not boiling. Add gelatin mixture; stir until gelatin is dissolved. Remove from heat. Remove and discard vanilla bean. Stir in buttermilk and vanilla (if using).

3. Pour mixture into jars. Cover and chill 4 to 24 hours. If desired, serve with berries.

Makes 8 servings (1 jar each).

each serving 294 cal., 17 g fat (11 g sat. fat), 64 mg chol., 82 mg sodium, 32 g carb., 1 g fiber, 30 g sugars, 4 g pro.

vanilla bean panna cotta

UNFLAVORED GELATIN thickens this sweet cream mixture (other similar custards use egg yolks for thickening).

Vanilla Pudding

start to finish 30 minutes

  • ¾ cup sugar
  • 3 Tbsp. cornstarch
  • 3 cups milk
  • 4 egg yolks, lightly beaten
  • 1 Tbsp. butter
  • 1½ tsp. vanilla

1. In a 2-qt. heavy saucepan stir together sugar and cornstarch; stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.

2. Gradually stir 1 cup of the hot mixture into egg yolks (tip); return to hot mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla.

3. Pour pudding into a bowl; cover surface with plastic wrap. Cool slightly and serve warm. Or chill; do not stir during chilling.

Makes 4 servings (¾ cup each).

each serving 345 cal., 11 g fat (6 g sat. fat), 207 mg chol., 118 mg sodium, 53 g carb., 0 g fiber, 47 g sugars, 9 g pro.

vanilla pudding in trifles

Chocolate Pudding Prepare as directed, except add ⅓ cup unsweetened cocoa powder with the sugar. (For a more-intense chocolate flavor, use Dutch-process cocoa powder.) Reduce cornstarch to 2 Tbsp. and milk to 2⅔ cups.

get-together

Homemade pudding makes the best trifles. Layer cubes of pound cake or angel food cake with spoonfuls of pudding and fresh berries or other fruit.

Cream Puffs

hands-on time 25 minutes

cool 10 minutes

bake 30 minutes at 400°F

1. Preheat oven to 400°F. Grease a large baking sheet. In a 2-qt. saucepan combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat; cool 10 minutes. Add eggs, one at a time, stirring well after each addition.

2. Drop 12 heaping tablespoons dough onto prepared sheet. Bake 30 to 35 minutes or until golden and firm. Transfer to a wire rack; cool.

3. To serve, cut tops from cream puffs; remove soft dough from inside. Fill with Sweetened Whipped Cream.

Makes 12 cream puffs.

each cream puff 245 cal., 20 g fat (12 g sat. fat), 116 mg chol., 118 mg sodium, 12 g carb., 0 g fiber, 4 g sugars, 4 g pro.

Mini Puffs Prepare as directed, except drop 30 rounded teaspoons dough 2 inches apart onto greased baking sheets. Bake, one sheet at a time, 25 minutes (keep remaining dough covered while first batch bakes). Cool, split, and fill as directed.

Makes 30 mini puffs.

change it up

Customize your puffs with other fillings—ice cream, chocolate-hazelnut spread, lemon curd, pudding, or chocolate whipped cream. If you wish, sift powdered sugar over the tops.

After adding the flour, vigorously stir the dough until it pulls away from the pan sides and comes together. Once the dough ball forms, remove pan from heat and let dough stand to cool. Slight cooling will prevent pieces of the eggs from cooking when you start stirring them in.

Add 1 egg to the warm dough and stir well until egg is mixed in and dough is smooth. Continue stirring in 1 egg at a time. After adding eggs, dough will be shiny smooth (but also sticky and pasty).

Tiramisu

hands-on time 30 minutes

chill 4 hours

  • ½ cup granulated sugar
  • ½ cup water
  • 2 Tbsp. instant espresso coffee powder
  • 2 Tbsp. hazelnut-, coffee-, or almond liqueur (optional)
  • 1⅓ cups heavy cream
  • 2 8-oz. cartons mascarpone cheese, room temperature
  • ½ cup powdered sugar
  • 2 3-oz. pkg. (48) soft ladyfingers or one 7-oz. pkg. (24) crisp ladyfingers
  • 2 Tbsp. unsweetened cocoa powder

1. For syrup, in a 1-qt. saucepan combine granulated sugar, the water, and espresso powder. Bring to boiling over medium heat, stirring to dissolve sugar. Boil gently, uncovered, 1 minute. Remove from heat. If desired, stir in liqueur.

2. In a chilled large bowl beat cream with chilled beaters of a mixer on medium until soft peaks form (tips curl). In a medium bowl stir together mascarpone cheese and powdered sugar. Fold ½ cup of the whipped cream into mascarpone mixture to lighten. Gently fold the mascarpone mixture into the remaining whipped cream.

3. To assemble, arrange half of the ladyfingers in the bottom of a 9-inch square baking pan, cutting to fit as needed. Brush with half of the syrup. Spread with half of the mascarpone mixture and sprinkle with 1 Tbsp. of the cocoa powder. Repeat ladyfinger, syrup, and mascarpone layers.

4. Cover and chill 4 to 24 hours. Before serving, sift remaining 1 Tbsp. cocoa powder over top.

Makes 9 servings (1 piece each).

each serving 482 cal., 36 g fat (21 g sat. fat), 154 mg chol., 57 mg sodium, 32 g carb., 1 g fiber, 24 g sugars, 5 g pro.

LADYFINGERS are an egg-based, spongy dessert that are a cross between biscuits, cookies, and small cakes. They are available in soft and crisp varieties. Look for them by cookies in large supermarkets and Italian markets.

Butterscotch Crunch Squares

hands-on time 40 minutes

bake 10 minutes at 400°F

freeze 6 hours

stand 5 minutes

  • 1 cup all-purpose flour
  • ¼ cup quick-cooking rolled oats
  • ¼ cup packed brown sugar
  • ½ cup butter, cut up
  • ½ cup chopped pecans
  • ½ cup butterscotch-flavor ice cream topping
  • ½ gal. butter brickle or vanilla ice cream

1. Preheat oven to 400°F. In a bowl stir together flour, oats, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press mixture onto bottom of a 13×9-inch baking pan. Bake 10 to 15 minutes or until golden. While warm, stir until crumbled; cool.

2. Spread half of the oat mixture in a 9-inch square pan; drizzle with half of the butterscotch topping. Place ice cream in a chilled bowl; stir to soften. Spread ice cream over mixture in pan. Top with remaining butterscotch topping and oat mixture. Cover and freeze about 6 hours or until firm. Let stand at room temperature 5 to 10 minutes before serving.

Makes 12 servings (1 square each).

each serving 404 cal., 25 g fat (11 g sat. fat), 47 mg chol., 239 mg sodium, 43 g carb., 1 g fiber, 31 g  sugars, 4 g pro.

Butterscotch crunch squares

Vanilla Ice Cream

hands-on time 50 minutes

chill 4 hours

freeze  according to manufacturer

  • 8 egg yolks
  • 2 cups whole milk
  • ¾ cup sugar
  • 2 cups heavy cream
  • 2 Tbsp. vanilla
  • ½ tsp. kosher salt or ¼ tsp. salt
  • Kosher or rock salt and crushed ice (for hand-crank and electric ice cream freezers)

1. In a 2-qt. heavy saucepan combine egg yolks, milk, and sugar. Cook over medium heat, stirring constantly with a heatproof spatula, until mixture coats the back of spatula or a clean metal spoon.

2. Strain mixture through a fine-mesh sieve into a bowl placed in a larger bowl of ice water. Stir mixture until cooled. Stir in cream, vanilla, and ½ tsp. kosher salt. Cover and chill 4 to 24 hours.

3. Freeze chilled mixture in a 4- to 5-qt. ice cream freezer according to manufacturer’s directions. If desired, ripen at least 4 hours.*

Makes 12 servings (½ cup each).

*Note To ripen, for a traditional ice cream freezer, after churning, remove lid and dasher. Cover top with foil. Plug lid hole with a cloth; replace lid on can and fill outer freezer bucket with ice and rock salt (enough to cover top of freezer can) in a ratio of 4 cups ice to 1 cup rock salt. Let stand at room temperature 4 hours.

each serving 252 cal., 19 g fat (11 g sat. fat), 172 mg chol., 81 mg sodium, 16 g carb., 0 g fiber, 16 g sugars, 4 g pro.

1½- or 2-qt. freezer variation

Prepare as directed, except in a 1-qt. heavy saucepan combine 4 egg yolks, 1 cup milk, and ⅓ cup sugar. Cook over medium heat, stirring constantly with a heatproof spatula, until mixture coats the back of spatula. Strain and cool as directed in Step 2. Stir in 1 cup heavy cream, 1 Tbsp. vanilla, and ¼ tsp. kosher salt. Cover; chill 4 to 24 hours. Freeze chilled mixture in a 1½- or 2-qt. ice cream freezer according to manufacturer’s directions. Transfer to a freezer container and freeze until firm. Makes 6 servings.

Strawberry Ice Cream Prepare as directed, except stir 4 cups strawberries, coarsely mashed, into chilled mixture before freezing in ice cream freezer. (Use 2 cups strawberries for the 1½- or 2-qt. freezer.)

Makes 20 servings (½ cup each).

Chocolate Ice Cream Prepare as directed, except increase sugar to 1 cup and stir together sugar and ½ cup unsweetened cocoa powder in the saucepan before adding egg yolks and milk in Step 1. Continue cooking as directed. (Use ½ cup sugar and ¼ cup unsweetened cocoa powder for the 1½- or 2-qt. freezer.)

Makes 13 servings (½ cup each).

customize it

Pick the ingredients to create a recipe that’s all your own.

No-Churn Ice Cream

hands-on time 20 minutes

freeze 8 hours

  • 2 14-oz. cans sweetened condensed milk
  • ¾ cup unsweetened cocoa powder (optional)
  • 1 qt. heavy cream
  • 1 Tbsp. vanilla
  • 2 cups coarsely chopped STIR-IN total
  • 1 cup RIBBON

1. Pour sweetened condensed milk into an extra-large bowl. If desired, stir in cocoa powder. In a large bowl beat cream and vanilla with a mixer on medium-high until soft peaks form (tips curl). Fold whipped cream into milk mixture. Fold in STIR-IN. Spread half of the cream mixture into a 3-qt. rectangular baking dish. Drizzle with RIBBON and top with remaining cream mixture. Cover and freeze at least 8 hours or until firm.

Makes 24 servings (½ cup each).

no-churn ice cream

mix & match ingredients

STIR-IN (Pick 1 or 2)

■ Chopped cookies (peanut butter sandwich cookies with peanut butter filling, chocolate sandwich cookies with white filling, gingersnaps, vanilla wafers, or shortbread cookies)

■ Chopped candies (chocolate-covered peanut butter cups, malted milk balls, chocolate-covered peanuts, peanut brittle, chocolate-covered English toffee bars, candy-coated milk chocolate pieces, chocolate-coated caramel-topped nougat bars with peanuts, or chocolate-covered crisp peanut butter candy)

■ Fruit (coarsely chopped bananas, peaches, strawberries, or sweet cherries; or whole raspberries)

RIBBON (Pick 1)

■ Caramel or salted caramel ice cream topping

■ Fudge ice cream topping

■ Fruit preserves (strawberry, apricot, or raspberry)

■ Lemon, lime, or raspberry curd

■ Marshmallow creme

Greek Frozen Yogurt

hands-on time 15 minutes

freeze according to manufacturer + 2 hours

stand 5 minutes

  • 3 cups plain low-fat (2%) Greek yogurt
  • 1 cup sugar
  • ¼ cup lemon juice
  • 2 tsp. vanilla
  • ⅛ tsp. salt
  • Fresh strawberries (optional)

1. In a medium bowl stir together all ingredients until smooth.

2. Freeze yogurt mixture in a 1½- or 2-qt. ice cream freezer according to manufacturer’s directions. Transfer to a freezer container and freeze 2 to 4 hours to ripen. Let stand at room temperature 5 to 15 minutes before serving. If desired, serve with strawberries.

Makes 16 servings (¼ cup each).

each serving 84 cal., 1 g fat (1 g sat. fat), 3 mg chol., 35 mg sodium, 15 g carb., 0 g fiber, 15 g sugars, 4 g pro.

Greek Frozen Yogurt

Berry Prepare as directed, except add 1 cup blueberries, blackberries, and/or raspberries during last 1 minute of freezing in ice cream freezer.

Almond Chocolate Chunk Prepare as directed, except omit lemon juice and increase vanilla to 1 Tbsp. Stir 1 cup chocolate chunks and ½ cup chopped toasted almonds into yogurt before placing in freezer container and ripening.

Peach Prepare as directed, except puree 2 cups fresh or thawed frozen sliced peaches; swirl into yogurt before placing in freezer container and ripening.

freezing yogurt

Use the right ice cream maker. Most countertop ice cream freezers are small-batch appliances. If you want to use a larger freezer, double the recipe.

It should take 20 to 30 minutes for the yogurt to be frozen. The mixture should be thickened like soft-serve ice cream and be rich and creamy.

Transfer the frozen yogurt to a freezer container with a tight-fitting lid. Freeze 2 to 4 hours to ripen before serving for improved consistency and flavor.

Raspberry Sorbet

hands-on time 20 minutes

chill 1 hour

freeze 10 hours

stand 5 minutes

  • 1 cup sugar
  • 1 cup water
  • 2 Tbsp. lemon juice
  • 3 cups fresh raspberries
  • 2 Tbsp. orange juice

1. In a 1- qt. saucepan bring sugar and the water just to simmering over medium heat, stirring to dissolve sugar. Remove from heat; stir in lemon juice. Transfer to a bowl. Cover; chill 1 hour.

2. In a food processor combine raspberries and orange juice. Cover; process until smooth. Press mixture through a fine-mesh sieve; discard seeds. Stir into chilled syrup.

3. Spread raspberry mixture into a 2-qt. square baking dish. Cover; freeze 4 hours or until firm. Break up mixture with a fork; place in food processor, half at a time. Cover; process 30 seconds or until smooth. Return to baking dish; cover and freeze 6 to 8 hours or until firm. Let stand at room temperature 5 minutes before serving.

Makes 9 servings (⅓ cup each).

each serving 110 cal., 0 g fat, 0 mg chol., 1 mg sodium, 28 g carb., 3 g fiber, 25 g sugars, 1 g pro.

raspberry sorbet

Chocolate Fondue

start to finish 15 minutes

  • 8 oz. semisweet chocolate, chopped
  • 1 14-oz. can sweetened condensed milk
  • ⅓ cup milk
  • Assorted dippers, such as pretzel rods, pound cake sticks, cut-up fruit, cookies, brownie squares, and/or marshmallows

1. In a 1-qt. heavy saucepan stir chocolate over low heat until melted. Stir in sweetened condensed milk and milk; heat through. Transfer to a fondue pot; keep warm.

2. Serve fondue with dippers. Swirl pieces as you dip. If the fondue mixture thickens, stir in more milk.

Makes 8 servings (¼ cup each).

each serving 300 cal., 13 g fat (8 g sat. fat), 18 mg chol., 71 mg sodium, 46 g carb., 2 g fiber, 43 g sugars, 5 g pro.

Chocolate Fondue

FOR GROWN-UP FONDUE, stir 2 to 4 Tbsp. amaretto or orange, hazelnut, or cherry liqueur into mixture after heating.

Lemon Curd

hands-on time 15 minutes

chill 1 hour

  • 2 extra-large lemons
  • 1 cup sugar
  • 2 Tbsp. cornstarch
  • 6 Tbsp. water
  • 6 egg yolks, lightly beaten
  • ½ cup butter, cut up

1. Remove 1 Tbsp. zest and squeeze 6 Tbsp. juice from lemons. In a 2-qt. saucepan stir together sugar and cornstarch. Stir in zest, juice, and the water. Cook and stir over medium heat until thickened and bubbly.

2. Gradually stir half of the hot mixture into yolks; return to mixture in saucepan. Bring to a gentle boil over medium heat, stirring constantly. Cook and stir 2 minutes. Remove from heat. Stir in butter. Transfer to bowl; cover surface with plastic wrap. Chill 1 hour.

Makes 16 servings (2 Tbsp. each).

To Store Place curd in an airtight container; cover. Store in refrigerator up to 1 week or freeze up to 2 months. If frozen, thaw in refrigerator before serving.

each serving 125 cal., 7 g fat (4 g  sat. fat), 84 mg chol., 49 mg sodium, 14 g carb., 0 g fiber, 13 g sugars, 1 g pro.

Lemon curd

Love for Lemon

Swirl lemon curd into yogurt or vanilla ice cream, smear on pound cake or shortbread cookies, use in a no-bake tart, roll into crepes, or use as a pancake topper.

Orange Curd Prepare as directed, except reduce sugar to ¾ cup; substitute orange zest for the lemon zest and ¾ cup orange juice for the lemon juice and water.

Makes 12 servings (2 Tbsp. each).

fudge Sauce

start to finish 15 minutes

  • 1 cup heavy cream
  • ¼ cup light-color corn syrup
  • 1 Tbsp. coffee liqueur or 1 tsp. vanilla
  • Dash salt
  • 8 oz. semisweet or bittersweet chocolate, chopped

1. In a 1-qt. heavy saucepan combine cream, corn syrup, coffee liqueur (if using), and salt. Cook over medium heat just until simmering, stirring occasionally. Remove from heat. Add chocolate (do not stir); let stand 5 minutes. Stir until smooth. If using, stir in vanilla.

Makes 16 servings (2 Tbsp. each).

each serving 142 cal., 10 g fat (6 g sat. fat), 21 mg chol., 18 mg sodium, 13 g carb., 1 g fiber, 11 g sugars, 1 g pro.

fudge sauce

Make Ahead

Unless specified, these dessert sauces can be made ahead and stored in an airtight container in the refrigerator up to 1 week. Warm sauces before serving.

caramel Sauce

hands-on time 15 minutes

cool 2 hours

  • ¾ cup packed brown sugar
  • ½ cup butter, cut up
  • ½ cup heavy cream
  • 3 Tbsp. light-color corn syrup
  • 1 tsp. vanilla

1. In a 2-qt. heavy saucepan combine brown sugar, butter, cream, and corn syrup. Bring to boiling over medium-high heat, stirring to dissolve sugar and melt butter. Reduce heat to medium. Boil, uncovered, at a moderate, steady rate 5 minutes (do not stir). Remove from heat; stir in vanilla.

2. Transfer to a heatproof bowl. Cover; cool 2 hours. If desired, before serving, sprinkle with ½ tsp. sea salt or kosher salt.

Makes 12 servings (2 Tbsp. each).

each serving 171 cal., 11 g fat (7 g sat. fat), 34 mg chol., 170 mg sodium, 18 g carb., 0 g fiber, 18 g sugars, 0 g pro.

caramel sauce

Bourbon Sauce

start to finish 15 minutes

  • ¼ cup butter, cut up
  • ½ cup sugar
  • 1 egg yolk
  • 2 Tbsp. water
  • 2 Tbsp. bourbon

1. In a 1-qt. heavy saucepan melt butter over medium heat. Stir in sugar, egg yolk, and the water. Cook and stir 6 to 8 minutes or just until boiling. Remove from heat; stir in bourbon. Cool slightly. Serve warm over bread pudding or ice cream.

Makes 6 servings (2 Tbsp. each).

each serving 153 cal., 8 g fat (5 g sat. fat), 55 mg chol., 56 mg sodium, 17 g carb., 0 g fiber, 17 g sugars, 1 g pro.

bourbon sauce

Raspberry Sauce

hands-on time 20 minutes

chill 1 hour

  • 3 cups fresh or frozen raspberries
  • ⅓ cup sugar
  • 1 tsp. cornstarch

1. Thaw raspberries if frozen (do not drain). Place berries in a food processor or blender. Cover and process or blend until smooth. Press berries through a fine-mesh sieve; discard seeds.

2. In a 1- or 1½-qt. saucepan stir together sugar and cornstarch; add raspberry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a small bowl. Cover and chill at least 1 hour.

Makes 10 servings (2 Tbsp. each).

each serving 46 cal., 0 g fat, 0 mg chol., 0 mg sodium, 11 g carb., 2 g fiber, 8 g sugars, 0 g pro.

raspberry sauce

RASPBERRIES can be replaced with 3 cups fresh strawberries or one 16-oz. pkg. frozen unsweetened whole strawberries, thawed. Do not use sieve; reduce sugar to ¼ cup.

Custard Sauce

hands-on time 15 minutes

chill 2 hours

  • 5 egg yolks, lightly beaten
  • 1½ cups whole milk
  • ¼ cup sugar
  • 1½ tsp. vanilla

1. In a 2-qt. heavy saucepan combine egg yolks, milk, and sugar. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, just until mixture coats the back of spatula or a clean metal spoon. Remove from heat. Stir in vanilla. Quickly cool mixture by placing the saucepan in a large bowl of ice water 1 to 2 minutes, stirring constantly.

2. Pour custard mixture into a bowl. Cover surface with plastic wrap; chill at least 2 hours (do not stir). Store in airtight container in the refrigerator up to 3 days.

Makes 16 servings (2 Tbsp. each).

each serving 44 cal., 2 g fat (1 g sat. fat), 68 mg chol., 12 mg sodium, 4 g carb., 0 g fiber, 4 g sugars, 2 g pro.

custard sauce

change it up

To give this classic sauce a flavor twist, prepare as directed, except add 1 to 2 Tbsp. brandy or desired liqueur (such as cinnamon, orange, amaretto, or raspberry) with the vanilla.