10

Desserts

Go ahead and give into your cravings for something sweet with one of these scrumptious homespun cakes, cookies, puddings, candies, and more!

Chocolate Flourless Torte

prep 20 minutes · bake 45 minutes at 350°F · cool 1 hour · chill 4 hours · makes 16 servings

1 Preheat oven to 350°F. Grease the bottom and sides of a 10-inch springform pan that has a removable bottom. Line a baking sheet with foil. Set aside.

2 In large heavy saucepan combine chocolate, butter, sugar, whipping cream, and, if necessary, salt. Cook over medium-low heat until chocolate and butter are melted, stirring frequently. Remove from heat.

3 In a large bowl whisk together eggs and vanilla. Gradually stir half of the hot chocolate mixture into egg mixture. Return egg mixture to saucepan, stirring to combine. Pour batter into the prepared springform pan, spreading evenly.

4 Place springform pan on the prepared baking sheet. Bake for 45 to 50 minutes or until center is set and a knife inserted near the center comes out clean.

5 Cool in pan on a wire rack for 1 hour. Cover and chill about 4 hours or until firm. Using a small sharp knife, loosen torte from sides of pan; remove sides of pan. Sprinkle torte with cocoa powder and serve with whipped cream.

nutrition facts per serving: 517 cal., 45 g total fat (27 g sat. fat), 211 mg chol., 124 mg sodium, 29 g carb., 2 g fiber, 6 g pro.

✽tip

Omit the salt if using regular butter.

Best-Ever Chocolate Cake

prep 30 minutes · stand 30 minutes · bake 30 minutes at 350°F · cool 1 hour · makes 12 servings

  • ¾ cup butter
  • 3 eggs
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1½ cups milk
  • 1 recipe Chocolate–Sour Cream Frosting
  •   White and dark chocolate curls (optional)
  • 1 recipe Candied Nuts (optional)

1 Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. Lightly grease the bottoms of three 8×1½-inch round cake pans, two 9×1½-inch round cake pans, two 8×8×2-inch square cake pans, or one 13×9×2-inch baking pan. Line bottoms of pan(s) with waxed paper; grease and lightly flour pan(s). Set aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed for 3 to 4 minutes or until well mixed. Scrape sides of bowl; beat on medium speed for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

3 Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly in the prepared pan(s).

4 Bake for 30 to 35 minutes for round cake pans, 35 to 40 minutes for square pans or 13×9-inch pan, or until a wooden toothpick inserted in the center(s) comes out clean.

5 Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Or place 8-inch square cakes or 13×9-inch cake in pan(s) on a wire rack(s); cool completely. Frost with Chocolate–Sour Cream Frosting. If desired, top with chocolate curls and Candied Nuts. Store, covered, in the refrigerator.

nutrition facts per serving: 760 cal., 35 g total fat (20 g sat. fat), 118 mg chol., 475 mg sodium, 99 g carb., 5 g fiber, 7 g pro.

Candied Nuts

Preheat oven to 325°F. Line a baking sheet with foil. Butter foil; set baking sheet aside. Spread 3 cups pecan halves or whole almonds in a shallow baking pan. Bake for 10 minutes, stirring once. Meanwhile, in a medium heavy skillet heat ½ cup sugar over medium-high heat, shaking skillet occasionally to heat sugar evenly. Do not stir. Heat until some of the sugar is melted (it should look syrupy); begin to stir only the melted sugar to keep it from overbrowning. Stir in the remaining sugar as it melts. Reduce heat to medium-low; cook about 5 minutes or until all the sugar is melted and golden. Stir in 2 tablespoons butter. Remove from heat. Stir in ½ teaspoon vanilla. Add warm nuts to skillet, stirring to coat. Pour nut mixture onto the prepared baking sheet; cool completely. Break apart.

Chocolate–Sour Cream Frosting

In a large saucepan cook and stir one 12-ounce package (2 cups) semisweet chocolate pieces and ½ cup butter over low heat until melted. Cool for 5 minutes. Stir in one 8-ounce carton sour cream. Gradually beat in 4½ cups powdered sugar with a wooden spoon until smooth. (This frosts tops and sides of two or three 8- or 9-inch cake layers. Halve the recipe for two 8-inch square cakes or one 13×9-inch cake.)

Best-Ever Chocolate Cake

Best-Ever Chocolate Cake

Apple Cake with Buttery Caramel Sauce

prep 35 minutes · bake 45 minutes at 350°F · cool 45 minutes · makes 16 servings

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ½ cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 6 cups coarsely chopped, unpeeled cooking apples (9 medium)
  • 1 cup chopped walnuts
  • 1 recipe Buttery Caramel Sauce

1 Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, salt, nutmeg, cinnamon, and baking soda; set aside.

2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well mixed. Scrape sides of bowl; beat on medium speed for 2 minutes more. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture, beating on low speed just until combined. Fold in apples and walnuts. (Batter will be thick.) Spread batter in the prepared baking pan.

3 Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 45 minutes. Serve warm with Buttery Caramel Sauce.

nutrition facts per serving: 369 cal., 17 g total fat (8 g sat. fat), 59 mg chol., 188 mg sodium, 23 g carb., 2 g fiber, 4 g pro.

Buttery Caramel Sauce

In a small saucepan heat ⅓ cup butter over medium heat until melted. Stir in ⅓ cup granulated sugar, ⅓ cup packed brown sugar, and ⅓ cup whipping cream. Bring to boiling, stirring constantly. Remove from heat; stir in ½ teaspoon vanilla. Serve warm.

Make-Ahead Directions: Cool cake completely in pan. Cover with foil and freeze for up to 1 month. Store sauce, covered, in the refrigerator for up to 1 week. To serve, thaw covered cake in the refrigerator overnight. Preheat oven to 325°F. Bake, covered, about 30 minutes or until warm. Reheat sauce in a saucepan over medium heat until warm.

Sour Cream Pound Cake

prep 25 minutes · stand 30 minutes · bake 1 hour at 325°F · cool 1 hour · makes 10 servings

  • ½ cup butter
  • 3 eggs
  • ½ cup sour cream
  • 1½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1 cup sugar
  • ½ teaspoon vanilla

1 Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325°F. Grease and lightly flour a 9×5×3-inch loaf pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.

2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Pour batter into the prepared pan.

3 Bake for 60 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.

nutrition facts per serving: 268 cal., 13 g total fat (7 g sat. fat), 93 mg chol., 116 mg sodium, 35 g carb., 1 g fiber, 4 g pro.

Lemon–Poppy Seed Pound Cake

Prepare as directed, except substitute ½ cup lemon yogurt for sour cream. Gently stir 1 teaspoon finely shredded lemon peel, 2 tablespoons lemon juice, and 2 tablespoons poppy seeds into batter.

nutrition facts per serving: 272 cal., 12 g total fat (6 g sat. fat), 88 mg chol., 116 mg sodium, 38 g carb., 1 g fiber, 5 g pro.

Blueberry Pound Cake

Prepare as directed, except pour boiling water over ½ cup dried blueberries and let stand for 10 minutes. Drain well. Fold rehydrated berries into batter.

nutrition facts per serving: 296 cal., 13 g total fat (7 g sat. fat), 93 mg chol., 116 mg sodium, 41 g carb., 1 g fiber, 4 g pro.

Sour Cream Pound Cake

Sour Cream Pound Cake

Golden Layer Cake with Chocolate Icing

prep 30 minutes · stand 30 minutes · bake 15 minutes at 350°F · cool 1 hour · makes 16 servings

  • 1 cup unsalted butter
  • 5 eggs
  • 3 cups cake flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1 cup milk
  • 1 recipe Chocolate Icing

1 Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. Lightly grease the bottoms of five 9×1½-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside. In a medium bowl stir together cake flour, cream of tartar, baking soda, and salt; set aside.

2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well mixed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread about 1⅓ cups of the batter in each of the prepared cake pans.

3 Bake about 15 minutes or until tops spring back when lightly touched. Cool layers in pans on wire racks for 5 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Frost generously with Chocolate Icing.

nutrition facts per serving: 657 cal., 21 g total fat (13 g sat. fat), 120 mg chol., 248 mg sodium, 113 g carb., 1 g fiber, 7 g pro.

Chocolate Icing

In a 4- to 5-quart heavy Dutch oven stir together 5 cups sugar, ½ teaspoon kosher salt. Add one 12-ounce can evaporated milk, ½ cup whole milk, and ½ cup unsalted butter. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 230°F, thread stage (15 to 20 minutes). Adjust heat as necessary to maintain a steady boil. Remove Dutch oven from heat. Add 2 teaspoons vanilla, but do not stir. If necessary, tilt pan so the bulb of the thermometer is covered with chocolate mixture. Cool, without stirring, to 165°F to 170°F or until icing reaches pourable, but not runny, consistency (about 20 minutes). Stir before using.

tips

If you do not have five cake pans, bake in batches. Chill the remaining batter while the other cake layers bake.

It is important to let eggs come to room temperature before you use them in almost any kind of baking, especially cakes. Room-temperature eggs beat up fluffier and with more volume than cold eggs.

Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting

prep 50 minutes · bake 18 minutes at 350°F · cool 45 minutes · makes 18 servings

  • 2¼ cups all-purpose flour
  • 1½ cups sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk or sour milk✽
  • 2 eggs
  • 1 2-ounce bottle (¼ cup) red food coloring
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 1 recipe White Chocolate Whipped Cream
  • 1 recipe Mascarpone Frosting
  •   Grated white chocolate and/or white chocolate curls (optional)

1 Preheat oven to 350°F. Line eighteen 2½-inch muffin cups with paper bake cups; set aside.

2 In a large mixing bowl stir together flour, sugar, cocoa powder, baking soda, and salt. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat with an electric mixer on low to medium speed until combined. Spoon batter into the prepared muffin cups, filling each about three-fourths full.

3 Bake for 18 to 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on wire racks.

4 Spoon White Chocolate Whipped Cream into a decorating bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some of the whipped cream inside cake.

5 Generously pipe or spread Mascarpone Frosting onto tops of cupcakes. If desired, sprinkle with grated white chocolate and/or white chocolate curls.

nutrition facts per serving: 449 cal., 22 g total fat (7 g sat. fat), 47 mg chol., 254 mg sodium, 60 g carb., 1 g fiber, 4 g pro.

White Chocolate Whipped Cream

In a small saucepan cook and stir 3 ounces chopped white baking chocolate with cocoa butter and ¼ cup whipping cream over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a chilled large mixing bowl beat ¾ cup whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Add cooled white chocolate mixture. Beat on medium to high speed just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours before using.

Mascarpone Frosting

Allow ½ cup mascarpone cheese or cream cheese and 2 tablespoons butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cheese and butter with an electric mixer on medium to high speed until smooth. Beat in ½ teaspoon vanilla. Gradually add 4 cups powdered sugar, beating well. Beat in 2 to 4 teaspoons milk, 1 teaspoon at a time, to reach spreading consistency. Use red food coloring to tint desired amount of frosting pink.

✽tip

To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Soda Fountain Ice Cream Pie

prep 20 minutes · freeze 9 hours 30 minutes · stand 15 minutes · makes 10 servings

  • 1½ cups crushed rolled sugar ice cream cones (12 cones)
  • ¼ cup sugar
  • ½ cup butter, melted
  • 3 cups fresh strawberries, hulled
  • 1 quart vanilla ice cream
  • ⅓ cup malted milk powder
  • ½ cup finely chopped fresh strawberries
  • 1 recipe Sweetened Whipped Cream (optional)
  •   Malted milk balls, coarsely chopped (optional)
  •   Fresh strawberries (optional)
  •   Hot fudge ice cream topping (optional)

1 For crust, in a medium bowl combine crushed cones and sugar. Drizzle with melted butter; toss gently to coat. Press mixture evenly onto the bottom of an 8- or 9-inch springform pan. Cover and freeze about 30 minutes or until firm.

2 Meanwhile, place 3 cups strawberries in a blender. Cover and blend until smooth.

3 In a chilled large bowl stir ice cream with a wooden spoon until softened. Stir in ½ cup of the pureed strawberries and the malted milk powder. Spoon half of the mixture over crust, spreading evenly. Cover and freeze for 30 minutes. (Cover and freeze the remaining ice cream mixture.)

4 Spoon the remaining pureed strawberries over ice cream layer. Cover and freeze for 30 minutes more. Stir the remaining ice cream mixture to soften. Spoon over strawberry layer, spreading evenly. Top with ½ cup chopped strawberries. Cover and freeze about 8 hours or until firm.

5 Let pie stand at room temperature for 15 minutes before serving. Remove sides of pan. Cut pie into wedges. If desired, top with Sweetened Whipped Cream, chopped malted milk balls, and additional strawberries. If desired, serve with hot fudge topping.

nutrition facts per serving: 308 cal., 17 g total fat (10 g sat. fat), 52 mg chol., 178 mg sodium, 37 g carb., 2 g fiber, 4 g pro.

Sweetened Whipped Cream

In a chilled medium mixing bowl beat 1 cup whipping cream, 2 tablespoons sugar, and ½ teaspoon vanilla with an electric mixer on medium speed until soft peaks form (tips curl).

French Silk Pie

prep 25 minutes · bake 14 minutes at 450°F · stand 20 minutes · chill 5 to 24 hours · makes 8 servings

  • 1 recipe Pastry for a Single-Crust Pie
  • 1 cup whipping cream
  • 1 cup semisweet chocolate pieces (6 ounces)
  • ⅓ cup butter
  • ⅓ cup sugar
  • 2 egg yolks, lightly beaten
  • 3 tablespoons crème de cacao or whipping cream
  • 1 recipe Sweetened Whipped Cream
  •   Unsweetened cocoa powder

1 Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.

2 Meanwhile, in a medium heavy saucepan combine whipping cream, chocolate pieces, butter, and sugar. Cook and stir over low heat about 10 minutes or until chocolate is melted. Remove from heat. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir over medium-low heat about 5 minutes or until mixture is slightly thickened and begins to bubble. Remove from heat. (Mixture may appear slightly curdled.) Stir in crème de cacao.

3 Place the saucepan in a bowl of ice water about 20 minutes or until mixture stiffens and becomes hard to stir, stirring occasionally.

4 Transfer chocolate mixture to a large mixing bowl. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy, scraping sides of bowl frequently. Spread mixture in the prepared pastry shell. Cover and chill for 5 to 24 hours. To serve, top with Sweetened Whipped Cream and sprinkle with cocoa powder.

nutrition facts per serving: 583 cal., 44 g total fat (25 g sat. fat), 150 mg chol., 263 mg sodium, 44 g carb., 2 g fiber, 7 g pro.

Pastry for a Single-Crust Pie

In a medium bowl stir together 1½ cups all-purpose flour and ½ teaspoon salt. Using a pastry blender, cut in ¼ cup shortening and ¼ cup butter, cut up, or shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon ice water at a time, until all of the flour mixture is moistened (¼ to ⅓ cup ice water total). Gather flour mixture into a ball, kneading gently until it holds together.

Sweetened Whipped Cream

In a chilled medium mixing bowl beat 1 cup whipping cream, 2 tablespoons sugar, and ½ teaspoon vanilla with an electric mixer on medium speed until soft peaks form (tips curl).

Double-Coconut Cream Pie

prep 50 minutes · bake 14 minutes at 450°F + 15 minutes at 350°F · cool 1 hour · chill 3 to 6 hours · makes 8 servings

  • 3 eggs
  • 1 recipe Pastry for a Single-Crust Pie
  • ⅔ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 cups milk
  • ¾ cup cream of coconut✽
  • 2 tablespoons butter
  • 1 cup flaked coconut
  • 2½ teaspoons vanilla
  • ¼ teaspoon cream of tartar
  • 2 tablespoons flaked coconut

1 Separate yolks from egg whites. Set egg yolks aside. In a large bowl allow egg whites to stand at room temperature for 30 minutes.

2 Meanwhile, preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. Reduce oven temperature to 350°F.

3 For filling, in a medium saucepan combine ¼ cup of the milk until smooth. Stir in the remaining 1¾ cups milk and cream of coconut. Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into egg yolks. Return yolk mixture to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. Stir in 1 cup coconut and 2 teaspoons of the vanilla. Cover and keep warm.

4 For meringue, add the remaining ½ teaspoon vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the remaining ⅓ cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes or until stiff glossy peaks form (tips stand straight) and sugar is dissolved (rub a small amount between two fingers; it should feel completely smooth).

5 Transfer warm filling to the prepared pastry shell. Immediately spread meringue over warm filling, sealing to edge of pastry. Sprinkle with 2 tablespoons coconut. Bake about 15 minutes or until top is golden. Cool on wire rack for at least 1 hour. Cover and chill within 2 hours. Chill for 3 to 6 hours before serving.

nutrition facts per serving: 399 cal., 26 g total fat (15 g sat. fat), 92 mg chol., 229 mg sodium, 35 g carb., 2 g fiber, 7 g pro.

✽tip

Look for cream of coconut with the drink mixers in the liquor section of supermarkets or at a liquor store.

Banana-Butterscotch Cream Pie

prep 40 minutes · bake 14 minutes at 450°F · chill 4 to 24 hours · makes 8 servings

  • 1 recipe Pastry for a Single-Crust Pie
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1½ cups packed dark brown sugar
  • ¼ cup butter
  • 1 cup whipping cream
  • 1½ cups whole milk
  • ¼ cup cornstarch
  • 1 tablespoon all-purpose flour
  •   Pinch salt
  • 3 egg yolks, lightly beaten
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 3 bananas
  • 2 ounces white baking chocolate, melted and slightly cooled
  • 2 ounces dark chocolate, melted and slightly cooled

1 Preheat oven to 450°F. If using, prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. (If using refrigerated piecrust, follow package directions.)

2 In a 6-ounce custard cup stir gelatin into the cold water; set aside to soften.

3 In a large saucepan combine 1 cup of the brown sugar and the butter. Cook and stir over medium heat for 10 to 12 minutes or until mixture is slightly dark brown in color and smells almost burnt. Immediately add whipping cream (mixture may sputter). Remove from heat.

4 In a small saucepan heat milk just until bubbly around the edges. Remove from heat.

5 In a medium bowl stir together the remaining ½ cup brown sugar, cornstarch, flour, and salt. Add egg yolks, egg, and vanilla. Whisk about 1 minute or until fluffy. Gradually stir hot milk into egg mixture. Add egg mixture to cream mixture in saucepan. Cook and stir over medium heat about 15 minutes or until thickened and bubbly. Remove from heat; stir in gelatin mixture.

6 Cut bananas into ½-inch slices; fold into cream mixture. Pour into the prepared pastry shell. Cover surface of filling with plastic wrap and chill pie for 4 to 24 hours.

7 Before serving, fill a small, heavy resealable plastic bag with melted white chocolate. Fill another bag with melted dark chocolate. Snip a small hole in one corner of each bag. Pipe chocolates over pie.

nutrition facts per serving: 712 cal., 37 g total fat (20 g sat. fat), 184 mg chol., 309 mg sodium, 88 g carb., 3 g fiber, 8 g pro.

Banana-Butterscotch Cream Pie

Banana-Butterscotch Cream Pie

Buttermilk Pie

prep 40 minutes · bake 12 minutes at 450°F and 45 minutes at 350°F · cool 1 hour · chill 4 hours · makes 8 servings

  • 1 recipe Pastry for a Single-Crust Pie✽
  • ½ cup butter
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  •   Ground nutmeg (optional)
  •   Whipped cream (optional)

1 Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until set and dry. Remove from oven. Reduce oven temperature to 350°F.

2 Meanwhile, in a medium saucepan heat butter over medium-low heat until melted. Stir in sugar and flour. Remove from heat. In a medium mixing bowl beat eggs with an electric mixer on medium to high speed for 1 minute. Stir in buttermilk and vanilla. Gradually whisk egg mixture into butter mixture until smooth. Pour egg mixture into the prepared pastry shell.

3 Cover top of pie loosely with foil. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool on a wire rack for 1 hour. Cover and chill for at least 4 hours before serving. If desired, sprinkle with nutmeg and serve with whipped cream.

nutrition facts per serving: 394 cal., 22 g total fat (10 g sat. fat), 111 mg chol., 214 mg sodium, 44 g carb., 1 g fiber, 6 g pro.

✽tip

When there’s no time to make pastry from scratch, substitute a rolled refrigerated unbaked piecrust or use piecrust mix. For a one-crust pie, you also can substitute a frozen deep-dish unbaked pastry shell.

Caramel Apple Pie

prep 40 minutes · bake 50 minutes at 375°F · cool 1 hour · makes 8 servings

  • 1 recipe Pastry for a Single-Crust Pie
  • ½ cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 6 cups thinly sliced, peeled cooking apples (6 medium)
  • 1 recipe Brown Sugar Topping
  • ½ cup chopped pecans (optional)
  • ¼ cup caramel-flavor ice cream topping

1 Preheat oven to 375°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Do not prick pastry.

2 In a large bowl stir together sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Transfer apple mixture to pastry-lined pie plate. Sprinkle with Brown Sugar Topping.

3 Cover edge of pie loosely with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until apples are tender and top is golden. Transfer to a wire rack. If desired, sprinkle pie with pecans. Drizzle with caramel topping; cool.

nutrition facts per serving: 532 cal., 20 g total fat (9 g sat. fat), 31 mg chol., 223 mg sodium, 85 g carb., 3 g fiber, 5 g pro.

Brown Sugar Topping

In a medium bowl stir together 1 cup packed brown sugar, ½ cup all-purpose flour, and ½ cup quick-cooking rolled oats. Using a pastry blender, cut in ½ cup butter until mixture resembles coarse crumbs.

tip

To make the pie with a braided pastry edge, prepare Pastry for a Double-Crust Pie (see recipe). Line pie plate with half of the pastry. Trim pastry even with pie plate rim. Roll the remaining pastry ball until ¼ inch thick. Cut pastry into ¼-inch-wide strips. Braid three strips at a time. In a small bowl combine 1 lightly beaten egg white and 1 tablespoon water. Brush some of the egg white mixture over edge of pastry. Press on braided pastry until braids cover entire edge of pie. Brush braided pastry with egg white mixture. Bake as directed.

Lattice Cherry Pie

prep 40 minutes · bake 55 minutes at 375°F · cool 1 hour · makes 8 servings

  • 1 recipe Pastry for a Double-Crust Pie
  • 2 14.5-ounce cans pitted tart red cherries (water pack)
  • 1½ cups sugar
  • ¼ cup cornstarch
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter
  • ½ teaspoon almond extract

1 Preheat oven to 375°F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

2 Drain cherries, reserving liquid from one of the cans (discard liquid from the other can). In a medium saucepan combine sugar, cornstarch, and cinnamon. Gradually stir in the reserved cherry liquid. Cook and stir over medium-high heat just until bubbly. Remove from heat; stir in cherries, butter, and almond extract.

3 Transfer cherry mixture to pastry-lined pie plate. Trim pastry to ½ inch beyond edge of pie plate.

4 Roll the remaining pastry ball into a 12-inch-diameter circle; cut into ½-inch-wide strips. Place half of the pastry strips on filling 1 inch apart. Give pie a quarter turn; arrange the remaining strips perpendicular to the first half of strips on filling. Press strip ends into bottom pastry on rim. Fold bottom pastry over strip ends; seal and crimp edge.

5 Cover edge of pie loosely with foil. Bake for 35 minutes. Remove foil. Bake for 20 to 25 minutes more or until pastry is golden and filling is bubbly. Cool on a wire rack.

nutrition facts per serving: 488 cal., 18 g total fat (5 g sat. fat), 4 mg chol., 237 mg sodium, 78 g carb., 2 g fiber, 2 g pro.

Pastry for a Double-Crust Pie

In a large bowl stir together 2½ cups all-purpose flour and 1 teaspoon salt. Using a pastry blender, cut in ½ cup shortening and ½ to ⅔ cup ice water total). Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.

tip

For an unconventional, yet delicious, topping, pair this pie with lemon or cheesecake frozen yogurt or ice cream.

Cherry-Berry Shortcakes

prep 30 minutes · bake 10 minutes at 425°F · cool 5 minutes · makes 6 servings

  • 2 cups fresh blueberries or frozen unsweetened blueberries, thawed
  • 1 cup fresh raspberries; frozen unsweetened raspberries, thawed; or sliced fresh strawberries
  • 1 cup fresh pitted sweet cherries or frozen unsweetened pitted sweet cherries, thawed
  • ¼ cup sugar
  • 3 cups packaged biscuit mix
  • ¼ teaspoon ground nutmeg or cinnamon
  • ¼ cup butter
  • ⅔ cup half-and-half, light cream, or whole milk
  •   Sugar
  • 1 recipe Sweetened Whipped Cream

1 Preheat oven to 425°F. In a large bowl combine blueberries, raspberries, cherries, and ¼ cup sugar; set aside.

2 In another large bowl stir together biscuit mix and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of mixture. Add half-and-half all at once. Stir with a fork just until moistened. Drop dough into six mounds onto an ungreased baking sheet; flatten each mound with the back of a spoon until about ¾ inch thick. Sprinkle lightly with additional sugar.

3 Bake for 10 to 12 minutes or until golden. Cool on a wire rack for 5 minutes.

4 Split warm shortcakes in half horizontally. Place bottom layers in shallow dessert dishes. Spoon whipped cream and fruit mixture onto bottom layers. Replace top layers.

nutrition facts per serving: 604 cal., 35 g total fat (18 g sat. fat), 86 mg chol., 855 mg sodium, 67 g carb., 4 g fiber, 7 g pro.

Sweetened Whipped Cream

In a chilled medium mixing bowl beat 1 cup whipping cream, 2 tablespoons sugar, and ½ teaspoon vanilla with an electric mixer on medium speed until soft peaks form (tips curl).

Rhubarb Crisp

prep 20 minutes · bake 30 minutes at 375°F · makes 6 servings

  • ⅔ cup granulated sugar
  • 2 or 3 teaspoons cornstarch✽
  • ¼ teaspoon ground cinnamon
  • 2 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb, thawed
  • 2 cups coarsely chopped fresh strawberries
  • 2 tablespoons snipped fresh basil
  • ½ cup all-purpose flour
  • ½ cup quick-cooking rolled oats
  • ⅓ cup packed brown sugar
  • ¼ teaspoon salt
  • 3 tablespoons butter, melted
  • 1 recipe Sweetened Whipped Cream (optional)

1 Preheat oven to 375°F. In a large bowl stir together granulated sugar, cornstarch, and cinnamon. Stir in rhubarb, strawberries, and basil. Transfer mixture to an ungreased 2-quart square baking dish.

2 For topping, in a medium bowl stir together flour, oats, brown sugar, and salt. Stir in melted butter. Sprinkle topping over fruit mixture.

3 Bake, uncovered, for 30 to 35 minutes or until fruit is tender and topping is golden. Serve warm. If desired, top with Sweetened Whipped Cream.

nutrition facts per serving: 281 cal., 7 g total fat (4 g sat. fat), 15 mg chol., 144 mg sodium, 54 g carb., 3 g fiber, 3 g pro.

Sweetened Whipped Cream

In a chilled medium mixing bowl beat 1 cup whipping cream, 2 tablespoons sugar, and ½ teaspoon vanilla with an electric mixer on medium speed until soft peaks form (tips curl).

✽tip

For fresh rhubarb, use 2 teaspoons cornstarch; for frozen rhubarb, use 3 teaspoons cornstarch.

Rhubarb Crisp

Rhubarb Crisp

Peach-Praline Cobbler

prep 40 minutes · bake 25 minutes at 400°F · makes 12 servings

  • 8 cups sliced, peeled fresh peaches (8 medium) or frozen unsweetened peach slices
  • ¾ cup packed brown sugar
  • ¼ cup butter, melted
  • 1½ cups chopped pecans
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ¾ cup milk
  • 2 teaspoons lemon juice
  • 2¼ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup shortening
  •   Half-and-half, light cream, or milk (optional)

1 Thaw frozen peach slices, if using; do not drain. For pecan filling, in a medium bowl stir together brown sugar and melted butter. Stir in pecans; set aside.

2 Preheat oven to 400°F. In a Dutch oven combine peaches, 1 cup granulated sugar, the water, cornstarch, and cinnamon. Cook and stir until thickened and bubbly. Cover and keep warm.

3 In a small bowl combine milk and lemon juice; set aside. In a large bowl stir together flour, 2 teaspoons granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add milk mixture all at once. Using a fork, stir just until moistened.

4 Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Roll dough into a 12×8-inch rectangle; spread with pecan filling. Roll up rectangle, starting from one of the long sides. Slice into 12 equal pieces.

5 Transfer hot peach mixture to an ungreased 3-quart rectangular baking dish. Place biscuit pieces on top of peach mixture. Bake, uncovered, about 25 minutes or until biscuits are golden. Serve warm. If desired, serve with half-and-half.

nutrition facts per serving: 511 cal., 23 g total fat (6 g sat. fat), 12 mg chol., 272 mg sodium, 76 g carb., 7 g fiber, 6 g pro.

Maple-Pumpkin Crème Brûlées

prep 25 minutes · bake 40 minutes at 350°F · chill 4 to 8 hours · stand 20 minutes · makes 8 servings

  • 8 egg yolks
  • 2 cups whipping cream
  • 1 cup canned pumpkin
  • ½ cup maple syrup
  • ¼ cup packed brown sugar
  • 2 teaspoons vanilla
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ⅓ cup granulated sugar

1 Preheat oven to 350°F. In a large bowl combine egg yolks, whipping cream, pumpkin, maple syrup, brown sugar, vanilla, cinnamon, and nutmeg; whisk until smooth. Spoon pumpkin mixture into eight 6-ounce ramekins or custard cups.

2 Place ramekins or custard cups in a shallow roasting pan. Place roasting pan on oven rack. Pour enough boiling water into roasting pan to reach halfway up sides of ramekins or custard cups.

3 Bake for 40 to 45 minutes or until edges are set (centers will shake slightly). Carefully remove ramekins or custard cups from water; cool completely on a wire rack. Cover and chill for 4 to 8 hours.

4 Before serving, let custards stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a medium heavy skillet heat granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low and cook about 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 the skillet, return to heat; stir until melted.)

nutrition facts per serving: 386 cal., 27 g total fat (16 g sat. fat), 292 mg chol., 36 mg sodium, 34 g carb., 1 g fiber, 4 g pro.

tip

It can be a challenge to tell when crème brûlée is done. Check with the wobble test. Using tongs, gently shake a custard-filled ramekin. A perfectly cooked custard will jiggle slightly in the center when shaken.

Maple-Pumpkin Crème Brûlées

Maple-Pumpkin Crème Brûlées

S’mores Cheesecake

prep 45 minutes · bake 40 minutes at 375°F · cool 45 minutes · chill 4 hours · makes 12 servings

  • 1½ cups finely crushed graham crackers
  • 1 tablespoon sugar
  • ⅓ cup butter, melted
  • 4 ounces semisweet chocolate, chopped
  • 3 8-ounce packages cream cheese, softened
  • ¾ cup sugar
  • ½ cup sour cream
  • 2 teaspoons vanilla
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1 recipe Chocolate Ganache
  • 3 cups tiny marshmallows
  •   Broken graham crackers (optional)
  •   Chopped semisweet chocolate (optional)

1 Preheat oven to 375°F. For crust, in a medium bowl stir together crushed graham crackers and 1 tablespoon sugar. Drizzle with melted butter; toss to coat. Press mixture evenly onto the bottom and about 1½ inches up the sides of a 9-inch springform pan that has a removable bottom.

2 For filling, in a small heavy saucepan cook and stir 4 ounces chocolate over low heat until melted; cool slightly. In a medium mixing bowl beat cream cheese, ¾ cup sugar, sour cream, and vanilla with an electric mixer on medium speed until smooth. Add flour; beat well. Add cooled chocolate. Add eggs; beat on low speed just until combined.

3 Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake for 40 to 45 minutes or until center appears nearly set when gently shaken (center may look soft but will set up as it cools).

4 Cool cheesecake in pan on a wire rack for 15 minutes. Using a small metal spatula, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan (leave cheesecake in shallow baking pan).

5 Preheat broiler. Spoon Chocolate Ganache over top of cheesecake, spreading evenly and allowing it to drip down sides (set any remaining ganache aside). Pile marshmallows in center of cheesecake.

6 Broil 4 to 5 inches from the heat for 30 to 60 seconds or just until marshmallows are golden (watch closely to prevent burning). Cover loosely; chill for at least 4 hours. Before serving, drizzle with any remaining ganache. If desired, top with broken graham crackers and additional chopped chocolate.

nutrition facts per serving: 583 cal., 39 g total fat (22 g sat. fat), 147 mg chol., 366 mg sodium, 53 g carb., 2 g fiber, 8 g pro.

Chocolate Ganache

In a medium saucepan bring 1 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add 12 ounces chopped milk, semisweet, or bittersweet chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes.

Brownie Waffles à la Mode

prep 40 minutes · freeze 8 hours· cook 1 minute per waffle · makes 10 servings

  • 1 quart vanilla ice cream
  • ½ cup crushed striped round peppermint candies
  • 2 ounces unsweetened chocolate, chopped
  • ¼ cup butter
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • ⅔ cup sugar
  • ¼ cup half-and-half or light cream
  • 1 teaspoon vanilla
  • ½ teaspoon instant espresso coffee powder (optional)
  •   Nonstick cooking spray
  •   Chocolate fudge ice cream topping
  •   Crushed striped round peppermint candies (optional)

1 In a chilled large bowl combine ice cream and ½ cup crushed candies. Stir with a wooden spoon just until combined. Cover and freeze about 8 hours or until firm.

2 In a small saucepan cook and stir chocolate and butter over low heat until melted; cool.

3 In a medium bowl stir together flour, cocoa powder, baking powder, baking soda, and salt. Make a well in the center of flour mixture. In a small bowl combine eggs, sugar, half-and-half, vanilla, espresso powder (if desired), and melted chocolate mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

4 Preheat a 7½-inch round waffle baker; lightly coat surface with cooking spray. Spoon a scant ½ cup of the batter onto grids of preheated waffle baker. Close lid quickly; do not open until done. Bake about 1 minute or until waffle is cooked through. (Waffle will not be crisp; do not overcook.) When done, use a fork to lift waffle off grid. Cool on a wire rack. Repeat with the remaining batter.

5 Separate waffles into quarters. Serve waffle sections and ice cream in dessert bowls. Drizzle with fudge topping and, if desired, sprinkle with additional crushed candies.

nutrition facts per serving: 396 cal., 21 g total fat (12 g sat. fat), 113 mg chol., 313 mg sodium, 49 g carb., 1 g fiber, 6 g pro.

Make-Ahead Directions: Prepare as directed through Step 4, except freeze ice cream for up to 1 month. Place baked and cooled waffles in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 1 month. To serve, thaw waffles if frozen. Continue as directed in Step 5.

Brownie Waffles à la Mode

Brownie Waffles à la Mode

Toffee-Pear Sticky Pudding

prep 30 minutes · bake 43 minutes at 350°F · cool 10 minutes · makes 9 servings

  • 1¼ cups water
  • 1¼ cups pitted whole Medjool or other dates
  • 1 cup chopped, peeled pear (1 medium)
  • ½ teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¾ cup packed dark brown sugar
  • ⅓ cup butter, softened
  • 2 eggs
  • ½ teaspoon vanilla
  • 1 recipe Toffee-Pear Sauce

1 In a large saucepan combine the water, dates, and pear. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.

2 Preheat oven to 350°F. Grease an 8×8×2-inch baking pan; set aside. In a small bowl stir together flour, baking powder, salt, and nutmeg; set aside. In a large mixing bowl beat brown sugar and butter with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date mixture. Stir in flour mixture just until combined. Pour batter into the prepared baking pan.

3 Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pear slices.

nutrition facts per serving: 531 cal., 27 g total fat (17 g sat. fat), 123 mg chol., 405 mg sodium, 72 g carb., 4 g fiber, 4 g pro.

Toffee-Pear Sauce

Peel and core 1 medium pear; cut into thin slices. In a medium skillet heat 1 tablespoon butter over medium heat until melted. Add pear slices; cook for 2 to 3 minutes or until tender and light brown, turning pear slices occasionally and reducing heat to low if slices brown too quickly. Set aside. In a small saucepan heat ½ cup butter over medium heat until melted. Stir in brown sugar. Bring to boiling, stirring until sugar is dissolved. Reduce heat. Boil gently, uncovered, for 5 minutes, stirring occasionally. Carefully stir in ¾ cup whipping cream. Return to boiling. Remove from heat; stir in 1 teaspoon vanilla. Divide sauce in half. Stir pear slices into one portion.

White Chocolate Bread Pudding with Hard Sauce

prep 30 minutes · chill 1 to 8 hours · bake 1 hour at 350°F · makes 12 servings

  • 2 cups milk, half-and-half, or light cream
  • 10 ounces white baking chocolate with cocoa butter, coarsely chopped
  • 1 vanilla bean or 1½ teaspoons vanilla
  • 5 eggs, lightly beaten
  • ⅔ cup sugar
  • ½ teaspoon ground cinnamon
  • 6 cups dry French bread cubes (from 12 ounces bread)✽
  • ⅓ cup dried tart cherries, dried cranberries, or raisins
  • 1 recipe Hard Sauce

1 In a medium saucepan cook and stir milk, half of the white chocolate, and, if using, vanilla bean over low heat just until mixture is simmering and chocolate is melted. Remove from heat. Remove vanilla bean. Using a sharp paring knife, split vanilla bean in half lengthwise. Using the knife tip, scrape out seeds. Stir seeds (or 1½ teaspoons vanilla, if using) into milk mixture.

2 In a large bowl combine eggs, sugar, and cinnamon. Gradually add milk mixture, stirring constantly.

3 In an ungreased 2-quart square baking dish toss together bread cubes, dried cherries, and the remaining white chocolate. Pour milk mixture evenly over bread mixture. Press mixture lightly with the back of a large spoon to moisten all of the ingredients. Cover with foil and chill for 1 to 8 hours.

4 Preheat oven to 350°F. Place baking dish in another larger pan. Place pan on oven rack. Pour enough hot water into larger pan to reach halfway up sides of baking dish. Bake, covered, about 1 hour or until top appears evenly set. Serve warm with Hard Sauce.

nutrition facts per serving: 703 cal., 39 g total fat (20 g sat. fat), 277 mg chol., 485 mg sodium, 69 g carb., 1 g fiber, 12 g pro.

Hard Sauce

In a small heavy saucepan combine 1 cup butter and ½ cup sugar. Cook and stir over medium heat until butter is melted and mixture is bubbly. Gradually stir hot butter mixture into 4 lightly beaten egg yolks. Return egg yolk mixture to saucepan. Cook and stir over medium-low heat about 15 minutes or until mixture reaches a temperature of 170°F. Remove from heat. Stir in ¼ cup whiskey or milk. If necessary, stir in enough hot water, 1 teaspoon at a time, to reach desired consistency. If desired, cover and let stand at room temperature for up to 1 hour (if sauce becomes too thick, stir in hot water, 1 teaspoon at a time, to thin sauce).

✽tip

To dry fresh bread cubes, preheat oven to 350°F. Place bread cubes in a large shallow baking pan. Bake about 10 minutes or until bread cubes are dry, stirring twice.

Butterscotch Pudding

prep 20 minutes · cook 20 minutes · chill 4 to 5 hours · makes 8 servings

  • 1 cup packed light brown sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 cups half-and-half or light cream
  • 5 egg yolks, lightly beaten
  • ¼ cup butter, cut up
  • 2 teaspoons vanilla

1 In a medium saucepan combine brown sugar, cornstarch, and salt. Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

2 Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla.

3 Pour into a large bowl. Cover surface of pudding with plastic wrap. Chill for 4 to 5 hours or until thoroughly chilled. Stir before serving.

nutrition facts per serving: 373 cal., 23 g total fat (13 g sat. fat), 189 mg chol., 182 mg sodium, 38 g carb., 0 g fiber, 5 g pro.

tip

Top pudding with chopped chocolate-covered English toffee; or with homemade or purchased soft cookies, crumbled (such as oatmeal, chocolate chip, or molasses cookies), and dried cherries. Or top with a mixture of ¼ cup crème fraîche, and 1 tablespoon sugar; sprinkle with freshly grated nutmeg.

Chocolate Pudding

prep 10 minutes · cook 20 minutes · makes 4 servings

  • ¾ cup sugar
  • ⅓ cup unsweetened cocoa powder✽
  • 2 tablespoons cornstarch
  • 2⅔ cups milk
  • 4 egg yolks, lightly beaten
  • 1 tablespoon butter
  • 1½ teaspoons vanilla

1 In a medium heavy saucepan stir together sugar, cocoa powder, and cornstarch. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

2 Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla.

3 Pour pudding into a bowl. Cover surface of pudding with plastic wrap. Cool slightly and serve warm, or chill. (Do not stir during chilling.)

nutrition facts per serving: 359 cal., 14 g total fat (7 g sat. fat), 234 mg chol., 96 mg sodium, 54 g carb., 2 g fiber, 9 g pro.

✽tip

For the most intense chocolate flavor, use unsweetened Dutch-process cocoa powder.

Strawberry Ice Cream

prep 30 minutes · freeze Per manufacturer’s directions · makes 24 servings

  • 5 cups fresh strawberries, hulled
  • 3 cups whipping cream
  • 1½ cups sugar
  • 1½ cups milk
  • 1 12-ounce can evaporated milk
  • 4 eggs✽ or pasteurized eggs, lightly beaten, or 1 cup refrigerated or frozen egg product, thawed
  • 1½ to 2 teaspoons vanilla

1 In an extra-large bowl mash strawberries with a potato masher. Stir in whipping cream, sugar, milk, evaporated milk, eggs, and vanilla.

2 Freeze strawberry mixture in a 4- to 5-quart ice cream freezer according to the manufacturer’s directions. If desired, ripen for at least 4 hours.✽✽

nutrition facts per serving: 402 cal., 27 g total fat (16 g sat. fat), 163 mg chol., 89 mg sodium, 36 g carb., 1 g fiber, 7 g pro.

✽tip

Using raw eggs poses higher risk of foodborne illness, especially in people with weakened immune systems, children, and the elderly.

✽✽tip

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

For an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a freezer container. Cover and store in the freezer for at least 4 hours.

Strawberry Ice Cream

Strawberry Ice Cream

Butter-Pecan Ice Cream

prep 30 minutes · chill 4 to 24 hours · freeze Per manufacturer’s directions + 6 hours · makes 6 servings

  • 4 egg yolks
  • ¾ cup sugar
  • 3 cups half-and-half or light cream
  • 1 tablespoon vanilla
  • 1 12-ounce jar caramel sauce
  • ¼ cup maple syrup
  • 1 cup coarsely chopped pecans, toasted
  •   Coarsely chopped pecans, toasted (optional)

1 In a medium mixing bowl beat egg yolks and sugar with an electric mixer on high speed about 5 minutes or until thick and lemon color. Stir in 2 cups of the half-and-half. Transfer mixture to a 2-quart saucepan. Cook and stir over medium heat just until mixture starts to bubble and coat a metal spoon. Remove from heat. Stir in the remaining 1 cup half-and-half and the vanilla. Transfer mixture to a large bowl. Cover and chill for 4 to 24 hours.

2 Freeze mixture in a 2-quart ice cream freezer according to the manufacturer’s directions. Transfer to a chilled large bowl.

3 Meanwhile, in a small bowl combine caramel sauce and maple syrup. Gently fold ¾ cup of the caramel mixture and 1 cup pecans into the ice cream, leaving some swirls of caramel mixture. Cover and freeze about 6 hours or until firm. Serve with the remaining caramel mixture and, if desired, additional chopped pecans.

nutrition facts per serving: 299 cal., 15 g total fat (5 g sat. fat), 92 mg chol., 127 mg sodium, 40 g carb., 1 g fiber, 4 g pro.

Homemade Oatmeal Cream Pies

prep 40 minutes · bake 8 minutes per batch at 350°F · makes 13 servings

  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup butter, softened
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup quick-cooking rolled oats
  • 2 teaspoons hot water
  • ¼ teaspoon salt
  • 1 7-ounce jar marshmallow crème
  • ½ cup shortening
  • ⅓ cup powdered sugar

1 Preheat oven to 350°F. Grease a cookie sheet; set aside. In a small bowl stir together flour, baking soda, salt, and baking powder; set aside.

2 In a large mixing bowl beat softened butter and peanut butter with an electric mixer on medium speed until combined. Add granulated sugar and brown sugar. Beat until fluffy, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Using a wooden spoon, stir in flour mixture and oats just until combined.

3 Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.

4 For marshmallow filling, in a medium bowl combine the hot water and salt, stirring until salt is dissolved. Add marshmallow crème, shortening, and powdered sugar. Beat on medium speed until combined.

5 Spread marshmallow filling on bottoms of half of the cookies. Top with the remaining cookies, bottom side down.

nutrition facts per serving: 367 cal., 20 g total fat (8 g sat. fat), 35 mg chol., 305 mg sodium, 43 g carb., 1 g fiber, 5 g pro.

Make-Ahead Directions: Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Continue as directed in Step 4.

tip

For the best results, serve these sweet sandwich cookies the same day you fill them.

Frosted Maple Drops

prep 30 minutes · bake 8 minutes per batch at 350°F · makes 96 servings

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla
  • 4 cups all-purpose flour
  • ½ cup evaporated milk
  • 6 tablespoons butter, melted
  • 1 teaspoon maple flavoring
  • 3 to 4 cups powdered sugar

1 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. In a large mixing bowl beat 1 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in maple syrup, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2 Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet; flatten slightly. Bake for 8 to 10 minutes or until tops are set. Transfer cookies to a wire rack; cool.

3 For icing, in a medium bowl stir together evaporated milk, melted butter, and maple flavoring. Gradually stir in enough of the powdered sugar to reach spreading consistency. Spread tops of cookies with icing.

nutrition facts per serving: 77 cal., 3 g total fat (2 g sat. fat), 10 mg chol., 38 mg sodium, 12 g carb., 0 g fiber, 1 g pro.

Praline Snickerdoodles

prep 30 minutes · chill 1 hour · bake 10 minutes per batch at 375°F · makes 48 servings

  • 1 cup butter, softened
  • 1¾ cups sugar
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 cup toffee pieces
  • ½ cup chopped pecans
  • 2 teaspoons ground cinnamon

1 In a large mixing bowl beat softened butter with an electric mixer on medium to high speed for 30 seconds. Add 1½ cups of the sugar, the cream of tartar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the toffee pieces, and pecans. Cover and chill about 1 hour or until dough is easy to handle.

2 Preheat oven to 375°F. In a small bowl stir together the remaining ½-inch balls. Roll balls in cinnamon-sugar to coat.

3 Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are golden. Transfer cookies to a wire rack; cool.

nutrition facts per serving: 126 cal., 6 g total fat (3 g sat. fat), 22 mg chol., 89 mg sodium, 16 g carb., 0 g fiber, 1 g pro.

Big Soft Ginger Cookies

prep 25 minutes · bake 10 minutes per batch at 350°F · makes 24 servings

  • 2¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¾ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • ¼ cup mild-flavor molasses
  • 2 tablespoons sugar

1 Preheat oven to 350°F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, and cloves; set aside.

2 In a large mixing bowl beat softened butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3 Place 2 tablespoons sugar in a small bowl. Shape dough into 1½-inch balls. Roll balls in sugar to coat. Place balls about 2½ inches apart on an ungreased cookie sheet. Bake about 10 minutes or until light brown but still puffed. Do not overbake. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool.

nutrition facts per serving: 141 cal., 6 g total fat (4 g sat. fat), 25 mg chol., 119 mg sodium, 20 g carb., 0 g fiber, 1 g pro.

Peanut Butter Cookies

prep 40 minutes · chill 1 hour · bake 8 minutes per batch at 375°F · makes 36 servings

  • ½ cup peanut butter
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ½ teaspoon vanilla
  • 1¼ cups all-purpose flour
  •   Granulated sugar

1 In a large mixing bowl beat peanut butter and softened butter with an electric mixer on medium to high speed for 30 seconds. Add ½ cup granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.

2 Preheat oven to 375°F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork, dipping fork into additional granulated sugar before flattening each cookie.

3 Bake about 8 minutes or until edges are light brown. Transfer cookies to a wire rack; cool.

nutrition facts per serving: 82 cal., 4 g total fat (2 g sat. fat), 13 mg chol., 71 mg sodium, 9 g carb., 0 g fiber, 2 g pro.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate Chip Cookies

prep 40 minutes · bake 8 minutes per batch at 375°F · makes 60 servings

  • ½ cup butter, softened
  • ½ cup shortening or vegetable oil
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2¾ cups all-purpose flour
  • 1 12-ounce package (2 cups) semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
  • 1½ cups chopped walnuts, pecans, or hazelnuts (filberts), toasted if desired (optional)

1 Preheat oven to 375°F. In a large mixing bowl beat softened butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts.

2 Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 9 minutes or just until edges are light brown. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool.

nutrition facts per serving: 99 cal., 5 g total fat (2 g sat. fat), 11 mg chol., 45 mg sodium, 13 g carb., 0 g fiber, 1 g pro.

Macaroon Chocolate Bars

prep 30 minutes · bake 33 minutes at 350°F · makes 48 servings

  • 2 cups crushed chocolate sandwich cookies with white filling
  • ½ cup sugar
  • ⅓ cup unsweetened cocoa powder
  • ½ cup butter, melted
  • 1½ teaspoons vanilla
  • ⅔ cup all-purpose flour
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • 2¾ cups flaked coconut
  • 3 egg whites, lightly beaten
  • ½ cup semisweet chocolate pieces
  • 1 teaspoon shortening

1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil; set pan aside.

2 In a large bowl stir together crushed cookies, ½ cup sugar, and cocoa powder. Drizzle with melted butter and 1 teaspoon of the vanilla; toss gently to coat. Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.

3 Meanwhile, for filling, in a large bowl stir together flour, ½ teaspoon vanilla, stirring until combined. Spoon filling over hot crust. Using wet hands, carefully press filling to edges of pan.

4 Bake for 25 to 28 minutes more or until filling is set and light brown. Cool in pan on a wire rack.

5 In a small saucepan cook and stir chocolate and shortening over low heat until melted. Drizzle over uncut bars. Chill until chocolate is set. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.

nutrition facts per serving: 85 cal., 5 g total fat (3 g sat. fat), 5 mg chol., 51 mg sodium, 10 g carb., 1 g fiber, 1 g pro.

To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

tip

For a fancy presentation, arrange the bars on a serving plate, then drizzle the melted chocolate over both the bars and the plate.

Fudgy Brownies

prep 25 minutes · bake 30 minutes at 350°F · makes 16 servings

  • ½ cup butter
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ½ cup chopped nuts (optional)
  • 1 recipe Chocolate–Cream Cheese Frosting (optional)

1 In a medium saucepan cook and stir butter and chocolate over low heat until melted; cool. Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.

2 Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread batter in the prepared baking pan.

3 Bake for 30 minutes. Cool in pan on a wire rack. If desired, spread with Chocolate–Cream Cheese Frosting. Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies.

nutrition facts per serving: 157 cal., 10 g total fat (6 g sat. fat), 43 mg chol., 90 mg sodium, 18 g carb., 1 g fiber, 2 g pro.

Chocolate–Cream Cheese Frosting

In a small saucepan cook and stir 1 cup semisweet chocolate pieces over low heat until melted; cool. In a medium bowl stir together two 3-ounce packages softened cream cheese and ½ cup powdered sugar. Stir in melted chocolate until smooth.

tip

Lining your pan with foil lets you effortlessly lift your brownies or other bar cookies out of the pan. To line a pan, flip it over and shape foil around the outside, extending it about 1 inch past the edges. Place the foil lining inside the pan; grease foil if directed in the recipe. Bake and cool as directed. To remove, grasp the foil overhang and lift out the brownies in a block. Place on a cutting board and cut into bars.

Easy Chocolate Fudge

prep 45 minutes · chill 2 to 3 hours · makes 96 servings

  • 4½ cups sugar
  • 1 12-ounce can evaporated milk
  • ½ teaspoon salt
  • 1 16-ounce bar milk chocolate, chopped
  • 1 12-ounce package (2 cups) semisweet chocolate pieces
  • 1 7-ounce jar marshmallow crème
  • 1 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla

1 Line a 13×9×2-inch baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.

2 Butter the sides of a 3-quart heavy saucepan. In the saucepan combine sugar, evaporated milk, and salt. Cook and stir over medium-high heat until mixture comes to boiling. Reduce heat to medium; continue cooking and stirring for 10 minutes.

3 Remove saucepan from heat. Add milk chocolate, semisweet chocolate, marshmallow crème, nuts (if desired), and vanilla. Stir until chocolates are melted and mixture is combined. Using a wooden spoon, beat for 3 to 5 minutes or until mixture starts to become thicker.

4 Immediately pour fudge into the prepared pan; shake pan gently to spread fudge to edges of pan. Cover and chill for 2 to 3 hours or until firm.

5 Using the edges of the foil, lift uncut fudge out of pan. Cut into squares.

nutrition facts per serving: 90 cal., 3 g total fat (2 g sat. fat), 2 mg chol., 22 mg sodium, 16 g carb., 1 g fiber, 1 g pro.

To Store: Layer fudge between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or chill for up to 1 month.

Easy Mocha Fudge

Prepare Easy Chocolate Fudge as directed, except stir 2 tablespoons instant espresso coffee powder or coffee crystals into mixture with the vanilla in Step 3.

Easy Chocolate–Peanut Butter Fudge

Prepare Easy Chocolate Fudge as directed, except stir ½ cup peanut butter into mixture in saucepan before bringing to boiling in Step 2 and substitute 1 cup chopped peanuts for the walnuts.

Chocolate-Covered Cherries

prep 1 hour 15 minutes · chill 1 to 4 hours · stand 3 to 4 hours · makes 40 servings

  • 2 10-ounce jars (40 cherries) maraschino cherries with stems
  • 3 tablespoons butter, softened
  • 3 tablespoons light-color corn syrup
  • 2 cups powdered sugar
  • 8 ounces chocolate-flavor candy coating, cut up
  • 8 ounces bittersweet or semisweet chocolate, cut up

1 Let cherries stand on paper towels for 2 hours to drain. Line a baking sheet with waxed paper; set aside.

2 In a medium bowl combine butter and corn syrup; stir in powdered sugar. Knead mixture until smooth (chill if mixture is too soft to handle). Shape about ¾ teaspoon of the mixture around each cherry. Place coated cherries, stem sides up, on the prepared baking sheet. Chill for 1 to 4 hours or until firm.

3 In a medium heavy saucepan cook and stir candy coating and chocolate over low heat until melted and smooth. Line another baking sheet with waxed paper. Holding cherries by stems, dip one at a time into melted mixture. If necessary, spoon mixture over cherries to cover completely. (Be sure to completely seal cherries in melted mixture to prevent juice from leaking.) Let excess mixture drip off. Place coated cherries, stem side up, on the prepared baking sheet.

4 Let cherries stand for 1 to 2 hours or until coating is set. Store, tightly covered, in the refrigerator for up to 1 month. (The longer the cherries are stored, the more the mixture around the cherries will soften and liquefy.)

nutrition facts per serving: 117 cal., 5 g total fat (3 g sat. fat), 2 mg chol., 7 mg sodium, 19 g carb., 1 g fiber, 0 g pro.

Caramels

prep 20 minutes · cook 45 minutes · stand 2 hours · makes 64 servings

  • 1 cup chopped walnuts, toasted if desired (optional)✽
  • 1 cup butter
  • 1 16-ounce package (2¼ cups packed) brown sugar
  • 2 cups half-and-half or light cream
  • 1 cup light-color corn syrup
  • 1 teaspoon vanilla

1 Line an 8×8×2-inch or 9×9×2-inch baking pan with foil, extending the foil over edges of pan. Butter foil. If desired, sprinkle walnuts over bottom of pan. Set pan aside.

2 In a 3-quart heavy saucepan heat butter over low heat until melted. Stir in brown sugar, half-and-half, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 248°F, firm-ball stage (45 to 60 minutes). Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 10 to 15 minutes of cooking as temperature can increase quickly at the end.

3 Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into the prepared pan. Let stand about 2 hours or until firm. Using the edges of the foil, lift uncut caramels out of pan. Using a buttered knife, cut into 1-inch squares. Wrap each piece in waxed paper or plastic wrap. Store at room temperature for up to 2 weeks.

nutrition facts per serving: 73 cal., 4 g total fat (2 g sat. fat), 10 mg chol., 27 mg sodium, 10 g carb., 0 g fiber, 0 g pro.

Shortcut Caramels

Prepare as directed, except substitute one 14-ounce can sweetened condensed milk for the half-and-half. Bring mixture to boiling over medium heat instead of medium-high heat. This mixture will take less time to reach 248°F (20 to 25 minutes instead of 45 to 60 minutes).

✽tip

To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.