For a smooth pudding, it is important to pass the pudding through a fine-mesh strainer in order to remove any bits of cooked egg.

ready in about 15 minutes; serves 4
You might need to buy:
  • packed dark brown sugar
  • cornstarch
  • table salt
  • half-and-half
  • large egg yolks
  • unsalted butter
  • vanilla extract
  • butterscotch or caramel sauce

If the egg whites to be whipped are not at room temperature, set them in a pan placed in hot tap water and stir them until they are tepid. Coconut is very nice as a variation for this cake. Add 2/3 to 1 cup lightly packed sweetened flaked coconut, lightly chopped, to the batter before folding in the egg whites.

ready in about an hour and a half; serves 12
You might need to buy:
  • granulated sugar
  • cake flour
  • baking soda
  • table salt
  • water
  • vegetable oil
  • vanilla extract
  • cream of tartar

Refer to the illustrations below when layering the batter and streusel in the pan. A fixed-bottom, 10-inch tube pan (with 10-cup capacity) is best for this recipe. Note that the streusel is divided into two parts—one for the inner swirls, one for the topping.

ready in about an hour and 20 minutes; serves 12
You might need to buy:
  • Streusel
  • ground cinnamon
  • Cake
  • large eggs
  • sour cream
  • vanilla extract
  • baking powder
  • baking soda
  • table salt

Natural cocoa powder will work in this recipe, but we found that Dutch-processed yields the best chocolate flavor. Espresso powder provides complexity, but instant coffee can be substituted in a pinch. The dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to three days or in the freezer for up to two weeks. Defrost frozen dough in the refrigerator overnight, then let stand at room temperature until firm yet malleable, about 30 minutes. The cookies are refined enough to serve plain, but a dusting of sifted confectioners’ sugar or chocolate glaze is a nice touch. Baked cookies can be stored in an airtight container at room temperature for up to three days but should be dusted with sugar or glazed the day they are served.

ready in about 30 minutes; serves 48
You might need to buy:
  • sliced almonds
  • ground cinnamon
  • cayenne pepper
  • espresso powder
  • table salt
  • large egg yolks
  • vanilla extract
  • Optional Bittersweet Chocolate Glaze
  • bittersweet chocolate
  • unsalted butter
  • corn syrup
  • vanilla extract
Belongs to jerseyjenny Wacky Cake 

This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.

ready in about 45 minutes; serves 6
You might need to buy:
  • all-purpose flour
  • sugar
  • natural cocoa powder
  • baking soda
  • table salt
  • vegetable oil
  • distilled white vinegar
  • vanilla extract
  • water
  • Confectioners' sugar

You can melt chocolate in a double boiler or in a microwave. If using a double boiler, be sure the water in the bottom pan does not touch the base of the top pan and that it never boils. Any moisture, including steam, that comes in contact with the chocolate could cause it to seize into a lumpy mass. (To save seized chocolate, whisk in vegetable oil or solid vegetable shortening, 1 tsp. at a time, until smooth.) If microwaving the chocolate, check it every 30 seconds to avoid scorching. When the chocolate is shiny and soft, remove it and stir until smooth.

ready in about 35 minutes; serves 12
You might need to buy:
  • Tbs. light corn syrup
  • raspberry jam
  • raspberries

The origin of the madeleine, the shell-shaped sponge cake eaten as a cookie, is disputed, although most food scholars believe it originated in the Lorraine city of Commercy. It traveled first to the court of Louis XV at Versailles and then on to Paris, gaining converts at each stop. Today, the pâtissiers of Commercy are still considered Frances premier makers of madeleines, and boxes of madeleines de Commercy are sold throughout the country. You will need a madeleine pan, made of tinned steel and with a dozen molds, to bake these little cakes.

ready in about 20 minutes; serves 12
You might need to buy:
  • eggs
  • granulated sugar
  • salt
  • vanilla extract
  • almond extract
  • grated lemon zest
  • and cooled
Acidic ingredients, such as citrus juice, tomatoes, vinegar, wine and many vegetables, will react with certain metals, including aluminum or cast iron. Although the reaction is harmless, it may turn a mixture gray or leave behind a metallic aftertaste. The same reaction occurs when eggs are cooked in aluminum or cast-iron pans. Therefore, recipes that include these ingredients, such as lemon curd and pastry cream, call for the use of nonaluminum pans. Stainless-steel and enamel-lined pans are excellent choices.
ready in about an hour; serves 8
You might need to buy:
  • sugar
  • Tbs. finely grated lemon zest
  • Sweetened whipped cream for piping

Filled with fresh ricotta cheese and topped with a variety of berries, these crepes are perfect for a weekend brunch.

ready in about 10 minutes; serves 4
You might need to buy:
  • milk
  • egg
  • Tbs. all-purpose flour
  • salt
  • canola oil
  • orange zest or 1 tsp. lemon zest
  • blueberries
  • raspberries
  • fresh lemon juice
  • whole-milk ricotta cheese
  • unsalted butter
  • Confectioners' sugar for dusting
This make-ahead dessert features a creamy white chocolate filling, a decadent dark chocolate crust, and a crown of glazed raspberries. For the prettiest presentation, add the raspberry topping within an hour of serving. Do not remove the bottom of the springform pan; simply place it on your serving plate.

CALORIES 184(29% from fat); FAT 6g (sat 3.1g,mono 0.6g,poly 0.3g); PROTEIN 3.6g; CHOLESTEROL 36mg; CALCIUM 60mg; SODIUM 90mg; FIBER 3.1g; IRON 0.5mg; CARBOHYDRATE 30.5g

ready in about an hour and a half; serves 15
You might need to buy:
  • Crust:
  • sugar
  • unsweetened cocoa
  • chocolate graham cracker sheets
  • salt
  • large egg white
  • Cooking spray
  • Filling:
  • fat-free milk
  • sugar
  • large egg yolks
  • unflavored gelatin
  • Topping:
  • apple jelly
  • fresh lemon juice