Amaretto

To allow enough time for the soufflés to freeze, make them at least one day before serving.

Loosely translated, tiramisù means "pick me up," and it has been picked up on practically every menu in America. Since the early eighties, it has been one of the most famous Italian-American desserts, and like spaghetti and meatballs, it is far more prevalent here than in Italy. Purchased angel food cake makes this especially easy.

Can be prepared in 45 minutes or less but requires additional unattended time.

Juicy peaches, crushed cookies and vanilla ice cream spiked with brandy and amaretto add up to a perfect summer treat.

Since just about any combination of fruits will work for the topping, this recipe can be used all year long.

Ella Brennan, who has been called the "queen of Creole cuisine," tasted her first bread pudding long ago. "It was my mother's," she says. "You never had anything like it." These days, people say the same thing about the bread pudding at Brennan's famous Commander's Palace restaurant in New Orleans. "Our bread pudding soufflé outsells all of our other desserts by ten to one, maybe a hundred to one," she says. "We see people swoon over it." Here's a new take on this hall-of-fame comfort dessert: a pumpkin bread pudding that is served cold, except for the sugar sprinkled on top and browned under the broiler just before the sensational dessert goes to the table.

Active time: 30 min Start to finish: 3 3/4 hr

Chocolate ganache and hazelnut cream are encased in a tender nut cake.

These delectable treats can be kept in the freezer for up to one month. They're great to have on hand for snacks or for serving to unexpected company.