Thoroughbred Pie

• 1 (9-inch) unbaked pie shell
• 3 ounces bittersweet chocolate, chopped fine
• 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
• 3 tablespoons bourbon
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 large eggs plus 1 yolk, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups walnuts, toasted and chopped

Instructions

• 1. Cover pie shell with plastic wrap and refrigerate 40 minutes, then freeze 20 minutes. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line chilled pie shell with two 12-inch squares parchment paper, letting parchment hang over edges of dough. Top with pie weights and bake until surface of dough no longer looks wet, 20 to 25 minutes.
• 2. Remove pie from oven and reduce oven temperature to 325 degrees. Carefully remove parchment and weights and sprinkle chocolate over bottom of hot crust. Let sit 5 minutes, then spread chocolate into even layer; set aside.
• 3. Melt butter in small saucepan over medium-low heat. Cook, stirring constantly, until butter is nutty brown, 5 to 7 minutes. Off heat, slowly stir in bourbon (mixture will bubble strongly) and let cool 5 minutes.
• 4. Whisk granulated sugar, brown sugar, cornstarch, and salt in large bowl until combined. Add eggs, yolk, and vanilla, whisking until smooth. Slowly whisk in warm butter mixture until incorporated. Stir in walnuts and pour filling into chocolate-lined crust. Bake until filling is puffed and center jiggles slightly when pie is gently shaken, 35 to 40 minutes. Cool on wire rack 4 hours. Serve with Bourbon Whipped Cream. (Pie can be refrigerated, covered, for 2 days.)

Macadamia Eggnog Creams

Makes 5 dozen 3-inch star cookies

You can use cutters of various sizes and shapes for this cookie, but we prefer stars.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon table salt
• 1/2 cup eggnog plus 2 additional tablespoons
• 1 large egg
• 16 tablespoons unsalted butter (2 sticks), softened but still cool
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon rum
• 1 cup confectioners' sugar
• 1 cup whole macadamia nuts, toasted and chopped

Instructions

• 1. Whisk flour, baking soda, nutmeg, and salt together in medium bowl. Whisk 1/2 cup eggnog and egg together in measuring cup. With electric mixer, beat butter and granulated and brown sugars together on medium speed until fluffy, about 3 minutes. Add flour mixture and eggnog mixture alternately, in two batches, beating after each addition until incorporated. Divide dough into quarters and wrap and refrigerate until firm, about 1 hour.
• 2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
• 3. Using rolling pin, roll each dough quarter into 12-inch round about 1/8 inch thick. Cut with 3-inch star cutter and transfer to prepared baking sheets (scraps can be re-rolled once). Bake until lightly browned around edges, 8 to 10 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies completely on baking sheets. Use remaining dough to make second batch of cookies.
• 4. When cookies have cooled, whisk remaining 2 tablespoons eggnog and rum together in medium bowl. Whisk in confectioners’ sugar until smooth. Spoon glaze over cookies and sprinkle with nuts. Do not touch until glaze sets, about 30 minutes.

Molasses Spice Lemon Sandwich Cookies

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
•   Table salt
• 1/4 teaspoon ground cloves
• 2 cups granulated sugar
• 1/4 cup dark molasses
• 1 large egg
• 15 tablespoons unsalted butter, 12 tablespoons melted and cooled, 3 tablespoons softened
• 3 tablespoon lemon juice
• 2 cups confectioners' sugar

Instructions

• 1. Whisk flour, baking soda, cinnamon, ginger, 3/4 teaspoon salt, and cloves together in medium bowl. In separate bowl, stir 1 1/2 cups granulated sugar, molasses, egg, and melted butter together until combined. Add dry mixture to butter mixture in three batches, stirring after each addition. Cover bowl with plastic and refrigerate until dough is firm, about 1 hour.
• 2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
• 3. Place remaining 1/2 cup granulated sugar in small bowl. Shape dough into 3/4-inch balls. Roll balls in granulated sugar, then transfer to prepared baking sheets, spacing balls 2 inches apart. Bake until tops are just beginning to crack, 8 to 10 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies on baking sheets for 3 minutes, then transfer to wire rack to cool completely. Use remaining dough to make second batch of cookies.
• 4. Whisk remaining 3 tablespoons softened butter, lemon juice, and pinch of salt together in medium bowl. Whisk in confectioners’ sugar until smooth. Turn half of cooled cookies over (bottom side up) and spread each with 1 teaspoon lemon filling. Sandwich with another cookie.

Wacky Cake

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

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup natural cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 5 tablespoons vegetable oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 cup water
•   Confectioners' sugar

Instructions

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
• 2. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. As shown in photo 1, make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan (photo 2 below), and mix until just a few streaks of flour remain (photo 3 below). Immediately put pan in oven.
• 3. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners’ sugar. (If tightly wrapped, cake will keep for 3 days at room temperature.)

Boston Cream Cupcakes

Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.

Ingredients Pastry Cream

• 1 1/3 cups heavy cream
• 3 large egg yolks
• 1/3 cup sugar
•   Pinch table salt
• 1 tablespoon cornstarch plus 1 additional teaspoon
• 2 tablespoons cold unsalted butter, cut into 2 pieces
• 1 1/2 teaspoons vanilla extract

Cupcakes

• 1 3/4 cups all-purpose flour, plus additional for dusting muffin tin
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1 cup sugar
• 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 12 pieces
• 3 large eggs
• 3/4 cup milk
• 1 1/2 teaspoons vanilla extract

Chocolate Glaze

• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• 8 ounces bittersweet chocolate, chopped
• 1/2 teaspoon vanilla extract

Instructions

• 1. For the pastry cream: Heat cream in medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar, and salt together in medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.
• 2. When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to small bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.
• 3. For the cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Spray muffin tin with cooking spray, flour generously, and tap pan to remove excess flour.
• 4. With electric mixer on low speed, combine flour, baking powder, salt, and sugar in large bowl. Add butter, one piece at a time, and combine until mixture resembles coarse sand. Add eggs, one at a time, and mix until combined. Add milk and vanilla, increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.
• 5. Fill muffin cups three-quarters full (do not overfill). Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan 5 minutes, then transfer them to rack to cool completely.
• 6. For the glaze: Cook cream, corn syrup, chocolate, and vanilla in small saucepan over medium heat, stirring constantly, until smooth. Set glaze aside to cool and thicken for 30 minutes.
• 7. Prepare and fill cupcakes as shown in photos 1 through 4. Refrigerate until just set, about 10 minutes. (Cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving.)

Chocolate Blackout Cake

Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.

Ingredients Pudding

• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon table salt
• 2 cups half-and-half
• 1 cup whole milk
• 6 ounces unsweetened chocolate, chopped
• 2 teaspoons vanilla extract

Cake

• 8 tablespoons unsalted butter (1 stick), plus extra for greasing pans
• 1 1/2 cups all-purpose flour, plus extra for dusting pans
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup Dutch-processed cocoa powder
• 1 cup brewed coffee
• 1 cup buttermilk
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

• 1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
• 2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
• 3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
• 4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
• 5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Lemon Pudding Cake

This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.

Ingredients

• 1/4 cup all-purpose flour
• 2 teaspoons cornstarch
• 1 1/4 cups sugar
• 5 tablespoons unsalted butter, softened
• 2 tablespoons grated zest and 1/2 cup juice from 4 lemons
• 5 large eggs, separated
• 1 1/4 cups whole milk, room temperature
• 2 quarts boiling water

Instructions

• 1. MIX BATTER Adjust oven rack to lowest position and heat oven to 325 degrees. Grease 8-inch square baking dish. Whisk flour and cornstarch in bowl. With electric mixer on medium-high speed, beat 1/2 cup sugar, butter, and lemon zest until light and fluffy, about 2 minutes. Beat in yolks, one at a time, until incorporated. Reduce speed to medium-low. Add flour mixture and mix until incorporated. Slowly add milk and lemon juice, mixing until just combined.
• 2. BEAT EGG WHITES Using clean bowl and whisk attachment, beat egg whites on medium-high speed until soft peaks form, about 2 minutes. With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute. Whisk one-third of whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.
• 3. BAKE Place kitchen towel in bottom of roasting pan and arrange prepared baking dish on towel. Spoon batter into prepared dish. Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of baking dish. Bake until surface is golden brown and edges are set (center should jiggle slightly when gently shaken), about 60 minutes. Transfer to wire rack and let cool at least 1 hour. Serve.

Lemon Icebox Cheesecake

Serves 12 to 16

Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling. We tested our cheesecake with several store brands of lemon sandwich cookies; all worked well.

Ingredients CRUST

• 10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon grated lemon zest

CURD

• 1 large egg plus 1 egg yolk
• 1/4 cup sugar
•   Pinch salt
• 2 tablespoons lemon juice
• 1 tablespoon unsalted butter
• 1 tablespoon heavy cream

FILLING

• 1 envelope (2 3/4 teaspoons) unflavored gelatin
• 1/4 cup lemon juice from 2 lemons
• 1 1/2 pounds cream cheese, cut into 1-inch pieces and softened
• 3/4 cup sugar
•   Pinch salt
• 1 1/4 cups heavy cream, room temperature

Instructions

• 1. MAKE CRUST Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, at least 30 minutes.
• 2. MAKE CURD While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.
• 3. SOFTEN GELATIN Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.
• 4. MAKE FILLING With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
• 5. CHILL CHEESECAKE Pour filling into cooled crust and smooth top. Following photos, pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.)

Chapel Squares

Makes 24 squares

You’ll need an 18 by 13-inch rimmed nonstick baking sheet. Use almond paste, not marzipan (which is sweeter and smoother).

Ingredients Crust

• 1/2 cup whole milk
• 2 large eggs, separated, whites beaten lightly
• 2 1/2 cups (12 1/2 ounces) all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 11 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
• 5 tablespoons unsalted butter, cut into 1/4-inch pieces chilled

Filling

• 3/4 cup dried sour cherries
• 4 teaspoons water
• 1 3/4 pounds Haralson or Granny Smith apples, peeled, cored, and sliced thin (about 4 apples)
• 12 ounces Fireside or Golden Delicious apples, peeled, cored, and sliced thin (about 2 apples)
• 2/3 cup (4 2/3 ounces) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 ounces almond paste, cut into 1/4-inch pieces

Glaze

• 1 1/4 cups (5 ounces) confectioners' sugar
• 3 tablespoons whole milk
• 1/4 teaspoon almond extract

Instructions

• 1. FOR THE CRUST: Whisk milk and egg yolks together. Pulse flour, sugar, and salt in food processor until combined, about 3 pulses. Add shortening and pulse until mixture resembles coarse cornmeal, about 10 pulses. Add butter and pulse until mixture resembles coarse crumbs, about 10 pulses. Transfer mixture to large bowl.
• 2. Pour milk mixture over flour mixture and combine, using rubber spatula to press dough firmly until it comes together. Transfer dough to clean counter and divide into 2 equal pieces. Place each piece of dough on sheet of plastic wrap and flatten into 4-inch square. Wrap tightly and refrigerate for 1 hour.
• 3. FOR THE FILLING: Adjust oven rack to lowest position and heat oven to 400 degrees. Microwave cherries and water in covered bowl until steaming, about 1 minute. Let sit until cherries have softened and cooled to room temperature, about 30 minutes. Combine softened cherry mixture, apples, sugar, cinnamon, and salt in large bowl; set aside.
• 4. Let dough soften at room temperature for 10 minutes. Roll 1 dough square between 2 large sheets of parchment paper into 19 by 14-inch rectangle. Remove top piece of parchment. Loosely roll dough around rolling pin, then unroll dough over 18 by 13-inch rimmed baking sheet. Gently fit dough into sheet and up the sides and sprinkle with almond paste. Drain apple mixture thoroughly, then spread over dough-lined sheet. Cover with plastic and refrigerate until needed.
• 5. Roll remaining 1 dough square between 2 large sheets of parchment into 19 by 14-inch rectangle. Remove top piece of parchment. Loosely roll dough around rolling pin, then unroll it over filling. Trim and fold edges of dough together. Crimp, using fork.
• 6. Cut 1-inch slits in top crust at 2-inch intervals, then brush with egg whites. Bake bars for 10 minutes, then reduce oven temperature to 350 degrees and continue to bake until juices are bubbling and crust is golden brown, 40 to 45 minutes, rotating sheet halfway through baking. Let bars cool in sheet on wire rack for 30 minutes.
• 7. FOR THE GLAZE: Whisk sugar, milk, and almond extract together in bowl until smooth. Drizzle glaze over bars and let cool until filling has set, about 2 hours. Cut into squares. Serve.

French Silk Chocolate Pie

You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream.

Ingredients

• 1 cup heavy cream, chilled
• 3 large eggs
• 3/4 cup sugar
• 2 tablespoons water
• 8 ounces bittersweet chocolate, melted and cooled
• 1 tablespoon vanilla extract
• 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
• 1 (9-inch) pie shell, baked and cooled (see note)

Instructions

• 1. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
• 2. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
• 3. Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.

Coconut Cream Pie

• Crust
• 6ounces animal crackers
• 2tablespoons unsweetened shredded coconut
• 1tablespoon granulated sugar
• 4tablespoons unsalted butter , melted and cooled 
•  
• Filling
• 14ounces coconut milk (1 can)
• 1cup whole milk
• 1/2cup unsweetened shredded coconut
• 1/2cup granulated sugar
• 1tablespoon granulated sugar
• 3/8teaspoon table salt
• 5 large egg yolks
• 1/4cup cornstarch
• 2tablespoons unsalted butter , cut into 2 pieces
• 1teaspoon vanilla extract
•  
• Whipped Cream and Garnish
• 1 1/2cups heavy cream (cold)
• 2tablespoons granulated sugar
• 1/2teaspoon vanilla extract
• 1tablespoon unsweetened shredded coconut , toasted in a small dry skillet until golden brown

Instructions

1. 1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.
2. 2. For the filling: Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
3. 3. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

Step-by-Step

Pastry Cream 101

• 
  1. After heating the milk and most of sugar, whisk egg yolks, cornstarch, and remaining sugar together.
  
• 
  2. Temper yolks by gradually pouring/ladling hot milk mixture over yolks while whisking constantly.
  
• 
  3. Add remaining hot milk to yolk mixture in 3 to 4 batches, whisking constantly until combined.
  
• 
  4. Pour mixture back into saucepan and cook, whisking constantly, until thickened.
  
• 
  5. Off heat, whisk in vanilla extract and butter until butter is melted and fully incorporated.
  
• 
  6. Pour hot filling into cooled pie shell and chill until firm.
  

Lemon Icebox Cheesecake

Lemon Icebox Cheesecake

Serves 12 to 16

Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling. We tested our cheesecake with several store brands of lemon sandwich cookies; all worked well.

CRUST
10	lemon sandwich cookies , broken into pieces (about 1 1/4 cups)
2	tablespoons  unsalted butter , melted
1	teaspoon  grated lemon zest
CURD
1	large  egg plus 1 egg yolk
1/4	cup  sugar
	Pinch  salt
2	tablespoons  lemon juice
1	tablespoon  unsalted butter
1	tablespoon  heavy cream
FILLING
1	envelope (2 3/4 teaspoons)  unflavored gelatin
1/4	cup  lemon juice from 2 lemons
1 1/2	pounds  cream cheese , cut into 1-inch pieces and softened
3/4	cup  sugar
	Pinch  salt
1 1/4	cups  heavy cream , room temperature

1. MAKE CRUST Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, at least 30 minutes.
2. MAKE CURD While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.
3. SOFTEN GELATIN Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.
4. MAKE FILLING With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
5. CHILL CHEESECAKE Pour filling into cooled crust and smooth top. Following photos, pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.)

Raspberry Chiffon Pie

Raspberry Chiffon Pie

Serves 8 to 10

The heavy cream must be ice cold; if not, it won't hold stiff peaks, no matter how long or hard you beat it. Soften the cream cheese at room temperature; the microwave will cause the cheese to separate.

Fruit Layer
12	ounces  frozen raspberries (2 cups)
3	tablespoons  powdered pectin (Sure-Jell)
1 1/2	cups  sugar
	Pinch  table salt
1	cup  fresh raspberries
1	(9-inch) pie shell , baked and cooled (see related recipe)
Chiffon Layer
3	tablespoons  gelatin , raspberry flavored
3	tablespoons  boiling water
3	ounces  cream cheese , softened
1	cup  heavy cream , chilled
Whipped Cream Topping
1 1/4	cups  heavy cream , chilled
2	tablespoons  sugar

1. For the fruit layer: Cook frozen berries in medium saucepan over medium-high heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of strainer into bowl.
2. Transfer 1/3 cup raspberry puree to small bowl and cool to room temperature. Gently fold fresh raspberries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside.
3. For the chiffon layer: Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved 1/3 cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes. Add 1 cup cream and beat on medium-low until incorporated, about 30 seconds. Scrape down bowl. Beat on high speed until cream holds stiff peaks, 1 to 2 minutes. Spread evenly over fruit in pie shell. Cover pie with plastic wrap. Refrigerate until set, at least 3 hours or up to 2 days.
4. For the whipped cream topping: When ready to serve, beat 1 1/4 cups cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.

Lemon Pound Cake

Lemon Pound Cake

Serves 8

For best results, the butter should be between 65 and 70 degrees--it should give slightly when pressed with your finger but still hold its shape. You will need three lemons for this recipe.

Cake
16	tablespoons  unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
1 3/4	cups  all-purpose flour , plus extra for dusting pan
1/2	teaspoon  baking powder
1/2	teaspoon  table salt
1/4	cup  sour cream
1 1/2	tablespoons  lemon juice
1 1/2	tablespoons  grated lemon zest
1	cup  granulated sugar plus 2 additional tablespoons
5	large eggs , at room temperature, beaten
Syrup
1/4	cup  granulated sugar
1/4	cup  lemon juice
Glaze
1/2	cup  Confectioners' sugar , sifted
1	tablespoon  lemon juice

1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9 by 5-inch loaf pan with butter; dust pan with flour, then tap out excess. Sift flour, baking powder, and salt into bowl. Stir sour cream and lemon juice together in second bowl.
2. Using fingers, toss lemon zest and sugar together in large bowl until clumps are gone. Add butter and beat with electric mixer at medium-high speed until smooth and light, about 3 minutes. Scrape down sides of bowl. Add beaten eggs in three additions, mixing until smooth and scraping down bowl after each addition (mixture will begin to look curdled). With mixer on low, add one-third of flour mixture, followed by half of sour cream mixture, stopping as necessary to scrape down bowl. Repeat, ending with flour mixture. Scrape down bowl, then mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
3. Pour batter into pan and smooth top. Gently tap pan on counter to release air bubbles. Bake until golden brown and toothpick inserted into center comes out with a few crumbs attached, 55 to 70 minutes.
4. For the syrup: While cake bakes, stir sugar and lemon juice together in saucepan over medium-high heat until sugar dissolves. Simmer for 2 minutes, remove from heat, and set aside.
5. Cool cake in pan on cooling rack for 10 minutes, then turn out onto rack. Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours.
6. For the glaze: Whisk confectioners' sugar and lemon juice in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving.
Make Ahead
The test kitchen found this cake to be more moist the day after it was baked. In fact, when tightly wrapped, the cake will stay fresh up to 5 days. This cake also freezes well. Apply syrup, let cool, and wrap, unglazed, in two layers of plastic wrap and freeze in a zipper-lock plastic bag for up to 1 month. When ready to serve, defrost the cake, still wrapped, at room temperature, then remove the plastic wrap and proceed with the recipe from step 6.
To Make Two Cakes
Double all ingredients except the eggs, using 9 eggs (instead of 10). Cream the butter and sugar in step 2 for 6 minutes (rather than 3 minutes) and add the eggs in four additions (rather than three). Divide the batter between two buttered and floured loaf pans and bake as directed, rotating the pans halfway through the baking time.

Lemon Squares

Lemon Squares

Makes 9

Most lemon squares are far too sweet and none too lemony. We wanted to reverse that and make a crisp-crusted lemon square with a vibrantly bright lemon flavor.

Crust
1 1/4	cups  all-purpose flour
1/2	cup  confectioners' sugar
	Pinch  table salt
12	tablespoons  cold unsalted butter (1 1/2 sticks), cut into 12 pieces
Filling
4	large eggs
3	large egg yolks
1	cup  granulated sugar
	Pinch  table salt
1	tablespoon  grated lemon zest plus 2/3 cup juice from 4 lemons
2	tablespoons  unsalted butter , cut into 2 pieces
2	tablespoons  heavy cream
	Confectioners' sugar

1. For the crust: Adjust rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil, leaving overhang on all sides.
2. Pulse flour, sugar, and salt in food processor 2 to
3 times. Add butter and pulse until mixture resembles coarse meal (some pea-sized pieces of butter will remain) and will stick together if squeezed into ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan and press in even layer. Bake until light golden brown, 15 to 20 minutes.
3. For the filling: While crust is cooling, whisk eggs, yolks, sugar, and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, 8 to 10 minutes. Press through fine-mesh strainer into medium bowl. Stir in butter and cream.
4. Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, at least 1 hour, then, using foil overhang, lift bars from pan and cut into 9 squares. Dust with confectioners’ sugar just before serving. (Squares will keep in airtight container in refrigerator for 3 days. Redust with confectioners’ sugar before serving.)

Bakesale Favorites

Oatmeal Butterscotch Bars

Makes 36 Bars

Bars
1 1/4	cups  all-purpose flour
2	cups  quick-cooking oats
1/2	teaspoon  baking soda
1/2	teaspoon  salt
16	tablespoons  unsalted butter (2 sticks), softened, each stick cut into 8 pieces
3/4	cup  butterscotch chips
1	cup  packed dark brown sugar
2	teaspoons  vanilla extract
1	large egg
Glaze
2	tablespoons  dark brown sugar
1	tablespoon  water
1/8	teaspoon  salt
1/4	cup  butterscotch chips

1. For the bars: Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with aluminum foil, leaving overhang on all sides.
2. Mix flour, oats, baking soda, and salt in medium bowl until combined. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two additions until combined.
3. Spread mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17 to 19 minutes. Transfer pan to wire rack.
4. For the glaze: Bring brown sugar, water, and salt to simmer in small saucepan. Pour hot sugar mixture over butterscotch chips in small bowl, whisking until smooth. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours.
5. Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes. Cut into bars and serve. (Bars will keep in airtight container at room temperature for up to 3 days.)

Peanut Blossom Cookies

Makes about 8 dozen

Any Hershey's Chocolate Kiss—dark, milk, white, or "Hugs"—works in this recipe. For best results, the cookies should be baked on the middle rack, one baking sheet at a time. This recipe can be cut in half.

2 3/4	cups  all-purpose flour
1/2	teaspoon  table salt
1/2	teaspoon  baking soda
1/2	teaspoon  baking powder
1	cup  roasted salted peanuts
16	tablespoons  unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
3/4	cup  packed dark brown sugar
3/4	cup  granulated sugar
1	cup  creamy peanut butter
2	large eggs , at room temperature
2	teaspoons  vanilla extract
96	Hershey's Chocolate Kisses (from two 1-pound bags), ready-to-use or wrappers removed

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Whisk 1 3/4 cups flour, salt, baking soda, and baking powder together in medium bowl. Process remaining 1 cup flour and peanuts in food processor until ground, about fifteen 1-second pulses, then stir into flour mixture.
3. Beat butter and sugars together in large bowl with electric mixer at medium-high speed until fluffy, about 3 minutes. Add peanut butter and continue to beat until combined. Add eggs, one at a time, beating after each addition, until incorporated, about 30 seconds, then beat in vanilla, stopping to scrape down sides of bowl, if necessary. Reduce speed to low, add flour mixture in two batches, and mix until incorporated. Cover bowl and refrigerate dough until stiff, about 30 minutes.
4. Roll 1-inch balls of dough and space 2 inches apart on baking sheet. Bake until just set and beginning to crack, 9 to 11 minutes, rotating baking sheet from front to back halfway through baking (while cookies are baking, place additional balls of dough on second baking sheet). Working quickly, remove baking sheet from oven and firmly press one Kiss in center of each cookie. Return baking sheet to oven and bake until lightly golden, about 2 minutes. Transfer baking sheet to wire rack to cool for 5 minutes, then transfer cookies directly to wire rack to finish cooling. Repeat rolling and baking remaining cookies. Cool completely. (Cookies will be cool enough to eat after about 30 minutes, but Kisses will take 2 hours to set completely.)

Peach Squares

Makes 24

Although any brand of frozen peaches or peach preserves will work, the test kitchen prefers Whole Foods 365 frozen peaches and Smucker's preserves.

1 1/2	cups  all-purpose flour
1 3/4	cups  sliced almonds
1/3	cup  granulated sugar
1/3	cup  packed light brown sugar plus 1 tablespoon
	Table salt
12	tablespoons  cold unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces
1 1/2	pounds  frozen peaches , partially thawed
1/2	cup  peach preserves
1/2	teaspoon  grated lemon zest
1	teaspoon  fresh lemon juice

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 13 by 9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray. Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds. Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
2. Transfer 1/2 cup flour mixture to small bowl and set aside. Press remaining flour mixture firmly and evenly into bottom of prepared baking pan (see photo 1). Bake until golden brown, about 15 minutes. Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
3. While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times). Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes. Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
4. Using fingers, pinch reserved flour mixture to create dime-sized clumps (see photo 2) and sprinkle over peaches. Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes. Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time. (See below for reheating instructions.)
To Reheat
To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350-degree oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.

Black-Bottom Cupcakes

Makes 24

Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes.

16	ounces  cream cheese , at room temperature
1 3/4	cups  sugar
3/4	teaspoon  salt
2	large egg whites , at room temperature
2	tablespoons plus 3/4 cup  sour cream , at room temperature
1/3	cup  miniature semisweet chocolate chips
1 1/2	cups  all-purpose flour
1/2	cup  Dutch-processed cocoa powder
1 1/4	teaspoons  baking soda
1 1/3	cups  water
8	tablespoons (1 stick)  unsalted butter , melted and slightly cooled
1	teaspoon  vanilla extract

1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line 2 standard muffin tins with cupcake liners.
2. With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in medium bowl until smooth, about 30 seconds. Beat in egg whites and 2 tablespoons sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
3. Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl. Make well in center, add remaining sour cream, water, butter, and vanilla and whisk until just combined. Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture. Bake until tops of cupcakes just begin to crack, 23 to 25 minutes. Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely. (Cupcakes can be refrigerated in airtight container for up to 2 days.)