Coffee

A simplified version of the classic Italian dessert, this looks lovely served in parfait glasses for a change. The recipe features pound cake and cream cheese instead of the traditional (but harder-to-find) ladyfingers and mascarpone cheese.

"My cousin and I had a delicious chocolate cake at Watershed, a restaurant in nearby Decatur," writes Joyce Jue of Atlanta, Georgia. "I'd appreciate your getting the recipe so I can learn to make it."

Purchased coffee ice cream is topped with a cinnamon-scented chocolate sauce that can be made three days ahead.

Faye Gardner, Haleyville, Ala.
"I perfected a sister-in-law's cookie and have been baking them every Christmas since 1969."

You might be tempted to bake 2 sheets of bars at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

The fabulous texture and perfect balance of coffee and brandy flavors in the custard are enhanced with a crunchy brown-sugar topping. Bake the custards a day ahead so that they chill fully before the topping is broiled.

Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.

In this great dessert, luscious custard tops a thin layer of mocha ganache.

Dark chocolate, light chocolate and coffee fillings alternate with nut meringue layers, and dark chocolate ganache covers the whole torte. This is an irresistible version of the traditional Parisian dessert.

Cocoa, espresso and orange add a sophisticated note to a classic pecan pie.

The coffee in this cake may be replaced with a sweet fruit liqueur or with orange juice.

Perhaps the year's most popular dessert: the chocolate soufflé cake with a rich molten center. Cinnamon, espresso and vanilla give the cakes a Mexican accent.

Most people think these Sicilian treats are available only in Italian bakeries. But here's delectable-and easy-proof that you can them at home. We've exchanged the usual addition of candied fruit for the more contemporary one of bittersweet chocolate and apricot preserves. Look for the cannoli shells at Italian markets.

(GELATO AL CAFFE) This gelato is an all-time favorite.

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

One of the traditions of Rosh Hashanah, the Jewish New Year, includes pairing honey with apples, in the hope of sweetness in the coming year. The custom is to dip apple slices into honey. I decided to combine the apples and honey in one cake. The result is moist, subtly spiced, and deliciously sweet. I bake this in a round pan, symbolic of the hoped-for fullness in the new year. This cake can be served not only on Rosh Hashanah but over the course of the year as well.

Chill the pie for at least six hours before serving — or make it up to two days ahead.