Liqueur

Italian fruitcakes with Frangelico chocolate sauce If you don't have the mini Bundt molds called for, oversize muffin cups (about one-cup capacity) can be used instead. Begin preparing this at least a week ahead.

"I started cooking when I was a 'young married' in my twenties and realized I liked it," writes Sheryl Hurd-House of Jupiter, Florida. "But I'm having even more fun cooking now that our three children are grown and it's just me and my husband, Garry." Frozen berries — thawed, of course — can stand in for fresh ones in the winter. Prepare the frozen "baskets" (made from cream cheese that’s lightened with whipped cream) at least two hours and up to three days before serving.

The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.

Made with reduced-fat cream cheese and light sour cream, this cheesecake is irresistible — just like its namesake cocktail.

Fennel seeds and Pernod, the French anise liqueur, accent this delicate marinade, named after the famous seaport. It is best with fish, shrimp or lobster tails. The recipe makes enough for one pound of fish, with some to spare for spooning over grilled fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

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

Developed in 1923, the boysenberry is a hybrid of the blackberry, raspberry and loganberry.

If you don't feel like making your own vanilla ice cream for these red, white and blue sundaes, simply pick up a premium brand at the supermarket.

Canadian bacon makes a great accompaniment.

Fools are traditionally prepared with pureed fruit mixed with whipped cream, or egg custard, or a combination of the two. (The term fool probably comes from the French fouler, meaning "to crush.") They seem to be especially successful when made with sharply flavored garden produce like rhubarb, gooseberries, and black currants, which still have enough bite to be interesting when blended with cream. But strawberries, which are much easier to find, also work quite nicely. Strawberry fool is best when the fruit is mashed rather than pureed, resulting in a more appealing texture. Serve it with cookies.

There's no easier dessert than fresh fruit. But for something a little more spirited, we topped it with some store-bought lemon curd lightened with yogurt and flavored with crème de cassis. This simple dessert is a snap to prepare.

Popsicle molds are sold at some drugstores and department stores.

This recipe was created to accompany Chocolate Strawberry Orance Wedding Cake .

Festive and pretty, this do-ahead dessert is a boon for busy hosts.