This is a pudding-type of dessert that is mouth watering. I've been told after I made it for someone that they actually dreamed about having another piece of it.

Easy and goof proof, this is a great quick fix dessert for the fall.

For this granita make sure you're using quality liquid.  I love using a Gigondas from E. Guigal, any good high end red Rhone will do nicely.  Make sure you also get the best rose champagne you can get your hands on, don’t use pink champagne.

This is a super tastey dessert from Chef Shawn McClain, check out our 5 Questions interview with him.

My mother makes one of the best cheesecakes I've ever tasted, and the only thing better than having a bite is the story behind the recipe. Mom attended Mills College in San Francisco Bay area and became great friends with the daughter of Vic Bergeron, better known as Trader Vic. In addition to inventing the Mai Tai, Bergeron taught my mom how to cook. This is my mom's adaptation of Vic's cheesecake recipe. Trust me, it's killer.

we use this icing for our sugar cookies as it is tasty, dries nicely and tints well

Our most requested cookie recipe, we make THOUSANDS of cookies every christmas and give mixed trays as gifts, this by far is our most requested recipe, the added bonus is that this is one of the only sugar cookie recipes that can be rolled out right away, no need to chill before rolling and cutting (Unless of course its august and you dont have AC, but then you probably dont want to be baking anyway...)

This is a rich intense casserole that could be used as a side dish or desert, my most requested recipe...I make it every thanksgving

Use one recipe pate brisée for the crust.

This simple Pate Brisee recipe is quick, easy and forgiving for the beginner baker to learn to make. It's a perfect base for pies, tarts and quiches, and so delicious I never stopped using it.

Enough for 10-inch tart or six 4 1/2-inch tarts