Electric Mixer

Food Editor: Ian Knauer
Father: Robert M. Knauer, Allentown, PA
As a mother of seven, my grandmother was always in the kitchen and often made these bell-shaped cookies. Now, when I make them for my father from her handwritten recipe, he says the taste takes him back to his childhood.

Although this cake, used in the grilled coconut pound-cake sundaes with tropical fruit, calls for flaked coconut, don't be tempted to omit the coconut extract — it really adds depth to the coconut flavor.

Crostata con Crema di Formaggio e Marmellata di Arance Amare Florentines aren't big dessert-eaters, so many menus have a limited array of sweets. Not so at Zibibbo. Chef Vitali's delicious selection includes this cream cheese tart, which is one of the restaurant's most popular desserts. What to drink: An estate-bottled Vin Santo. Try: Capezzana Vin Santo di Carmignano.

Although the name means "half-frozen," a semifreddo is made by freezing a mousse-like custard in a mold. The result is an airy confection, which may explain the impression that it is only semifreddo.

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them." Frozen puff pastry simplifies this dessert.

These sweet-crisp cookies can be baked days ahead and, because the recipe is so generous, you can send your guests home with some.

Cynthia Knauer of Allentown, Pennsylvania, writes: "I remember this moist, flavorful cake from my childhood. When I bake it for my family now, it doesn't even last a day — we nibble on it every time we pass through the kitchen. Because it's quick to make and requires no icing, it's a great dessert to take on picnics and other outings." Cynthia Knauer is the mother of our recipe cross-tester, Ian Knauer. She sometimes serves her cake with whipped cream and strawberries, but it's also delicious on its own.

California dried apricots are essential for this recipe — they have the tartness needed to balance the sweet filling and macaroon layers. Don't assemble this cake ahead or the crisp macaroon layers will get soggy.

Begin preparing the cake one day ahead.

Bake the cheesecake at least one day ahead so that it has enough time to chill.

Don't be tempted to use a dark dry Sherry for the syrup or topping — it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.

Don't be concerned if the pudding cracks a bit when you invert it onto the plate; it will taste just as good.

Editor's note: The recipe and introductory text below are from Icebox Desserts by Lauren Chattman. Strategically placed wafer cookies look like large polka dots when this cake is unmolded. Then, when you slice it, you see the stripes. Make sure the cake is fully frozen before slicing for the cleanest look.