Cream Cheese

If you can't find fresh Key limes in your area, you can substitute bottled Key lime juice. We've tried several different kinds in our test kitchen, and the only one we like so far is Manhattan brand*.

Frieda Caplan, doyenne of the produce company Frieda's, introduced the U.S. to the kiwi in the sixties. It took a few years, but in the seventies, the green fruit with the fuzzy brown skin really took off.

A standard at health food restaurants across the country, carrot cake was ubiquitous in the seventies. Grated carrots made it a nutritious choice, or so the thinking went. This ultra-moist version is updated with a maple icing.

Can be prepared in 45 minutes or less.

Coconut and chocolate team up in the filling of this impressive cheesecake, which also has a chocolate cookie crust. Begin making the cake a day before serving.

Reduced-fat cream cheese, low-fat milk and water-packed canned tuna are the secrets to this updated take on a 1950s favorite.

A very moist, fudgy brownie.

These cake-like treats are moist and spicy-and great with milk.

Vermont's maple sugaring season is in early spring, and Vermont Grade B maple syrup-which has a more pronounced flavor than Grade A-is available by mail order in quart-size containers from Highland Sugarworks, Websterville, VT, tel. (800) 452-4012.

This cookie is popular in most of Eastern Europe. It features a tender pastry and, in this rendition, a delicious not-too-sweet cranberry and walnut filling. The cookies are formed by rolling up triangles of the pastry into small crescents.