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

Here's a fresh take on the classic combination of fruit and cheese. Placing parchment on top of the pears as they are poaching helps keep them moist and submerged in the poaching liquid.

Connie Capani of Binghamton, New York, writes:"I am 100 percent Italian, so perhaps it's no surprise that I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" that didn't include tomatoes. These days, I work only part-time as a substitute teacher, but I still don't want to be in the kitchen the whole time when my husband and I entertain. " Serve with whipped cream or ice cream.

Use red or yellow watermelon (or both) for this summery dessert, and pair it with the best store-bought brownies you can find.

Great with a scoop of vanilla ice cream.

Espresso and a selection of favorite liqueurs are good with the brownies.

Susan Zubert of Rochester, New York, writes: "Whenever my husband and I get to Maui we make a point of eating at one of our favorite restaurants, David Paul's Lahaina Grill. During our last visit, my husband ordered a fabulous berry pie. He enjoyed it so much that I was concerned he was going to pick up the plate and lick it clean. I would love to have the recipe." Fresh berries and crème de cassis (made with black currants) fill this flavorful pie. The addition of sour cream makes the crust exceptionally tender.

Can be prepared in 45 minutes or less, but requires additional unattended time.