Banana

Shirley Brody of Portland, Oregon, writes: "We've enjoyed our evenings at Wildwood Restaurant here in Portland for many years. Chef and owner Cory Schreiber has created such a great space for the neighborhood. We would love to have his recipe for butterscotch pudding, which is served in a tall parfait glass. The dessert's sophisticated look matches its rich flavor." You'll need to chill the pudding for at least six hours before serving.

My mother learned to cook this bread during the Depression, when nothing was wasted — especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them get almost black. I've discovered that overripe bananas can be peeled, mashed, and frozen, then defrosted whenever I want to bake up this memory.

You will find this every day at dessert time at Mrs. Wilkes'. "For a delicious change, we sometimes substitute our pound cake for the vanilla wafers," informs Marcia. This is a special favorite of the Girl Scouts who troop over from the Juliette Gordon Low House, birthplace of the founder of the Girl Scouts of America.

Elegant dessert cups from Senses Bakery in Washington, D.C.

This cool indulgence is actually made with light cream cheese and low-fat sour cream. Begin preparing it the day before your party.

The classic appetizer incorporates sweet and luscious ingredients for a terrific dessert from ObaChine in Beverly Hills.

Have fun with this variation on an old favorite.

Can be prepared in 45 minutes or less.

Try these as appetizers, as a salad (on a bed of greens) or as a light dessert.

Arlene sometimes uses sliced apricots, peaches or whole strawberries instead of plums for an equally delicious topping.

This refreshing mint syrup can flavor any combination of fresh fruits. Leftover syrup is great for sweetening iced tea.

Simple yet sumptuous desserts like this one — where readily available ingredients such as bananas or yams are cooked in sweet coconut milk — are a specialty of Malay cooking. The pudding is traditionally made with pearl sago and palm sugar.

A remarkably easy dessert that doesn't even require an ice cream maker.