Raspberry

"Last summer we spent a week in Paso Robles, California, and had an excellent dinner at Bistro Laurent," say Rusty and Stacey Willi of Santa Rosa, California. "To our delight, dessert—a warm raspberry clafouti topped with vanilla ice cream—turned out to be one of our favorite vacation memories." This dessert has a more cake-like texture than a traditional clafouti. The version here is even better topped with ice cream.

Active time: 1 hr Start to finish: 2 1/4 hr

When freshly baked, these appealing cookies are chewy, crisp, and tender all at the same time. If stored in an airtight container for a day, they are still delicious, only softer.

The sauce is reminiscent of that sentimental summertime favorite, the 50/50 Bar.

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.

This is it, the decadent pie that seduced the seductive Marilyn Monroe. She simply couldn't get enough of it. Patch brought this recipe with him from Arkansas, where it was named for his sister Milton.

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

This pie rivals peach pie for flavor and texture. The double-crust pie is piled high with lush tart nectarines interspersed with raspberries. The flesh of a nectarine is slightly firmer than that of a peach, producing a pie with an excellent texture.

Perhaps no other dessert typifies the excess of the 1980s more than this flourless chocolate cake—which makes for an interesting parallel to the fancy cakes of the 1880s. This version was inspired by the one Narsai M. David served at his eponymous restaurant, in California’s Bay Area, during the early '80s.

Active time: 15 min Start to finish: 4 hr (includes cooling)

Use any mixture of berries in this simple, quick compote. It tastes great with the <a>raspberry torte</a> and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min

For a quick and easy version, just stir one cup of praline into a one-quart tub of vanilla ice cream that has been softened slightly.