Chocolate

The fudge in the following recipe, with its unusually creamy texture, is too soft to serve at room temperature. It must be served chilled.

You would never guess that this rich, moist and delicious cake is lighter than its high-fat counterpart.

This recipe is used to prepare Chocolate Orange Dobostorte.

This dish was inspired by pain au chocolat, a chocolate-stuffed croissant that is adored by both children and adults in France. Cranberries have been added-perfect for a Christmas brunch.

Make these little cakes using four 10-ounce mini-bundt pans (not non-stick). Ten-ounce ramekins would also work.

Sue Shadley of Indianapolis, Indiana, says that the biscotti from The Bakehouse in Bloomington are addictive. These can be baked three weeks ahead and frozen, making them an ideal Christmas gift.

To prevent fingerprints or smudges, wear thin cotton gloves* while handling the eggs.

To make the very thin layers for this torte, the batter is spread on inverted cake pans. It is important that the batter be spread evenly and that the layers not be overbaked. (Do not use dark metal or non-stick pans.)

This dough produces a crisp cookie with oats for added texture.

At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for our loyal customers and our guests at the Inn, who enjoy a good cookie.

A drizzle of white chocolate makes these Italian cookies holiday ready. For what it's worth, it's equally good on a classic almond biscotti, too.