This recipe is a version of one passed down from my great-great grandma. Thanks to an old beaten-up recipe card, these donuts are a family legacy.

Blueberries are tucked into a wholesome rye crust to make this delicious pie for a crowd. I don’t mind if my pies are big, juicy messes so I gave this slab pie a lattice top. For a less juicy mess; roll out the second crust, lay it over the berries and fold the bottom edge up over the top and seal well by pressing firmly with the tines of a fork.

Makes 28 one-inch caramels

We love to serve this recipe with the Basil Hayden® Bourbon Strawberry Spritz—this tasty pairing's featured in our video series One Host, Two Ways, brought to you by our friends at Basil Hayden®.

Here is the recipe, which originally came from a cookbook called "Old-Fashioned Persimmon Recipes" first published by Bear Wallow Books in 1978. Try it if you're feeling adventurous -- I promise you won't be disappointed.

While I love these with a sprinkling of fleur de sel, Lily preferred hers plain or with roasted cashew half. If you want to add a nut, gently press into the dropped dough before baking.

The Mango lassi's 'solid' cousin! Mango Srikhand is a classic dessert/snack dish from the Western Indian state of Maharashtra, home to the Alphonso Mango, undoubtedly the best tasting variety of mangoes in the world. The traditional version is simply a blend of sweet mango pulp with thickened yogurt, spiced up with cardamom and saffron. My version is a whipped lighter (ok, it does have a generous component of whipped cream) variation. Adding the Meyer Lemon juice at the end tends to help the whipped cream hold up its shape better & also adds a lovely citrus tang to the simple, yet delicious dessert.

After chilling it overnight I whisked in olive oil to taste. The custard drank the oil like a good, dense mayonnaise, getting thicker and smoother with each stroke of the whisk. But after 6 tablespoons of oil -- the Weirs call for 12 -- I called it quits, and churned the gelato as is.

Who doesn't love fried dough? And these sweet delights are a perfect opportunity to fry up something deliciously new for the Festival of Lights. Try forming quenelles of dough with two spoons to help regularize the final form of your zeppole. The filling is sweet but not overly so (play around with the proportions if the consistency doesn't seem conducive to squeezing through a pastry bag). The acidic citrus and bitter chocolate are wonderful counterpoints to the fried flavor of the dough. Fry some up for a sugar boost to get those dreidel fingers working!

Just by looking at the ingredients in this recipe I was intrigued. I was imagining the taste of a cannoli, and after making the recipe I was not disappointed. The ricotta taste really came through, while the addition of the heavy cream made it smooth and rich. I really enjoyed the hint of lemon -- it was just enough. It was also super easy putting all of the ingredients together. I give it 3 thumbs up: 1 for me, 1 for my husband and 1 for my son!

This coconut cream pie is full of natural goodness. I love how it is full of coconut flavor, yet not too sweet, and the pie is really easy to make. Next time, I will cut the salt in the crust to perhaps 1/2 teaspoon only. The pie is delicious and has a great coconut flavor due to the canned coconut milk and the homemade sweetened coconut. I will definitely make this again!

As it says in the recipe, you must try your hardest not to smooth out the blob after it comes out of the pan, even though you'll desperately want to do so. That's the key to get that really light, airy texture. Once you break apart the chunks, you'll see what we mean! Again, watch the video to see what it should look like, and keep the spatula way. Divide the chunks among some pretty jars, tie them up with a bow, and your holiday/hostess/teacher/whatever gift is ready to go.

Who knew ginger and pears complemented each other so well? Poach the fruit in lots of ginger beer, and get ready for more layers of ginger flavor from ginger snaps, crystallized bits and the fresh root itself. Everything works together here and highlights the mild sweetness of the pears while adding depth of flavor, a silky creme anglaise and crunchy topping to boot.

Grapefruit is pretty much the king of winter fruit in this neck of the woods, so I wanted to play around and see if it might work in a custard tart—and it does! Inspired by and adapted from the Nellie & Joe's Key Lime Pie recipe, the one on the back of the bottle—my favorite.

Once you are released from gluten, you find out something you didn't know when you automatically reached for that bag of all-purpose bleached wheat flour. Flours have flavors.

Use perfectly ripe plums when you make this, as they have a way of being honest in this cake -- if they're too firm, you'll notice later. And at the risk of making enemies with Alice Medrich, I will tell you that I've made this without sifting, and no one complained. Sift if you wish, you won't hear from me if you don't.