Dried Fruit

The candy gets its name from the popular German cake flavored with chocolate and cherries. Place the fudge in paper candy cups, and present it in pretty boxes tied with silk ribbon and holly sprigs.

This is equally good served warm or cold. If you prefer it cold, begin preparing the dessert well ahead so that it has time to chill.

Chocolate and cherry — the flavors of Germany's famous Black Forest torte — combine in this moist, fudgy cake. Baked in a metal bowl and covered with whipped cream, it resembles a snowball (boule-de-neige). Begin making this at least one day ahead.

Kathy Lee, Valley Center, Calif.
If you can't find a package of thighs at the market, buy whole chickens. You (or the butcher) can cut up the chickens and freeze the leftover pieces for another use.

Pork, always a favorite in the Midwest and the South, gained popularity early in the century. Immigrants from pork-loving countries such as Germany and Poland were crowding the cities and finding that fresh pork, a luxury back home, was abundant and affordable. Recipes of the time called for pan-frying chops, covering them with apples and baking them for an hour or so. But that would leave today’s pork, which is less fatty, very dry. Here, brining is the trick for making pork chops flavorful and juicy.

The name Indian pudding comes from the addition of cornmeal here — early colonists called most everything made with corn "Indian." Originally the pudding was cooked in a pot over the open hearth and was very dense. This is a lighter version baked in a modern oven, but we kept the traditional step of pouring milk or cream over the top of the pudding before cooking it.

If you can't find the Gala variety, use Rome Beauty or Granny Smith apples.

Also good with pound cake or waffles.

Refreshing in looks and taste, these light fruit sorbets served in a colorful raspberry sauce are perfect after a filling seder meal. There will be leftovers of each sorbet to enjoy later.

Ellen Schwab, Bethesda, Md.
"I created this cookie, which combines my two favorite flavors — hazelnut and chocolate — just for this contest."

This "stuffing" has a soft, custard-like texture and should not be baked inside a bird.

In this beautiful main course, served at Le Bec-Fin in Philadelphia, a mixture of dried apricots, raisins, mushrooms, tomatoes and spinach is the surprise filling.