Chocolate "Silk" (Pot de Creme)

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From Kathie Dever's April 1999 Fallsmead Forum Cooking and Entertaining Column: I am not much of a dessert eater (you can have my chocolate, but I'll fight to the death for my sour cream), so when I get enthusiastic about a dessert recipe, pay attention. This recipe is reason enough to buy a food processor, if you don't already own one - I kid you not. It is so easy, but is so wonderful that your guests will look at you with awe and with chocolate rings around their mouths. Feel free to withhold this from people you don't really like - they don't deserve it. Furthermore, this can be done ahead as much as two days. If your food processor can handle the volume, the recipe can be doubled.

Chocolate and Peanut Butter Balls

Total Time: 60 minutes

If you like Reese's Peanut Butter Cups, then you will love these.

Fallsmead Swim Team Blueberry Pie

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From Kathie Dever's August 2009 and July 1991 Fallsmead Forum Cooking and Entertaining Column: Until my boys were grown and gone, every summer revolved around the Fallsmead Swim Team, and the highlight of the season was the swim-team banquet at the pool - a giant potluck that everybody looked forward to. One year the menu was short on desserts and I did not have much time, so I just made this blueberry pie from my 1970 Betty Crocker Cookbook. It was gone in a flash. The next year people actually asked me if I were bringing blueberry pie again, so I did. Again, gone in a nanosecond, and this time all night long I heard, "I didn't get any blueberry pie!" So the next year I made three and, I swear this is true, there were several men who actually followed me to the dessert table, when I delivered them, forks and plates in hand so they could have dessert first. I was even told that there were words exchanged between people waiting in line who had not had a serving yet and those who were coming back for seconds -but I can't attest to that. I forgot all about that until my friend and neighbor, Cindy Martin, called me a few days ago because her copy of the recipe had gotten spilled on and she wanted to make the pie for her son. It was in the Forum so long ago that maybe there are others of you who have lost it, and I know there are lots of new neighbors who have not seen it - so here you go! Happy summer and go, Sharks!!

Fruit Crisp

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From Kathie Dever's September 1998 Fallsmead Forum Cooking and Entertaining Column: I have seen "comfort food", "home cooking", "hand made" , "home made'', "Grandma 's recipe" and the like described as current food trends in professional food journals for so long that I
think that Americans will NEVER lose their taste for stuff that reminds them of Mom's or Grandma's cooking. Why should they? Yes, we have, thanks to our amazing food distribution system, access to the most wonderful and the most weird ingredients. We are adventurous to the max, and that is fun. BUT, we long for the flavors and textures that bring back simpler, happier times when there was somebody in the kitchen who spent time and care there and could say "I love you" just by putting something truly wonderful under your nose. This is one of the dishes that would qualify as that wonderful. (AND IT IS SO-O-O-O EASY!!)

Marilyn Milway's Best Rum Cake Ever!

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From February/March 1995 Fallsmead Forum. Be sure to read the entire recipe before you get started on this one =-)

Mascarpone Cheesecake

Total Time: See Cook's Note

This recipe came from Bon Appetit magazine a while ago. It is for a plain cheesecake, but it can easily be adapted to be a chocolate cheesecake as I note in the recipe.