Dried Fruit

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.

This dessert traditionally should have twelve different fruits to represent the Apostles. But as long as you have a good variety, it will be delicious.

These irresistible treats are filled with dried apricots, figs and cherries as well as dates and walnuts, and are topped with a cream cheese frosting.

This is the Rolls-Royce of bran muffin recipes. Can be prepared in 45 minutes or less.