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Preheat oven to 375 degrees. To prepare the Apple Mixture: In a large bowl, combine the apples, butter, sugar, flour, cinnamon and salt. Using your fingers, toss lightly to mix. Butter the insides of four 6- to 8-ounce ramekins. Divide the apple mixture

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Tiramisù:Mix the cold coffee and the liqueur in a large bowl. In batches, dip the ladyfingers in the coffee mixture. You want them to be moist on the outside but still crunchy on the inside.Beat the egg yolks with half

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To prepare the doughnuts:Mix the batter ingredients in order with a wooden spoon, being careful not to overmix. You can place the batter in the refrigerator at this point and keep it there till you’re ready to fry, up to

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For the Vanilla Syrup, combine the sugar, water and honey in a medium saucepan. Bring to a boil over medium heat, stirring to disslove the sugar. Add the ciinamon sticks or ground cinnamon and vanilla bean or vanilla extract, reduce

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Preheat the oven to 375 F. Melt the butter in a 10 inch pie pan or 1 1/2 quart shallow baking dish. In a food processor or blender, combine the flour, eggs, milk vanilla, salt and 1/2 cup of the sugar.

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Preheat the oven to 375 F. Brush the bottom of a 9 inch fluted tart pan with a removable bottom with some of the melted butter. Brush each of the 6 sheets of phyllo with the melted butter. (Be sure to

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Prepare the pie dough and bake the tart shell as directed (see page 232) using a 9 inch tart pan with a removable bottom. Cool at room temperature on a baking rack and set aside. Bring the water, 1 tablespoon of

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Prepare the pie dough. Partially bake the tart shell as directed (see page 232) using a 9 inch tart pan eith a removeable bottom. Reserve the remaining half of the pie dough. Combine the strawberries, sugar and 2 tablespoons of the

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In a small bowl, soak the raisins in the rum for 1/2 hour. Drain, reserving the raisins and 2 tablespoons of the rum separately. Set aside. Prepare the pie dough. Partially bake the tart shell as directed (see page 232) using