Orange

Honey, cinnamon, vanilla and orange slices spice up the wine marinade in this low-fat fruit dessert. Transport it in an airtight plastic container, and serve it in bowls.

Offer baked potatoes or garlic bread with dinner and watermelon for dessert.

Garnish with grapefruit, orange and lime segments if you like.

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Citrus Chiffon Cake .

Few desserts are as comforting or satisfying as a simple egg custard. Here we've dressed things up a bit with some extra spice and a fruit compote.

When the use of chocolate became common in the eighteenth and nineteenth centuries, chocolaterías opened in Madrid, serving hot chocolate to weary voyagers and the homeless. In Spain, the warming elixir is distinguished by the addition of spice, but especially by its rich, frothy texture, achieved by heating and beating it several times. Traditionally, a wooden hand mill called a molinillo is used, but a whisk works as well.

Try over frozen yogurt, ice cream, pound cake, or serve with your favorite cookies.

These crunchy cookies are a new version of classic Mandelbrot, which means almond bread in German. Here, recipe tester Selma Brown Morrow uses hazelnuts instead of the usual almonds. To add an elegant look, she dips the cookies into melted chocolate and seals them in holiday bags.

You can make the syrup a day ahead; however, add the fruit no more than eight hours in advance, to prevent it from getting soggy.

Baby back ribs are less fatty than spareribs, and this marinade is flavorful without being a heavy barbecue sauce.