Banana

Couscous is a staple of the Moroccan table. This dessert version is similar to rice pudding. Cream of coconut adds extra flavor.

Biscotti would be great for dipping, too.

(Baked Banana Pudding) Can be prepared in 45 minutes or less.

Add a splash of Angostura bitters, a flavoring found in the supermarket's liquor section, for an intriguing spicy note.

Sopaipillas are crisp fried breads traditionally topped with honey; cinnamon and sugar are sometimes added to make a great dessert. In this recipe, fried tortillas approximate the texture of true sopaipillas.

Macadamia nuts give these fantastic sundaes even more flavor, as well as some satisfying crunch.

Can be prepared in 45 minutes or less.

An added pleasure of this salad lunch is that you can mix your own. Take a large tray and line it with grape leaves or large flat leaves of leaf lettuce. In the center place a shallow dish piled high with heart leaves of lettuce, watercress and spikes of French endive. Around this dish, on the grape leaves, arrange fruits according to your liking, such as:

This is a dessert version of classic fried savory ravioli, dressed up with custard sauce.

This dessert is easy to make on a cleaned rack after grilling a main course.

The classic Passover sponge cake transformed: Here it's layered with raspberry sauce, lemon custard and sliced bananas.

Grand Marnier and grated orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Use a traditional fondue pot, or place the pan of the fondue on an electric hot plate. Either way, be sure the heat is low; too much heat will cause the chocolate to burn. Angel food cake, pound cake and a variety of fresh and dried fruits make great accompaniments.