Food Editor's Note:

What would Thanksgiving be without apples? Many people serve apple pies, but here is something just as delicious and much easier to make. No matter how many desserts I serve, this is always the one that is the most popular (except for chocolate chip cookies, of course). I use Granny Smith apples, which are not too sweet and don't get too mushy when cooked. Prepare the crisp in advance and freeze it before baking. About two hours before you want to serve it (as guests arrive), pop it straight from the freezer into the oven. It will be just the right temperature when you are ready for dessert. It is delicious alone, but can also be served with vanilla ice cream or a dollop of whipped cream. Preparation will be a breeze if you invest in one of those devices that peel, core, and slice apples all in one turn of the handle.

This recipe is from my late Aunt Hazel, of blessed memory. Everyone who indulges in this sweet treat loves it and requests the recipe. It wouldn't be Passover in my family without it.

Food Editor's Notes:

This was an immediate hit in my family! Easy to make and sooo delicious – dairy or pareve!

These are my favorite oatmeal cookie and I find them to be absolutely addictive.  They are bursting with different flavors, have a chewy texture with a bit of a crunch on the edges, and are not too sweet.  It's a wonderful taste surprise to get a burst of fresh cranberry, which makes them perfect for a Thanksgiving weekend treat.  I have made these both with butter and with margarine and they are equally good.  I always use semi-sweet chocolate bits, but you could probably use white chocolate chunks or leave out the chocolate altogether (a no-no in my family!).  These cookies can be made as small bites or as large, hefty cookies that are a dessert unto themselves – just adjust the baking time accordingly.  The recipe can be easily doubled and the dough can be frozen.

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This apple dessert with its rich pastry crust, apple filling, and brown sugar crumb topping is one of my favorites. It wasn’t until very recently that I discovered that wonderful things could be created by substituting Passover cake meal (different from matzah meal) for flour. This dessert is a welcome surprise at the seder’s end, because it is not part of the usual Passover fare, yet it is just the kind of thing that is loved by everybody. Serve it at room temperature or warm it slightly in the oven.

Food Editor's Notes:

When I tested this apple cake recipe, it won rave reviews from staff members and their families. We are ALL planning to make this for a seder dessert. You may freeze the apple rustica after assembly; just pop it out of the freezer and into the oven, but add about 15 minutes to the baking time (at the lower temperature). Or, you can make this in advance – it will stay in the refrigerator 4-5 days. Judy advises us that when you cover something like this with plastic wrap, after it has thoroughly cooled, you should puncture several holes in the wrap so as to prevent the cake from getting soggy.

Food Editor's Notes:

This is a good, basic cheesecake, very easy to make. Serve it plain or top with berries. I used one tin of store-bought chocolate macaroons for the crust, chopping them in the food processor to make crumbs. You can vary the taste by using different flavors of macaroons.