• Preheat oven to 350°.       
• Place one shortbread cookie in the base of 6 ramekins (5 oz size).
  
• In a food processor, add the ricotta, cream cheese, eggs, sugar, lime juice and zest.  Process until the mixture is smooth and put into a bowl.
• Stir in the pomegranate seeds.
• Fill each ramekin 3/4 full (place a few seeds on top of each dish).  Bake for 20-25 minutes.
  

• Preheat oven to 425°.        
• Melt butter in a large frying pan.  Add apples and cook about 5 minutes stirring occasionally until lightly browned.
• Add maple syrup, sugar and spices to pan and cook about 5 more minutes or until liquid boils and caramelizes.
• Transfer contents to a bowl, stir in cherries and nuts.  Cool 20 minutes.
• Cut the "whole" pastry sheet into quarters and cut the "half" sheet in half.  Spoon about 1/4 cup apple mixture along one half of the pastry squares.  Fold over to form rectangles, pressing edges and crimp with a fork to seal.
  
• Brush with egg.  Make three slits in pockets.
  
• Bake in oven for 10 minutes and check for golden color.  Continue to check until pastry is golden brown.
• Dust with powdered sugar and cinnamon

• Place 12 (or as many that fit) ice cream sandwiches on the bottom of a 9 x 13 pan.  Top with 1/3 of the container of whipped topping.          
• Next top with 1/2 jar of caramel and fudge toppings.
• Add remaining ice cream sandwiches.
• Top with 1/3 more of the whipped topping and remaining caramel and fudge.
• Put in the freezer to set for about an hour.
• Top with remaining whipped topping.  Sprinkle with nuts (if using) and dust with cocoa powder.
• Put in freezer for 2-3 hours before serving.  

• Preheat grill.         
• Cut each peach in half. Leave peel on and remove pit.
• Sprinkle peaches with a dusting of cinnamon.
• Grill peaches cut sound down for 4-5 minutes, being sure to get some nice grill marks.
• Place peach in a glass bowl or on a plate.
• Top with toasted almond gelato, pour Curacao over gelato, add optional topping.
  

Cookie Crust

• Preheat oven to 350 degrees.
• Grease a 8″ x 8″ pan.
• Place flour, sugar and salt in a food processor and pulse.
• Add butter and lemon rind and process until the dough begins to form a ball, adding ice water if necessary.
• Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes.
• Let cool for 30 minutes.

Cheesecake filling

• While crust is cooling, prepare the filling.
• Mix softened cream cheese, sugar, vanilla, and cinnamon until well blended.
• Add the egg and mix until incorporated.
• Pour cheesecake filling evenly over the cooled crust.
• Spoon spread or jam randomly on top of the filling and swirl with a knife.
  
• Bake for approximately 35-45 minutes, or until center is set.
• Allow to cool in pan, cut and serve.

• Preheat the oven to 350°.           
• In a large bowl, stir together the apples, sugar, raisins and walnuts.
  
• Place a sifter over the bowl and add flour, baking soda, cinnamon and nutmeg.  Sift into bowl and stir all ingredients with a wooden spoon.
• Add beaten eggs and melted butter and stir.
• Spray a 9" springform pan with cooking spray and spoon in batter.
• Bake for 60 minutes or until cake feels firm to the touch.
• Place on a cooling rack and after 5 minutes remove sides of pan.
  
• Dust with powdered sugar just prior to serving.

• Preheat oven to 375 degrees.
• In a large bowl, add fruit, sugar, cornstarch, lime zest, lime juice and 1/8 t. kosher salt and carefully stir.  Place in a ceramic 9 X 11 inch pan.
• Place all topping ingredients in a bowl.  Using fingers, work mixture until the crumbles are pea sized.  Place over berries.  
• Bake for 60 minutes or until mixture is bubbling.  
• Let cool and set for about an hour.  

Cake

• Preheat oven to 375°.
• Cream together butter and sugar until light and fluffy.
• Add eggs and beat until combined.
• Fold in coconut and flour, mix well.
• Spread mixture into a greased 8-inch springform pan.
• Place in oven for 10-15 minutes, until top is golden brown, reduce heat to 325 degrees and bake an additional 25-30 minutes, or until a toothpick comes out clean.
•  Let the cake rest for 5 minutes.

Syrup (make this when cake comes out of the oven)

• Place all ingredients in a saucepan and stir over low heat until sugar has dissolved.  Then increase heat and bring to a boil.
• Reduce heat and simmer for 5 minutes.
•  Remove lemon.
• Place cake on aluminum foil and pour syrup on top.  
• You may want to poke some thin holes (with a long toothpick) into the cake so the syrup is absorbed easier.

• Preheat oven to 350°.
• Spray 9-inch springform pan.  
• Chop chocolate into small pieces.     
• Put 1/2 pound chocolate into the top of a double boiler with the butter.
• Stir over medium heat until chocolate melts.
• Set aside to cool.
• Bowl should be warm and not hot to touch.
• In large bowl with electric mixer, start mixing egg yolks.      
• Add sugar and mix until liquid is thick - about 3 minutes.
• Slowly mix in melted chocolate and 3 Tbsp of creme de menthe.
• In another bowl, whip the egg whites with a pinch of salt until they form soft peaks.
• Fold in chocolate mixture.
• Transfer ingredients into pan and bake for 40 minutes.  
• Remove outer ring of pan and cool on rack (cake may have cracks on top and will settle).
• In a heavy pan over low heat, melt remaining chocolate with 1/2 cup cream to make icing.  
• Use while warm to ice cake.
• Refrigerate for 30 minutes before serving.
• Whip 1 cup cream with 1 Tbsp creme de menthe as optional topping or serve with fresh raspberries.

• Melt butter in a small frying pan.  
• Add cinnamon, brown sugar and allspice and stir for a couple of minutes.
•  Add apples and sauté until soft.  
• Serve over vanilla bean ice cream.