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This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

The famous "Better Than Sex" chocolate cake: box mix doctored with pudding, sour cream, real coffee, chocolate chips, and toasted pecans. Tube-baked and drizzled with a glossy chocolate glaze.

Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.

Banana Stuffed French Toast cuts pockets into sourdough slices, tucks in fresh banana quarters, dips in egg and cream custard, grills until golden, and finishes with a cinnamon-sugar sprinkle. Ready in 20 minutes.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Date pudding cake with chopped dates and nuts in a light egg batter with barely any flour. Dense, sticky, and caramel-sweet, served warm with ice cream or whipped cream.

Mushroom and spinach casserole sautees fresh mushrooms in butter, then bakes with creamed spinach, cream of chicken soup, and a buttery crouton crust. Crowd-pleasing party side or potluck bake.

Chilled avocado curry soup blends ripe avocados with chicken broth, curry powder, and cream into a velvety cold soup. No cooking needed, just 10 minutes and a food processor.

See's-style chocolate walnut fudge made with chocolate chips, marshmallow cream, butter, and walnuts. Old-fashioned holiday candy with a foolproof boiled-sugar method. No candy thermometer required.

French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.

Three-cheese ball with blue cheese, sharp cheddar, and cream cheese rolled in chopped walnuts or pecans. A classic make-ahead party appetizer with bold, savory flavor.

Chilled raspberry bisque, a cold fruit soup made with fresh raspberries stirred into a butter-flour cream sauce with lemon juice. Elegant and refreshing.

Engadine barley soup with ham, stewing beef, pearl barley, haricot beans, cabbage, and potatoes. A hearty Swiss alpine soup thickened with cream and simmered for three hours.

Classic stovetop rolled oats cooked in 5 minutes and topped with your choice of butter, brown sugar, honey, jam, or cream. Simple, customizable breakfast oatmeal.

Cabbage and grated apple salad tossed in a tangy sour cream dressing with vinegar and sugar. A crisp, Eastern European-style coleslaw served cold.

Polish Reuben casserole layered with sauerkraut, egg noodles, kielbasa, Swiss cheese, and cream of mushroom soup topped with buttered breadcrumbs. All the Reuben flavors in one pan.