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2 cups crushed pretzels
1/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

8 ounces (2 sticks) unsalted butter, softened, plus 1 teaspoon
2 teaspoons all-purpose flour, plus 2 cups
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 teaspoon vanilla
Sauteed bananas and Ginger Syrup, recipe follows

For the pound cake: Preheat the oven to 325 degrees F.

Grease a 9 by 4 by 3-inch baking pan with 1 teaspoon of butter, then lightly flour with 2 teaspoons of the flour.

Sift the remaining 2 cups of flour, baking powder, and salt into a bowl, and set aside.

Combine the butter and sugar in the bowl of a mixer and cream on high speed. Add the dry ingredients to the bowl, alternating with the eggs, beating on low speed, and scraping the sides of the bowl. Add the vanilla and beat until just incorporated.

Pour the batter into the prepared pan. Bake until the cake has risen, is golden brown on top, and a tester inserted into the center comes out clean, 1 hour and 10 minutes to 1 hour and 20 minutes.

Remove the cake from the oven and let it rest in the pan for 10 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.

To serve, slice the pound cake and place in dessert bowls. Scoop vanilla ice cream onto the cake and spoon the bananas and syrup over each serving.

Sauteed Bananas and Ginger Syrup:
1/2 cup dry white wine
1/2 cup water
1/2 cup sugar
1/4 cup coarsely grated ginger
3 tablespoons butter
1 pound ripe bananas, cut in half and halved lengthwise
1 teaspoon Chinese five-spice
1 quart vanilla ice cream, softened
 

In a medium saucepan, combine the wine, water, sugar, and ginger, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until reduced to 1/2 cup, about 15 minutes.

Meanwhile, heat the butter in a saute pan and melt. Add the bananas, cut sides down, add the five-spice and cook until golden brown, about 2 minutes. Remove from the heat. Transfer to a bowl. Pour the hot syrup onto the bananas and gently toss. Let stand at least 10 minutes.

12 marshmallows, recipe follows or store bought
8 graham cracker squares, recipe follows
2 milk chocolate bars, the kind that can be broken into squares

Homemade Marshmallows:
4 tablespoons water
4 tablespoons light corn syrup
12 tablespoons sugar
2 egg whites
1 tablespoon gelatin
2 tablespoons cold water
1/4 teaspoon pure vanilla extract

Marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.

Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons cold water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff and mostly cooled. Transfer to a pastry bag with a large plain tip.

If you're not making the s'mores right away, just pipe the marshmallow directly onto powdered sugar covered cookie sheets and let set until ready to use, at least 1 hour or overnight. If you're serving them right away, lay half of the graham crackers on a cookie sheet. Top with chocolate pieces to cover, then pipe "kisses" of marshmallow to cover the chocolate. (If using store-bought marshmallows, place 3 marshmallows on top of the chocolate layer. Leftover homemade marshmallows should be stored in airtight containers.) Heat the oven to 400 degrees F. Bake until the marshmallow is puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.

Graham Crackers courtesy Wayne Harley Brachman, Retro Desserts by Wayne Harley Brachman: William Morrow Publishers, 2000

Homemade Graham Crackers:
1/2 cup all-purpose flour
1 1/4 cups whole-wheat flour
1/2 cup light rye flour (rye flour can be found in health food stores)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) cold butter, cut into pea-size bits
2 tablespoons honey
2 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract

Graham Crackers: In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.

Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

Yield: 48 crackers

1/4 cup espresso or very strong coffee
3 tablespoons Kahlua or Tia Maria
3 large eggs, at room temperature, separated
1 teaspoon vanilla
8 ounces mascarpone
1 (17.5 ounce) package lady fingers

In a small bowl mix the coffee and Kahlua and set aside.

Beat the egg whites until stiff and set aside.

In another bowl beat the egg yolks and vanilla until pale and lemon-colored. Add the mascarpone until smooth. Fold the egg whites into the cheese mixture gently.

In 4 small glass dessert bowls, place 3 ladyfingers in bottom and generously sprinkle the Kahlua coffee mixture.

Drop 1/4-cup dollops of cheese mixture on top of ladyfingers, repeat with the lady fingers again followed with the Kahlua-coffee mixture. Top with cheese mixture.

Refrigerate for at least 3 hours or overnight. Before serving top with fresh whipped cream and dust with cocoa, or sprinkle chocolate shavings on top.

RAW EGG WARNING - Another words be careful and think with your head not your stomach.

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning…Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, plus more for pan
3/4 cup Dutch-process cocoa powder, plus more for pan
1/2 cup boiling water
2 cups plus 1 tablespoon sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
2 teaspoons pure vanilla extract
3 large eggs
3/4 cup milk
1 1/4 cups raspberry jam (optional, for filling)
Confectioners' sugar or cocoa, for stenciling

Special supply:
Stencil, of your choice for decoration

Heat oven to 350 degrees F.

Butter a 9-inch round cake pan; line with a circle of parchment. Dust the bottom and sides of the pan with cocoa; tap out any excess. Sift cocoa; whisk with 1/2 cup boiling water. Set aside to cool. In a large bowl, sift together the flour, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy, 3 to 4 minutes. Gradually add granulated sugar; beat on high until light and fluffy, about 5 minutes, scraping down the sides twice. Add the vanilla and eggs 1 at time, beating well after each addition, scraping down the sides when necessary. Whisk together the cooled cocoa and the milk until well combined. Slowly add to the butter mixture; beat until light and fluffy, about 2 minutes. Add the dry ingredients, and mix on low until just combined. Pour batter into the prepared pan. Transfer to oven, and bake 20 minutes. Rotate pan, and bake 15 to 20 minutes more, or until a cake tester inserted in the middle of the cake comes out clean. Transfer pan to a rack to cool. Allow cake to cool in pan for 15 minutes. Carefully run a knife around the edge of the cake to loosen it from the pan. Invert the cake onto a cooling rack. (The bottom of the cake will now serve as the top of the cake.) Carefully remove the parchment circle, trying to maintain as smooth a surface as possible. Allow the cake to cool completely. If the cake is not sitting flat, turn it over, and slice off the dome using a serrated knife. Using a serrated knife, slice cake in half horizontally. Place the domed layer, dome-side down, on a serving platter. Spread raspberry jam on the cake to within 1/2-inch of the edge. Return the top layer, bottom-side up. Cake can be refrigerated 3 to 4 days up to this point. Just before serving, place desired stencil over cake. Sift confectioners' sugar or cocoa over cake to fill in exposed areas. Remove stencil, and serve.