My husband loves the custard cups they used to serve at deli's.  The one's that came in little foil cups and seemed to have caramel or some other brown glaze on top.  I want to whip some up for his bday - any recipes and where to get those little foil cups??

–Sheila

You are remembering creme caramel...deli style. Unless you are feeling nostalgic or your husband thinks they taste better in aluminum foil cups, make the creme caramel recipe in 4-6 ounce ramekins. Hope he appreciates all you do.

Do you have any good recipes for an apple cake? I want to make something good for Rosh Hashanah.

–Dana

Alyssa makes this Heavenly Apple Cake every single year and it is ALWAYS a huge hit. It can be made ahead and frozen--just be sure to unwrap it when you take it out of the freezer so it doesn't get soggy. It's not only great with a little ice cream, it makes a perfect breakfast.

I need to bring dessert to a casual dinner. Any EASY ideas?

–Amy

Apple or pear crisp is Hilary's all-time favorite Fall dessert (or Summer or Winter or Spring). Toss some apple or pear slices (about 6c) in some cinnamon sugar. Pile up in a baking dish and top with crisp mixture (1/2 c flour, 1/2 c brown sugar, 6 T unsalted butter, 1/2 t cinnamon-processed until crumbly). Bake at 350D until golden-about 40 minutes. Bring vanilla ice cream with you and leave the baking dish as a gift.

I am having 20 over for Rosh Hashanah and want to make a killer brisket. I like it to be super tender and have a few guests who can't stand over garlicky and oniony food. Any suggestions?

–Gwen

Alyssa wants to know if you're serving her family, who has the same set of brisket "requirements." About 21 years ago, her mother pulled this brisket recipe out of the Los Angeles Times and it's been a huge success year after year. We promise your guests will love it!

PARTY BRISKET

1 large beef brisket

2 large onions, peeled and coarsely chopped

1 T celery salt

Pungent Sauce (see below)

Brisket Broth (see below)

1. Place brisket in a Dutch oven or large stockpot and cover with water; add celery salt and onions and bring to a boil. Cover, reduce heat, and simmer for 3 hours. Remove meat, drain (save 2c liquid for broth), and cool. Brush meat with pungent sauce, lay in a baking dish, cover with foil and refrigerate overnight (can be done up to two days ahead).

2. Slice brisket as thinly as possible and put back in baking dish. Add 2c broth. Bake at 275 degrees for 2 hours.

PUNGENT SAUCE

Combine: 2 tsp onion powder, 2 tsp garlic powder, 1 tsp black pepper, 2 tsp instant coffee, 2T brown sugar, 2T Worcestershire sauce, 1/2 c ketchup.

BRISKET BROTH

2c beef broth, 3 carrots (peeled and coarsely sliced), 2 stalks celery (coarsely sliced). Please ingredients in saucepan and simmer for 1 hours.