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For the Vanilla Syrup, combine the sugar, water and honey in a medium saucepan. Bring to a boil over medium heat, stirring to disslove the sugar. Add the ciinamon sticks or ground cinnamon and vanilla bean or vanilla extract, reduce

Preheat the oven to 375 F. Melt the butter in a 10 inch pie pan or 1 1/2 quart shallow baking dish. In a food processor or blender, combine the flour, eggs, milk vanilla, salt and 1/2 cup of the sugar.

Preheat the oven to 375 F. Brush the bottom of a 9 inch fluted tart pan with a removable bottom with some of the melted butter. Brush each of the 6 sheets of phyllo with the melted butter. (Be sure to

Prepare the pie dough and bake the tart shell as directed (see page 232) using a 9 inch tart pan with a removable bottom. Cool at room temperature on a baking rack and set aside. Bring the water, 1 tablespoon of

Prepare the pie dough. Partially bake the tart shell as directed (see page 232) using a 9 inch tart pan eith a removeable bottom. Reserve the remaining half of the pie dough. Combine the strawberries, sugar and 2 tablespoons of the

In a small bowl, soak the raisins in the rum for 1/2 hour. Drain, reserving the raisins and 2 tablespoons of the rum separately. Set aside. Prepare the pie dough. Partially bake the tart shell as directed (see page 232) using

For the Walnut - Amaretti Crust, mix toghether all the crust ingredients. Press into a 9 inch springform pan, patting the mixture evenly over the bottom and two - thirds of the way up the sides of the pan. Preheat the

Preheat the oven to 400 F. Butter a 6-cup souffle dish. Sprinkle a little granulated sugar into the dish and roll it around to coat the bottom sides. In a medium saucepan, whisk the half-and-half and the flour, until smooth. Stir

For the Chocolate Sauce, combine the cream and chocolate chips in a small saucepan set on medium heat, stirring until the chocolate has melted. Stir in the corn syrup and salt. Set aside.   For the Mascarpone Coffee Whip, combine the mascarpone

Preheat the oven to 350 F. Grease a 9 inch springform pan. Line the bottom with a circle of waxed paper cut to the diameter of the pan. Melt the chocolate in a small saucepan set on low heat, stirring