SWEET BREAD PUDDING Time: 1 hour, largely unattended 4 tablespoons butter 6 cups white bread, cut or torn into 1-inch chunks 2 cups half-and-half 4 eggs 3/4 cup maple syrup or sugar 1/2 teaspoon cinnamon Pinch salt.

FROSTING AND ICING Adapted from "Pillsbury Best Cookies Cookbook" Total time: 30 minutes 3/8 cup water 1 envelope unflavored gelatin 3/4 cup granulated sugar 3/4 cup confectioners' sugar 1 teaspoon baking powder 1 teaspoon vanilla extract.

SOY SAUCE DIP Time: 10 minutes 1/2 cup soy sauce 2 cloves garlic, minced 2 teaspoons sugar 1 teaspoon freshly ground black pepper 2 red Thai chilies, finely chopped 2 tablespoons finely chopped roasted peanuts 4 teaspoons lime juice.

Chocolate Malted Icebox Pudding 4 slices pumpernickel bread, torn into small pieces 4 ounces milk-chocolate squares 1 ounce semisweet chocolate squares 3 cups heavy or whipping cream 3 tablespoons malted-milk powder 1 tablespoon confectioners' sugar 1/2 teaspoon vanilla extract.

Glazed Carrots 1 cup water 1 1/2tablespoons unsalted butter 2 1/2tablespoons sugar 1 1/4 teaspoons kosher salt Freshly ground pepper to taste 1 pound peeled baby carrots.

For the filling: 7 ounces cream cheese, at room temperature 3 tablespoons butter, at room temperature 1 cup confectioners' sugar 1 teaspoon vanilla.

The filling and topping: 2 1/2 pounds quark 4 eggs 3/4 cup plus 6 tablespoons sugar 1 teaspoon vanilla 1.

Vanilla Bean Shortbread Preparation time: 20 minutes Cooking time: 20 minutes 1 vanilla bean 16 tablespoons butter at room temperature 2/3 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 3/4 cup all-purpose flour 1/4 cup finely ground almonds 24 whole almonds.

Carrots in Coriander Glaze 6 medium carrots, peeled and cut into 1/8-inch rounds 1 tablespoon unsalted butter 1 tablespoon light brown sugar 1 teaspoon cracked coriander seeds 1/2 teaspoon kosher salt Freshly ground pepper to taste.

For the garnish: 1 cup heavy cream 2 tablespoons confectioner's sugar 1/8 teaspoon cinnamon 1 teaspoon crystallized ginger, slivered.