Buttermilk

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days." Use bananas with some black spots on the skin, a sign that they are really ripe.

Can be prepared in 45 minutes or less.

This is a variation on a cake that my mother makes for both dessert and breakfast. The original recipe used a couple of bowls and a mixer, but I've developed a quick saucepan method, and even my mother says it has the same moist, tender texture and flavor.

Straight from Bloomfield Hills, Michigan. This is one of mom's specialties for a summer lunch or dinner.

It's a snap to make this delicious low-fat dessert-you don't even need an ice cream maker. The ice has a refreshing texture with an appealing crunch.

Be sure to chop the lettuce into small pieces so that it's easy to eat when serving buffet-style. My homemade Ranch Dressing complements all of the flavors. To keep down the calories in the dressing, I use nonfat yogurt. The taste is in no way affected.

Great with salads, with soups or for tea.

Can be prepared in 45 minutes or less.

A dessert worthy of the finest steak houses in Chicago, Denver or New York. White chocolate and milk chocolate filling and a bittersweet chocolate frosting give a sophisticated spin to an American favorite.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A common ingredient in Irish baked goods, buttermilk is put to a deliciously different use here in an innovative dessert from Lacken House in Kilkenny, Ireland. The garnish of fried and sugared herb sprigs is a distinctive accent.

A classic duo adds an Italian accent to an American favorite.