Fall favorites: recipes from our readers, tested in Sunset's kitchen

Sunset, Oct, 2004 by Leigh Beisch

Joe's Molten Marshmallow-Chocolate Cakes

JOE KOZAL, CALABASAS, CA

Thirteen-year-old Joe Kozal was impressed by a molten chocolate cake in a restaurant but thought he could do better. Instead of chocolate, Joe's cakes ooze melted marshmallow. If you don't have ramekins, you can use muffin pans (about 1/2-cup capacity). Don't substitute chopped semisweet or bittersweet chocolate for the chocolate chips.

PREP AND COOK TIME: About 30 minutes

MAKES: 6 servings

1 1/3 cups semisweet chocolate chips
  1/4 cup (1/8 lb.) butter
  1/3 cup granulated sugar
    2 large eggs
  1/2 teaspoon vanilla
    1 cup all-purpose flour
    6 large marshmallows
      Powdered sugar (optional)

1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.

2. Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.

[ILLUSTRATION OMITTED]

3. Bake in the center of a 350[degrees] regular or 325[degrees] convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.

Per serving: 440 cal., 47% (207 cal.) from fat; 6.2 g protein; 23 g fat (13 g sat.); 58 g carbo (2.8 g fiber); 130 mg sodium; 98 mg chol.

Flexible Calzones

ELLEN FERLAZZO, PLEASANTON, CA

Ellen Ferlazzo's simple calzones are a great way to use whatever cheese, cooked meat, and vegetables you happen to have on hand. She likes to put extra tomato sauce and cheese over the top of hers; her daughters prefer theirs plain.

PREP AND COOK TIME: About 1 hour

MAKES: 4 calzones

  1 pound pizza dough, purchased or homemade, at room temperature
3/4 cup ricotta cheese
3/4 cup shredded mozzarella cheese (about 3 oz.)
  1 clove garlic, peeled and minced Salt and pepper
1/2 cup tomato-based pasta sauce
  1 cup chopped vegetables, such as cooked broccoli, pitted black
    olives, drained oil-packed dried tomatoes, and/or drained
    marinated artichoke hearts
3/4 cup chopped cooked ham or pepperoni (about 3 oz.)
    Olive oil

1. On a lightly floured surface, divide dough into four equal pieces. Roll or stretch each piece into a 6-inch round. If dough shrinks back, let rest about 5 minutes, then roll again.

2. In a bowl, mix ricotta, mozzarella, and garlic. Add salt and pepper to taste.

3. Place about 3 tablespoons ricotta mixture and about 2 tablespoons pasta sauce in the center of each round of dough. Top with about 1/4 cup vegetables and about 3 tablespoons meat.

4. Fold rounds in half over filling, making a half-moon shape. Press edges of dough with the tines of a fork to seal. Brush tops of calzones lightly with olive oil. Place slightly apart on a lightly oiled baking sheet.

5. Bake in a 450[degrees] oven until golden brown, 15 to 20 minutes. Let cool about 10 minutes on baking sheet, then transfer to plates.

Per serving: 555 cal., 42% (234 cal.) from fat; 26 g protein; 26 g fat (8.6 g sat.); 58 g carbo (2.8 g fiber); 2,042 mg sodium; 53 mg chol.

Tofu Burgers

JEREMY WOLF, SAN FRANCISCO

Jeremy Wolf never makes these burgers the same way twice, but he always seasons them with Dijon mustard and soy sauce. He serves them on toasted artisan-style bread with spinach leaves, sliced tomato, and more mustard.

PREP AND COOK TIME: About 30 minutes

MAKES: 6 burgers

  1 pound firm tofu, drained and patted dry
  2 large eggs
1/2 cup fine dried bread crumbs
1/2 cup raw cashew nuts
1/2 cup hulled pumpkin or sunflower seeds
1/2 cup sliced mushrooms (about 2 oz.)
  1 tablespoon Dijon mustard
  1 tablespoon soy sauce
  1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon salt
  1 tablespoon olive oil
 12 slices French or Italian bread, toasted

1. Whirl all ingredients except olive oil and bread in a blender or food processor.

2. Pour 1/2 tablespoon olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, drop about 3/4 cup tofu mixture into pan. Spread into a patty about 4 inches wide and 1 inch thick. Repeat to form two more patties in pan.

3. Lower heat to medium and cook, turning once, until well browned on both sides and firm to the touch, 10 to 12 minutes total. Transfer patties to a pan in a 200[degrees] oven. Add remaining oil to pan and cook remaining patties.

4. Serve burgers between slices of toasted bread (see note, below left).

Per serving: 526 cal., 50% (261 cal.) from fat; 27 g protein; 29 g fat (5.1 g sat.); 45 g carbo (3 g fiber); 746 mg sodium; 71 mg chol.

Spicy Baked Penne with Sausage and Chard

WENDY SKIDMORE, LOS ALTOS, CA

With three young children, Wendy Skidmore relies on dishes that are simple, quick, and use ingredients she typically has on hand. This tasty baked penne is a good example.