Instructions: Whether your dessert is simple or sophisticated, here are a few tips to help you create delectable tastes that are big on glamour and flavor.

As always, read the recipe all the way through before getting started.

Pay attention to what temperature ingredients should be. For example, if butter is too cold or too soft, it wont mix properly.

Use good-quality - and fresh - ingredients, especially chocolate, cocoa, nuts, coconut, and herbs and spices.

Remember, many gourmet shops, as well as grocery stores, carry packaged, decorative baking ingredients, which can save you time in the kitchen.

If the recipe calls for a certain ingredient, such as butter, and you substitute margarine, your dish may lose flavor and quality. Use real stick margarine; do not substitute reduced-fat spreads.

Get organized before you start baking. Set out the pans, mixing bowls and utensils you need.

With some recipes, such as a sponge cake, you need to move quickly. If a recipe calls for beaten eggs whites, do those first. The whites will hold a few minutes while you clean the beaters and beat the yolks.

Preheat the oven 10 to 15 minutes ahead of time so it is at the proper temperature when you put your cake in to bake.

Some desserts, such as tortes or strudels, can stand alone. Others, such as pound cake or cheesecake, are often served with an accompaniment. Try custard sauce, good-quality chocolate sauce, lemon curd, ice cream, creme fraiche or whipping cream.

For a festive twist, sprinkle crushed peppermint on cakes or cookies, or add colorful strips of orange or lemon citrus peel.

Other finishing touches include edible glitter or sparkles, chocolate shavings or curls, or a dollop of sweetened whipped cream.

Depending on the dessert, you can work a few days ahead, making the whole dish or parts of it. Cakes can be made at least one day in advance, or you can freeze them if you want to keep them longer.

Fillings and some glazes can be made two to three days in advance. Assemble your dessert the day you want to serve it.

Here are two easy but eloquent desserts.

Quick Choco-Pear Tart is a splendid mixture of packaged frozen puffed pastry, whipping cream, chocolate and pears. Even the novice cook will get rave reviews for it.

Imagine, one cake you can do so much with: Pound Cake, About as Plain and Simple as You Can Get. Its rich enough to slice and serve alone, or you can add a touch of red raspberry glaze, a hint of fresh citrus with orange or lemon sauce, or a drizzle of chocolate sauce.

Desserts are pure pleasure - sweet endings that complement your meal. You

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