There's nothing like a serving of hot, sweet, and spicy apple pie to bring out the boy in the man. The amazing part is that it is always the good little boy that shines through - the one who knew that being lovable and appreciative was the best way of getting seconds

These retro desserts will bring whoops of joy when they are served up. What's more, they are just so much fun to cook - and fill the house with glorious aromas. Remember Hot Fudge Sundaes, Deluxe Banana Splits, creamy Chocolate Pudding, zesty Key Lime Pie, and New England Blueberry Pancakes? Make someone feel special by turning out the perfect sweet and share the feel-good sensation too.

• Double-Crust Apple Pie
• Orange Chiffon Pie
• New England Blueberry Pancakes
• Summer Berry Shortcakes
• Peanut Butter Brownies

Serves 6-8

Make him an apple pie and show him that you love him - it'll remind him of his mom and all the memories of childhood evoked by the sweet, spicy aromas of home baking. Apple pie is immensely popular - most diners and roadside restaurants have one on the menu. Nothing beats a good homemade version, however.

2lb/900g cooking apples, peeled, cored, and sliced
1 tbsp lemon juice
1 cup/225g sugar, plus extra for sprinkling
2 tbsp all-purpose (plain) flour
½-1 tsp ground cinnamon
freshly grated nutmeg
1 tbsp/15g butter, for dotting
vanilla ice cream, to serve (optional)

Pie Crust
2 cups/225g all-purpose (plain) flour, sifted
1 tsp sugar
½ tsp salt
½ cup/120g unsalted butter, cut into pieces
3 tbsp/45g white vegetable shortening (white vegetable fat), chilled
1 tbsp lemon juice
1 egg yolk
4-6 tbsp ice water
1 egg, lightly beaten, to glaze

1. To make the pie crust, put the flour, sugar, and salt into a food processor and pulse once or twice to blend. Sprinkle in the butter pieces and shortening and process for about 10 seconds until the mixture resembles coarse crumbs.
2. With the machine running, add the egg yolk, lemon juice, and the water little by little, until the dough begins to come together. Do not allow the dough to form a ball around the blade or it will be tough. Press a little of the dough between your thumb and forefinger: if it does not hold together, add a little more water.
3. Remove the dough and divide it in half. Flatten the pieces into circles and wrap each in plastic wrap (cling film), then chill for 1-2 hours. Allow to soften slightly at room temperature before rolling.
4. Preheat the oven to 425°F (220°C/Gas 7). Lightly grease a 9in/23cm pie plate. Put the apples in a large bowl as they are prepared and sprinkle with the lemon juice; toss gently to combine. In a small bowl, mix the sugar, flour, cinnamon and some freshly grated nutmeg until combined. Sprinkle over the apples and toss to coat the fruit; set aside.
5. Unwrap one dough round and place on a lightly floured surface. Roll out the dough from the middle towards the edge, turning it by a quarter turn as you roll to keep it in a round shape. The dough should be about 1⁄8in/3mm thick. Gently ease the dough into the pie plate, pressing it in gently. Trim the excess, leaving ½in/1cm overlapping the edge. Brush the edge of the pastry with water and spoon the filling into the pie, mounding it slightly, then dot evenly with the butter.
6. Roll out the second dough round as before and place over the filling. With a sharp knife, cut a few slashes into the top to allow steam to escape. Trim the edge of the dough cover to the rim of the pie plate and turn the overhanging dough underneath up over the edge. Press to seal and crimp the edge. Brush with beaten egg. If you like, re-roll the trimmings and cut decorative leaves and fruits. Arrange on the pie and glaze again. Sprinkle with a little sugar.
7. Bake for about 25 minutes. Cover the edges of the pie with strips of foil to prevent them from over-browning and continue to bake for 20-25 minutes longer until the crust is set and golden and the filling is tender and bubbling.
8. Allow the pie to cool for at least 30 minutes before serving. The pie is delicious with vanilla ice cream.

Orange Chiffon Pie

Serves 6-8

In the 1950s, ready-prepared frozen pie shells began appearing in supermarkets, and their chiffon fillings - gelatin mixtures lightened with meringue - were quickly made from instant 'Jell-O' packaged desserts. These were whipped up to fill the pie shells and became incredibly popular - a true convenience dessert. Making a chiffon pie from scratch is almost as quick and easy, as it needs no cooking at all.

Crumb Crust
18-20 Graham crackers (digestive biscuits), finely crushed
4 tbsp/55g butter, melted
2 tbsp superfine (caster) sugar (optional)

Orange Chiffon Filling
¼ cup/60ml cold water
1 package or 1 tbsp gelatin
4 eggs, separated
1¼ cups/275g superfine
(caster) sugar
grated peel of 1 orange
½ cup/125ml freshly squeezed orange juice
¼ tsp cream of tartar

To Decorate
julienne strips of orange peel, simmered in water until tender
whipped cream

1. To make the crumb crust, combine the crushed crackers, melted butter and sugar, if using, in a large bowl. Pour into a 9in/23cm pie pan and, using an 8in/20cm pie pan, press the crumbs firmly against the bottom and side of the larger pan. Alternatively, use the back of a tablespoon to press the crumbs evenly against the bottom and side of the pan. Chill until firm.
2. For the filling, pour the water into a coffee cup or small bowl, sprinkle over the gelatin and allow to stand for 10 minutes. Set the cup in a saucepan of just simmering water and heat gently for 5 minutes, stirring until the gelatin has completely dissolved.
3. Using an electric beater, beat the egg yolks in a large heatproof bowl for 1-2 minutes, until light and fluffy. Gradually beat in half the sugar, the grated orange peel, and juice. Set the bowl over a saucepan of just simmering water (the bottom of the bowl should just touch the water) and cook, stirring constantly, for about 8-10 minutes, until the mixture thickens and coats the back of a wooden spoon. Remove the bowl from the water, stir in the gelatin mixture and cool this custard, stirring occasionally. If you like, set the custard over a bowl of cold water to cool quickly, but do not allow it to set.
4. Using clean beaters, whisk the egg whites and cream of tartar in a large bowl until fluffy. Increase the speed and whisk until soft peaks form. Gradually whisk in the remaining sugar until the whites are stiff and glossy.
5. Beat a spoonful of the whites into the cooled custard, then pour the custard mixture over the whites and fold together until the mixtures are just blended. Do not overwork the mixture - it does not matter if a few lumps of white remain. Pour into the crumb crust, mounding the mixture in the middle, and chill for 4-6 hours or until set.
6. Decorate with julienne strips of orange peel and serve with whipped cream.

Cook's Tip
Instead of heating the softened gelatin in a pan of hot water, heat it in a microwave on high for 10-15 seconds and then stir until completely dissolved.

New England Blueberry Pancakes

Serves 4-6

Bring back wonderful childhood memories by serving these heartwarming pancakes for a winter's breakfast. As an extra treat, serve with crispy bacon or breakfast sausages and just watch his face light up.

¼ cups/150g all-purpose (plain) flour
½ tsp baking powder
½ tsp baking soda (bicarbonate of soda)
¼ tsp salt
1 cup/250ml buttermilk
¾ cup/185ml milk
1 tbsp sugar or honey
2 tbsp/25g butter, melted
½ tsp vanilla extract
½ cup/120g fresh blueberries
melted butter or vegetable oil, for frying
butter and maple syrup or honey, to serve

1. In a bowl, combine the flour, baking powder, baking soda, and salt, and make a well in the middle.

2. In another bowl, whisk together the buttermilk, about ½ cup/125ml of the milk, the sugar or honey, melted butter, and vanilla. Pour into the well and, using a whisk or fork, stir gently until just combined with the dry mixture. If the batter is too thick, add a little more milk so that is can be poured. Do not overbeat - a few floury lumps do not matter. Gently fold in the blueberries.
3. Heat a large frying pan or pancake griddle (preferably nonstick) over medium heat and brush with melted butter or vegetable oil. Drop the batter in small ladlefuls on to the hot surface and cook until the edges are set and the surface bubbles begin to break, about 1 minute.
4. Turn each pancake and cook until just golden underneath, about 30 seconds longer. Transfer to a baking sheet and keep warm in a low oven until all the batter is cooked.
5. Serve hot with butter and maple syrup or honey.

Summer Berry Shortcakes

Makes 8

This dessert celebrates summer's lavish harvest of strawberry and other berries. Serve it with lashings of whipped cream.

1½lb/675g (about 6 cups) fresh ripe strawberries & other summer berries, hulled and sliced
2-3 tbsp superfine (caster) sugar
1-2 tbsp raspberry juice or 1 tbsp orange juice
2 cups/225g all-purpose (plain) flour
2½ tsp baking powder
½ tsp salt
2 tbsp sugar, plus extra for sprinkling
6 tbsp/90g unsalted butter, diced
1 cup/250ml heavy (double) or whipping cream, whipped to soft peaks and chilled confectioners' (icing) sugar, for dusting
mint leaves, to decorate

1. Put the berries in a large bowl and toss with the superfine sugar and fruit juice. Leave to stand until the juices begin to run, stirring occasionally.
2. Preheat the oven to 425°F (220°C/Gas 7) and grease a baking sheet. Stir together the flour, baking powder, salt, and sugar in a large bowl. Add the butter and, using a pastry blender or your fingertips, rub it into the flour mixture until coarse crumbs form. Using a fork, lightly stir in all but 1 tablespoon of the cream, little by little, to make a soft dough.
3. Turn the dough out on to a lightly floured work surface and knead 6-8 times, until smooth. Pat or roll the dough into a rectangle about ½in/1cm thick. Using a round cutter, stamp out 8 rounds or, if you prefer, cut into eight 3in/7.5cm squares. Arrange 3in/7.5cm apart on the baking sheet. Brush the tops with the remaining cream and sprinkle with sugar.
4. Bake until set and the tops are pale golden, about 10 minutes. Transfer the shortcakes to a wire rack to cool.
5. Using a fork or serrated knife, split the shortcakes horizontally in half. Place the bottoms on 8 dessert plates and spoon the berries over them, reserving some for decoration. Spoon the chilled whipped cream over the berries. Place the shortcake tops on the cream, and decorate with a sliced berry. Dust with the confectioners' sugar and decorate each with a mint leaf.

Peanut Butter Brownies

Makes 12-16

Keep these hidden in the cookie jar. He'll have a hard time trying to resist them! Chocolate and peanut butter are a classic American combination and it works really well in this fudgy brownie.

6oz/175g unsweetened (dark plain) chocolate
1 cup/225g butter
2 cups/450g sugar
4 eggs, lightly beaten
2 tsp vanilla extract
½ cup/50g all-purpose (plain) flour
½ tsp salt
1 cup/175g chocolate chips

Peanut Butter Layer
¼ cups/275g smooth peanut butter
½ cup/120g butter, softened
¼-½ cup/30-60g confectioners' (icing) sugar, plus extra for dusting
6oz/175g honey roasted peanuts or white chocolate chips

1. Mold a piece of aluminum foil over the bottom of an 8in/20cm square baking pan, then line the baking pan with the foil mold, pressing it into the corners and smoothing it out evenly.
2. Melt the chocolate and butter in a saucepan over medium-low heat, stirring frequently, until smooth. Remove from the heat and add the sugar, then stir until the sugar dissolves. Beat in the eggs, then stir in the vanilla, flour, salt, and chocolate chips until just blended - do not over-mix.
3. Spoon half the batter into the pan and spread evenly into the corners. Freeze for 15-20 minutes until the surface is firm. Cover the remaining mixture and set aside at room temperature.
4. Preheat the oven to 350°F (180°C/Gas 4). Put the peanut butter and butter in a large bowl and, using an electric beater, beat for about 2 minutes, until smooth and creamy. Beat in the confectioners' sugar and peanuts or white chocolate chips. Drip tablespoonfuls of the peanut mixture over the chocolate layer, then gently spread it evenly to make a smooth layer. Cover with the remaining chocolate mixture in the same way.
5. Bake for about 35 minutes, until the surface is puffed and set. Leave the mixture in the pan to cool completely. Using the foil as a guide, lift the brownie out of the pan and set it on a work surface. Dust with a little confectioners' sugar before cutting into squares or bars.

Excerpted from The Way to a Man's Heart: Romantic Recipes for Every Occasion by Elizabeth Wolf-Cohen, priced £6.59, published by MQ Publications Ltd.