COOK'S CORNER EXPRESSLY FOR SPRINGTIME ENJOYMENT.

Byline: Natalie Haughton Food Editor

With spring in the air, this quartet of recipes should come in handy for lots of different occasions. The pretzel bark is a good addition to a dessert table - or makes a great hostess gift. It goes together effortlessly with the help of a microwave oven. The only thing that requires time is the chilling to firm up the candy.

If you're looking for something fun for favors or for kids at the Easter table, whip up a batch or two of the cookie nests. Tint them with food colors, if desired, or leave them plain. Once cool, fill as desired with chocolate or colored candy-coated chocolate eggs. For table favors, wrap them in food-safe cellophane wrap and tie with spring-colored ribbons. After Easter, bake the coconut mounds without pressing in the centers. You'll end up with delicious macaroons. Dip half of the cooled macaroons in melted semisweet chocolate or spread the bottoms with chocolate. Yummy!

Next in today's roundup are two retro recipes. The first is an ambrosia salad my mother made during my growing-up years. I hadn't made it for years, but I pulled it out a few months ago. It tastes as good today as it did many years ago - and it's a cinch to make. Unfortunately it's not low-calorie - but you can use light sour cream, if desired. Although the original recipe calls for refrigerating the mixture 24 hours, it really isn't necessary. Three or four hours is sufficient. It's great for most holidays - or any time of year.

Andi Bidwell of Minneapolis shares her favorite retro lemon dessert made with angel food cake. It's great for a crowd - and can be made well in advance of serving and stashed in the fridge. Be sure to gussy it up with fresh whole or sliced strawberries - or even whole fresh raspberries and a dollop of whipped cream.

PRETZEL CANDY BARK

2 1/2 cups semisweet chocolate chips

1/2 cup chunky peanut butter

1 cup coarsely crushed (thin) pretzel sticks

3/4 cup dry roasted OR other peanuts

In a large microwave-safe glass bowl, combine 2 cups chocolate chips and peanut butter. Microwave on high power 1 minute; stir. Microwave an additional 10 to 20 seconds or longer, stirring until chocolate is melted. Stir in pretzels, peanuts and remaining 1/2 cup chocolate chips until well mixed.

Spread in a nonstick foil-lined 13x9-inch baking pan. Chill 2 hours or until firm. Break into pieces (or allow to come to room temperature and cut into squares). Makes about 3 dozen candy pieces.

COCONUT COOKIE NESTS

2 large egg whites

2 cups shredded sweetened coconut

1/3 cup granulated sugar

2 tablespoons flour

1/2 teaspoon vanilla

1/8 teaspoon salt

4 colors of food coloring (optional)

12 small foil-wrapped chocolate eggs, unwrapped, OR 12 colored candy-coated chocolate eggs

Line a cookie sheet with nonstick foil.

In a medium bowl, whisk egg whites until frothy. Stir in coconut, sugar, flour, vanilla and salt until well blended. Divide coconut mixture into four bowls and add 1 to 2 drops different food coloring, if desired, to each bowl. Mix until color is completely mixed in.

Drop by tablespoonfuls into 12 mounds total, placing 1 1/2 inches apart, on prepared cookie sheet. With end of a wooden spoon handle, press in centers to form nests.

Bake in a preheated 325-degree oven 18 to 22 minutes, or until set and lightly golden brown. Remove cookie sheet to a wire rack. Cool 10 minutes on pan; transfer nests to a wire rack to cool completely. Place 1 chocolate egg in each nest before serving. Makes 1 dozen nest cookies.

CALIFORNIA AMBROSIA SALAD

1 1/2 cups sour cream

1 1/2 cups shredded coconut

3/4 cup miniature marshmallows

1 (20-ounce) can pineapple chunks packed in juice, well drained

1 (15-ounce) can mandarin oranges, well drained

Combine sour cream, coconut and marshmallows, mixing well. Gently stir in pineapple and oranges. Refrigerate 3 to 4 hours or longer, until serving. Serve on assorted salad greens, if desired. Makes 6 to 8 servings.

PINEAPPLE-LEMON ANGEL DESSERT

1 (1 pound 4-ounce) can crushed pineapple, drained and juice reserved

3/4 cup sugar

2 (3-ounce) packages lemon-flavored gelatin 

3/4 cup orange juice

1/4 cup lemon juice

1 pint whipping cream, whipped and sweetened to taste

1 (10-inch) angel food cake, torn into 1- to 1 1/2-inch pieces with two forks

To reserved pineapple juice, add enough water to make 3 cups. Add sugar and bring to a boil. Pour over gelatin, stirring to dissolve. Add orange juice and lemon juice. Chill until quite thick but not set.

Stir in pineapple. Fold in whipped cream. Pile 1/2 of cake pieces lightly into a 13x9-inch pan, then spoon 1/2 of gelatin mixture evenly over cake. Repeat layers. Do not pack. Top should have irregular surface. Chill 24 hours. Cut in squares and garnish with fresh strawberries, if desired. Makes 24 servings.

Shared by Andi Bidwell, Minneapolis, Minn.