COOK'S CORNER SENSATIONAL VALENTINE'S DAY DESSERTS FOR YOUR SPECIAL SOMEONE.

Byline: Natalie Haughton Food Editor

Splurge on Valentine's Day and for upcoming spring festivities with fabulous sweets from the recently released ``Gale Gand's Short and Sweet: Quick Desserts With Eight Ingredients or Less,'' by Gale Gand and Julia Moskin (Clarkson Potter/Publishers; $27.50). While many of the creations sound delicious, two are included here to whip up and say ``Be My Valentine'' to that special someone. Both will give you a taste of what the book has in store.

Turn out razzle-dazzle, great-looking Phyllo Birds' Nests With Mascarpone and Raspberries in a jiffy. No unrolling of the phyllo dough is required. Simply cut the dough roll into strips, run your fingers through to separate and fluff up (and remove the paper packaging in between), then bake in individual mounds. Top the nests with mascarpone cheese, sour cream or creme fraiche and a sprinkling of raspberries and powdered sugar as the recipe notes or use other fillings like chocolate ganache, chocolate mousse, lemon curd, pastry cream, vanilla pudding or cream cheese mixed with whipped cream and vanilla. Then add fresh raspberries, strawberries or other fruits as desired.

About the Oatmeal Chocolate Chips Crisps, Gand writes, ``If you memorize one cookie recipe in your lifetime, this is the one to choose.'' Both chocolate chip and oatmeal-raisin cookie lovers should find it both satisfying and delicious.

Featured in this volume are more than 75 wonderful dessert creations organized by the prep time - 15, 30 or 45 minutes. In the 15-minute category are recipes for Deep Chocolate Terrine, Cherry Clafouti, Roasted Peaches With Thyme and Ricotta, Banana Bisque and Orange Panna Cotta. Those in the 30-minute chapter run the gamut from Fruit Potstickers to Pistachio Semifreddo and Blueberry Turnovers. Chocolate Tiramisu, Chocolate Pavlova and Cinnamon Creme Brulee are a few temptations that require 45 minutes. Sprinkled throughout are 60 beautiful color photos.

To get children involved, a chapter of kid-friendly recipes, ``Kids in the Kitchen,'' is also included. Gand, a mom, the executive pastry chef and co-owner of Tru in Chicago, the star of ``Sweet Dreams'' on the Food Network and author of three other cookbooks, is well-versed in innovative desserts. In this book, she provides lots of inspiration and proves that quick doesn't have to mean boring.

PHYLLO BIRDS' NESTS WITH MASCARPONE AND RASPBERRIES

1 box frozen phyllo dough (about 1 pound), thawed in refrigerator overnight

4 tablespoons (1/2 stick) butter, melted

2 tablespoons granulated sugar

6 to 8 ounces mascarpone cheese, sour cream OR creme fraiche

1/2 pint fresh raspberries

Powdered sugar and tiny OR thinly sliced mint leaves, for garnish

Butter a sheet pan very well or line it with parchment paper, nonstick foil or a nonstick baking mat (or use a nonstick sheet pan). Remove thawed phyllo from box and remove plastic wrapper. Place dough roll on a cutting board. Using a large, sharp knife, cut across roll into 1/4-inch wide strips, creating strips of dough about the same width as fettucine pasta. Cut and use slightly less than half of roll; set remaining roll aside for another project.

Run your fingers through the strips to remove all the wax paper that separates the phyllo sheets, separating and fluffing up the strips as you go. Divide strips into 8 reasonably equal piles. Lift each pile and mound it on prepared pan. Each nest should be 3 to 4 inches across.

Spatter nests lightly with melted butter, then sprinkle with granulated sugar. Bake in preheated 350-degree oven 12 to 16 minutes or until golden brown. Cool on pan. Store in an airtight container (nests will keep in container at room temperature up to 3 days).

Just before serving, place a teaspoon of mascarpone in center of EACH of 8 dessert plates (this will hold nests and keep them from sliding around on plates). Place a nest on top of each plate, fill with mascarpone and dot with raspberries. Sprinkle with powdered sugar, place a few mint leaves on top and serve. Makes 8 servings.

From ``Short and Sweet: Quick Desserts With Eight Ingredients or Less,'' by Gale Gand and Julia Moskin.

OATMEAL CHOCOLATE CHIP CRISPS

3 cups rolled oats (not quick-cooking)

1 cup (2 sticks) unsalted butter, slightly softened

1 1/2 cups packed light brown sugar

2 large eggs

2 teaspoons vanilla

1/2 teaspoon baking soda

1/4 teaspoon salt

1 (about 10-ounce) bag miniature chocolate chips OR cinnamon chips

Line a sheet pan with parchment paper, nonstick foil or a nonstick baking mat (or use a heavyweight nonstick pan). Put 2 cups oatmeal in food processor and process until finely ground and floury. In a mixer fitted with paddle attachment, cream butter until soft and smooth. Mix in brown sugar. Add eggs and vanilla and mix until well-blended.

In another bowl, stir together both ground and whole oatmeal, baking soda and salt. With mixer running at low speed, add dry ingredients to batter and mix just until blended. Add chocolate chips and mix just until blended.

Drop dough by teaspoonfuls onto pan, 2 to 3 inches apart. Bake in preheated 300-degree oven 13 to 15 minutes, until lightly browned. Let cool on pan, then store in an airtight container. Makes 4 to 5 dozen.

NOTE: Cookie dough can be made and kept refrigerated up to 3 days before baking. Or you can make lumps of dough and freeze in a locked plastic bag, then take them out for baking a few at a time. Add an extra minute to baking time.

From ``Short and Sweet: Quick Desserts With Eight Ingredients or Less,'' by Gale Gand and Julia Moskin.

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