The holidays are just around the corner and company's coming. They'll come for small get togethers and for large family dinners. They'll come for snacks, and they'll come for drinks and hors d'oeuvres. They'll stay for a few minutes, or they'll stay for hours. But, they will bring their appetites.

Be ready. Be prepared. But most importantly, make the grand finale - dessert - a grand one. I have so many different desserts that I make for the holidays, that sometimes it's hard to choose which ones to make for that special get together. We'll be having lots of company at Christmas time this year, so I'm planning on making several different treats.

I like to put the desserts on a special buffet or side table where they will be showcased. Make sure that you put the dessert plates, silverware, napkins and serving utensils within easy reach of the desserts.

Make the dessert table look beautiful. Put on a nice holiday colored table cloth and some other holiday decorations. If you've got some extra mini white Christmas lights, put them near the back of the table under some tulle (a fine lace) for a wonderful, dreamy look.

Make your grand finale one that your guests will remember and will talk about at the water cooler the following week. I have a couple of great recipes that I want to share with you this week for just that special grand finale.

The dump cake recipe is one that my Grandmother used to make for special occasions, and I'm sure you'll enjoy that. When making your special dessert or desserts, remember to give yourself plenty of time for the preparation.

If dessert is the only thing you will be serving, make plenty. If you are just having appetizers or a full meal, you may not need so much desserts.

Put out a nice cookie tray and let guests help themselves, but keep your eye on it and refill it as necessary.

Whatever you decide to make for your grand finale, make it beautiful. Enjoy preparing for the holidays and enjoy your family and friends. Stop by my booth at the Cayuga College Craft Fair on Dec. 8 and 9, and say hello. I'll have my cakes-in-a-jar, derby

pies, fudge and my famous biscotti. I hope to see you there.

Merry Christmas and Happy New Year to one and all. Remember, the heart of the home is the kitchen.

Karen Luziani, who lives in Union Springs, is a self-taught pastry chef who specializes in cookies and decorating cakes. She can be reached at underwood50@hotmail.com

Hershey's Double Chocolate Mint Dessert

1 cup flour

1 cup sugar

1/2 cup butter, softened

4 eggs

1 1/2 cups (16-ounce can) Hershey's Syrup

Heat oven to 350 degrees. Grease a 9 by 13-inch pan. Mix together the flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan and bake 25-30 minutes or until top springs back when lightly touched. (The top may appear wet). Cool completely in the pan.

Spread Mint Cream Layer on the cake and chill. Pour the Chocolate Topping over the mint filling. Cover and chill. Cut into squares when ready to serve and place on an attractive serving plate.

Mint Cream Layer:

In a small mixer bowl, combine:

2 cups confectioners sugar

1/2 cup butter, softened

1 tablespoon water

1/2 teaspoon mint extract

3 drops green food coloring.

Beat all ingredients until smooth.

Chocolate Topping:

In a small microwavable bowl, melt 6 tablespoons butter and 1 cup Hershey's chocolate chips for 1 minute. Remove from microwave and stir. If not completely melted, microwave again for 15 second intervals. Stir until smooth.

- From Hershey's

Dump Cake

1 can cherry pie filling

1 20-ounce can drained crushed pineapple

1 box yellow cake mix

1 1/4 sticks butter, sliced

1/2 cup walnuts

1/2 cup coconut

Spread the pie filling in a greased 9 by 13-inch pan. Scatter the pineapple over the fruit filling. Sprinkle the dry cake mix in a layer over the pineapple. Drop the slices of butter over the dry cake. Sprinkle with nuts and coconut. Do not stir. Bake at 350 degrees for 40 minutes or until light brown. Serve warm or at room temperature with a scoop of vanilla ice cream.

Death by Chocolate

1 batch brownies, baked in a 9 by 13-inch pan

1/3 to 1/2 Kahlua or coffee flavored liqueur (or room temperature brewed coffee)

2 3.5-ounce packages instant chocolate mousse or 2 4-serving packages instant chocolate pudding

12-ounce package Skor or Heath Bar pieces

2 12-ounce containers cool whip

Bake brownies and allow to cool completely. Using a fork, poke holes in the top of the brownies and sprinkle with the Kahlua or brewed coffee. Cut the brownies into 1-inch squares and set aside.

Prepare the mousse or pudding. (If using pudding instead of mousse, mix about 2 cups of the cool whip into the pudding.) Using a trifle dish, cover the bottom of the dish with 1/3 of the brownies. Then, layer some of the mousse or pudding, then some cool whip, then some of the Skor or Heath Bar pieces, and repeat three times, ending with cool whip and a sprinkling of the candy. Cover and chill until serving.