Bernie Yvon frequently steps into the kitchen to create fresh, interesting dishes and sweet recipes.

"My mother always stressed a colorful plate and my father loved to grill," Yvon said. The actor stars as Pharoah in "Joseph and the Amazing Technicolor Dreamcoat," at Marriott Theatre in Lincolnshire. The play runs through May 10. Yvon also stars as Horton in "Seussical," through May 18, at Drury Lane Oakbrook. (FYI: (847) 634-0200 for "Joseph"; (630) 530-0111 for "Seussical."

While Yvon learned to cook basic dishes from watching his parents, he enjoys experimenting with different dishes in his own kitchen.

As an actor, Yvon has long recognized the creativity involved in the cooking craft.

"It's an enjoyable pastime. Even though it's a necessity, it's also artistic and fun," Yvon said.

Cooking for and dining with friends and family is simply another way of "sharing," he said. According to Yvon, his specialties are anything with sugar, particularly cakes and pies.

"I always loved to bake," he said. "On the Food Network, I like to watch the cake and chocolate competitions."

Taking a cue from his father, Yvon likes to grill and believes there's nothing like a good burger and grilled sweet potatoes.

When Yvon experiments with cake and pie recipes, he frequently opts for something chocolate. He said he'd like to come up with a good recipe for a frosted pie -- a more elaborate rendition than the Hostess' Fruit Pies he enjoyed as a child.

Yvon, who grew up in Maine, said seafood is a favorite.

In "Joseph," Yvon performs as an Elvis-inspired Pharoah who zooms around the stage on a Segway. Coincidentally, one of the King's favorite snacks -- peanut butter and banana sandwiches -- also rates high on Yvon's list of favorite foods.

"I love anything with peanut butter," he said.

Yvon said he usually eats out a great deal when he's touring. But when he's acting in the Chicago area and can be home, he's likely to cook about four to five times a week.

Yvon said he enjoys cooking for his family because they "appreciate" it.

If he could have anyone cook for him, though, it would be Food Network star Bobby Flay.

"He's amazing. His flavors and ingredients are so incredible and vibrant," he said.

The following recipe is from Bernie Yvon.

Caramel-Topped Amaretto Poppyseed Cake (the cheater's version, made with a cake mix)

For cake:

1 package Pillsbury Plus White Cake Mix

1/4 cup poppy seeds

1 cup water

1/3 cup oil

1/4 cup amaretto*

3 egg whites

For glaze:

1/4 cup butter or margarine

3/4 cup sugar

1/4 cup water

1/4 cup amaretto*

Frosting:

1 cup firmly packed brown sugar

2 tablespoons cornstarch

1/2 teaspoon salt

1 5-ounce can evaporated milk

3 egg yolks

1 tablespoon amaretto**

Sliced or slivered almonds

Directions: Heat oven to 350 degrees. Grease and flour 13-by-9-inch pan. In large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased/floured pan. Bake for 25 to 30 minutes, until toothpick inserted in center comes out clean. While cake is baking, prepare glaze: Melt butter in saucepan. Stir in sugar and water. Cook over medium heat until mixture comes to a boil. Boil 3 minutes, stirring occasionally. Remove from heat. Stir in 1/4 cup amaretto. Using long-tined fork, pierce hot cake in pan at 1-inch intervals. Immediately spoon glaze evenly over cake. Cool completely. In same saucepan: Combine brown sugar, cornstarch, salt, milk and egg yolks. Blend well. Bring to a boil over medium heat, stirring frequently with wire whisk. Boil until mixture thickens, 5 to 7 minutes, stirring constantly. Remove from heat. Stir in 1 tablespoon amaretto. Spread frosting mixture over cooled, glazed cake. Sprinkle with almonds, serve and

enjoy!

* One teaspoon almond extract can be substituted for amaretto in cake and glaze. Increase water in cake to 1-1/4 cups. Increase water in glaze to 1/2 cup.

** 1/2 teaspoon almond extract can be substituted for amaretto in frosting.

Note from Yvon: "The glaze makes this cake extra rich and moist - just the way I like it!"