American

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations." Look for cinnamon chips in the supermarket's baking section.

When you brush the bottom pie crust with an egg wash, you keep the fruit from making the pie soggy as it bakes. By sprinkling the top crust with sugar, it makes for a great sugary crust.

It is no coincidence that the method used to bake this bread, steaming, is similar to one used by the native Indians of New England, who taught us how to use corn as a grain for bread. The most famous of our region's breads, this wholesome blend of wheat, rye, and corn flours is suitable for our diets today as it was 300 years ago.

Vanilla and Almond Frosting is an accompaniment for this recipe.

Try these for both dessert and breakfast. They're great with their pan juices or the Apple Custard Sauce.

Active time: 15 min Start to finish: 45 min

Perfect for a meatless brunch or casual supper.

From Charleston Grill, Charleston, South Carolina.

The traditional apple, walnut and chopped celery salad is updated with a yogurt and low-fat mayonnaise citrus dressing, pine nuts and Cajun seasoning.

Miss Toklas frightens her readers when she says this dish takes four days to prepare. Actually, the labor involved is insignificant.