Flour

Turkey has a very wide range of milk puddings. I once spent much of one night watching specialist milk pudding–makers at work, endlessly stirring creams in giant copper cauldrons. They said they had to work at night because that was when the milk arrived, which was why, they complained, they could not recruit young people to do the job. I don’t blame them. This pudding, made with ground almonds, is my favorite.

This indispensable chocolate cake is perfect for every birthday.

Corn pudding is deliciously simple to put together.

This is what I like to call a fancy schmancy dish, but it’s so easy to do and you can make it a day ahead. You will need a springform pan.

Crepes are one of those brunch dishes that always impress people. They are versatile and a snap to whip out. In this section I’ve put together a list of some of my favorite ways with the French pancake. All of the recipes are a slight variation of the Basic Crepe Batter, substituting different types of flour, fillings, and techniques. They are all amazing, and after you master the basic crepe batter, you can create your own different recipes. Tapping your inner chef has never been so easy.

Whenever bananas get a bit too ripe, I bake banana nut bread and keep a few loaves in the freezer. Whole wheat flour enhances the nuttiness of the loaves. Baking time in the convection oven is reduced by 10 to 15 minutes for either size loaf.

Muffins used to be a healthy breakfast option, but in recent years they have become jumbo sources of fats and sugar. There’s no reason why a medium muffin shouldn’t be a reliable breakfast staple. Here’s a basic recipe that’s relatively low in butter and sugar but still completely satisfying. Once you master (and memorize) the basic formula, you can create anything you desire. Six variations follow. Rather than reduce the oven temperature here, I prefer to keep it the same as in the conventional oven, but reduce the baking time so you can bake them even on a workday morning.

This simple, wholesome bread is made with stone-ground rye flour. Baked in the convection oven, the crust is chewy and flavorful. It is not as dense a bread as others in this category, therefore it bakes at a slightly higher temperature. This is the bread we baked in the oven of the woodstove when I was growing up on the farm in northern Minnesota. The wood oven creates heat that circulates much like that of a convection oven. I have finally been able to bake bread that closely resembles my childhood favorite!

This bread is close-textured, grainy, and full of hearty flavor. It slices most easily the day after it is baked. Serve it very thinly sliced with a flavorful cheese such as gjetost, Jarlsberg, or Danish Havarti.

Cinnamon perfumes the air as this loaf bakes. This not-too-sweet wheat bread is a perfect match for aged sharp Cheddar. This dense loaf bakes beautifully in the convection oven at a lower temperature than you’d expect.

Perfect for sandwiches, toast in the morning, or the evening bread basket, this bread is a basic in a home bread baker’s repertoire. I prefer to bake it in free-form rounds, but it is just as good baked in a loaf pan.

This is a favorite bread, especially in the Midwest, where many people have Scandinavian roots.

Here’s another favorite country bread that includes honey and eggs. The baking temperature is reduced in the convection oven although the baking time remains the same.

If you’re a home baker who is interested in making crusty French bread, you will be pleased with the results when you bake the bread in a convection oven. Remember it is also important to have steam in the oven. I keep a pan of river rocks on the bottom rack in my oven and preheat them right along with the oven itself. For added crustiness I place a baking stone or unglazed tiles on the center rack in the oven. The tiles help to maintain an even, hot heat and to stabilize the oven temperature. I place the loaves on a dark, noninsulated rimless cookie sheet. Spraying water on the rocks creates a burst of steam essential for creating a crusty crust.

This is the kind of loaf I like to have hot out of the oven to tear apart and dip in a brothy country-style soup. It’s crusty with large, bubbly holes. For the best flavor, use the overnight method. For the fastest results follow the same-day method. Note that there are two different methods for baking the bread. The crustiest loaf is achieved with Baking Method #1. However, lacking the tiles and rocks, Baking Method #2 is a good alternative.

This focaccia adds onions, olives, and dried tomatoes to the top. Cut into bite-sized pieces, it’s a great appetizer. The dough mixes most easily in a food processor.

This delicious flat bread is great cut into 1- to 2-inch squares and served as an appetizer or cut into larger squares to accompany soups and salads. You can create tasty variations by trying different cheese combinations, such as Cheddar, Swiss, or Monterey Jack, or by changing the herbs to oregano and parsley, or chives and shallots.

Semolina cooked in cream becomes a thick, delicious porridge, with an almost puddinglike consistency, that can be enjoyed many ways. In Sardinia I have had it as an appetizer with honey drizzled on top, and as a dessert with a sauce of mirto, or myrtle. I loved both! And I’ve made it as a warm breakfast treat, too. Here I give you mazzafrissa as a dessert, with a lovely blueberry sauce (strawberries or cherries or other seasonal berries would be good, too). Scoop the warm cereal into serving bowls and top with the blueberry sauce, or serve the sauce on the side and let your guests help themselves.