Flour

Can be prepared in 45 minutes or less.

To make the very thin layers for this torte, the batter is spread on inverted cake pans. It is important that the batter be spread evenly and that the layers not be overbaked. (Do not use dark metal or non-stick pans.)

This recipe originally accompanied Chocolate Mint Layer Cake .

The cake layers are brushed with Strega, an Italian liqueur flavored with herbs and flowers. Removing the torte from the freezer an hour before serving allows the whipped-cream frosting to soften, while the filling remains frozen.

"My fondest memories of growing up in the South are of times spent with my Alabama grandmother, Gorda Dyson," says Sandra Crook of Jacksonville, Florida. "In the afternoon we would retire to the front porch, sip iced tea, and eat traditional English biscuits, which we called tea cakes. She would tell me stories of her youth, and I felt so grown-up and special. I hope you enjoy the recipe." Sandra Crook serves her tea cakes warm, when they're nice and chewy, with jam or with strawberries and cream. When cooled and left unadorned, they become crisp and buttery sugar cookies. She uses the southerner's favorite flour, White Lily, which gives the tea cakes a wonderful crispness, but we also had good results when we tested the recipe with cake flour (self-rising).

Ginger provides a nice contrast to the mellow flavor of the cornmeal. If you like, try this with a little low-fat or nonfat milk.

Italian fruitcakes with Frangelico chocolate sauce If you don't have the mini Bundt molds called for, oversize muffin cups (about one-cup capacity) can be used instead. Begin preparing this at least a week ahead.

Tender biscuits that are rich and flavorful.

To ensure a perfect blend of spices, chef Jason Girard makes his own Cajun seasoning, sold under the brand name BlueChef. We tested a variety of Cajun spice blends for this recipe and liked the McCormick and Spice Hunter brands for their balance of flavor. Active time: 20 min Start to finish: 30 min