Baking

Ilene Danuff of New York, New York, writes: "This recipe was created by my mother. I've substituted chocolate chips for the M&M's MINIs that she uses." Mandelbrot is a traditional Jewish cookie that resembles biscotti but is more tender. Claire Danuff sprinkles her cookies with cinnamon sugar before baking, but we prefer them plain. To try the topping, combine 1/4 cup sugar with 1/2 teaspoon cinnamon. Active time: 20 min Start to finish: 2 hr

The mixture known as duxelles (diced mushrooms cooked with shallots or onions) probably dates back to the seventeenth century. It is said that the famous chef La Varenne, who worked for the Marquis d'Uxelles, created this recipe to preserve mushrooms. Serve this tart with baby greens for a light lunch, or enjoy it as a starter with a white Burgundy.

Active time: 45 min Start to finish: 2 hr

Coconut milk, which gives a velvety texture to this pound cake, can be found in the Asian foods section of the supermarket.

This recipe makes more phyllo crisps (the building-block wafers of the napoleons) than you'll need—they can replace any that break along the way and are delicious on their own.

Here's a party-size ice cream sandwich that everyone will love. We use two 9-inch-diameter cake pans so that the cookies keep their round shape when baking. And there's no need for last-minute fuss; this can be made up to three days ahead.

This cake is good sprinkled with powdered sugar or topped with vanilla frosting.

For best results, use Bosc pears: They hold their shape well when baked. Top with whipped cream or vanilla ice cream.

Make a cake the easy way: Spruce up a mix with sour cream, chocolate, brown sugar frosting and a crunchy pecan brittle.

Similar to zuppa inglese (an Italian trifle), this impressive dessert layers an amaretti-and-cream filling and orange segments between syrup-soaked sponge cake. Many of the components can be made ahead; start with the filling so that it can chill overnight.

A subtle hint of lavender accents this lovely dessert. It can also be left out if you prefer.

Vibrant berry flavor and a buttery crust accented with grated orange peel are the hallmarks of this outstanding pie.

"Since I moved from the West Coast to Santa Fe, I've been baking more quick breads because my recipes for yeast doughs just aren't the same without the sea air." Joan Nugent of Sante Fe, New Mexico. "A leftover can of coconut milk inspired this recipe for muffins. To guarantee that I always have something interesting for breakfast, I prepare extras and freeze them."

You will need to chill the dough at least 4 hours. Also, if you bake these cookies a couple of days ahead, the vanilla flavor will become more pronounced.

These are especially rich and chewy.

The empanadas can be put together ahead of time and popped into the oven to bake just before serving.