Baking

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.

A spice cake that's great with coffee.

You'll find all the flavors of a traditional Linzertorte — a hazelnut, spice and raspberry jam tart — in this delicious cake. The top is covered with a piped frosting that imitates the lattice crust of the classic dessert. One ingredient that is a definite departure from the original is the Chinese five-spice powder; it adds a lovely nuance.

A Greek man answered an ad we ran in The New York Times for a baker. He said he baked Lindy's cheesecakes. "You get me the ingredients I want—pure cream cheese, eggs, and heavy cream and I'll make you Lindy's cheesecake." He was a gem. He baked Lindy's cheesecake for our restaurant. Miriam Perlof, founder, the Country Club Restaurant and Pastry Diner, Philadelphia

Strawberries and whipped cream are sandwiched between orange-scented butter cookies in this pretty dessert.

Papaya, mango and banana slices would also work nicely on this pie.

A favorite of my mom's and a bit of an ethnic twist! It tastes best if freshly made. Direction #5 is very important, otherwise the triangles will look pale and sickly. Also, don't roll the sheets. The puffs will not be as flaky.

Nourishing muffins that are nice for a snack or a quick breakfast.

Purchased puff pastry and almond paste help make an elegant dessert in minutes.

In my family we always inaugurate the Jewish New Year with our first apple dessert of the fall season. The tradition in Andra's home is to begin the year with a round challah and to end it with a cake topped with concentric circles of sliced apples. This dessert is very similar to Jewish apple cake, a Polish dessert that was very popular in church cookbooks throughout Maryland. I believe it is called Jewish because it is an oil-based rather than a butter-based cake. Andra's version is particularly easy, attractive, and delicious.

Any colorful combination of seasonal fruit can be used to decorate this pretty dessert.

Cheesecakes have been popular in Britain for five hundred years. Our version has a shortbread crust, butterscotch topping and a filling laced with Scotch whisky.