Walnut

The tender texture of these cake doughnuts comes from folding in the dry ingredients gently by hand, rather than beating them in with a mixer. Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and they'll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through.

Toasted crushed coriander seeds add great flavor and fragrance to the dressing. Green Anjou or Comice pears would also work well here, but the red Anjou's rich maroon skin looks beautiful next to the lettuce.

Serve as dessert with a scoop of vanilla ice cream, or on its own as a wonderful brunch dish.

Raymond Williams of Minneapolis, Minnesota, writes: "Every November, my wife and I drive to our winter home in Scottsdale, Arizona. We always look forward to warming up in the desert sun and eating at our favorite restaurant in town, Zinc Bistro. Last winter we had an outstanding artichoke and celery root salad there."

A topping of chopped Heath bars gives these brownies a satisfying crunch.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

(Caramel Walnut Fudge Bars)

This sensational caramel filling complements any kind of nut, so mix and match to suit your own taste.

The following recipe produces a coarse-crumbed cake; for ease of slicing, dip you knife in hot water before cutting each serving.

Can be prepared in 45 minutes or less.

Root vegetables were often used to lend sweetness to eighteenth-century cakes and puddings. The carrot cake layers in this recipe are sandwiched with marmalade and iced with a cream cheese frosting.

Can be prepared in 45 minutes or less.

It's hard to believe that there are only three tablespoons of butter in these biscuits, which are flaky and very tender. Malted milk powder is an interesting addition to the dough.