Baking

A hearty, old-fashioned-style pie. Delicious with vanilla ice cream. A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery. To avoid overbaking the pudding cakes, start checking early for doneness.

This quick-to-make cornbread is a delicious — and unusual — side for the Steamed Clams with Pasta. Improv: No pancetta? Regular bacon works, too.

Crème fraîche is a cultured cream with a rich, silky texture and a nutty, tangy flavor that's well worth seeking out for this recipe. Look for it at some supermarkets and in the dairy section of specialty foods stores. Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.

A new take on carrot cake.

For an added surprise, place a couple of raspberries or pieces of chopped pear in the center before baking. Serve with a dollop of crème fraîche, if desired.

The ultimate dish for a cold winter day, this hearty pie couldn't be more satisfying. Picard uses venison along with pork to create an amazingly tender and sauce-rich filling.

Pouding Chômeur
This dessert shows the English influence on Quebec cooking. "Unemployed man's pudding" is made from ingredients that are inexpensive and abundant in the area. You'll find it on the menu at diners and cafßs all over Montreal.

Crumbly, delicate, and glistening with golden sugar, these easy slice-and-bake cookies are the ideal complement to Calvados toddies. Perfect as an after-dinner nibble or an everyday treat, they will quickly become one of your favorite standbys.

In this easy dish, a little bit of almondy custard dresses up fresh fruit, making it special for company while preserving its pure goodness.

In this recipe, simple pantry ingredients come together to make a homey cake that's so tender and moist, you'll be fighting over the last piece.

For a gentle boost of sweetness, these buttery biscuit roll-ups feature maple in both the dough and the filling.

These delightful tartlets hold just the right amount of gooey pecan filling.

Donald D. Wilson of Sidney, British Columbia, writes: "Your recipe for coffee fruitcake ("The Way We Were," October 2005) reminded me of something our family calls Aunt Maggie's Boiled Raisin Cake. My wife, Frances, claimed she could make the cake just as well as her Aunt Maggie. Frances and I have been married for over 55 years, but guess who has made the cake during all that time?" Raisins, currants, and candied orange peel bring bursts of sweetness to this rich coffee-flavored cake.

Using prepared pizza dough, you can make these homemade cheese-filled calzones just as fast as your favorite pizzeria could deliver them.

Using purchased pizza dough to make one large calzone saves lots of time. lighten up: For a lower-calorie, lower-fat calzone, use part-skim mozzarella.