Baking

Though you need only 10 cloaks to top the pears, these melt-in-your-mouth wafers are so delicious, your guests will clamor for seconds. If you don't have time to turn the wafers into cloaks, simply make flat tuiles and serve them on the side.

This delicious bread, which has been part of Egyptian cuisine since the time of the Pharaohs, gets beautiful color and vibrant flavor from dukka, a blend of spices and nuts widely used in the Middle East.

Despite being low in fat, these little cookies will satisfy any chocolate lover's craving.

This topping for the meringue roulade tastes great no matter what type of fig you use, but purple ones, such as Mission, will turn your syrup a beautiful shade of pink.

Discovered on Long Island in 1759, Pippin apples are one of the oldest U.S. varieties. Their bright tanginess and crisp texture make them excellent for baking.

This candy-like tart with hints of rose, orange, and cloves was inspired by the delicate flavor of baklava. Serve it on its own or with honey-sweetened strained plain yogurt.

Extra vitamin C enhances the yeast. This recipe is an accompaniment for Country-Style Sourdough Bread .

Lovely served at breakfast with butter or cream cheese.

The longer you wait to use the proto-dough, the tangier the bread will be.

Toni Cascio of Owings Mills, Maryland, writes: "Cooking and traveling are two of my greatest pleasures. I went to Ireland several years ago and had such marvelous scones that I just had to re-create them at home." This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.

These drop biscuits are as tender as they are easy; since the dough isn't rolled out, there's no chance of overworking it. <p> This recipe is an accompaniment for <epi:recipeLink id"230464">Turkey Sloppy Joes on Cheddar Buttermilk Biscuits</epi:recipeLink>.