Baking

Fred Provenzano of Seattle, Washington, writes: "While in Washington, D.C., for a convention, I discovered a delightful restaurant, The Little Fountain Cafe. It was so good that I went back for dinner two more times during my stay. Can you persuade pastry chef Lauren Cooper to divulge her recipe for chocolate chip bread pudding?" The pudding can be assembled up to one day ahead, then popped into the oven just before you sit down for dinner.

Dense, moist, and delicious, this bread is great as a quick snack or with a bit of whipped honey butter for afternoon tea.

Active time: 20 min Start to finish: 1 hr

A crisp is one of the easiest desserts that a nonbaker can make.

For some reason this delicious sweet is almost unknown today.

Executive editor Barbara Fairchild has a reputation as the staff chocoholic, so it's no surprise that her kitchen gift for the holidays is a big batch of brownies. A tried-and-true recipe from her mother, these treats are rich and very moist.

"My Aunt Rose, a consummate baker, perfected this pound cake, which for years has graced the table of every family gathering," says Barbara Chazan of New York, New York.

"Moist and pretty in color when blackberry, currant, or some such jam was used, [jam cake] was a favorite with pioneer women, for it kept well," James Beard wrote in his American Cookery (Little Brown, 1972). The only thing more that might be said about jam cake is that it is delicious.

(BUDINO DI RISO CON PERE E LIMONE) Since this recipe contains no milk or egg, it has a lighter texture and fewer calories than standard rice pudding.

Can be prepared in 45 minutes or less.

To make the very thin layers for this torte, the batter is spread on inverted cake pans. It is important that the batter be spread evenly and that the layers not be overbaked. (Do not use dark metal or non-stick pans.)

Resist the temptation to use soft-ripe pears in this recipe as they will disintegrate during cooking and produce too much liquid.

This recipe can be prepared in 45 minutes or less.

(BONET) This Piedmont specialty is made with two of the region's best-known products: chocolate and amaretti cookies. Begin preparing the dessert a day before serving. A slightly sparkling, floral and fruity Moscato d'Asti would complement it beautifully.