Baking

In this pie, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust. If you've made the crust ahead, this pie comes together in minutes. By dessert time, the filling is set.

This dough produces a crisp cookie with oats for added texture.

At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for our loyal customers and our guests at the Inn, who enjoy a good cookie.

Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.

In England, these crisp raisin-flecked treats are called Madeira biscuits-biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.

A drizzle of white chocolate makes these Italian cookies holiday ready. For what it's worth, it's equally good on a classic almond biscotti, too.

We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.

I made these cookies for my son's class at school as part of France's annual week of taste, or semaine du gout. The idea was to show how sweet and salty flavors complement each other.

These delicious breakfast treats from Circa 1886 are best served slightly warm.

This easy dish features thinly sliced, roasted leeks and fennel with grated Parmesan and poppy seeds baked inside a store-bought puff pastry crust. Serve the tart for with a green salad on the side.

A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.

Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside.

Lovely for lunch or with a salad for dinner.

Because it's often the first dessert a child is allowed to eat, rice pudding can conjure up wonderful memories, which may be why it continues to be a favorite of a lot of grown-ups. Pure maple syrup sweetens the pudding, which develops a smooth golden topping as it bakes.

(Pistachio Wafers Layered with Strawberries and Cream)