Baking

Active time: 30 min Start to finish: 3 3/4 hr

Sabrina Henderson of Gardena, California, writes: "After 17 years of making dinner for my family, I don't cook as much as I used to. These days what I really enjoy doing is baking. Not only is it more leisurely, but people enjoy the results so much. About twice a month my husband takes some of my homemade cookies to his colleagues who always ask when I'm going to send something their way. The staff in the doctor's office where I work will often ask me the same thing. My zucchini bread is a special favorite. I joke with people and tell them I'll bring it in, but only if they behave."

Ginger and cinnamon give the classic peach pie a makeover.

To help this crisp live up to its name, we devised a little trick: Squeeze the topping by handfuls to compact it, then crumble chunks of it over the filling. The chunks rest on top of the fruit instead of sinking into it.

Keep these cookies in airtight containers.

Because these brownies are thinner than most, they bake quickly.

My long-time friend, colleague, and fellow Southerner, Jean Anderson, relates in her wonderful American Century Cookbook how her mother came up with this delightful variation on old-fashioned sticky buns as a way to avoid having to fool with yeast dough. Contrary to what the long list of ingredients might imply, the biscuits are quick and easy and perfect for a stylish brunch.

Don't let these cool — they're best served straight from the oven.

(LOU MIAS AVEC COMPOTE DE CERISES NOIRES) Traditionally, this cake—a Christmas specialty of the town of Séguret in the Vaucluse — is made with goat's milk (look for it in the supermarket dairy case), but feel free to use cow's milk.

Purchased phyllo makes this pear strudel quick and easy to prepare. For best results, let the thawed frozen phyllo stand in its box at room temperature a few hours before starting. Be sure to use ripe fresh pears for the filling.

While this cake tastes delicious on its own, enhance it with dollops of whipped cream or nondairy topping and a few orange segments.

"Last summer we spent a week in Paso Robles, California, and had an excellent dinner at Bistro Laurent," say Rusty and Stacey Willi of Santa Rosa, California. "To our delight, dessert—a warm raspberry clafouti topped with vanilla ice cream—turned out to be one of our favorite vacation memories." This dessert has a more cake-like texture than a traditional clafouti. The version here is even better topped with ice cream.

Buttermilk makes the cake tender, and cream cheese adds great texture to the frosting.

These pastries are best when freshly baked, so if you plan on giving them to someone who may not be able to serve them within a day or two, you should deliver them frozen, along with the baking instructions.

Developed in 1923, the boysenberry is a hybrid of the blackberry, raspberry and loganberry.