Baking

Active time: 20 min Start to finish: 9 hr

Active time: 1 hr Start to finish: 2 1/4 hr

You can top the spinach parmesean custard with some broken-up frico for added crunch or simply enjoy them on the side. Active time: 15 min Start to finish: 30 min

Here's a rich, creamy classic with a tropical twist. Begin preparing it a day ahead.

Dark rum moistens the cake layers and adds another festive flavor to this beautiful and delicious holiday dessert. The cake can be made and chilled two days ahead.

Active time: 1 hr Start to finish: 5 hr If you decide to use fresh pumpkin purée for this cake, be sure you drain it for the full eight hours we recommend in the procedure.

A decadent, impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Begin preparing this a day ahead.

This cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust. The group enjoys madeleines with tea, just as the narrator did in Swann's Way.

Susan Murphy of Kansas City, Missouri, writes: "My daughter and I love to spruce up boxed cake mixes with spices, nuts, or fruit. One afternoon we decided to experiment with banana muffin mix instead. We made a very moist cake, filled it with fresh banana slices, then topped it with creamy homemade frosting. It's one of our favorite creations to date."

"A few weeks before my best friend’s wedding in San Francisco, I flew into town for her bridal shower," writes Constance Stevenson of Portland, Oregon. "The luncheon was catered by Thymes Two Catering. For dessert, they served an elegant blueberry and lemon layer cake with a tangy lemon frosting."

Every small town in Georgia seems to have its own peanut-dessert specialty for the holidays. This one features a creamy no-bake peanut butter filling in a crisp chocolate-crumb crust.

21st Century Recipe Today, when our far-flung family gathers for holidays, my mother, my sister, and I make this updated version of my grandmother’s recipe to go with our typical menu: grilled beef tenderloin served with a dollop of sour cream, horseradish and bacon sauce; grilled asparagus; potato casserole; a green salad with blue cheese crumbles; and pear and almond tart for dessert.

Pillsbury test kitchen home economists have heard it all. When they told me some people were adding melted ice cream to a cake mix, I couldn't believe it. Well, that's precisely what I did with this fun recipe. Choose your flavor and let the ice cream melt. The only trick is that you must have 2 cups of melted ice cream. For super-premium ice creams with little overrun, that's 1 pint frozen. But for less expensive brands with a lot of air piped in, you'll need to begin with more than a pint. I made this cake with several flavors of ice cream and our favorite was a super-premium from Ben & Jerry's — Cherry Garcia. With cherry and chocolate pieces and the cream and the eggs in the ice cream, you need little else. Your liquid, your fat, and your flavorings are all in the melted ice cream. This recipe works well, too, in a 13- by 9-inch pan.

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

Active time: 20 min Start to finish: 40 min

The cranberries add tartness, color and texture. Serve the pie with vanilla ice cream or sweetened whipped cream, if you like.