Baking

Pies are probably the most popular dessert in Lancaster. Brown sugar and sweet potato are among the many ingredients used in fillings.

A nice accompaniment to Blackberry and Apricot Compote. Can be prepared in 45 minutes or less.

The perennial Christmas gift gets a luscious face-lift in this impressive cake. We guarantee that it won't get shuffled around, and no one will make any jokes about it. Store the cake in the refrigerate for up to three weeks before giving. Wrap it in some red or green cellophane, and present it in a decorative box (a hatbox is fun) tied with a big, bright bow.

Lemon curd, lemon-cornmeal shortcakes, blueberry sauce and fresh blueberries are teamed in a winning dessert.

This bread and butter pudding gets its Italian flavor from panettone, a Milanese egg bread studded with raisins and candied fruit. Long a Christmastime specialty, panettone is becoming increasingly available throughout the year not only in Italy but also in the United States. Note: Panettone can be found in some Italian markets and specialty foods shops.

For ease of transportation, the cupcakes and icing may be brought on board in separate containers.

A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.

A crunchy topping is the twist to this quintessential Thanksgiving pie.

The old-fashioned cookies are cake-like and have a nice chocolate icing.

Stout, in the sharper-flavored ale family of brews popular in Great Britain, gains its dark color from the roasted malt used in its brewing. The rich, malty flavor melds well with the molasses and aromatics in this moist cake, which is brightened with a lemon glaze.