Baking

This dessert tastes indulgent, but it's made with nonfat cottage cheese, nonfat cream cheese and evaporated skim milk.

Active time: 45 min Start to finish: 3 hr.

This moist bread is best fresh from the oven, but it can also be made ahead and reheated.

The Shakers, who once had a number of active communities in New England, were known for their creative use of fresh herbs in cooking and baking. This savory yeast bread is a typical example. It is delicious freshly baked or toasted the following day.

Diane Ives of Pittsburgh, Pennsylvania, writes: "As an epidemiologist who works with older people, I make diet and exercise an important part of my life. I try to eat as healthfully as I can during the workweek, and I stay away from processed foods — I'd rather have something simple and fresh anyway. But on the weekends, when my husband and I entertain, I love to splurge and make desserts. Since they are the first thing people remember about a great dinner, they are definitely worth the effort. The dried-fruit strudel here is a family recipe I learned from my grandfather, but I've simplified it so it can be made quickly with purchased pie crust."

It's important to note that the pumpernickel used in this tart should be very dense. Although we prefer the light-brown Danish pumpernickel, the dark German-style variety works just as well. For the filling we've suggested lumpfish caviar, which is readily available in the States; in Sweden, the fish roe called lojrom would probably be used. It comes from bleak, an ocean fish from the Baltic Sea.

If you have a set of clay tiles or a baking stone, place it on the oven rack while preheating the oven. It will absorb the heat, and putting a pizza pan or baking sheet directly on top will ensure a crisp crust.

This recipe originally accompanied the following recipes:
Lemon Bars
Fudgey Brownie Bars
Pecan-Pie Bars
Blueberry Cheesecake Bars
Chocolate Macaroon Bars

Cumin flavors a variety of foods, including breads, in southwestern cooking. Make the dough for these rolls one or two days ahead, and let it rise in the refrigerator.

Fresh cranberries are usually sold only from November through January. So freeze a few extra bags to make this anytime.

The cake can be made a day ahead and refrigerated; bring it to room temperature to serve. If desired, you can garnish the cake with sugared mint leaves: Whisk egg whites until they are foamy, then brush them over mint leaves and sprinkle leaves with sugar.