Baking

The contrast of the subtle white chocolate cake and frosting with a tart-sweet lemon curd filling is superb.

This cake has all the lightness of its pale vanilla with an extra fillip of chocolate flavor from the cocoa powder added to the batter; the orange glaze brings out the chocolatiness even more. And the self-rising cake flour, which helps the dessert to rise triumphantly high, virtually guarantees a perfect-every time creation. A flavorful sherbet, such as banana or raspberry, makes an ideal accompaniment to this cake.

It is said that bourbon was first distilled in 1789 by a Virginia minister, and by the nineteenth century it had become an important regional industry. It makes a great cocktail, of course, but we also like it in this rich sauce.

Potatoes lend moistness, and caraway seeds and onions--two ingredients favored by German, Scandinavian and Eastern European immigrants--add flavor to these traditionally shaped rolls.

A beautiful special-occasion dessert that can be prepared a day before serving. Any leftover raspberry filling is delicious on toast or pancakes.

Can be prepared in 45 minutes or less.

The secret to the light and flaky crust is cream cheese. For an extra-special presentation, cut out decorative shapes from the dough scraps, and arrange them on the pie after glazing it; brush cutouts with glaze and bake.

We garnished this cake with Vanda orchids, an edible flower often used to decorate drinks in Hawaii.

Use fresh peaches when available - six peaches should do it.

This old-fashioned dessert is a refreshing conclusion to the grand feast.

A very moist, fudgy brownie.