Baking

It was years ago that Charles Fenyvesi first told me about this extraordinary layered honey torte. Jenny was deported to Auschwitz, where she died. Mr. Fenyvesi's mother experimented for twenty years until she came up with the following formula. Here is the recipe, a tribute to Hungarian Jewry and to Mr. Fenyvesi's late cousin Jenny.

(Baked Banana Pudding) Can be prepared in 45 minutes or less.

Baklava (from the Farsi for "many leaves"), a pastry perfected by royal bakers in the sultan's palace in Istanbul, consists of layers of phyllo filled with nuts and spices and drenched in a syrup. It has become a traditional Middle Eastern Rosh Hashannah and Purim treat but is enjoyed at celebrations throughout the year. There are numerous variations of baklava, many a closely guarded secret passed down within families. A walnut filling is more prevalent in the Levant, while pistachios and pistachio-almond fillings are preferred in Iran. Blanched almonds are traditional on Rosh Hashannah to produce a light color so that the year should be dulce y aclarada ("sweet and bright"). Sephardim refrain from serving dark-colored pastries such as those made from walnuts on Rosh Hashannah, which would portend a dark year. Although purists disdain anything except the classic nut filling, some cooks innovated by adding such items as dates and chocolate chips. Hungarians make an apricot version. This very rich treat is usually served in small portions.

The milk chocolate frosting provides a subtle and delicious contrast to the dark chocolate cake. Either imported or domestic milk chocolate works well.

Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.

In England, plum pudding was required at Christmas in the nineteenth century, and it still is today. This luscious cake takes its cues from that beloved dessert. It combines the flavors of a plum pudding in a chocolate cake and iced it with fudge frosting.

A brandied custard filling makes a wonderful backdrop for ripe apricots.

Tender Iowa corn was the inspiration for these terrific biscuits. They are best eaten the day they are baked; extras can be warmed up the next morning for breakfast or brunch. Be sure to serve them with plenty of butter.

Whenever you serve this lightly spiced, moist buttermilk layer cake you'll turn dessert into a celebration. The spices in the cake mellow as it stands, so it's even better the day after baking.

This is like a light-textured cheesecake. It needs to chill overnight, so plan ahead.

Founded in Boston in the nineteenth century, Schrafft's shops soon became renowned for the quality of their candies, ice creams, and especially their cookies. Eventually they opened several stores in New York City, but according to food writer and food historian Judith Jones, true Schrafft's cookie aficionados believed that the Boston version of their oatmeal cookies was superior, and so they would travel to Boston by train to buy them. This recipe is based on the original Schrafft's formula but I've added some dark brown sugar for the rich color and flavor that it imparts. This is a soft, pleasantly chewy cookie, with plenty of raisins and nuts.

This rich southern-style pie is great topped with vanilla ice cream.

Moist, with subtle heat from the chipotles.

Sometimes seen with a lemon filling, this is one of the oldest "fancy" layer cakes and a great southern tradition. The fresh coconut makes you realize why this cake has always been special.

Fudgy Cocoa Brownies with Chocolate Chips and Walnuts

Chocolate syrup and mini chocolate chips pack in the flavor for these tender, pecan-accented cookies. They're great with a cup of espresso or regular coffee.

Slow-cooked garlic combines with bacon and mushrooms to give this first-course pizza a smoky, woodsy and oh-so-satisfying flavor. Serve a crisp green salad alongside.