Pastries

Lightly sweetened whipped cream is a nice addition to this delicious dessert.

For a luxurious brunch, split open these rich biscuits and top them with smoked salmon, cream cheese and caviar.

There is hardly a wedding or garden party in the Lowcountry without these yeast biscuits. They are small, only about an inch in diameter, and they are split to hold slivers of salty country ham tempered with dollops of chutney or mustard. One ham provides enough meat for 200 to 250 biscuits. These doubly lightened breads — really yeast rolls — are also called "angel biscuits" and "bride's biscuits." Bill Neal has suggested that the "bride" is the inexperienced cook who needs the insurance policy of the double leavening.

These sweets are enjoyed with coffee or tea at Bewley's on Grafton Street, a Dublin institution that has long been part of the city's folklore and culture.

We always had this coffeecake for birthday breakfasts and other special occasions. Even when we lived far away from Maine, the smell brought us back to Bar Harbor.

This version of the Greek and Turkish dessert features dates instead of nuts. Date palms flourish in the hot climate of the Middle East.

Enriched with a little cream and sugar, jumbo-size refrigerator biscuits become shortcakes worthy of the season's best berries. Since there are more biscuits in the tube than you'll need, you could bake extras at the same time and save them for breakfast the next day.

Petites Profiteroles This recipe is an accompaniment Tomato and Celery-Infused Beef Consommé with Tiny Choux Puffs You'll need only about one third of the profiteroles to go with the consommé; freeze the extras and serve them for dessert at your next dinner party with ice cream and chocolate sauce. Active time: 20 min Start to finish: 40 min

The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.

"Benne" is the Carolina Low Country word for sesame seeds, which came to the United States from Africa. This biscuit dough is made a day or so ahead, then formed right before baking. Angel biscuits, so called because of their tender, light texture, will not keep well at room temperature once baked

The most delectable cinnamon rolls Karen Cabral of San Antonio ever tasted are those at the Pecan St. Bakery & Cafe in Blanco, Texas.