Baking

This recipe originally accompanied epi:recipeLink="101888"Plum Pine-Nut Tart</epi:recipeLink>.

This recipe was created to prepare <epi:recipeLink ="14262">Chocolate Walnut Biscotti with Chocolate Custard Swirls</epi:recipeLink>.

"The strawberry cream cake recipe from "A Swedish Midsummer Party" in your June 1997 issue reminded me of a dessert my grandmother, who was of Swedish descent, used to make," says Jill M. Kuhn of Sherman Oaks, California. An electric carving knife makes slicing this dessert a breeze.

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

Lemon peel gives these real lemon tang and makes them an ideal accompaniment to the epi:recipeLink="101752"Lemon Sorbet with Blackberry Sauce</epi:recipeLink>.

For convenience, you can use the mini candy bars available in one-pound bags.

This is one of the many types of apple cake popular throughout central Europe. I have seen apple cakes, a traditional Rosh Hashannah dessert, served on Sabbath and holiday tables from Israel to Australia.

Pastel de tres leches is a traditional Nicaraguan Celebration Cake usually reserved for the holiday season. In this recipe we preserve the traditional presentation, and add some typical American holiday flavors. The cake is composed of four components: Sponge Cake, Rum Milk Syrup, Meringue, and Cranberry Compote.

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

Arrange the soft, spicy cookies on a platter with apples and Vermont cheddar cheese; also serve hot cider or hot buttered rum.

The name, literally translated as "cats' tongues," refers to the shape of these cookies.

To many people living in the middle of the country, celebration cakes must be chocolate cakes — especially German chocolate cakes. This one embellishes the tradition, using unsweetened chocolate instead of sweet chocolate, a luscious caramel-coconut filling between the layers and lots of creamy chocolate frosting. (By the way, German chocolate cakes have nothing to do with the immigrants who settled in the heartland; the name actually comes from the fact that the cakes were first made with Baker's brand German's sweet baking chocolate.)

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.