Electric Mixer

This impressive dessert features two classic components: the buttery sponge cake known as genoise and the rich frosting known as ganache. Making the genoise and syrup ahead eliminates last-minute fuss. Any leftover ganache can be chilled, rolled into balls and presented as another classic: truffles.

For this dessert a dramatic shape can be achieved by using molds made from foil. The mousses are equally delicious, of course, when made in 3/4-cup ramekins — they just won't be as tall.

Lemon verbena is a perfumy herb with a strong lemon flavor and a lemon-lime aroma. Its shiny green leaves can be added to salads, chicken and fish dishes, and desserts, as well as tea. For this pound cake, if you can't find lemon verbena at your specialty produce market or nursery, use freshly grated lemon zest in its place.

Filled Tricornered Cookies

This bread is a delicious holiday treat.

The flavor and texture of these chewy confections are even better if they are allowed to rest overnight.

The "alternative" is the addition of oat bran.

The perennial Christmas gift gets a luscious face-lift in this impressive cake. We guarantee that it won't get shuffled around, and no one will make any jokes about it. Store the cake in the refrigerate for up to three weeks before giving. Wrap it in some red or green cellophane, and present it in a decorative box (a hatbox is fun) tied with a big, bright bow.

The butter for the yams gets a lift from the peel of oranges, plus chili powder and cayenne pepper. Making the topping ahead saves time on the big day.

Jalapeño chilies give this a nice spicy kick. An accompaniment to Chicken Chili Verde .