Electric Mixer

This recipe is an accompaniment for Pear and Fig Strudels with Ginger Cream.

To make this bread easier to prepare, shape the dough into two loaves after the second rising instead of forming braided loaves, as is traditional. Place each loaf in a buttered 9x5x3-inch loaf pan and continue as per recipe.

Terrific with cappuccino or ice-cold milk.

Bake some of these for the holidays, too.

These dramatic cakelike cookies are a New York City favorite — and we think they deserve a wider audience.

To get a neater slice, chill the bars first.

A new look for Australia's favorite dessert -- this recipe from Martin Webb, chef at Georges in Melbourne can be prepared a day or two ahead, leaving only the brief final assembly to be done before serving.

Pear and Dried Cherry Frangipane Cake Recipe

This cake is a southern tradition for festive occasions. It can be completely assembled and chilled one day before serving.

We like to serve these with href=">Lemon Curd for dipping.

The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.

Speculoos, a specialty of Belgium in which flat gingerbread cakes are cut into different shapes, are the inspiration for this recipe. Similar cookies called speculaas are made in Holland, Germany and Austria. These are decorated with melted white chocolate and some pretty red sugar.

(Apricot Almond Cake) Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Key limes are also known as Mexican or West Indian limes. If you can't find them in your area, substitute bottled Key lime juice. We've tried several different brands in our test kitchens, and prefer the taste of Manhattan.* This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.

If you can't find fresh Key limes in your area, you can substitute bottled Key lime juice. We've tried several different kinds in our test kitchen, and the only one we like so far is Manhattan brand*.

In winter Kay Simon sandwiches this cake with wine jelly, in summer substituting a simple purée of fresh raspberries. Wine for Cooking and to Drink Merlot is important in the Yakima Valley, and perfect for this cake.