Electric Mixer

Sweet potatoes make this moist; cranberries and walnuts add texture and color.

Pastel des Tres Leches con Rompope This special-occasion cake from the state of Sinaloa is spiked with rompope, a rich Mexican eggnog liqueur. It is heated with the tres leches until the mixture is reduced to a syrup that is poured over the hot cake.

Look for wasabi powder in the spice aisle or the Asian foods section of the market.

You'll need six baby loaf pans for this recipe. Look for disposable ones at the market.

You'll need a pastry bag fitted with a 1/4-inch star tip to create the decorative rosettes. Begin making this cake two days before you plan to serve it.

An easy press-in crust of ground graham crackers and toasted almonds is topped with a fresh strawberry filling and whipped cream. Chill the pie at least two hours before serving.

You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urge—the cookies must go in the middle of the oven to cook through and brown evenly.

Each filling makes enough for one batch of cookies. Whichever filling you choose, be sure to prepare it a day ahead.

Thin, delicate layers of flourless chocolate cake are filled with silky chocolate-espresso mousse. Begin making this dessert at least one day ahead, and serve it straight from the freezer; the frozen mousse filling has the texture of soft ice cream.

Toni Grekin of Deposit, New York, writes: "This recipe was given to me by my friend Barbara Leeds. It's wonderfully rich and overwhelmingly addictive." Active time: 30 min Start to finish: 2 1/2 hr

This is a wonderful way to experience onions and it is reminiscent of the Alsatian specialty, flammekeuche. Combined with the cream, the onions (Rose de Roscoff, if you can find them) create a sweet, succulent foil for the bacon and the pizza dough. I like to serve this as a first course, with a lovely Gewurtztraminer.

This New York-style cheesecake — with a hidden layer of sweet peach compote — is an ideal do-ahead dessert. It also travels well: Just glaze the cake in its pan and chill. When ready to serve, release the sides, then top the cake with fresh peach slices. Begin preparing this at least one day in advance.

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare "single-girl food" — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. I never miss an opportunity to share a batch of cookies with my friends."

This is a variation on the Sicilian classic gelo di melone, which is steeped with jasmine flowers. We substituted anise seeds but kept the traditional garnishes of chocolate shavings, pistachios, and whipped cream. Active time: 30 min Start to finish: 4 hr (includes chilling)

A buttermilk layer cake is filled with ginger-scented lime curd, then finished with a sweet and fluffy frosting. Make the lime curd one to two days before assembling the cake.