Electric Mixer

These sand tart cookies are a dream, and actually are the best version I have had of this popular Southern cookie. Aunt Mary made her cookies with ground pecans added to the batter. Halfway through the baking she sprinkled on grated chocolate. These cookies have a seductive "gritty" texture, and are perfect with ice cream, fresh fruit, a cup of coffee or tea, or simply to satisfy a longing sweet tooth.

Dundee has been synonymous with marmalade for hundreds of years. The story goes that around 1700, an enterprising Dundee housewife crafted marmalade as we know it from a boatload of bitter Seville oranges purchased by her husband from a Spanish ship stranded in the harbor. In this recipe, marmalade is gently heated with orange juice and whisky until it liquefies, then the sauce is poured over the cake.

These elegant cakes have a soft pudding-like center and refreshing lemon flavor. Although best served warm, they can be made ahead and served at room temperature.

The foundation of this recipe is a lemon curd that can be served on its own with, say, scones or toasted brioche, or partnered with fruit. In this layered treat, some of the curd is combined with whipped cream to make the mousse, and some is used on its own. When covering the curd, make sure that the plastic wrap touches the surface to prevent a "skin" from forming on top.

A chocolaty version of a rich French gâteau called, aptly, a financier, this cake shows how ground nuts, melted chocolate, butter, and beaten egg whites can result in a deceptively light texture. An elegant dessert, it needs nothing more than a dusting of confectioners' sugar to finish it off.

A delectable new take on the old-fashioned summer shortcake.

A show-stopper centerpiece cake for February fourteenth. White chocolate provides a rich, buttery texture. To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.

The tartness of the cranberries is accented by the sweet, crunch meringue filling served at Le Bec-Fin in Philadelphia.

For years, pumpkins were planted in central-state cornfields to help the corn's roots cool in the summer. This pretty roll cake is an impressive alternative to classic pumpkin pie.