Dried Fruit

Active time: 15 min Start to finish: 35 min

"The scones from Bon Bonerie in Cincinnati are moist, light and sweet," says John Van Eeckhout of Norfolk, Virginia. "When I lived in the area, one of my favorite ways to spend a Saturday morning was to read the newspaper in the bakery's adjacent tearoom while enjoying a raisin scone with clotted cream, preserves and a cup of coffee." Raisin Scones are also delicious served with butter and jam.

A hearty Moroccan-style one-dish meal.

This dairy bread pudding–like custard baked between layers of matzo is delicious for brunch or dessert.

(Gelat de Crema Catalana i Xerès amb Mel i Figues) The mellow, almond flavor of Amontillado Sherry works especially well in this rich, creamy dessert.

These delicious chocolate chip cookies are worth the calorie splurge.

At one time, musicians who entertained in Catalan countryside were paid with dried fruit and nuts. This came to be known as the "musician's dessert," which is still served to this day. Many places have updated the custom by turning the "pay" into a tart. Here's a rendition, with a rich caramel topping and sweet crust.

Serve with vanilla ice cream, whipped cream or crème fraîche, or with slices of aged kefalotyri cheese or white cheddar.

This innovative take on the classic features an intensely flavored olive and raisin tapenade that is also great teamed with breadsticks or spread onto bruschetta. Crispy egg-bread croutons are also a nice addition