Cookbooks

If you would rather make this frosting with only cream cheese, replace the goat cheese with an equal amount of whipped cream cheese, for a total of 18 ounces.

The applesauce in this cake makes it exceptionally moist. Although homemade applesauce is best, you could also substitute an all-natural store-bought variety. If you would prefer a larger cake, prepare the batter as directed and bake in two nine-inch pans for forty to forty-five minutes.

The heat from your hands will melt the chocolate, so use tweezers to hold the chocolate leaf as you peel back the mint with your fingers.

Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.

Bananas vary greatly in size. The six bananas called for in this recipe should weigh a total of about four pounds. Once cut, bananas will discolor rapidly, so it’s best to slice them just before using.

You can assemble this showstopping dessert up to eight hours ahead of serving; leave off the last layer of cream and fruit, and refrigerate along with the partially assembled cake. Just before serving, top the cake with the remaining cream and berries, and garnish with the mint leaves. If you can’t find beautiful small strawberries, halve or quarter larger ones.

The combination of cake flour and all-purpose flour produces a very tender crumb. You will need a paper cornet to pipe the dots and lines of lemon curd that top the buttercream frosting. Fully decorated, the cake looks fresh and whimsical-a perfect choice for a birthday party, baby shower, or other celebration.

This is the kind of classic, all-American layer cake that birthday memories are made of. It’s guaranteed to please a crowd.

These elegant cookies, found in nearly every pastry shop in Paris, have a crisp exterior and a slightly chewy center.

Nonstick baking mats will help these crunchy cookies bake evenly and hold their shape. Once the batter is made, it can be kept in the refrigerator, covered with plastic, for up to five days. Bring it to room temperature before using.

It’s best to bake these cookies on cool, dry days so they can form and retain a curved shape. Because they are fragile, first line airtight containers with several layers of paper towels, then lay tuiles on top, in one layer, without crowding.

If you wish to make these with store-bought puff pastry, increase the sugar to one cup. Thaw and unfold the dough on the sugared work surface, then trim each piece into a ten-inch square, about 1/8 inch thick. Proceed with the recipe, sprinkling and rolling as directed. (Standard packages contain about one pound of dough, so the yield will be slightly greater than for our homemade version.)

The traditional Italian flavors of almond and anise are delicate enough for teatime yet equally good with strong coffee or espresso.

These red-and-green-flecked cookies are particularly festive at Christmas; Martha likes to bake several batches to give away as gifts.

The combination of cocoa and ground cinnamon is commonly found in Mexican chocolate and hot drinks; we’ve used it here to flavor a traditional Scottish cookie.

Be sure to sprinkle the shortbread with granulated sugar as soon as it comes out of the oven; this will help the sugar adhere to the cookie.