Baking

For an extra burst of orange flavor, mix some unsalted butter with grated orange peel to accompany these homespun biscuits.

Lemon verbena is a perfumy herb with a strong lemon flavor and a lemon-lime aroma. Its shiny green leaves can be added to salads, chicken and fish dishes, and desserts, as well as tea. For this pound cake, if you can't find lemon verbena at your specialty produce market or nursery, use freshly grated lemon zest in its place.

At the Perryville Inn chef Paul Ingenito uses the succulent bits of meat from lobster knuckles in a bread pudding, which he bakes and serves in empty lobster tail shells as an adjunct to a whole lobster. We thought the pudding was stunning enough to stand on its own and so adapted the recipe, using the meat of a whole lobster for the pudding and the shells and body for the sauce.

Filled Tricornered Cookies

This bread is a delicious holiday treat.

A mild buttermilk tang offsets the sweetness of this caramel-colored custard pie.

The flavor and texture of these chewy confections are even better if they are allowed to rest overnight.

The "alternative" is the addition of oat bran.

Can be prepared in 45 minutes or less.

This recipe is made to accompany Almond Cookie Cups with Sauternes-poached Apples and Frozen Sauternes Mousse

Tropical flavors star in this cool indulgence.

Pies are probably the most popular dessert in Lancaster. Brown sugar and sweet potato are among the many ingredients used in fillings.