Apple

Omelette Pomme Colette Jan Case of Cornelius, Oregon, writes: "A jar of confiture de lait, a caramel-like sauce made from whole milk and sugar, along with some fallen apples found on a morning walk after my return home from France, where I spent three perfectly glorious months, inspired this omelet." We substituted dulce de leche for the confiture de lait because it is more readily available in the U.S.

Scottish pancakes are small and typically served not at breakfast but at teatime.

The sauce in this recipe is also good with chicken and ham. Active time: 50 min Start to finish: 1 1/2 hr

These thin pancakes resemble crêpes more than the thick apple pancakes served at '21' back in the thirties and forties. They are definitely more delicate than the traditional version, but the flavors of apples and walnuts still hark back to their heftier ancestors. Most of the components of this recipe may be made ahead of time and the dessert assembled just prior to serving.

Wheat berries, minimally processed grains of whole wheat, are sometimes marketed as hard wheat.

Can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 1 1/2 hr

Here's a luscious fall dessert.

Early French gardeners developed the espalier method of growing fruit trees-the trees are trained to grow flat against a wall or trellis-so they could take full advantage of the sun and use small plots of land efficiently. October finds markets full of newly harvested crisp apples that add wonderful flavor to this traditional French tart.

Something simple and delicious for dessert. Partner with store-bought gingersnaps.

Caramel-flavored apples combine deliciously with a crisp streusel topping. A bonus: There are plenty of juices from the pie to spoon over scoops of ice cream.

This free-form tart is wonderful topped with caramel sauce and Crème Fraîche.

Can be prepared in 45 minutes or less.

San Francisco is famous for its sourdough, and a wide variety of apples are grown in Sonoma. In this sensational dressing, both ingredients are combined with almonds, which are harvested throughout the state. If you are roasting a turkey in a 350°F oven, cook the stuffing alongside, covered for 45 minutes and uncovered for about 15 minutes.