Make Ahead

Sue Shadley of Indianapolis, Indiana, says that the biscotti from The Bakehouse in Bloomington are addictive. These can be baked three weeks ahead and frozen, making them an ideal Christmas gift.

Named for the four fruits that go into this recipe, the drink is a refreshing accompaniment to brunch at Sarabeth's restaurant in New York.

The apple-essence syrup is brushed over the cake to infuse it with flavor and make it extra-moist. If you prefer, substitute apple cider for the brandy.

The broth that accumulates at the bottom of this casserole is delicious spooned over the vegetables. Robiola, a fresh, rindless cheese from Italy's Piedmont, has a tangy richness that makes the dish particularly distinctive.

"While visiting Santa Fe, New Mexico, we dined at La Casa Sena restaurant and had a mesclun salad with an unusual balsamic-vinegar dressing," says Billie Ingram of Fairfax, Virginia. "Could you please get the recipe for us?" Active time: 30 min Start to finish: 30 min

This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies in Minnesota. A love for the crunchy sweet led to recipe experiments in the kitchen. Randi recalls watching her mother make this magical confection--the baking soda causes vigorous bubbling. Pack it in jars or airtight tins, and store at room temperature; exposure to moisture and air will soften the candy.

Similar to pumpkin pie, but not quite as sweet. Serve with whipped cream, if you like.

Here's the traditional Irish soda bread—just flour, baking soda, salt, buttermilk, and optional caraway seeds. For traditional brown soda bread, substitute whole-wheat flour for part, or all, of the all-purpose flour called for in the recipe.

"My husband and I have a favorite local restaurant, Paci," says Michelle Jaffee of Fairchild, Connecticut. "Its menu changes seasonally and is always exciting. However, it just may be Paci's phenomenal coconut cake that has made us regulars. The pastry chef tells us that the recipe is a closely guarded secret. If you could persuade the restaurant to part with the recipe, I'm sure my family — and your readers — would be most grateful." At Paci, the chef serves this dessert with a chocolate espresso sauce. But we loved the buttery cake topped with fresh fruit — try nectarines or mangoes. It's perfect for summertime. Active time: 20 min Start to finish: 2 1/2 hr (includes cooling)

In this pie, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust. If you've made the crust ahead, this pie comes together in minutes. By dessert time, the filling is set.

This dough produces a crisp cookie with oats for added texture.

At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for our loyal customers and our guests at the Inn, who enjoy a good cookie.

Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.

In England, these crisp raisin-flecked treats are called Madeira biscuits-biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.