Buttermilk

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Here, buttermilk replaces nearly all of the oil. Very ripe bananas give the best flavor.

Canola oil replaces butter in this light version of a classic.

Make this bread, which is used in the Southwest Corn Bread Stuffing with Corn and Green Chilies and Southern Corn Bread Stuffing with Smoked Ham and Yams recipes, at least one day and up to two days ahead of time.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Romaine and Watercress Salad with Roquefort Buttermilk Dressing . Can be prepared in 45 minutes or less.

Lemon brightens the sweet tang of buttermilk in this dairy-state specialty.

The cornmeal biscuit topping adds some crunch to the winning combination of fresh strawberries and rhubarb.

A modern recipe from a modern woman: This is based on a recipe from my friend Joanne Rosen, a high-powered attorney who balances her torts and tarts, her husband and her children, with great finesse. Accompany the scones with English clotted cream (or crème fraîche) and honey.

"Coyotes Deli & Grill in Banff makes the most amazing blue corn bread," writes Donna Sanché of Toronto, Ontario. "My husband and I had dinner there not long ago, and enjoyed the entire meal — but the corn bread was definitely the highlight. I've told all of my friends about it, and now I'd like to make it for them." This sweet corn bread is best served warm. If you can't find blue cornmeal, don't worry: Yellow cornmeal works well, too.

Lavender flowers are decidedly old-fashioned, as is this not-too-rich tea loaf. You can usually find the flowers in a health food store that sells herbs and spices in bulk. Wrap the cakes in cellophane, tie them with purple ribbon, and attach a yellow lemon-shaped tag to the package. Grinding the almonds in a food processor with a little of the sugar will keep them from turning into nut butter. Used blanched whole almonds or whole almonds with their natural brown skins, depending on the effect you want. Ground unblanched almonds give the cake a homey look, while blanched almonds are less noticeable, emphasizing the flecks of lavender.