Baking

(Soft White Rolls)

If you spend one afternoon in the kitchen, there will be cookies for everyone on your list. You'll need at least a four-quart bowl to mix the large amount of dough.

Here's a three-layer cake that makes a sensational finale to any meal.

These not-too-sweet cookies are based on an old recipe seldom seen these days. Although the combination of almonds, honey and cinnamon is still a typical one, contemporary Neapolitan biscotti tend to be less aggressively flavored.

At the café this dessert is accompanied by raspberry sauce and topped with whipped cream.

Can be prepared in 45 minutes or less.

This moist Christmas cake takes its cues from the flavors and spices found in the classic Lebkuchen cookie. It's brushed with an orange-scented honey syrup, frosted with a creamy white chocolate icing and then surrounded by sliced almonds.

The graham cracker crunch topping is delicious on its own, but combined with ripe peaches, cinnamon syrup and ice cream, it makes for positively addictive sundaes.

Rich chocolate cookies get some Mexican flair when spiced up with cinnamon, cloves and cayenne pepper. Blanched almonds or pistachios can be used instead of cherries.

Enjoy this dessert at room temperature if you like a creamy texture similar to that of a soufflé, or serve the cake cold if you prefer a dense, fudgey texture.

Pumpkin pies have long been favored in New England; there is a recipe for a "pompkin" pie in Amelia Simmons's 1796 American Cookery. New England colonists, in spite of their puritanical reputation, were known to enjoy a tot of rum now and then. And if the liquor was hidden in a pie, even the ladies were able to indulge.