Brunch

St. John's Jug Muffins "I was given the recipe for these muffins years ago, and I make a batch of the batter every winter," writes Judith Cadigan of Swarthmore, Pennsylvania."When the urge for a muffin strikes, you can bake just one instead of a whole batch, and put the remaining batter back in the refrigerator." Active time: 30 min Start to finish: 1 hr

These puffed little squares of pancake, based on Austria's Kaiserschmarrn, are delicious with a quick fruit sauce: Thin your favorite jam with a little water and lemon juice, then heat until hot.

Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. Today we produce an olive oil called 'de pays de Corse Ivan Popoff.' Although I was born in Lyons, the subtle flavors typical of Corsican cooking have definitely influenced my style. My dishes are extremely varied and well thought-out, but most of all simple. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort." While this is delicious on its own as a side dish, Hélène also recommends it as a sauce spooned over roasted fish.

Lovely with clotted cream and raspberry jam.

These are great after dinner with coffee or as an afternoon pick-me-up with tea. They are best served freshly made, but they can also be prepared one day ahead and stored at room temperature in plastic wrap.

Tina Thompson of Orlando, Florida, writes: "Because entertaining is a great joy for me, many of my dishes are party-friendly and easy to prepare. It's not uncommon to find me hosting impromptu gatherings for friends during the workweek so that I can try out new creations. As my recipe box grows, so do my fond memories." A nice addition to the holiday table. Serve with soup or salad, or even with drinks as an hors d'oeuvre.

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days. At home when I'm not working, I'm usually cooking just for myself, and I don't have a lot of time. I love a good breakfast — when I have Saturday and Sunday mornings off — so that's why I came up with the frittata."

Many Mexican desserts are topped with cajeta, a thick caramel sauce. Two caramel elements make this cake especially delicious: a syrup that's drizzled over each layer and caramelized sugar stars on top. Use a variety of star-shaped cookie cutters to make the stars.

The King Arthur Flours, its catalog (1-800-827-6836) and web site (www. kingarthurflour.com) are, in our opinion, a baker's best friend. The staff of exemplary Vermonters is unfailingly courteous and helpful should you have a baking problem or question. They appear to be serious at-home bakers too — many of the recipes on the web site and in the catalog are contributed by employees. These cheddar and pepper scones from the web site are really part angel biscuit, part scone — not the usual dry, crumbly, heavy scone, but rich and extraordinarily light. The black pepper is a powerful ingredient, by the way — timid palates should use less.

Active time: 45 min Start to finish: 1 1/2 hr

This cake has a crunchy pecan-brown sugar topping and a layer of pears in the middle.

To set a festive mood, serve these with mimosas made with icy-cold Prosecco and freshly squeezed tangerine juice.

Amyrose Gill of Berkeley, California, writes: "My husband and I learned about La Note when we first moved to Berkeley to attend graduate school. Everyone raved about their Sunday brunch, and for weeks we tried to go, but there was always a line out the door. We finally braved the long wait, and it was well worth it. Gingerbread pancakes —redolent with spice, beautifully textured, and absolutely delicious —were the reward. We'd love to get the recipe and serve them at our own Sunday brunches. " In addition to their spiced flavor, these pancakes have a distinctive cakelike texture.

Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs.

M'Eloise Waters of Yakima, Washington, writes: "Throughout the years, I have enjoyed so many 'R.S.V.P.' recipes, and now I have a request of my own: the chicken pasta from Spazzo Mediterranean Grill in Bellevue, Washington. It has fresh herbs, walnuts, almonds, and caramelized onions."

Make and shape the dough one day ahead for convenience, then just transfer from fridge to oven 20 minutes before serving.