Baking

Active time: 20 min Start to finish: 2 1/2 hr

Ann Colton of Milwaukee, Wisconsin, writes: "Just as T. S. Eliot's J. Alfred Prufrock measured out his life with coffee spoons, I like to measure out my days with interesting meals. Since I started teaching English literature to junior-high students about a year ago, I've had less time to cook because of all the papers I have to grade. I'm still a firm believer, though, that food makes life more fabulous, and I get such pleasure from tasting and experimenting. Sometimes I'll honor requests from my students and whip up new treats for them. My baked goods, like these scones, are the most popular." These oversize wedge-shaped scones have a light muffin-like texture.

You might be tempted to bake 2 sheets at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

You might be tempted to bake 2 sheets of brownies at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

Peaches sweetened with brown sugar fill pecan-studded biscuits — a southern-style twist on an all-American favorite.

The secret to tender shortbread — a classic Scottish treat — is not overworking the dough.

Christine Warren of New York, New York, writes: "On a recent evening out on the town, my friends and I decided to go for Margaritas at Zarela. What started out as drinks soon turned into appetizers and then dessert (a well-balanced meal, in our view). We loved the divine peanut butter tart."

This is the pastry version of the popular Franco-German dessert.

Why make your own pita when it's readily available at supermarkets? One bite of these, fresh and warm from the oven, will tell you exactly why. The dough is simple to make, and because the dough rounds are thin, they bake in less than 5 minutes. But if you don't have time to make your own, store-bought pita can be warmed, wrapped in foil, in a preheated 350°F oven.

Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.

Fresh raspberries are baked into these chewy, downright irresistible blondies. You can chill them for a day before serving.

Nan Buchanan, Kemah, Tex.
"This cookie is versatile, so I adapt the shapes and decorations to the season — jack-o'-lanterns at Halloween and eggs at Easter."

A French classic gets a little twist from Payard Pâtisserie & Bistro in New York.

Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.

Not quite as sweet as a pecan pie, but with the same caramel candy-like filling.

You can bake this apple oatmeal crumble (with the oven rack in the upper third of the oven) and roast the tomatoes (on the rack in the lower third) for this low-fat menu at the same time.