Baking

Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were quickly introduced to such important New World foods as cranberries and corn. The newcomers returned the favor by planting apples, which flourished and were soon available in many American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling, celebrates that early culinary sharing. It's a delicious combination of some of our most traditional American flavors.

Spritz cookies-from the German Spritzen, meaning "to squirt"- are formed into fanciful shapes when the dough is piped through a cookie press. One food editor still uses her aunt Carol's old metal spritzer to make these delicate cookie.

Here is a delicious interpretation of a campfire classic.

Here we take two of the best treats from days gone by and combine them in one dessert. The cookies are also superb on their own.

Some fresh ginger adds zip to this bakeshop classic. It has the perfect balance of sweetness and spice.

From the Rainforest Cafe in Minneapolis, Minnesota.

This luscious pound cake is not as rich as the traditional version. Note that the cake batter will come only half way up the sides of the pan.

Serve these versatile biscuits with scrambled eggs and smoked salmon for breakfast or brunch or as an accompaniment to almost any dinner. Can be prepared in 45 minutes or less.

Making bread pudding is a good way to use up day-old bread. Gary Rhodes creates this sensational version of the classic English dessert with cream, milk and egg yolks, so it is ultra-rich.

You'll find halvah—Middle Eastern sesame seed candy—in the refrigerated deli case at the supermarket.