by Jill O’Connor
from Sticky, Chewy, Messy, Gooey:
Desserts for the Serious Sweet Tooth
(Chronicle Books, 2007)
Makes about 12 big biscuits
When I was seven years old, my mother enrolled me in my first cooking class. I loved it, …

by Sheilah Kaufman
from Upper Crusts: Fabulous Ways to Use Bread
(Capital Books, 2007)
Serves 8 to 10
The drier the bread you use, the better this dish. The results: a crispy top, a tender inside, and bread pudding …

by Sherry Yard
from Desserts by the Yard
(Houghton Mifflin, 2007)
Makes 1 Bundt cake
This is the densest, moistest coffee cake you’ll ever eat, made of alternating layers of rich sour-cream cake and a filling consisting of peaches …

Brioche aux Amandes, Poire and Chocolat
by Clotilde Dusoulier
from Chocolate & Zucchini
(Broadway Books, 2007)
Serves 4 to 8
On Saturday mornings, my father would take my sister and me to his favorite store for comic books and graphic …

by Lou Seibert Pappas
from Coffee Cakes: Simple, Sweet, and Savory
(Chronicle, 2006)
Makes 2 loaves
This chocolate-filled sweet bread always graces our table at the Christmas and Easter holiday seasons. It has been a family favorite since the …

by Lou Seibert Pappas
from Coffee Cakes: Simple, Sweet, and Savory
(Chronicle, 2006)
Makes one 9-inch cake
Toasty, sweet macadamia nuts and cinnamon sugar top this flavorful banana cake laced with flaky coconut. It’s especially moist. Select well-ripened sugar-sweet …

by Lou Seibert Pappas
from Coffee Cakes: Simple, Sweet, and Savory
(Chronicle, 2006)
Makes one 10-inch Bundt or tube cake
This handsome cake makes a regal sight on a pedestal plate. Each lemon-flavored slice is colorfully flecked with pistachios …

by Nina Simonds
from Spices of Life
(Knopf, 2005)
Serves 10 to 12
My Aunt Pauline used to bake this traditional Jewish cake for special occasions. It’s commonly served at the meal following Yom Kippur or Shavuot, two holidays …

by Lisa Yockelson
from Chocolate Chocolate
(John Wiley & Sons, 2005)
Makes 5 Belgian-style waffles or about 10 heart-shaped waffles
Cocoa powder transforms waffle batter in a deep, dark, and enchanted way, making a fine dessert — delicious served …

by Michel Nischan with Mary Goodbody
from Homegrown: Pure and Simple
(Chronicle Books, 2005)
Makes 1 loaf, serves 10 to 12
I may call this a breakfast bread, but it’s good all day long. It is a delicious way …

by Marc Meyer and Peter Meehan
from Brunch: 100 Recipes from Five Points Restaurant
(Universe, 2005)
Serves 4 to 6
My sous-chef Beau Houck’s dedication and talent help keep the kitchen at Five Points going and the quality of …