Makes one 9-inch pie

If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Makes 3½ cups

For the best flavor, we prefer bittersweet chocolate here. Whipping the chilled filling will stiffen it up so it is easier to spread over the cake, but be careful not to overwhip it or it will turn grainy.

Makes 3½ cups

We like to use brightly colored dried fruit, such as dried apricots, peaches, cherries, and cranberries. It’s important to match the flavor of the jam to that of the dried fruit; if you can’t find matching jam, use a complementary flavor and color. Add a few drops of food coloring, if desired, to brighten the filling’s color.

Makes 3½ cups

This filling works great with almonds, pecans, walnuts, pistachios, or hazelnuts. Don’t let this filling get too soft before using (it should be much stiffer than the buttercream you use for frosting) or it will begin to leak out of the layers as you assemble the cake.

Makes one 6-inch, 9-inch, and 12-inch cake layer

Makes 6 cups

(1 1/2 cups makes enough for 12 cupcakes)

Makes about 22 cookies

Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven. If you plan to glaze the cookies (see recipe below), save the parchment paper used to bake them.

Makes two 9-inch cake layers

Nonstick cooking spray can be used for greasing the pans (proceed with flouring as directed). Bring all ingredients to room temperature before beginning. Frost the cake with our Foolproof Chocolate Frosting (see related recipe) or your favorite topping.

Makes 24

This recipe easily doubles. Make sure to cool the baking sheets between batches.

Makes sixteen 2-inch bars

Using three types of citrus (orange, lemon, and lime) gives these bars a slightly more complex, floral flavor.