Serves 8 to 10

If using a hand-held mixer, you will need a very large, deep bowl and should move the beaters vigorously in step 3 to avoid underbeating the egg whites. This pie is best on the day it’s made.

You might need to buy:
  • Lemon Filling:
  • sugar
  • water
  • cornstarch
  • table salt
  • grated lemon zest
  • Meringue:
  • water
  • sugar
  • table salt
  • cream of tartar
  • vanilla extract

Make your own pâtisserie creation that tastes as good as it looks.

Makes one 9-inch tart

Serves 8 to 10

If you don’t have a vanilla bean, substitute 1½ teaspoons vanilla extract with the butter in step 4. Don’t wash the berries or they’ll lose their flavor and shape.

http://www.americastestkitchenfeed.com/bake-it-better/2012/05/secrets-to-making-a-fabulous-fruit-tart/

You might need to buy:
  • PASTRY CREAM
  • half-and-half
  • salt
  • large egg yolks
  • cornstarch
  • CLASSIC TART DOUGH
  • large egg yolk
  • heavy cream
  • vanilla extract
  • salt
  • FRUIT
  • red currant or apple jelly
Belongs to 226-2tone Red Velvet Cake 

Serves 12

This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not yield the proper color or rise.

You might need to buy:
  • CAKE:
  • all-purpose flour
  • baking soda
  • salt
  • buttermilk
  • white vinegar
  • vanilla extract
  • large eggs
  • natural cocoa powder
  • granulated sugar
  • FROSTING:
  • confectioners’ sugar
  • vanilla extract
  • salt

Serves 8

Use a melon baller or a metal teaspoon measure to core the apples. We like to serve the dumplings warm with vanilla ice cream and Cider Sauce (see Cider Sauce recipe). Other sweet, moderately firm apples, such as Braeburns or Galas, can be used in this recipe.

You might need to buy:
  • Dough:
  • all-purpose flour
  • sugar
  • baking powder
  • salt
  • cold buttermilk
  • Apple Dumplings:
  • sugar
  • ground cinnamon

Even opinionated Bostonians approve.

Serves 8 to 10

Be careful not to overbeat the egg whites or they will not combine well with the batter. Try to use a 9-inch sponge cake for this recipe; if using an 8-inch cake, the layer of pastry cream will be on the thick side. Before serving, be sure to refrigerate the finished cake until the glaze has set (this will take at least 2 hours), but do not refrigerate the cake for more than 24 hours or it will turn soggy.

WHY THIS RECIPE WORKS: We needed a tender, flavorful base for our Boston Cream Pie, so we opted for a hot-milk sponge cake. Unlike other sponge cakes, this kind includes some melted butter and warm milk, which makes for a cake with a tender, moist crumb.

http://www.americastestkitchenfeed.com/bake-it-better/2012/09/the-secret-to-boston-cream-pie/

You might need to buy:
  • SPONGE CAKE
  • baking powder
  • salt
  • milk
  • unsalted butter
  • vanilla extract
  • cream of tartar
  • PASTRY CREAM
  • whole milk
  • large egg yolks
  • salt
  • cornstarch
  • unsalted butter
  • vanilla extract
  • GLAZE
  • ⅔ cup heavy cream
  • light corn syrup
  • vanilla extract
Belongs to 226-2tone Napoleons 

This French pastry is impressively elegant and deceivingly simple.

Makes 6 Napoleons

You will need two large rimmed baking sheets of the same size to make this recipe. If the dough becomes too warm and sticky to work with, cover it with plastic wrap and let it chill in the refrigerator until firm. You can substitute a 1-pound box of store-bought frozen puff pastry for the homemade puff pastry if desired. If using store-bought puff pastry, thaw it in the refrigerator overnight, then unwrap both pieces of dough, stack one on top of the other, and roll into a 16 by 12-inch rectangle between two sheets of parchment paper, proceeding with the recipe as directed.

WHY THIS RECIPE WORKS: In order to prevent the puff pastry from puffing up during baking, we weighted it down with a rimmed baking sheet and an ovenproof dish. For the Napoleons’ traditional decorative swirl, we used the tip of a small knife to drag the vanilla glaze over the chocolate glaze.

http://www.americastestkitchenfeed.com/bake-it-better/2012/09/secrets-to-french-napoleons/

You might need to buy:
  • PUFF PASTRY:
  • sugar
  • salt
  • fresh lemon juice
  • ice water
  • BUTTER SQUARE:
  • all-purpose flour
  • CHOCOLATE GLAZE:
  • milk
  • VANILLA GLAZE:
  • milk
  • ⅛ teaspoon vanilla extract
  • FILLING:

Serves 12

For this recipe, we recommend using light or mild molasses so it won’t overpower the subtle bourbon flavor.

You might need to buy:
  • all-purpose flour
  • NUT FILLING:
  • CAKE
  • salt
  • baking powder
  • baking soda
  • bourbon
  • vanilla extract
  • BOURBON GLAZE:
  • bourbon
  • light molasses
  • water
  • salt

MAKES 30 COOKIES

The hazelnuts will continue to toast while the biscotti bake, so toast the nuts only until they are just fragrant.

You might need to buy:
  • dried lavender flowers
  • baking powder
  • salt
  • water
  • vanilla extract
  • Vegetable oil spray

SERVES 8 TO 10

Chill the assembled cake for at least 3 hours to make it easy to cut and serve.

You might need to buy:
  • PASTRY CREAM:
  • half-and-half
  • large egg yolks
  • table salt
  • unbleached all-purpose flour
  • vanilla extract
  • CAKE:
  • baking powder
  • table salt
  • whole milk
  • vanilla extract
  • large eggs
  • GLAZE:
  • heavy cream
  • light corn syrup
Belongs to 226-2tone Boozy Biscotti 

Makes about 2 dozen cookies

We like these cookies dipped in melted chocolate (heat 8 ounces bittersweet chocolate and 1/2 cup heavy cream until smooth; stir in rum reserved from plumping cherries).

You might need to buy:
  • dried cherries
  • spiced rum
  • instant grits
  • all-purpose flour
  • baking powder
  • salt
  • sugar
  • grated orange zest
  • large eggs