Belongs to 226-2tone Cinnamon Babka 

Serves 8

Once you’ve added the butter in step 3, if the dough is still sticking to the sides of the bowl after five minutes of mixing, add 2 to 4 tablespoons of extra flour. The test kitchen’s favorite loaf pan measures 8½ by 4½ inches; if you use a standard 9 by 5-inch loaf pan, start checking the babka for doneness after 40 minutes.

You might need to buy:
  • Filling:
  • large egg white
  • ground cinnamon
  • salt
  • Dough:
  • large egg yolks plus 1 large egg
  • vanilla extract
  • instant or rapid-rise yeast
  • salt
Belongs to 226-2tone Angel Food Cake 

Serves 10 to 12

Do not use all-purpose flour. Our tasters unflatteringly compared a cake made with it to Wonder Bread. If your angel food cake pan does not have a removable bottom, line the bottom of the pan with parchment paper. In either case, do not grease the pan (or the paper).

You might need to buy:
  • salt
  • large egg whites
  • cream of tartar
  • vanilla extract

Serves 8

This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.

You might need to buy:
  • all-purpose flour
  • cornstarch
  • sugar
  • grated zest and 1/2 cup juice from 4 lemons
  • boiling water
Belongs to 226-2tone Chiffon Cake 

Serves 10 to 12

Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.

You might need to buy:
  • cream of tartar
  • sugar
  • plain cake flour
  • baking powder
  • Salt
  • water
  • vegetable oil
  • vanilla extract

Serves 8 to 10

You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream.

You might need to buy:
  • large eggs
  • sugar
  • water
  • vanilla extract

Serves 8

You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice.

You might need to buy:
  • double-crust pie dough
  • sugar
  • salt
  • cornstarch
  • large eggs
  • heavy cream
Belongs to 226-2tone Wacky Cake 

Serves 6 to 8

This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.

You might need to buy:
  • all-purpose flour
  • sugar
  • natural cocoa powder
  • baking soda
  • table salt
  • vegetable oil
  • distilled white vinegar
  • vanilla extract
  • water
  • Confectioners' sugar

MAKES 16 TO 20 LARGE COOKIES

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

You might need to buy:
  • light brown sugar
  • granulated sugar
  • eggs
  • unbleached all-purpose flour
  • table salt
  • baking powder
  • fresh grated nutmeg
  • rolled oats

Serves 8 to 10

Keep a close eye on the butter as it melts in the oven so that it doesn’t scorch. Place the hot baking dish with butter on a wire rack after removing it from the oven. Avoid untreated aluminum pans here. If using frozen blueberries, thaw them first.

You might need to buy:
  • grated lemon zest
  • baking powder
  • salt
  • milk

Serves 8

Use your favorite pie dough or our Single-Crust Pie Dough recipe. Keep an eye on the peaches at the end of their baking time to ensure that they don’t scorch.

You might need to buy:
  • all-purpose flour
  • salt
  • heavy cream
  • large egg yolks
  • vanilla extract