Cinnamon

Moroccan Turkey Pie Traditionally, Moroccan b'stilla is a pie made with minced squab.

In order to create a realistic top for our "pumpkin," we used a church key can opener to make the indentations, but a vegetable peeler or knife would also work.

The crumb topping and cake are prepared from one simple mixture, so this dessert comes together in no time.

This turns a terrific gingerbread—created by Rick Rodgers, an accomplished baker and food writer—into a layer cake. Let the stout stand, opened, at room temperature overnight so that it’s flat when you add it to the batter.

These crisp, low-fat cookies are just right for dipping into dessert wine or cappuccino.

Can be prepared in 45 minutes or less.

Here's a simple, richly flavored recipe from Josefina Howard, owner of Rosa Mexicano restaurant in New York.

For years, pumpkins were planted in central-state cornfields to help the corn's roots cool in the summer. This pretty roll cake is an impressive alternative to classic pumpkin pie.

Can be prepared in 45 minutes or less but requires additional unattended time.

Here is the perfect present for those who indulge in holiday eggnog — a mixture of spirit and spice to blend into the Christmas beverage. To make the gift complete, pour it into a beautiful bottle and tie a small nutmeg grater and some whole nutmegs around the neck with a festive ribbon.

Applesauce can begin as a soothing breakfast fruit and end as a dessert, tucked inside a buckwheat crêpe or made into the glorious dessert. The pressure cooker in tandem with the food mill eliminates the need to peel and core the apples. You can have applesauce in 15 minutes. Quinces give applesauce an elusive perfume and turn it rosy pink.

Dollops of cinnamon-flavored sour cream top this luscious soup.