Nut

Keep this topping in the freezer, in a resealable plastic bag, for up to 2 months; it can be used to make fruit crisps whenever you need a quick dessert. This recipe makes enough for 2 large crisps.

Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart on page 462.

Try this dip with sliced green apple, toasted rustic bread, or crackers.

This classic Mexican sauce is often used in enchiladas or served with tamales.

We used apple juice to sweeten the bread, but this recipe is equally tasty made with orange juice or cranberry juice.

You can store the banana bread, wrapped well in plastic wrap, at room temperature up to 4 days.

To store, wrap the loaf tightly in plastic; refrigerate for up to 1 week, or freeze for up to 2 months.

Keep the pan of simmering water nearby to re-warm the chocolate as you are working. You will need about 30 1 1/2-inch and 12 2 1/2-inch paper candy cups; they are available at most baking supply stores.

You can make bite-size cookies by rolling the dough into smaller balls.

Serve with yogurt, berries, and a drizzle of honey.