Baking

There is something so simple and satisfying about a marble cake. No wonder it's a favorite in Jewish kitchens. Moister than a pound cake, richer than a quick bread, this is the perfect sweet to have around over the weekend. For a vanilla marble cake, substitute a cup of water for the orange juice and omit the orange zest.

Creamy custards and puddings were big hits in 1997. Pots de crème are typically made with vanilla or chocolate, but these luscious custards have a deep caramel flavor.

These scones are terrific with butter and honey or marmalade.

This recipe was created to accompany White Chocolate Toasted Almond Semifreddo.

Two toppings — one mint, one chocolate — accent these luscious treats. Serve them with your choice of fresh fruit. Wrap the brownies in foil, and pack the fruit in an airtight plastic container.

A western twist on the old-fashioned pecan pie . California walnuts, dates and brandy give this pie its candy-bar flavor.

Begin preparing the cheesecake one day before you plan to serve it.

The ciabatta does require a simple sponge but it takes only a few minutes to put together the day before making the bread. Though the dough for ciabatta is very wet and sticky, resist the temptation to add more flour. For this recipe you will need a baking stone or unglazed "quarry" tiles. Baking stones are available at cookware shops and by mail order from The Baker's Catalogue, tel. (800) 827-6836. Tiles are also available at the above sources as well as at many tile stores listed in the Yellow Pages.