Preheat oven to 350°.

Grease and flour a 9-inch round cake pan.

Put the egg whites in a large mixing bowl.

Put the egg yolks in a small bowl.

In a separate medium bowl mix the flour, baking powder, and salt.

With an electric beater or mixer, beat the egg whites until foamy and white.

Add ¼ cup of the sugar.

And beat until shiny and soft peaks form.

With the same beater, in a separate bowl beat the yolks with the remaining sugar until thick, pale yellow, and fluffy.

Add the yolks to the beaten whites, and using low speed, blend 5 seconds.

With a rubber spatula, in 3 additions, fold the flour mixture carefully into the egg mixture.

Drizzle the melted butter and vanilla over the batter, and stir gently to blend ingredients into a smooth batter.

Pour the batter into the prepared cake pan.

Bake 25 to 30 minutes, or until the cake is golden brown on top, and a tester inserted in the center of the cake comes out clean.

When done, remove the cake from the oven, and let stand in the pan on a rack 5 minutes.

(Don’t cool cake.

) Meanwhile, prepare the rum syrup.

In a medium pan, stir together the sugar and water.

Bring to a boil, stirring, to dissolve the sugar; then reduce heat to low and simmer 2 minutes.

Remove from the heat, and stir in the rum.

Gradually spoon the hot rum syrup over the hot cake until it is all absorbed.

Cool at least 1 hour before serving.

Cut the cake in wedges while in the pan and serve at room temperature or cold.

Preheat oven to 350°.

Grease the bottom of a 9-inch springform pan.

Line the bottom with a circle of parchment or wax paper.

Grease the paper and the sides of the pan.

Dust with flour and tap out excess.

In a food processor, grind the almonds with the sugar to a fine, mealy consistency.

Add the flour, baking powder, and ¼ teaspoon of the salt.

Pulse 6 to 8 times to mix.

With an electric mixer beat the egg whites until foamy.

Add the remaining ¼ teaspoon of salt and continue beating to stiff peaks.

Beat in the egg yolks, 1 at a time on low speed, until the yolks are incorporated.

Fold in the reserved almond mixture.

Gently stir in the rum and vanilla.

Pour the batter into the prepared pan.

Bake 25 to 30 minutes, or until golden brown and a tester inserted in the center of the cake comes out clean.

Cool the cake in the pan on a rack about 5 minutes.

(The cake will sink a little as it cools.

) Remove the ring from the pan and remove the paper from the bottom.

Transfer the cake to a serving plate.

Shortly before serving, dust the cake lightly with confectioners’ sugar.

Cut into wedges and serve.

Preheat oven to 350°.

Grease the bottom of a 9-inch round cake pan.

Line bottom with a circle of parchment or waxed paper.

Grease the bottom and sides of the pan.

Put pecans in the food processor and with brief pulses process until finely ground.

(It will yield about 1 cup.

)

Transfer the nuts to a medium bowl and thoroughly mix with the flour, baking powder, cinnamon, allspice, and salt.

Reserve.

Wipe out the food processor with a paper towel.

Process the butter and sugar until light and fluffy, about 15 seconds.

Scrape down sides of bowl.

Add eggs and process about 10 seconds.

Add milk and process about 5 seconds.

Scrape down the sides of the bowl.

Add the reserved flour and nut mixture.

Pulse 10 to 12 times, or until blended to a smooth batter.

Do not overmix.

Transfer the batter to the prepared cake pan.

Bake 30 to 35 minutes, or until tester inserted in the center of the cake comes out clean.

Meanwhile, prepare the syrup.

In a small saucepan, boil sugar and water about 1 minute.

Stir in honey and lemon juice.

Reserve.

When cake is done, cool cake in the pan on a rack 5 minutes.

Then invert onto the rack.

Remove liner.

Invert cake again right-side up onto a plate and spoon syrup gradually over the warm cake.

(The syrup will be absorbed into the cake.

) Allow to sit about 30 minutes before serving to allow absorption; serve at room temperature.

Preheat the oven to 400°.

Grease an 8- × 11-inch glass baking dish.

In a large bowl, whisk together flour, cocoa, baking soda, cinnamon, and salt.

Set aside.

In a medium bowl, mash the bananas.

Add the milk, sugar, corn syrup, oil, and vanilla.

Mix very well.

Add the banana mixture to the dry ingredients and stir gently with a rubber spatula until the dry ingredients are moistened.

Do not overmix.

Turn the batter into the prepared baking dish.

Sprinkle the nuts evenly over the top.

Bake 18 to 20 minutes or until a cake tester inserted in the center comes out clean.

Let the cake cool completely in the pan on a rack about 30 minutes.

Preheat the oven to 350°.

Grease the bottom of an 8-inch round cake pan.

Line the pan with a circle of parchment or wax paper.

Grease the paper and sides of the pan.

Put the almonds in a large nonstick skillet and toast, stirring frequently, until aromatic and barely colored, 3 to 4 minutes.

Transfer to a plate and let cool.

Put the cooled nuts, chocolate, cinnamon, and salt in a food processor and finely grind.

Reserve.

In a medium bowl, blend the egg yolks, vanilla, and 3 tablespoons of the sugar with an electric beater or mixer until pale and thickened, about 3 minutes.

With a wooden spoon, mix in the reserved nut mixture.

In a clean large bowl with clean beaters, beat the egg whites to soft peaks.

Add the remaining 3 tablespoons of sugar and beat until stiff.

Mix about ⅓ of the beaten whites into the reserved nut mixture to lighten, and then gently fold in the remaining whites.

Transfer the batter to the prepared baking pan and bake 35 minutes, or until a skewer inserted in the center comes out clean.

If using the sauce, make it while the cake is baking.

When the cake is done, let it cool in the pan on a rack for about 10 minutes.

Meanwhile, prepare the whipped cream if using.

Turn out the cake and remove the paper.

Invert onto a plate.

You can decorate the cake while whole with the cream, sauce, and berries, or cut the cake into wedges and top each piece just before serving.

Preheat oven to 350°.

Grease the bottom of a 9-inch round cake pan.

Line the pan with a circle of parchment or wax paper.

Grease the paper and sides of the pan.

In a small bowl, mix the flour, baking powder, soda, salt, and cinnamon.

Set aside.

Put the chocolate pieces and sugar in a food processor.

Process until chocolate is finely chopped.

With machine on, pour the boiling water through the feed tube, processing until the chocolate is melted.

Add the eggs.

Process 20 seconds.

Scrape down the sides of the bowl.

Add the butter, sour cream, and vanilla.

Process 20 seconds.

Add the reserved flour mixture and pulse 6 to 8 times, or just until mixed.

Turn the batter into prepared cake pan.

Bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.

Meanwhile, prepare the icing.

When the cake is done, let it cool in the pan on a rack 5 minutes.

Invert the cake to unmold, remove the paper, and cool on the rack.

When the cake is completely cool, frost with the icing.

Decorate with chopped nuts.

Dissolve the yeast and ½ teaspoon of the sugar in the warm water.

Set aside until it bubbles, about 5 minutes.

In a food processor, place flour, cornmeal, sugar, and salt.

Add the yeast mixture.

Put the warm water and oil in a cup, and, with the processor running, pour this through the feed tube.

Process 60 seconds.

Dough should clean the sides of the bowl as it processes.

Transfer the dough to a greased bag or bowl, turning to grease the dough all over.

Press down and cover with plastic wrap (or seal the bag).

Let rise in a warm place until doubled in size, 25 to 30 minutes.

Meanwhile, prepare the pizza topping.

In a medium skillet, cook the pork, breaking it into bits as it cooks.

Add the onion, oregano, and cumin.

Cook, stirring, 2 minutes.

Add the tomato, salsa, and salt.

Cook, stirring, until the mixture is nearly dry.

Drain off excess grease as necessary.

Cool off heat until ready to use.

Preheat the oven to 425°.

Grease two baking sheets.

Punch down the dough.

Divide in half.

Shape each half into a ball.

Place each on a baking sheet.

Using your hands, pat dough into 12-inch circles.

Dough will be resilient, so keep patting it into shape, making the edges slightly thicker.

Spread the cooled cooked topping over each circle of dough.

Then add the cheese, onions, and jalapeño chiles.

Bake 15 to 20 minutes.

Add optional garnishes.

Make the Quick Mexican-Style Rolls dough and divide the dough into 8 equal pieces.

Cover and let the dough rest 10 minutes to relax the gluten.

With hands, form each piece into a 3- × 4 1⁄2-inch rectangle.

Arrange 2 inches apart on a large baking sheet.

Cover and let rise in a warm, draft-free place until doubled in size, about 45 minutes.

Preheat oven to 375°.

Using the rounded handle of a long wooden spoon, firmly press 2 indentations lengthwise in each roll.

(Finished rolls will have 3 rounded humps across the top.

) Bake until pale brown and sound hollow when tapped, about 20 to 25 minutes.

Cool completely on a rack before using.

Grease 2 baking sheets.

In a small bowl stir the yeast into ¼ cup of the lukewarm water.

Stir in 1 teaspoon of the sugar.

Let stand until foamy, about 5 minutes.

Put the flour, salt, and remaining teaspoon of sugar in a food processor fitted with the steel blade.

Pulse 4 to 5 times to blend.

Pour in the yeast mixture.

With the lid on and the processor running, add the oil to the remaining cup of warm water and pour through the feed tube.

Process until dough forms and cleans the side of the bowl, with a few pieces whirling around the bottom.

Process for 1 minute.

(Dough should be soft and slightly sticky.

) If too sticky, add flour, 1 tablespoon at a time, to achieve a soft, less-tacky dough.

Cut dough into 12 pieces and flatten each portion into a 4-inch circle.

Then fold the top edge toward you, covering 2⁄3 of the circle.

Press firmly to seal.

Then fold lower half over, envelope style, and pinch the seam along its length to seal tightly.

Form into a football shape, tapering the ends.

For each roll, dip the seam side in the cornmeal and place seam side down on the baking sheets.

Cover lightly and let rise until doubled, 45 minutes to 1 hour, or until an impression remains in the dough when lightly pressed with your finger.

Preheat oven to 375°.

With a sharp, thin-bladed knife, make a lengthwise cut about ½ inch deep on top of each roll.

Bake rolls (in batches, if necessary) until they are lightly browned and sound hollow when tapped, 20 to 25 minutes.

Cool on a rack.

Grease 2 insulated baking sheets.

Place flour, yeast, sugar, and salt in bowl of food processor fitted with the plastic dough blade, and process briefly to combine.

In a glass measuring cup in the microwave, or in a small saucepan on the stove, heat the ⅓ cup water with the oil to 125° on an instant-read thermometer.

With the machine running, add the liquid to the dry ingredients, pouring only as fast as it can be absorbed.

Process 40 seconds, or until a homogeneous dough forms.

If the dough is too dry, add water a little at a time, or if the dough is too sticky, add flour a little at a time.

Remove dough to a work surface and knead by hand until it becomes more elastic, about 1 minute.

Cover the dough with plastic wrap and let rest 20 minutes.

Cut dough into 12 pieces and flatten each portion into a 4-inch circle.

Then fold the top edge toward you, covering 2⁄3 of the circle.

Press firmly to seal.

Then fold lower half over, envelope style, and pinch the seam along its length to seal tightly.

Form into a football shape, tapering the ends.

For each roll, dip the seam side in the cornmeal and place seam side down on the baking sheets.

Cover lightly and let rise until doubled, 45 minutes to 1 hour, or until an impression remains in the dough when lightly pressed with your finger.

Meanwhile, preheat oven to 450° and set oven racks on the two lowest positions.

Place a shallow heavy baking pan on the lower shelf.

On the stove, boil the 2 cups of water and keep hot for later use.

(You may not need all of it.

)

When the rolls are ready, cut a 1-inch-deep, lengthwise slash in the top of each roll with a sharp, thin-bladed knife.

Open the oven and pour about ¼ cup of the hot water into the hot pan in the oven (being careful of the resulting steam).

Place the pans of rolls on the upper shelf.

(Bake in batches, if necessary.

) Lower heat to 400°.

After 3 minutes, pour another ¼ cup hot water into the oven pan.

Bake 13 to 15 more minutes, or until the rolls are pale golden and sound hollow when tapped.

Remove rolls to a rack to cool.