Recipes with water

Harvest pumpkin torte layers a fluffy chocolate sponge with spiced pumpkin filling four times over, then finishes with a glossy chocolate glaze. Fall baking that looks like a bakery-case showpiece.

Lemon cookie sandwiches with bright lemon-zest filling pressed between crisp slice-and-bake butter rounds. The tops are brushed with egg white and chopped nuts for sparkle. A classic icebox cookie for the Christmas tray.

Molded ambrosia salad with orange juice gelatin, fresh banana, oranges, and shredded coconut. A vintage Southern gelatin salad that unmolds onto a bed of salad greens for a retro presentation.

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

Golden apricot nog made from simmered dried apricots blended with skim milk, vanilla, nutmeg, and stiff meringue, spiked with rum or brandy. A fruity, lighter twist on traditional holiday eggnog.

Southwest torte in a cornmeal-oregano crust filled with cheddar, corn, bacon, olives, red bell pepper, and eggs in half-and-half custard. A Tex-Mex quiche that slices like a savory pie.

Sugar-free chocolate Bundt cake leavened with both yeast and baking powder, made with cocoa powder and liquid sweetener. A unique yeast-risen cake with a bread-like crumb and deep chocolate flavor.

Cinnamon-scented couscous with plump raisins and butter. A five-ingredient North African-inspired side dish that's ready in 10 minutes with no active cooking.

Classic Southern mint julep with bourbon, powdered sugar, shaved ice, and fresh mint sprigs. The traditional Kentucky Derby cocktail served ice-cold in a silver mug.

Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

Schwaebische Pockets (Swabian Maultaschen) with homemade egg noodle dough filled with smoked ham, toasted bread cubes, and onion rings. Simmered in salted water.

Pecan pie pastry with finely chopped pecans mixed right into the crust dough, blind-baked in the microwave with dried bean weights. A nutty, flaky shell for any pie filling.

Lane cake filling with egg yolk custard, brandy, candied cherries, raisins, pecans, and coconut. The classic Southern frosting for a traditional Lane cake.

Homemade fresh pasta dough from scratch with flour, eggs, olive oil, and a splash of water. Hand-kneaded, machine-rolled pasta base for fettuccine, tagliatelle, lasagna, or any cut you want.

Sopa de ajo al horno is a Spanish baked garlic soup with crusty bread cubes, red pepper flakes, and eggs poached in the broth. Castilian peasant comfort food, ready in 35 minutes.