Dried Currant

Aunt Jemima’s Pancake Flour, first marketed in 1899, was America’s original ready-mix food. Until the mix became nationally available in 1910, Americans thought of pancakes only as a hearty wintertime breakfast. But with the convenience offered by a mix, flapjacks were established as a quick anytime meal. Here, we’ve taken a few modern liberties with the favorite breakfast standby, with great results.

Active time: 15 min Start to finish: 1 1/2 hr

This recipe is an accompaniment for Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney .

This slaw would pair nicely with grilled chicken breasts or roasted chicken.

"Instead of staring at the ceiling one night when I was having trouble sleeping, I passed the time by baking," says Angelo Monaco of Cambridge, Massachusetts. "The result of my insomnia was this chocolate cake. It's light, moist and really delicious."

Active time: 25 min Start to finish: 45 min

This recipe was created to accompany <a></a>Turkey with Sherry Wine Vinegar Gravy .

A terrific family recipe for a classic dessert.

Kugels are baked puddings that come in many forms; Their base may be noodles, matzo, or bread or cake crumbs; most are sweet but some are savory; and they may be served warm or cold. Traditionally part of Jewish sabbath and holiday meals, slightly sweet noodle kugels are often served as a side dish. The following kugel would also work well as a dessert.

The sweet yet tangy chutney lends an exotic flavor to grilled pork — or chicken or salmon. The dark brown sugar stands up to the other intense ingredients.

A high proportion of butter makes for an extra-smooth and rich icing. For best results, use Philadelphia-brand cream cheese.

Michael P. Hooley of San Francisco, California, writes: "While I was in London, I went to Fortnum & Mason and had a delicious currant-filled pastry called an Eccles cake. Would it be possible to get the recipe?" These sweet pastries are named after the town in Lancashire where they originated.

The most difficult part of this recipe, other than assembling the ingredients, is marshaling the patience to wait while the chutney rests in the refrigerator. The chutney will keep for 2 weeks, as long as it's covered and refrigerated.