Molasses

Translated from medieval Scottish, farl means, "the fourth part." In this version, quartered rounds of dark bread are sweetened with treacle, which is similar to molasses, and lightly spiced with ginger. The mixture may occasionally include a handful of raisins or other dried fruit, but the bread is always served sliced and buttered, with a cup of tea.

All of the components for this sophisticated dessert can be made the day before, then assembled quickly at the last minute. Sabayon (also called zabaglione) is a custard sauce that is whisked over hot water until it is light and foamy.

This luscious homespun treat is great with vanilla ice cream or frozen yogurt.

An especially easy baking powder version of the traditional yeast-leavened cornmeal and molasses bread. We've used buttermilk instead of water to give the loaf moistness and tang.

This dessert, long favored by the British at holiday time, originally contained minced meat along with the fruits and spices. This version, more suited to the nineties table, is meatless and brimming with apples, dried fruit and lots of spices.

Scots often serve butter and orange marmalade with gingerbread — this recipe goes a step further by incorporating marmalade into the batter.

Rich and sweet, these onions are adapted from Angela Shelf Medearis's recipe for Honey-Baked Onions in The African-American Kitchen. They're great with baked ham, pork roast, or broiled chicken.

Elusively spiced, this bread is great spread with margarine or butter substitute or toasted for breakfast.

The beans need to soak in water overnight, so start this recipe at least a day ahead.

What to drink: A big red with lots of fruit, such as a California Zinfandel; an off-dry white with rich fruit, such as an Alsatian Pinot Gris; or pale ale.

Anadama bread, a traditional New England yeast bread made with cornmeal and molasses (said to have been created by a woman from Massachusetts named Anna), is the inspiration for the following muffins. Can be prepared in 45 minutes or less.

Barbecue sauces flavored with soft drinks are a long-standing tradition in the South.