The secret to perfect popovers is the popover pan; large (6- to 8-oz.) pans work best. Muffin pans just won't work because they're wide and flared; they spread the batter as it rises rather than "shooting" it straight up.

By CCA Member Bonnie Bowers; Volcano, California

Studded with cranberries, walnuts and chunks of cinnamon-raisin bread, this stuffing offers the perfect balance of sweet, tart and savory. It’s a terrific choice for turkey, and it also goes well with duck or goose. When choosing a raisin bread, look for one that isn’t overly sweet or topped with icing.

The nutty tastes of whole wheat flour and toasted hazelnuts team up with sweet, grated pears in this quick bread. To prevent the bread from becoming gummy during baking, squeeze excess moisture from the grated pear before mixing it into the batter.

This updated version of tuna noodle casserole features a homemade cream sauce and penne.

This dressing is so good and so pretty that it may soon become your favorite choice for Thanksgiving.

Deliciously rich and buttery, these muffins are well-suited for serving with savory chili because they’re not overly sweet. For an even better texture and more corn flavor, make them with stone-ground cornmeal.

These ooey gooey rolls, laced with an ample hit of cinnamon and plenty of pecans, are sure to become a breakfast standard.

Ripe bananas add moistness and tenderness to these quick muffins. Wheat germ in the crunchy streusel topping makes them taste a lot richer than they are.

These tender scones will warm your holiday mornings and fill the house with the aroma of sweet spices. Dried cranberries and apricots add bright flavor and color; if desired, dried cherries and raisins also can be used. Large crystallized sugar is sprinkled on top for extra sparkle and crunch.