the weekend baker quiz Check all that apply: * Agree that dessert is the most important part of a meal? * Want to start baking (again) but can't find the time? * Would bake if you had recipes for low-effort desserts with high-impact, star-power results? * Like recipes with short ingredient lists, big type, and easy-to-follow instructions? * Wish you could plan ahead and make gorgeous desserts in advance that are ready to go when you are? If you checked two or more, YOU are a Weekend Baker. What sets The Weekend Baker apart is its unique organization. Recipes are clearly divided into three distinct sections according to the time they take to make. 1. BAKER'S EXPRESS: These recipes can be on your table on a weekday or weekend in anywhere from 10 minutes to an hour. They are made with few ingredients and the simplest of techniques. Turn to this section when you've forgotten a promised dessert for a dinner party-the 10-Minute Mocha Pots de Creme will come to your rescue. When you remember late in the evening that it's your child's turn to bring cupcakes to school early the next morning, you can whip up the Emergency Blender Cupcakes with Fudgy Frosting. When you need a quick but scrumptious treat for brunch, turn to the Stovetop Apple-Cranberry Crumble. It provides the same great flavor as apple pie and cooks up in 12 minutes. 2. BAKING IN STAGES: If you're a planner, this section is for you. The recipes, still easy, are broken down into doable stages, and a list of "Do Aheads" precedes each recipe so that baking can fit easily into your schedule over the day or the week. Here you'll find Three-Bite Whoopee Pies (the finished pies keep in the refrigerator for up to one week or in the freezer for up to three months); Mocha Swirl Cheesecake (make the crust two days before baking the cake, and refrigerate the baked cheesecake for up to three days or freeze it for up to a month); Big-Batch Scone Mix, a.k.a. Scrumptious Scones for Hurried People (make the dough-it takes all of 10 minutes-and store it in the pantry for up to two months. When you need a scone, you can whip up a batch while the oven heats up); and Glazed Apricot-Plum Galette (as close as you can get to a pie, but no pie plate, no crimping, no double crusts). 3. PRODUCTIONS: When you have a birthday party, anniversary, or holiday meal, turn to this section. It can be exhilarating to make a splash. Just as in Baking in Stages, the recipes are broken down into manageable steps that can be spread over time. Highlights include Chocolate-Dipped Macadamia Brittle (keeps up to two weeks in an airtight container), No-Bake Graham Cracker Mini-Houses (a great project with the kids and much easier than a gingerbread house), Four-Layer Carrot Cake (the layers bake in 15 minutes in a half sheet pan), and Lemon Chiffon Pie with Pretzel Crust (make the pie and store it in the fridge for up to three days).Dodge, Abigail Johnson is the author of 'Weekend Baker Irresistible Recipes, Simple Techniques, And Stress Free Strategies For Busy People', published 2004 under ISBN 9780393058833 and ISBN 0393058832.