Episode 8, GBBO 2014, Signature Bake

A Sweet Fruit Loaf

A krantz, or kranz, is like a babka in that it is made of enriched dough swirled with chocolate, cinnamon or a fruity filling. Mine is filled with sweetened orange butter and fresh blueberries, with a hint of cardamom for a spicy warm glow.

Episode 7, GBBO 2014, Signature Bake

Savory Pastry Parcels

Almost every culture has its own version of a hand-held savory pie. One such hand pie is the empanada. These are filled with caramelized onions, figs, bacon and goat cheese. Served hot or cold, these pocket-sized pies make an excellent main course for a picnic or an easy snack on a road trip.

Episode 6, GBBO 2014, Signature Bake

A Yeast-Leavened Cake

The savarin is one of many yeast-leavened cakes that come mostly from continental Europe. My savarin features the bright spring flavors of rhubarb and elderflower. When combined, all the elements of this elegant dessert worked really well together. It was a delicious combination of flavors and textures that made it perfect for a springtime tea.

Episode 5, GBBO 2014, Signature Bake

A Custard Tart

Blood oranges have a short growing season, so I wanted to take advantage of this purple-fleshed fruit while I could. Although the color of the custard doesn't reflect the deep jewel-tones of these citrus gems, if you close your eyes and take a bite, the sweet tangy flavor of oranges excites your tastebuds and fills all your senses with happy thoughts!

Episode 4, GBBO 2014, Signature Bake

Self-Saucing Puddings

My Raspberry-Lemonade Saucy Pudding forms a custard-like layer underneath a citrusy, light sponge — almost like a soufflé — while it bakes. I used Meyer lemons, which are sweeter and less acidic than regular lemons, and raspberry coulis for extra flavor and a colorful flair. For just a little effort, these puddings look impressive and pack a flavorful punch!

Episode 3, GBBO 2014, Signature Bake

Rye Bread Rolls

Hot cross buns are not as sweet as sweet rolls, but the added fruits and spices give them a flavor profile on par with any holiday bread. I’ve used cardamom in mine to add warmth, while the orange zest and cranberries lend their sweetness. The orange-and-honey glaze gives them just the right finishing touch with both its tangy sweetness and glossy sheen.

Episode 2, GBBO 2014, Signature Bake

Savory Biscuits (i.e., Crackers)

Biscuits in the U.K. are what Americans normally call cookies, but what Americans call crackers, Britons would call savory biscuits. The inspiration for my dill-and-onion biscuits came from a bread recipe of my mom's that we called Dilly Bread.

Episode 1, GBBO 2014, Signature Bake

A Swiss Roll

What better filling for a pumpkin spice Swiss roll than a light, airy eggnog-flavored diplomat cream? The chocolate polka-dots add a whimsical touch to this festive fall treat or holiday dessert!

Episode 10, GBBO 2013, Signature Bake

A Savory Picnic Pie

My Chicken Curry Gala Pie features layers of coconut rice, curried chicken, peas, roasted butternut squash and, of course, a continuous hard-boiled egg throughout. This Signature savory picnic pie is to be served outside the pan, so the pastry must be strong enough to hold up to all those fillings.

Episode 9, GBBO 2013, Signature Bake

Savory Canapés

Because of their small stature, canapés often feature stronger flavors and richer ingredients than you’d be able to eat in larger quantities. This Signature Challenge called for 12 each of three different kinds of savory canapés. I made smoked salmon-stuffed choux puffs with fresh dill, caprese tartlets with homemade pesto, and parmesan-and-black-sesame crackers with fig-and-goat-cheese spread.