Season 3

Fruit desserts are featured in the Season 3 premiere, including peach cobbler, blueberry crisp, blackberry buckle and pear brown betty.

Oven-baked French toast; a quiche filled with peas and ham; a strata made with fontina cheese, ham and onion; and a German pancake known as a Dutch baby.

Peanut and Jelly Bar Cookies; Brownies; Pecan Bars with a Toffee Topping; and Fruit & Nut Energy Bar

Kris Kringle Bread Pudding; Chocolate Pots de Crème; Old-Fashioned French Baked Custard; Steamed Cranberry Pudding; and Lemon Pudding

Paris-Brest (a wheel shaped ring of cream puffs); Madeleines; and Breton Butter Cake

Peach Crumble Pie; Key Lime Pie (baked in a Graham Cracker crust); and Coconut Cream Pie

How to make crackers and flatbreads. Included: blue cheese-pecan icebox crackers; cheesy and thyme crackers cut into thin triangles and sprinkled with sea salt.

Four Cupcake Recipes: Blueberry Swirl; Lemon Meringue; Red Velvet with Cream Cheese Frosting; and One-Bite Double Diablo

How to make holiday breads, including Italian panettone; German stollen; and braided bread.

A traditional baked Alaska with a double dose of chocolate; chocolate cake with a warm chocolate center; a chocolate cream pie with caramel whipped cream topping.

Lemon bundt cake; devil's food bundt cake; whipped cream cake; and applesauce spice cake.

Brown butter cookies; graham crackers. Also: transforming a simple macaroon with the addition of one or two ingredients.

Giant bran muffins with raisins; mini orange muffins; healthy morning muffins; plum-filled coffee cake muffins; and glazed zucchini muffins.