Martha Bakes

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.

Martha prepares four cookie recipes in the Season 2 premiere. Included: brown-sugar chocolate-chip cookies; sable cookies; old-fashioned sugar cookies; chocolate-ginger-molasses cookies.

Prepared: rhubarb upside-down cake; jam-filled coffee-cake muffins; streusel cake with a confectioner-sugar glaze.

Prepared: shortbread wedges; brown-butter shortbread lemon bars; brown-sugar-pecan shortbread cookies.

Prepared on this episode: crème caramel; crème brulee; cherry clafouti.

Prepared: brioche in three different shapes.

Prepared: orange-almond cake with Italian meringue buttercream piping; four-layer genoise cake with passion fruit buttercream.

Tips for making bread, including multigrain, white and rye.

Tips for making soufflés, including cheese, chocolate, lemon and caramel varieties.

Tips for making croissants, including plain, almond, chocolate and ham-and-cheese varieties.

Tips for making tarts, including chewy chess tarts, lemon-meringue tartlettes and tart tatins.

Prepared: Irish soda bread; olive-and-cheese bread; Sally Lunn bread.

Tuile cookies are prepared. Included: lacy tuiles with nuts; brandy snap tuiles; cigarette tuiles dipped in chocolate; fortune cookies.

Prepared: oven-dried-tomato pizza; grape focaccia; tarte flambé.

An orange-curd-filled birthday cake with chocolate frosting; layer cake; stone-fruit upside-down cake; strawberry cupcakes.

Flaky pâte brisée crust; mile-high apple pie; tomato tart.

Cheesecakes in various sizes and flavors include an Italian ricotta cheesecake and individual cherry cheesecakes.

Variations of the pound cake, from traditional to a version inspired by Asia.

Using buttery pastry for sweet and savory treats such as French Napoleon.

Classic angel food cake; coconut angel food cake with Swiss meringue; brown sugar minicakes; espresso ice cream.

Martha makes devil's food cake, hi-hat cupcakes, and fudgy brownies on this can't-miss show for chocolate lovers.

Puff pastry using only four ingredients; cream puffs, eclairs, profiteroles and cheesy gougeres.

Pavlova with passion fruit; ile flottante; Huguenot torte.

Traditional lemon mousse damask tart with candied lemon peel; chocolate tart shell layered with homemade caramel and chocolate ganache.

Yeast dough treats include pecan sticky buns and pull-apart monkey bread.

Martha prepares herb-buttermilk biscuits and angel biscuits. Also: cream scones with orange-liqueur-soaked currants.

Martha prepares blueberry muffins, puff popovers and cheese popovers stuffed with fried egg, spinach and bacon.