Dietitian’s tip: This twice-baked cookie is a classic with coffee or tea. The whole-wheat and nuts are good sources of manganese (a mineral that helps bone formation) and selenium (an antioxidant important for thyroid hormone function).

Dietitian’s tip: Of the many varieties available, Baldwin, Braeburn, Cortland, Fuji and Gala are among the best apples to use in baked goods or for eating raw. When buying apples, select those that are firm and even-colored and don’t have bruises, holes or soft spots.

Dietitian’s tip: Instead of maple syrup, top these pancakes with sliced strawberries or other types of fresh fruit such as sliced bananas or peaches.

Dietitian’s tip: If 32 cinnamon rolls seem like too much, freeze the unbaked rolls until needed. You’ll need a smaller baking pan if you bake less than the full batch of cinnamon rolls.

Dietitian’s tip: A staple in homes all over Ireland, this hearty round wheat bread is a snap to make. It’s typically cut into wedges and served with jam for the morning meal. Don’t forget to cut an X into the top of the dough.

Dietitian’s tip: If 18 muffins are too many, freeze those you won’t eat and pull them out of the freezer as needed. Freezing the muffins keeps them fresher longer. Warm the muffins slightly before serving.

Dietitian’s tip: The original breakfast cereal called muesli — a German word meaning “mixture” — combined rolled oats with nuts and fruit. The bars here are perfect for breakfast on the go or for a healthy snack anytime.

Dietitian’s tip: To make cheese popovers, add 1 tablespoon batter into the bottom of each cup. Top with 1 teaspoon Parmesan cheese and fill the cups 2/3 full with remaining batter. The Parmesan cheese adds 7 calories, a trace amount of fat and cholesterol, and 25 milligrams of sodium to each popover.

Dietitian’s tip: If pumpkins are in season, roast a small pie pumpkin and puree the flesh in a blender or food processor for this loaf cake. Otherwise, use canned pumpkin. This cake makes a nice holiday gift.

Dietitian’s tip: Although pecans are high in fat and calories, a few sprinkled on top of these muffins goes a long way toward adding crunchy texture and robust flavor. Pecans are also a good source of fiber and the nutrients thiamin and copper.