Recipes that have inspired my father’s favorite recipes are featured in this guide.

Recipe ingredients: 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup (4 sticks) unsalted butter, 1 large egg, 2 tablespoons cold water, 2 1/2 teaspoons ground cinnamon, 1 1/3 teaspoons ground ginger, 1-1/2 cups (8 ounces) sour cream, 1 (15-ounce) package (3.5-ounce; 100-gram) white mushrooms, 1 whole (5.25-ounce)-slice (1-ounce-size) tomato, 1 can (12.5 ounces) diced tomatoes, 1 quart (4.5 cups) chicken stock, 1 Tablespoon (1.5 sticks) baking powder.

Cake: In a bowl, mix the flour, sugar, baking powder and salt.

Add the butter and beat until light and fluffy.

Add eggs and mix until well combined.

Beat in sour cream.

Mix in diced tomatoes and mushrooms.

Add cream.

Cover the dough and chill for 20 minutes or until doubled in volume.

Bake the crust at 350°F for 10 to 12 minutes, or until the cheese is melted and the filling is bubbly.

Remove from the oven and cool on a rack.