It's hard to imagine the holidays without the flavors and aromas of treasured recipes. Warm scents, like gingerbread and cinnamon, fill the house and evoke memories of celebrations past. To make sure this season's sweets inspire new memories, take a few moments to put your pantry in order.

Key items — like flour, sugar, chocolate, baking powder, nuts and spices — should be checked for freshness to ensure that baked goods rise to the occasion and taste their best. With the freshest ingredients and some creative twists, it's easy to reinvent family favorites and impress guests of all ages.

Chocolate chips and cocoa lend added richness to traditional gingerbread. For an elegant touch, bake the cake in a fluted tube pan instead of the typical square.

Enjoy the quintessential holiday beverage — eggnog — without the glass! Eggnog Delights are a fun, unexpected addition to the season's cookie repertoire. Begin with a new can of baking powder to make sure your cookies don't fall flat. Add a festive finish with rum-flavored frosting and a sprinkle of nutmeg.

Cinnamon is the star ingredient in Cinnamon-Caramel Swirl Bars, an indulgent recipe certain to please one and all. This favorite holiday spice combines with gooey caramel for a truly decadent bar cookie. Before you bake, check your cinnamon. If its aroma has faded, chances are its flavor has too.

Try these tempting recipes to create the ultimate holiday dessert table.

To help you achieve the best flavor in your baked goods, here is a list of shelf lives of some of favorite ingredients:Baking powder — Unopened, use by date printed on bottom of can; opened, 6 monthsChocolate — 1 year except unsweetened cocoa powder, which lasts indefinitelyFlour — 6 monthsExtracts — 4 years except pure vanilla, which lasts indefinitelyNuts, shelled — 18 monthsSpices, ground — 2 to 3 yearsSpices, whole — 3 to 4 yearsSugar, brown — 4 monthsSugar, confectioners' — 18 monthsSugar, granulated — 2 yearsHelp all your pantry ingredients stay fresh by storing them tightly closed in a cool, dark and dry place.For more spice freshness help, call 1-800-MEAL-TIP (1-800-632-5847), and for great holiday recipes, visit www.clabbergirl.com or www.mccormick.com.

2½ cups flourcup unsweetened cocoa2 teaspoons baking powder2 teaspoons ground ginger1 teaspoon baking soda1 teaspoon ground cinnamon½ cup (1 stick) butter, softened½ cup firmly packed brown sugar1 cup molasses1 egg1 cup boiling water1 cup chocolate chips

3 tablespoons butter, melted2¼ cups confectioners' sugar3 tablespoons water1½ teaspoons pure vanilla extractStir flour, cocoa, baking powder, ginger, baking soda and cinnamon in medium bowl.Beat butter, sugar and molasses in large bowl. Mix in egg. Add flour mixture alternately with water, stirring just until blended. Stir in chips. Pour into 10-cup fluted tube pan that has been sprayed with nonstick baking spray with flour.Bake in preheated 350 degree oven 40 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.Prepare glaze by mixing ingredients in medium bowl until well blended and smooth. Let stand 5 minutes. Spoon over completely cooled cake. Let stand until set.Makes 16 servings.

¾ cup butter, slightly softened½ cup sugar2 eggs1 teaspoon pure vanilla extract1½ cups flour1 teaspoon baking powder½ teaspoon ground nutmeg1 cup finely chopped nuts

¼ cup (½ stick) butter1 cup sifted confectioners' sugar2 teaspoons milk¼ teaspoon imitation rum extractBeat butter in large bowl with electric mixer on medium speed 30 seconds or until smooth. Add sugar, eggs and vanilla extract; beat until well blended. Gradually beat in flour and nutmeg, scraping side of bowl occasionally. Stir in nuts. If needed, refrigerate 30 minutes or until dough is easy to handle.Shape dough into 1-inch balls. Place about 1 inch apart on baking sheets. (Refrigerate remainder of dough while baking each batch of cookies.)Bake in preheated 375 degree oven for 10 minutes or until edges are lightly browned. Remove from baking sheets. Cool completely on wire racks.To prepare frosting, beat butter in small bowl until softened. Gradually add sifted confectioners' sugar; beat until fluffy. Beat in milk and imitation rum extract until well blended. Frost center of each cookie with about 1 teaspoon frosting. Sprinkle with additional nutmeg, if desired.Makes about three dozen cookies.

1½ cups flour2 teaspoons baking powder2 teaspoons ground cinnamon¼ teaspoon salt1½ cups firmly packed brown sugar½ cup (1 stick) butter, melted2 eggs2 teaspoons pure vanilla extract1 cup chopped pecans1 package (14 ounces) caramels¼ cup milkPreheat oven to 350 degrees. Lightly grease foil-lined 13 by 9-inch baking pan.Stir flour, baking powder, cinnamon and salt in small bowl. Mix sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup batter for later use. Spread remaining batter into baking pan. Bake 15 minutes or until firm.Microwave caramels and milk in microwavable bowl on high for 2 to 3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan, spreading to within ½ inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times to marbleize.Bake for 15 to 20 minutes longer or until center is set. Cool completely in pan on wire rack. Lift from pan; remove foil. Cut into bars to serve.Makes 24 bars.