1. Buche De Noel2. Red Velvet Santa Brownies

3. Peanut Butter Slab Pie with a Chocolate Wafer Crust4. Santa’s Whiskers Cookies

5. Brown Sugar Baked Chicken with Grits Souffle6. Chocolate Marshmallow Walnut Fudge with Sea Salt 7. Maple & Sage Roasted Turkey Breast with Cranberry

8. Pie Crust Cookie S’Mores9. Pecan Praline Cheesecake with Shortbread Cookie Crust

10. Chocolate Frangipane Bundt Cake11. Ginger Blondies12. Beef Bourguignon

13. Spaghetti Squash Gratin13. Spaghetti Squash Gratin14. Curried Sweet Potato and Leek Pie15. Dome Christmas Cookies

16. Peanut Butter Banana Pudding17. Herb & Pepper Crusted Pork Loin with Pesto Vegetables

18. White Chocolate Eggnog Bars19. Red Velvet Hot Chocolate Cake

20. Christmas Cranberry and20. Christmas Cranberry and White Chocolate Wreath21. Crown Roast of Pork with Mulled Wine Cranberry Relish

22. Christmas Cracker Stackers23. Vermont Maple Pecan Pie

24. Peppermint Chocolate Cheesecake25. Pork Tamales

26. Baked Salt Cod with Peppers and Potatoes27. Santa27. Santa’s Milk and Cookies Cake28. Poinsettia Christmas Cookies

29. Mushroom and Asparagus Frittata30. Dipped and Glazed Chocolate Coffee Shortbread Cookies

31. Chicken Pot Pie with Spring Vegetables32. Vanilla Caramel Budino with Salted Caramel Sauce

33. Swedish Meatball Pasta

Buche De Noel Recipe Courtesy of Dan Kohler

Cake • 6Eggs • 1boxDevil’sFoodCakeMix • ½cupMilk • ¼cupVegetableOil • 1tablespoonPowderedSugar(forsprinklingoncakesurfaceafterbaking)

Filling • 5ouncesHeavyWhippingCream(~⅔cup) • 2tablespoonsSugar • PinchSalt • 6ouncesCreamCheese(~¾cup) • 6ouncesRaspberryJam,seedlessifpreferred • ½teaspoonVanillaExtract

Frosting • 1cupButter,softened • 4cupsPowderedSugar • 1teaspoonVanillaExtract

• 2-4tablespoonsMilk • 4teaspoonsCocoaPowder

ChocolateBark • 5ouncesWhiteChocolate,choppedorchips • 1tablespoonCocoaPowder

Garnishes • Extrawhippedcream • Sugaredberries

DIRECTIONS: Cake

1. Heatovento375˚.Linejellyrollpan(15x10x1-inches)withparchmentpaper,coatwithcookingsprayanddustwithflour.Lineamuffintraywith6paperorsiliconemuffincups.

2. Beateggsinlargebowlwithelectricmixeronhighuntilthickened,3-5minutes.Addcakemix,milk,andoil;beatonlowfor30secondstoincorporate,thenincreasetomediumforanotherminute,scrapingdownsidesofbowl.Pour3½cupsbatterintojellyrollpan,spoonremainingbatterintomuffincups.

3. Bakesheetcake14-16minutes,untilcakespringsbackwhengentlytouchedincenter.Cupcakesarefinishedwhentoothpickinsertedincentercomesoutclean(anadditional2-6minutesmaybenecessary).

4. Loosencakeallaroundwithspatula.Sprinklesurfacewithpowderedsugar,then

drapekitchentowelontop.Flippanover,carefullyliftpanoffcake.Gentlypeelawayparchmentpaperandsprinklemorepowderedsugaronnewsurface.Whilecakeisstillwarm,carefullyrollitupwithtowel.Rollfromtheshortendforafatloglooktoyourcake,andfromthelongendforamorebranch-likediameter.Coolcompletely(rolledup)onwirerack.Coolcupcakesasdesired,saving2-3tousefordecorationandreservingtherestforseparateuse.

Frosting

1. Beatbutteruntilsmooth.Addhalfthepowderedsugarandmixuntilsmooth.Addvanillaand2tablespoonsmilk,mixuntilsmoothagain.Addremainingpowderedsugarandcocoapowder,thenmixuntilsmoothoncemore.Thinoutfrostingtodesiredtexturewithextramilk.

2. Refrigerateuntilreadytouse.

Filling 1. Whipheavycreamwithsugarandsaltuntilthickened(2-3minutes).Beatincream

cheese(itwillbelumpyatfirst,continue).Beatonhighuntilyouseenomorelumps.Addraspberryjam,whiptocombine,thenfoldbyhandtoremoveanystreaks.

2. Refrigerateuntilreadytouse. ChocolateBark

1. Coveronebakingsheetwithparchmentpaper,setaside.

2. Chopchocolatefinely.Melt⅔ofthechocolategentlyindouble-boiler.Removebowlfromboiler,addremaining⅓chocolateandincorporateoff-heat.Whenthechocolateismostlymelted,returnbowltodoubleboilerandheatuntilmeltedandpourable.

3. Pourchocolateontoparchment-linedbakingsheet.Usinganoffsetspatula,spread

chocolatetoallcornersofthesheet,youwantathinlayer.Ifdesired,texturethechocolatebyrunningthespatulathroughitatanangle,orpressingintothetopvariously.

4. Placebakingsheetwithchocolateinfridgeforroughly30minutes,untilit’scompletelyset.Removechocolatefromfridge.Useadrypastrybrushtodustthesurfacewithcocoapowder,leavingatintacrossthesurface.

5. Breakintolongshardsbywrappingparchmentaroundandsnapping.Donottouch

chocolatewithbarehands,itwillbegintomeltwhileyoubreakitup.Returntofridgeuntilneededinrecipe.

Assembly

1. Unrollcake,spreadfillinginsideusingoffsetspatula.Spreadfrostingtotheedgesof3outof4sidesofthecake,leavingafewinchesofspaceonthesidetowardwhichyouwillberolling.

2. Rollcakeup,setitseam-side-down,refrigeratetoset.

3. Take2-3cupcakesandtrimofftheconvexsurface,leavingaflattop.

4. Removecakefromfridge.Sliceoffathinpieceofeachend,leavingaclean,flatsurface.Coatcakeinfrosting,coveringbothexposedends.

5. Presstrimmedcupcakesupside-downontosurfaceofcake,thencoverwithfrosting.

6. Removechocolatebarkfromrefrigerator,pressshardsintofrostingasdesired.

7. Garnishcakeandserve.

Red Velvet Santa Brownies Recipe Courtesy Rosanna Pansino

IngredientsforBrownies:

• 1½cupsglutenfree1to1bakingflour• 2teaspoonsunsweetenedcocoapowder• Pinchofsalt• 3largeeggs• 1teaspoonvanillaextract• 2Csugar• 2tablespoonsdistilledwhitevinegar• 1tablespoonredfoodcoloring• 12tablespoonsunsaltedbutter(1½sticks)• 6ouncesdarkchocolate,chopped

IngredientsforDecorations:• 1batchroyalicing• Foodcoloring,blackandgold• 1batchSwissbuttercreamfrosting• Chocolatecrisppearls(Valrhona)

EQUIPMENT:DecoratingTips:#1,#2,#30DirectionsforBrownies:1.Preheattheoven325F.2.Grease9X13inchbakingpan.

3.Linebottomandsidesofpanwithparchmentpaper.4.Greaseparchmentpaper.5.Inasmallbowl,whisktogetherthegluten-free-flour,cocoapowder,andsalt.6.Inalargebowl,whisktogethertheeggs,sugar,vanilla,vinegar,andfoodcoloring.7.Meltthebutterandchocolatetogetherandmixuntilsmooth.8.Whiskthesugarmixtureintothechocolatemixtureuntilwellcombined.9.Mixintheflourmixturejustuntilnostreaksofflourremain(donotovermix).10.Pourthebatterintothepreparedpanandbake.11.Insertwoodentoothpickintocenteruntilclean-about45minutes.12.Letthebrowniescoolinthepanandthencutinto12rectangles.DirectionsforDecorations:1.MaketheRoyalIcing.2.Dividebetween2bowls.3.Tintonebowlblackandtheotherbowlgold.4.Scooptheblackicingintoadecoratingbagfittedwitha#2tip.5.Goldicingintoabagfittedwitha#1tip.6.Pipetheblackicingonthebottompartofthebrownietocreateabelt.7.Leticinghardenfor30minutes.8.Pipethegoldicingintothemiddleofthebeltforthebuckle.9.MaketheSwissbuttercreamfrosting.10.Scoopfrostingintodecoratingbagfittedwitha#30tip.11.Pipecoattrimdetails.12.Placethepearlsonthefrostingforbutton.

Peanut Butter Slab Pie with a Chocolate Wafer Crust Recipe Courtesy of Cathy Barrow

IngredientsforChocolateWaferCrust:• 1(9-ounce)packageFamousChocolateWafers(255g),about40cookies,crushedtoa

finepowder(about2cups)• 8tablespoons(113g)unsaltedbutter,melted• ¼teaspoonkoshersalt

IngredientsforFilling:• 1¾cups(450g)creamypeanutbutter• 8tablespoons(113g)unsaltedbutter,softened• 4tablespoons(56g)creamcheese• 1cup(113g)powderedsugar• ½teaspoongroundcinnamon• 1/8teaspooncayennepepper,optional• 1/3cup(32g)choppedsaltedpeanuts• 1/3cup(45g)minichocolatechips

DIRECTIONS: Instructions for the Crust: 1. Heat the oven to 350F; if you have one, place a baking stone, Baking Steel, or inverted baking sheet on the center rack to heat. Combine the cookie crumbs and melted butter until cohesive and thoroughly buttered. Press the crust into the bottom of the slab pie pan. I use a metal cup measure or the flat bottom of a glass for this task. Refrigerate for 20 minutes. Bake the crust (on top of the steel, stone, or baking sheet if using) for 15 minutes, until it feels dry to the touch. Remove from the oven and place on a rack to cool. Sprinkle with the salt. Bake the crust (on top of the steel, stone, or baking sheet if using) for 15 minutes, until it feels dry to the touch. Remove from the oven and place on a rack to cool. Instructions for the Filling: 1. In a stand mixer or with a hand mixer, beat the peanut butter, butter, and cream cheese until smooth and lightened. Beat in the powdered sugar, cinnamon, and cayenne (if using). Continue to lighten the mixture by beating at a high speed for 2 or 3 minutes longer, to make the pie light and fluffy. Scrape the filling into the cooled crust and smooth the top. 2. Stir the peanuts and chocolate chips together and sprinkle them decoratively along the edges of the pie. Cover and refrigerate for at least 2 hours before portioning.

Brown Sugar Baked Chicken with Grits Soufflé Recipe Courtesy of Carla Hall

Ingredients:• ¼cuppackedbrownsugar• ½teaspoongroundcoriander• ¼teaspooncayennepepper• Zestandjuiceof1lime• 2tablespoonsvegetableoil• Koshersalt• 3poundsbone-in,skin-onchickenlegsorthighs

IngredientsforGlorifiedGritsSouffle(Serves12):• 4tablespoons(2ounces)unsaltedbutter,plusmoreforthedish• 2½cupswholemilk• 3½cupswater• 2cupsgrits• 2teaspoonssalt• 1cupgratedcheddarcheese• 4largeeggs,separated

DirectionsforBakedChicken:1.Preheattheovento375˚F.2.Mixthebrownsugar,coriander,cayenne,limezestandjuice,oil,and1teaspoonsaltinalargebowl.Addthechickenandtossuntilevenlycoated.Arrangeskinsidedowninasinglelayerina9by13-inchglassorceramicbakingdish.Sprinklelightlywithsalt.3.Bakefor30minutes.Flipthechickentoevenlycoatwiththepanjuicesandarrangeskinsideupinasinglelayer.Returntotheovenandbakeuntiltheskinisbrowned,andthemeatiscookedthrough,about30minutesmore.4.Transferthechickentoaservingplatter.Skimthefatoffthepanjuicesanddiscardorputthejuicesthroughafatseparator.Pourtheskimmedjuicesalloverthechickenandserve.5.Makeahead:Thecookedchickencanberefrigeratedforupto3days.DirectionsforGrits:1.Preheattheovento425˚F.Butteran8-cupsoufflédish.2.Combinethemilk,water,grits,andsaltinalargesaucepanandbringtoaboiloverhighheat,stirringoccasionally.Reducetheheattomediumandcontinueboiling,stirringoften,for25minutes.Addthebutterandstiruntilmelted.Reducetheheattolowandsimmer,stirringoccasionally,untilthegritsaresoft,about15minutesmore.3.Removefromtheheatandletcoolfor5minutes,stirringoccasionally.Vigorouslystirinthecheeseandeggyolks.Letcooltolukewarm,stirringoccasionally.Themixtureneedstostaylooseandnotclump.4.Whisktheeggwhitesinalargebowluntilsoftpeaksform.Stirone-thirdofthebeatenwhitesintothegritsmixturetoloosenit.Foldinhalfoftheremainingwhitesuntilincorporated,thenfoldintheremainingwhitesuntilonlyafewwhitestreaksareleft.Pourthemixtureintotheprepareddishandsmooththetop.5.Bakeuntilpuffedandgoldenbrown,about45minutes.Servehotorwarm.

Santa’s Whiskers Cookies Recipe Courtesy of Chef Valerie Gordon

Ingredients:• 1cupsoftbutter• 11/2cupspowderedsugar• 112oz.jarmaraschinocherries,stained,stemmed,andpitted• 1/2tsp.almondextract• 1tsp.vanillaextract• 1/2tsp.koshersalt• 13/4cupflour• 2cupsshreddedsweetenedcoconut

Directions:1.Inthebowlofyourstandmixer,orbyhand,creambutterandsugaruntillightandfluffy.2.Addwholecherries,almondextract,vanillaextract,andsalt.3.Mixthoroughly.4.Foldinflourandmixuntilitformsacrumblybutmoistdough.

5.Laya16-inchsheetofparchmentpaperontothecounter.6.Sprinkle1cupcoconutonthecenterinalooserectangleshape,makingsureitdoesnotreachtheedgeoftheparchment.7.Placecookiedoughontop,flatteningabitwithfingers,andsprinkleremainingcoconutoverthetopofthedough.8.Formthedoughintoa12-14inchlog,about3inchesthick.9.Evenlypressthecoconutaroundthelogandrolltomaketheloganevencylinder.10.Rolltheparchmentupwiththedoughinsideandtwist.11.Unrollandslicethecookies½aninchthinkwithsharporaeratedknifetocutthroughthecherrybits.12.Placeonalinedcookiesheetandbake12-15minutesat350degrees.

Chocolate Marshmallow Walnut Fudge with Sea Salt Recipe Courtesy of Jessie Sheehan

Ingredients:• 16oz[455g]darkchocolate,coarselychopped• 1tsptablesalt• 1¼cups[300ml]sweetenedcondensedmilk• 1Tbsppurevanillaextract• 2cups[240g]toastedwalnutscoarselychopped• 3cups[150g]minimarshmallows• Flakyseasaltforsprinkling• Turbinadosugarforsprinkling

Directions:1. Grease an 8 by 8 by 2 inch (20 by 20-5-cm) pan with non-stick cooking spray or softened butter. Line with parchment paper. 2. Put the chocolate in a large heat proof bowl and set over a saucepan of simmering water. Stir constantly with a rubber spatula until the chocolate melts. Add the salt sweetened condensed milk and vanilla. The chocolate may seize up temporarily. Over medium to medium high heat continue stirring until the mixture is smooth. Once smooth, stir for about 1 minute more and remove from heat.

3. Add the marshmallows and walnut and stir with a wooden spoon until they are fully incorporated (the marshmallows will not melt). Transfer the fudge to the prepared pan, drape with plastic, and flatten with your hands. Sprinkle with flaky sea salt and turbinado sugar. 4. Place in the refrigerator until hard, about 2 hours. Using a sharp paring knife, cut into 36 pieces and serve. Fudge will keep tightly wrapped on the counter for up to 1 week. Get more from Jessie at JessieSheehanbakes.com

Maple Sage Roasted Turkey Breast with Cranberry, Apple, and Pear Relish Recipe Courtesy of Wayne Elias

IngredientsforTurkeyBreast:• 5poundturkeybreastwithskinonandboneless• ½poundofunsaltedbutter-softened• 2shallots–finedice• 6stemsoffreshSage-Leavesonly• 1tbsp.oliveoil• 1tbsp.salt• ½tspwhitepepper• 1cupofmaplesyrup

IngredientsforYams:• 3poundsofyams,peeledanddiced½inch• 1cupofwater• 2cupsofbrownsugar• 2tbspwholegrainmustard

IngredientsforMeringue:

• 4eggwhites• 1tbspcreamoftartar• ½cupofpowderedsugar

IngredientsforRelish:• 1cupofboscpearspeeledandsmalldice• 1cupofreddeliciousapplespeeledandsmalldice• 2cupsoffreshcranberriescrushedandcanbeplacedinafoodprocessorandpulsefora

fewtimes• 1cupofbrownsugar• ½cupoforangejuice• ½tspgroundcinnamon• 1tbspofredwinevinegar

Directions for Turkey: 1. Sauté in olive oil the shallots till translucent and add sage leaves for 1 minute to pop the aroma. Add to the softened butter. Add the salt and pepper and mix with a spatula. 2. Lay the Turkey breast skin down on a cutting board and spread the butter mixture on both sides of the breast and then close the breast over with the skin. Please the breast in a roasting pan. Add the maple syrup to the left over butter mixture and pour on top of the breast. Roast in the oven at 350 for 1 ½ hours or till internal temp of 150 degrees. Then remove and baste the turkey with the pan juices. Raise the oven temp to 500 degrees place turkey back in the oven to brown the skin for 5 minutes. Then remove and cool down before slicing. 3. While the turkey is in the oven prepare the Yams and relish Directions for Meringue: 1. Whip the 4 egg whites with the powdered sugar and cream of tartar till hard peaks and then transfer to a pastry bag with a star tip. Note: The Meringue can be made early and left in a pastry bag in the cooler. Directions for Yams: 1. Place the diced yams in a saucepan with the water and brown sugar and cook for about 7 minutes till they are half cooked. Then strain and add 2 tbsp. of grain mustard and ½ of the drained liquid. Toss and place in a baking dish and bake for 15 minutes at 350 degrees. 2. Once done they can be topped with the Meringue and use a torch to toast . Directions for Relish: 1. Place all ingredients except the apples and pears in a bowl and mix together. 2. Check seasoning and taste. Then add diced apples and pears and mix together.

Pie Crust Cookie S'Mores Recipe Courtesy of Kelly Senyei

Ingredients:• 2cupsall-purposeflour• 1/2teaspoonsalt• 1/2teaspoonbakingpowder• 1cup(2sticks)coldunsaltedbutter,cutintocubes1/2cupcoldsourcream• 1largeegg• Sandingsugar(optional)• Marshmallows• Chocolate

Directions:1.Whisktogethertheflour,saltandbakingpowderinalargebowl.2.Addthecubedbuttertothebowlanduseyourfingerstoworkthebutterintotheflouruntilthemixtureistheconsistencyofwetsand.3.Stirinthesourcream(thedoughwillbeverywet),andthenturnthedoughoutontoawell-flouredworksurface.

4.Kneadthedoughafewtimesuntilitcomestogether,addingmoreflour,1teaspoonatatime,ifthedoughistoostickytohandle.Rollthedoughintoan8x10-inchrectangleanddustbothsideswithflourbeforefoldingitintothirdsasifyouwerefoldingaletter.5.Rotatethedough90° androllitoutagainintoan8x10-inchrectangle.Foldthedoughagainintothirdsthenwrapitsecurelyinplasticwrapandrefrigerateitfor1hour.6.Preheattheovento425℉.Linetwobakingsheetswithparchmentpaper.7.Rolloutthedoughonalightlyflouredworksurfaceuntilitisabout1/8-inchthick.Cutthedoughintosquaresabout2½inchesinsize.(Thescrapscanbere-rolled.)Placethepiecrustsquaresontothepreparedbakingsheets,spacingthem1to2inchesapart.Usingafork,prickthecookiesalloverthenrefrigeratethemfor20minutes.(SeeKelly'sNotes.)8.Removethebakingsheetsfromthefridge.Whisktogethertheeggwith1Tablespoonwaterthenbrushthetopsofthecookieswiththeeggwash.Sprinklethetopsofthecookieswiththesandingsugar(optional).Bakethecookiesfor9to12minutesuntilthey'regoldenbrownandcookedthroughout.Transferthecookiestoacoolingracktocoolcompletely.9.Oncethecookiesarecompletelycool,toastmarshmallowsoveranopenflameorunderthebroiler.Placeapieceofchocolateonthebottomofonepiecrustcookie,topitwiththetoastedmarshmallowandplaceasecondpiecrustcookieontop.Serveimmediately.Notes:1.Refrigeratingthepiecrustcookiespriortobakinghelpsguaranteethey'llholdtheirsquareshapewhenbaked.

2.Thepiecrustcookiescanbebakedupto2daysinadvanceandstoredinanairtightcontaineratroomtemperature.

Pecan Praline Cheesecake with Shortbread Cookie Crust Recipe Courtesy of Sheri Castle

Ingredients:• 2cupsall-purposeflour• ½teaspoonsalt• ½teaspoonbakingpowder• 1cup(2sticks)coldunsaltedbutter,cutintocubes½cupcoldsourcream• 1largeegg• Sandingsugar(optional)• Marshmallows• Chocolate

Directions:1.Forthecrust:Positionarackinthecenteroftheovenandpreheattheovento350°F.Linethebottomofa7-inchroundspringformpanwitharoundofparchmentpaper.2.Tosstogetherthecookiecrumbs,brownsugar,andmeltedbutterinasmallbowluntilthemixtureresembleswetsand.Pressfirmlyacrossthebottomandhalfwayupthesidesofthepreparedpan.Refrigerateforatleast15minutestofirmupthebutter.3.Bakeuntiljustset,golden,andfragrant,about10minutes.Placethepanonawirerack

tocooltoroomtemperature.4.Forthefilling:Inastandmixerfittedwiththepaddleattachment(orinalargebowlifusingahandmixer),beatthecreamcheese,granulatedsugar,andbrownsugaronhighspeeduntilsmooth.5.Addthesourcream,flour,andsalt,andbeatonhighspeeduntilsmooth.Addtheeggsandeggyolk,oneatatime,beatingwellandscrapingdownthebowlaftereachaddition.Quicklybeatinthebourbonandvanilla.6.Sprinklethechoppedpralinesoverthecrust.Pourinthefilling.Coverthepantightlywithaluminumfoil.7.Pour1½cupsofwaterintothepot.Setthepanonametaltrivetwithhandlesandlowerthemintothepot.CoverandcookonHIGHPRESSUREfor30minutes.LetstandforNATURALRELEASEfor8minutes,andthenQUICKRELEASEtheremainingpressure.8.Removethepanfromthepot,uncover,andgentlyblotawaythesurfacemoisturewithapapertowel.Tominimizethechanceofacrackedfilling,runaknifebladearoundtheinsideofthepansothatthecheesecakewon’tadheretothepanasitcools.Letitstandonthetrivetuntilcooledtoroomtemperature.9.Forthetopping:Stirtogetherthesourcreamandbrownsugarinasmallbowl.Spreadoverthetopofthecooledcheesecake.Refrigerateuntildeeplychilled,atleast4hours,andpreferablyovernight.Runaknifebladearoundtheinsideofthepantoloosenthecheesecakeandremovethepanring.Justbeforeserving,arrangethecandiedpecanpralinesontop.

Chocolate-Frangipane Bundt Cake Recipe Courtesy of Brian Hart Hoffman

IngredientsforCrust:• 1cupfinelycrushedpecanshortbreadcookies(5ounces)• 1tablespoonpackeddarkbrownsugar• 4tablespoonsunsaltedbutter,melted

IngredientsforFilling:• 2cupscreamcheese,atroomtemperature(16ounces)• 1/4cupgranulatedsugar• 1/4cuppackeddarkbrownsugar• 1/4cupsourcream• 1tablespoonall-purposeflour• 1/4teaspoonkoshersalt• 2largeeggs• 1largeeggyolk• 1tablespoonbourbon• 1teaspoonvanillaextract• 1/2cupchoppedcandiedpralinepecansorpralinecandies

IngredientsforTopping:• 1/2cupsourcream• 1tablespoonpackeddarkbrownsugar• Candiedpralinepecanhalvesorchoppedpralinecandies,forgarnish

Directions:1. Preheat oven to 350°F (180°C). Grease a 10-cup Bundt pan* with butter, and dust generously with cocoa to coat, tapping out excess. 2. In a small saucepan, melt butter over medium heat. Cook, stirring constantly, until butter turns a medium-brown color and has a nutty aroma, 5 to 6 minutes. Remove from heat. 3. In the bowl of a stand mixer fitted with the whisk attachment, beat browned butter, buttermilk, eggs, espresso powder, 1 teaspoon (4 grams) almond extract, and vanilla at medium speed until smooth. 4. In a large bowl, whisk together granulated sugar, flour, cocoa, baking soda, 1 teaspoon (3 grams) salt, and baking powder. Switch to the paddle attachment. With mixer on low speed, gradually add sugar mixture to butter mixture, beating until smooth. Pour half of batter into prepared pan, smoothing top with a spatula. Spoon Frangipane over batter, using the back of a spoon to spread evenly. Top with remaining batter, and smooth with a spatula. 5. Bake until risen and a wooden pick inserted near center comes out clean, 55 to 60 minutes, rotating pan halfway through baking. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. 6. In a medium bowl, whisk together confectioners’ sugar, cream, remaining ½ teaspoon (2 grams) almond extract, and remaining ⅛ teaspoon salt until smooth. Drizzle glaze over cooled cake. Garnish with toasted almonds, if desired. *I used Nordic Ware’s Anniversary Bundt Pan. Directions for Frangipane (Makes 1 1/3 cups) 1. In a medium bowl, stir together all ingredients until a smooth paste forms.

Ginger Blondies

Ingredients:• ¾cupUnsaltedButter• ½cupSugar• ¾cupBrownSugar• 1Egg• 1½tbsMolasses• ¾tspVanillaExtract• ¼tspSalt• ½tspBakingPowder• 1tspGroundGinger• ½tspGroundCinnamon• ¼tspGroundAllspice• 1¼cupAPFlour• ½cupWhiteChocolateChips• ½cupChopped,CandiedGinger

Directions:1.Heatovento350˚.Line8x8bakingpanwithparchmentpaper.2.Instandmixer,creambutterandsugars.

3.Mixinegg,vanilla,andmolasses,scrapingbowlasneeded.4.Addremainingdryingredients(exceptforchocolatechipsandcandiedginger).Stirtocombine,makingsurenoflourstreaksremain.5.Stirinchipsandcandiedginger.6.Transferbattertobakingdish,pressintoevenlayer.7.Bakefor30-35minutes.8.Allowtocoolcompletelyinpanbeforeremovingtocut.

Beef Bourguignon Recipe from 1972 Southern Living Party Cookbook Original

Ingredients:• 4baconslices,cutinto½-inchpieces• 2tablespoonsoliveoil• 3poundsbonelesschuckroast(orotherleanbeef),cutin• 1-inchcubes• 2½cupsdryredwine• 1(10½-ounce)canbeefconsommé• 1tablespoontomatopaste• 1teaspoonchoppedfreshthyme(about1sprig)• 1teaspoontablesalt,plusmoretotaste• ½teaspoonblackpepper,plusmoretotaste• 1bayleaf• 2largegarliccloves,minced(2½teaspoons)• 2½cupsbeefbroth,plusmoreifneeded• 12pearlonions(9ounces)• 3tablespoons(1½ounces)saltedbutter• 1(8-ounce)packagefreshmushrooms,coarselychopped• 1tablespoonall-purposeflour• Choppedfreshflat-leafparsley

Directions:HANDS-ON 1 HOUR, 15 MINUTES TOTAL 3 HOURS, 45 MINUTES SERVES 6 1. Preheat the oven to 300°F. Cook the bacon in a heavy ovenproof Dutch oven over medium until crisp, about 8 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Reserve 1 tablespoon drippings in the Dutch oven. 2. Add 1 tablespoon of the oil to the drippings; heat over medium-high until hot. Add the beef in 2 batches; cook until well browned, about 2 minutes on each side, adding the remaining 1 tablespoon of oil when adding the second batch of meat. Add ½ cup of the wine to the Dutch oven, and cook, stirring to loosen the browned bits from the bottom of the Dutch oven. 3. Return the bacon and beef to the Dutch oven. Add the beef consommé, tomato paste, thyme, 1 teaspoon salt, pepper, bay leaf, and garlic. Pour in the remaining 2 cups wine or enough to almost cover the meat. Bring just to a boil over medium-high heat. Remove from the heat. 4. Bake, uncovered, in the preheated oven until the meat is tender, stirring occasionally, about 2 ½ hours. As the liquid cooks down, add 1 cup of the beef broth, or more if needed. 5. Meanwhile, prepare the vegetables. Peel the onions and cut a small “x” in the stem ends to prevent them from coming apart during cooking. Place the onions and the remaining 1 ½ cups of the beef broth in a small saucepan. Bring to a boil over medium-high; reduce the heat to low, and simmer until tender, about 20 minutes. Drain the onions, reserving ¾ cup cooking liquid; set aside. 6. Melt 2 tablespoons of the butter in a medium skillet over medium-high. Add the mushrooms, and cook, stirring once or twice, until browned and tender, about 5 minutes. Remove from the heat; set aside. 7. When the beef is done, remove the beef from the braising liquid with a slotted spoon, and place in a large bowl. Add the cooked onions and mushrooms to the bowl. 8. Add the reserved ¾ cup liquid from the cooked onions to the beef braising liquid in the Dutch oven. Skim the fat from the surface of the liquid as needed. Place the Dutch oven over medium-high; bring to a boil. 9. Melt the remaining 1 tablespoon butter in a small saucepan and stir in the flour until smooth. Gradually stir a small amount (about ¼ cup) of the hot cooking liquid into the flour mixture, then stir the flour mixture into the cooking liquid in the Dutch oven. Add salt and pepper to taste. Add the beef mixture to the Dutch oven; cook over medium until heated through, about 5 minutes. Remove and discard the bay leaf. Serve sprinkled with the parsley. NOTES: Double this recipe to serve 12. But do not try to cook it all in one Dutch oven.

If fresh pearl onions are not available, use frozen; thaw them well and saute 1 to 2 minutes in butter. 1972 SOUTHERN LIVING PARTY COOKBOOK ORIGINAL

Spaghetti Squash Gratin Recipe Courtesy of Will Gilson

Ingredients:• 1largespaghettisquash(about3pounds)• ½cupshreddedcheddarcheese• ½cupshreddedgoudacheese• ¼cupgratedParmesancheese• 1tablespooncornstarch,dissolvedin½cupwaterormilk• 2cupsmilk• 1teaspoonkoshersalt• 2shallots,slicedthinly• 2garliccloves,minced• 2sprigsfreshthyme• ½teaspoonfreshlygroundblackpepper• ¼teaspoonfreshlygratednutmeg

Directions:1. Preheat the oven to 350°F. Cut the squash in half lengthwise and use a spoon to remove seeds and surrounding fiber. Place the squash cut-side down on a lightly greased baking sheet and bake until tender when the flesh is pierced with a fork, about 40 minutes. Set aside to cool.

When the squash is cool enough to handle, use a large spoon to scrape the strands from the shell and into a large bowl; set aside. 2. Meanwhile, mix the cheeses together. Grease a 2-quart baking dish. 3. Heat the milk in a medium saucepan over medium-high heat with the thyme, shallots and garlic. Bring to a boil, turn off heat and let steep for 30 minutes. Remove the thyme sprigs. Whisk in the corn starch and salt, pepper, and nutmeg and cook, whisking, until it begins to thicken, about 3 minutes. Remove from heat and add half the cheese mixture, stirring until melted. 4. Pour the cheese sauce over the squash and stir to combine. Transfer the mixture to the prepared dish. Sprinkle with the remaining cheese mixture and bake until bubbling and brown on top, about 30 minutes.

Curried Sweet Potato and Leek Pie Recipe Courtesy of Alon Shaya

IngredientsforPie:• 1mediumsweetpotato• 2tablespoonsunsaltedbutter• 1leek,whiteandlight-greenpartsonly,thinlysliced• 1-inchknobfreshginger,peeledandminced• 1½teaspoonsMortonkoshersalt,divided• 6eggs• 1cupGreekyogurt• 1/3cupheavycream• ½teaspoonHawaij• 1recipeflakypiecrust(recipefollows),pre-bakedandcooled• ½cupfinelygratedPecorinoRomanocheese

IngredientsforFlakyPieCrust:• 2cups(240grams)all-purposeflour,plusmoreforworkingthedough• ½teaspoonMortonkoshersalt• 12tablespoons(1½sticks)unsaltedbutter,verycoldorfrozen• ¼cupvodka,ice-cold

• ¼cupicewater,plusmoreasneeded

IngredientsforHawaij(Yields1/2cup):• 2½tablespoonswholecuminseeds• 2teaspoonswholeblackpeppercorns• 24wholecardamompods• 14wholecloves• ¼cupgroundturmeric• 2teaspoonsgratedPersianlime

Directions for Pie: 1. Heat the oven to 400 ̊F with a rack in the center of the oven. Peel the sweet potato and chop it into 1⁄2-inch pieces. 2. Melt the butter in a lidded skillet (preferably nonstick) over medium heat. Add the sweet potato, leek, ginger, and 1 teaspoon salt; give everything a good stir so it’s coated in the fat, then cover the pan and reduce the heat to low. Let the vegetables sweat and soften until the sweet potato is tender but holding its shape and the leek has a soft, melting texture, 15 to 20 minutes. (If your skillet isn’t nonstick, you’ll need to come back and give it a stir every few minutes.) Set aside to cool. 3. Crack the eggs into a large bowl, and beat them together with the yogurt, cream, remaining 1⁄2 teaspoon salt, and Hawaij. When the vegetables have cooled enough so they won’t scramble the eggs, fold them into the custard, and pour into the pre-baked shell. 4. Bake the pie for 40 to 45 minutes, rotating the plate halfway through; it’s done when the top is golden brown all over, just barely set in the center. Scatter the Pecorino in tufts all over the top of the pie and serve warm or at room temperature. Directions for Flaky Pie Crust: 1. Whisk the our and salt together in a large bowl. Using the largest-size holes on your box grater, coarsely grate the butter directly on top of the our; use your spatula to scrape away any pieces that are clinging to the grater. Freeze the whole bowl until the butter is thoroughly chilled. 2. Use a spatula or fork to quickly fold in the butter until all the pieces are coated in flour. Add the vodka and water and continue to stir just until all the flour is moistened (the dough should still be a bit crumbly); if you need to, add more ice water, 1 tablespoon at a time. 3. Lightly flour a work surface and dump out the dough. Gently push it into a mound with the sides and heels of your hands until the flour is completely incorporated but you can still see streaks of butter. Shape it into a roughly 6-inch disc and wrap it in plastic or a zip lock bag. Refrigerate for at least 2 hours, until it’s firm and cold to the touch, or freeze it as long as you’d like and thaw it

completely in the fridge when you’re ready for it. 4. Flour your work surface and rolling pin before unwrapping the crust; flour the top of that, too. With firm, broad strokes, roll it from the center outward, flipping it upside down and rotating it every so often to keep your rolls even and the dough round. As you work, make sure your rolling pin stays clean and well floured and use a bench scraper or the side of your hand to push in and reinforce the dough along the edges as it thins and cracks. Sprinkle flour as needed so that the dough never sticks and move it to the refrigerator if you notice the butter starting to soften. You’re aiming for a 14-inch circle about 1⁄8 inch thick. 5. Fold the dough in half (a bench scraper makes it easy to manipulate), then fold it in half again. Gently lift it into a 9-to-10-inch pie plate (preferably deep-dish), and unfold it, nudging it into the corners and up the sides. Leaving a 1-inch border at the top, trim away any extra, then flute the edges by gently pinching them around your fingertips. Freeze for 30 minutes or cover and refrigerate for at least 2 hours. 6. Heat the oven to 425 ̊F and place a baking sheet on the oven’s bottom rack; the sheet’s heat will promote even browning on the bottom of the crust as it bakes. Prick the bottom of the crust all over with a fork, and cover it completely with parchment paper or foil, weighed down with dry beans or pie weights. Place it directly on the preheated sheet to bake for 15 to 20 minutes, until the bottom looks set, still pale but no longer translucent. Remove the foil, and bake for another 10 or 15 minutes, until it’s pale golden all over. Cool completely before adding the filling. You can make this up to 1 day in advance and keep it covered at room temperature until you’re ready to fill it. Directions for Hawaii: 1. Grind the cumin, black pepper, cardamom, and cloves (in batches if need be), and then combine them with the turmeric and Persian lime. Stored in an airtight container, this will keep for 1 month at room temperature or for 6 months in the freezer.

Dome Holiday Cookies Recipe Courtesy of Seth Raphaeli

IngredientsfortheFilling:• ½pounddriedapricots• ¾cupcannedpumpkin• 1tbs.butteratroomtemperature• 1/3cuplightbrownsugar• 1largeegg• 1½tspspumpkinpiespice• 1tsp.vanillaextract

IngredientsfortheDough:• 1cupunsaltedbutteratroomtemperature• 1½cupsgranulatedsugar• 2tsps.brandy(preferablyCourvoisier)• 1½tsp.vanillaextract• 1tsppumpkinpiespice• 1egg• ½tspgroundcloves• 3cupsall-purposeflour• 1cupfine-gradesemolina

• Dashofsalt• CinnamonPowderedsugarforsprinkling

IngredientsforCaramelSauce:• ½cuppackedbrownsugar• 6tbspheavywhippingcream• ¼cupbutter• ½tspvanillaextract• 1/8tspsalt

Directions for Filling: 1. Cut up dried apricots. Place in food processor and process to a paste. 2. Add butter, canned pumpkin, light brown sugar, egg, vanilla extract, and pumpkin pie spice. 3. Process until blended. Place filling in a large bowl and set aside. Directions for Dough: 1. Preheat oven to 350 F (175C). Grease two cookie baking trays and set aside. 2. Place dry ingredients (flour, semolina, salt) in a bowl and whisk together. Set aside. 3. Prepare dough in Kitchen-Aid mixer; does not work in Cuisinart Food Processor. 4. Combine butter and granulated sugar in a large mixing bowl. Cream until light and fluffy. 5. Beat in egg. Add brandy and vanilla extract and mix until fully incorporated. 6. Gradually add dry ingredients until dough pulls away from side of bowl. 7. Pour dough out onto floured board and knead until smooth, about 5 minutes. 8. Pinch off pieces of dough 1 ½ inches in diameter. 9. Shape into balls. Pat into 3-inch circles. 10. Place 1 tbs. filling in center of each circle. 11. Pull edges of circle over filling and pinch together to enclose filling. 12. Place cookie in a decorative mold or tabi. 13. Pat down gently in mold. 14. Knock molded cookie out of mold dome-side up onto greased baking sheet.

15. Repeat with remaining dough circles and filling. 16. Bake 20-25 minutes or until bottom of cookies are pale golden. DO NOT LET TOPS OF COOKIES BROWN. 17. Cool on a rack. Sprinkle generously with cinnamon powdered sugar while still warm. Directions for Caramel Sauce: 1. For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature. Place a generous helping of caramel sauce on place and center dome. Enjoy!

Peanut Butter Banana Pudding Recipe Courtesy of Craig Wayne Boyd

Ingredients:• 2smallboxesInstantVanillaPudding• 16ouncesCreamCheese• 3cupsPowderedSugar• 16ouncesCoolWhip• 1½cupsMeltedPeanutButter• 2boxesNillaWafers• 5Bananas• 1Lemon

Directions: 1. Mix instant pudding according to directions and set aside. 2. In a large bowl, use an electric mixer to beat the cream cheese with powdered sugar until well combined. 3. Add the Cool Whip to cream cheese and beat until combined.

4. Add vanilla pudding to cream cheese mixture and beat until combined. 5. Slice 5 bananas into coins and sprinkle with a few drops of lemon juice, set aside. 6. Melt peanut butter in microwave or on stove, set aside. 7. Assemble the pudding: Spoon a few tablespoons of pudding on the very bottom of a trifle bowl. Cover the bottom with Nilla wafers, then spread about ⅓ cup peanut butter on top of the cookies. Spoon on a few cups of pudding, smooth the top. Add another layer of cookies and repeat the process until the trifle dish is full. 8. Finish the final layer with crumbled cookies and drizzled peanut butter. 9. Chill for at least a few hours or overnight before serving.

Herb & Pepper Crusted Pork Loin with Pesto Vegetables Recipe Courtesy of Damaris Phillips

IngredientsforPorkLoin:• 2teaspoonsOliveOil• 2tablespoonschoppedfreshrosemary• 2tablespoonschoppedfreshsage• 2tablespoonschoppedfreshthyme• 2tablespoonschoppedfreshparsley• 2tablespoonskoshersalt• 2tablespoonsfreshlygroundblackpepper• 1teaspooncrushedredpepperflakes• One4-poundporkloin

IngredientsforRoastedRootVegetables:• 1poundcarrots,peeledandcutinto1inchchunks• 1poundparsnips,peeledandcutinto1inchchunks• 2largesweetpotato,peeledandcutinto1inchcubes• 1largeredonion,peeled,quarteredandrootremoved• 3tablespoonsvegetableoil• 1teaspoonskoshersalt• 1teaspoonfreshlygroundblackpepper

IngredientsforWalnutParsleyPesto:• 2smallheadsRoastedGarlic• 2ounceswalnuts(about1/2cup),toasted• 1/2bunchfreshparsley,withstems• Koshersalt• 1/4cupwalnutoil• 1/4cupgratedParmesan• Lemonjuice

Directions for Pork Loin: 1. Preheat the oven to 425 degrees. 2. In a small bowl, stir together the olive oil, rosemary, sage thyme, parsley, salt, black pepper, and crushed red pepper. 3. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or a cast-iron skillet). 4. Rub the pork loin with oil and spice mixture, coating evenly. 5. Roast until the internal temperature is 140 degrees F, about 35-45 minutes. 6. Remove from oven and let rest for 10 minutes before slicing. Directions for Vegetables: 1. Preheat the oven to 425 degrees. 2. In a large bowl combine the vegetable oil, carrots, parsnips, sweet potatoes, onions, 1 teaspoon of salt and pepper and toss to evenly coat. 3. Place the vegetables in a single layer on 2 baking sheets. 4. Bake for 28-33 minutes, until all the vegetables are tender. 5. Stir halfway through using a metal spatula. Directions for Pesto: 1. Press out the cloves from the roasted garlic heads and add them to a food processor along with the walnuts, parsley and 1/2 teaspoon salt. 2. Pulse until pulverized. 3. With the motor running, drizzle in the walnut oil. 4. Add the Parmesan and some lemon juice, and pulse until just combined.

5. Remove the vegetable from the oven and add them to a large bowl along with 1/4 cup pesto. 6. Toss to coat. 7. Arrange on a platter and spoon on remaining pesto over the vegetables.

White Chocolate Eggnog Bars

IngredientsforBars:• 1cupAPFlour• ½cupPowderedSugar• ¼teaspoonKosherSalt• ¼teaspoonGratedNutmeg• 1stickCold,UnsaltedButter,¼inchcube

IngredientsforFilling:• 6EggYolks• ⅓cupSugar• 1¼cupsHeavyWhippingCream• 1tablespoonRumor1teaspoonRumExtract• PinchSalt• ¼teaspoonGroundNutmeg

IngredientsforGarnish:• CaramelSauce• ½cupWhiteChocolateShavings

Directions: 1. Heat oven to 350˚, line 8x8 pan with parchment paper hanging over both edges. 2. Combine flour, powdered sugar, salt, nutmeg, and butter in bowl of food processor. Pulse until it is sandy. 3. Scatter dough into prepared pan, press into even layer. 4. Bake crust for about 30 minutes, until golden brown and firm. Remove from oven and set aside while you prepare the filing. 5. Reduce oven temperature to 300˚F. 6. Beat egg yolks and sugar together with electric mixer until pale and thick. 7. Gradually beat in cream, rum, salt, and ¼ teaspoon ground nutmeg. 8. Pour filling over crust. Bake for 30-40 minutes, until custard is set and knife inserted in center comes out clean. Remove from oven and cool in fridge completely before decorating. 9. Cut into squares or diamonds. Drizzle with caramel sauce, then sprinkle white chocolate shavings on top.

Red Velvet Hot Chocolate Cake Recipe Courtesy of Mandy Merriman

IngredientsforRedVelvetCake:• 3wholeeggs• ¾cupbuttermilk• ⅔cupsourcream• ⅓cupvegetableoil• 1tablespoonvanilla• ¼cupflour• 1DuncanHinesRedVelvetCakemix

IngredientsfortheHotChocolateButtercream:• 1½Cup(3Sticks)UnsaltedButter• ⅔CupGhirardelliDarkChocolateorMilkChocolateHotCocoaMix• ¼CupCocoa• PinchofSalt• 1TablespoonVanilla• ¼CupHeavyCream• 5-6CupsPowderedSugar• Optional:3-4TablespoonsChocolateInstantPuddingMix

IngredientsforWhiteChocolateGanache:• ½Cup"VeryWhite"WiltonCandyMelts• 3-4TablespoonsHeavyCream• Marshmallowsfortoasting• MiniMarshmallowsforGarnish

Directions:FortheRedVelvetCupcakes:1.Preheatconvectionovento325degrees.Prepbakingrounds(Iusuallydoalightcoatofshorteningandadustofflour).Setaside.2.Inalargebowl,whisktogethertheeggs,buttermilk,sourcream,vegetableoil,andvanillauntilthoroughlycombined.3.Siftincakemixandstiruntiljustcombined.Willbethick.4.Dividebatterevenlyintocakerounds.Bakefor25-27minutes,dependingonyouroven,untilcentershavecookedthroughandspringbackwhentouched.5.Removeroundsfromoven,andletcoolinpansfor2minutes,thenturnoverontoawireracktocool(Iusuallywrapmineinplasticwrapwhentheyarebarelyroomtemperature,freezeforatleast30minutestoovernightbeforefrosting).FortheButtercream:1.Inthebowlofastandmixerfittedwithapaddleattachment,whipupthebutteronhighuntillightandfluffy.2.Addinhotchocolatemix,cocoa,salt,vanilla,andheavycream.Addintablespoonsofpuddingmix,ifusing.3.Slowlyaddinthepowderedsugarwiththemixeronlowspeedabout½cupatatime.Addinmoreheavycreamormorepowderedsugartoachievedesiredconsistency.4.Turnupthespeedtohighforabout2-3minutesuntilit'sverylightandfluffy,thenturnthespeeddowntolowforabout30secondstobeatoutanyairbubbles.Continuethebeatingwithawoodenspoonifneeded.FortheToastedMarshmallowFilling:1.Preheatovento350degreesandprepabakingsheetwithparchmentpaper.2.Placeabout2-3cupsofmarshmallows(notthejumbosizeones)onpreparedbakingsheet.Bakefor5-7minutes,oruntilthemarshmallowshaveexpandedandaretoastedbrownontop.Removefromtheovenandsetaside.FortheChocolateGanacheDrip:1.Inamediumglassbowl,stirtogetherthechocolateandheavycream.Microwavefor30

seconds,thenstirwithasmallwhiskuntilchocolateganachehaszerolumpsandissmooth.Addtoasqueezebottleforganachedrip.Setaside.ASSEMBLY:1.Tape8"cardboardcakeroundtoa6"cakeround.Placethecakeroundsonacaketurntable.2.Usinganangledicingspatula,placeonabitofthebuttercreamtoactasglueforthefirstcakeround.3.Placeonthefirstcakeround,addonalittlelayerofbuttercream,thenpipeadamaroundtheoutsideringofthetopofthecakeround.Handplaceonafewofthetoastedmarshmallowsuntilitfillsthecenter.Placethenextcakeroundsontopandrepeat.4.Crumbcoatandfreezefor10minutes.5.Finalcoatthenfreezefor10minutes.6.Addontheganachedrip,thenfreezefor3minutestosettheganache,thentopwithmarshmallows.

Christmas Cranberry and White Chocolate Wreath Recipe Courtesy of Donal Skehan

Materials• Largepot• Woodenspoon• 2xMixingbowls• Rollingpin• Bakingtray

IngredientsforDough:• 2cupsmilk• 1stickofbutter• 4½tspofdriedyeast• ½cupofcastersugar• 3cupsofplainflour• ½tspsalt• 2tspgroundcardamom• 4tbspofpearlsugar(demerarasugarwillworktoo)• 1largefree-rangeegg,beaten

IngredientsforFilling:• 1stickofsoftbutter• ¾cupofsugar• 2½cupsoffreshcranberries• 8ozofwhitechocolate,roughlychopped

Directions:1. Melt the butter in a large pot gently on a low heat and then add the milk. When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, whisking to incorporate. 2. Mix the flour, sugar, salt and cardamom in a large mixing bowl. Make a well and pour the wet ingredients in. Using a wooden spoon mix until you have a rough dough. When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes. 3. Dust with a little flour if you find the dough is too sticky. Transfer the dough to a floured bowl, covered by cling film and a towel and let it rise for 45 minutes in a warm dark place. 4. To prepare the filling, in a bowl, beat the butter and sugar together until you have a smooth paste. 5. When the dough has risen, punch it down in the bowl. Roll into a large rectangle about 3mm thick, and then spread the filling all over. In a bowl roughly squash the cranberries and then spread over the dough with the white chocolate. Then, from the long side, roll the dough so you end up with a long cylinder. Slice right down the middle lengthways. Twist each half around each other and join the ends together to form a wreath. 6. Leave to rise again covered for 20 minutes in a warm place. Brush with beaten egg and sprinkle with sugar. Heat the oven to 350˚F 7. When the wreath has risen again bake in the oven for about 20 minutes or until it turns golden brown and is nicely risen. Remove from the oven and allow to cool slightly before slicing and serving.

Crown Roast Pork with Mulled Wine Cranberry Relish Recipe Courtesy of Aida Mollenkamp

IngredientsforCrownRoast:• 2tablespoonsfreshthymeleaves• Leavesof4sprigsoffreshsage• 1handfulfreshparsleyleaves• 4clovesofgarlic,peeled• 1tablespoonkoshersalt• 2teaspoonsfreshlygroundblackpepper• ¼cupextra-virginoliveoil• 1(8-to-10-pound)ribroastofpork,tiedintoacrownbyyourbutcher

IngredientsforCranberryRelish:• ½cupdryredwine• ½cupPuremaplesyrup• ¼cupfreshclementine,ormandarin,ortangerinejuice• 1(3-inch)cinnamonstick• Zestof4mediummandarinorangesor1orange• 1(12ounce)bagfreshcranberriessliced• KosherSaltandFreshlyGroundBlackPepper• 1mediumjalapeñoendstrimmed,seeded,andsmalldice

• ½mediumredonionsmalldice

Directions: Servings: 16 to 20 pork chops Total Time: 4 hours Directions for Crown Roast: 1. Place herbs, garlic, salt and pepper in a small a food processor and pulse to combine. Pour in the olive oil while pulsing until you have an herb past. Rub the herb paste all over the meat, making sure to coat all surfaces except any exposed bone. Let the roast sit at room temperature until the oven is heated (no more than 1 hour total). 2. Heat oven to 250°F and adjust oven rack to center position and place crown roast on a wire rack set inside a rimmed baking sheet. Transfer the roast to the oven and cook until internal temperature is 140°F, about 1 hour 45 minutes to 2 hours. 3. Remove the roast from oven and tent with foil for at least 15 minutes and up to 30 minutes. Meanwhile, increase oven temperature to 500°F. Remove tented foil, return roast to oven, and cook until crisp and browned on the exterior, about 10 minutes. Remove from oven, tent with foil, allow to rest for 15 minutes, then carve by slicing in between each rib and serve. Directions for Relish: 1. Bring wine and maple syrup to a boil in a wide shallow pan and reduce by two thirds until mixture is syrupy, about 15 minutes. Add the orange juice and boil another 5 minutes. Add the cinnamon, orange peel, and cranberries and cook just two more minutes then immediately remove from heat and transfer to a heatproof bowl and place in the refrigerator. 2. Chill mixture until cranberries are cool, at least 1 hour. Before serving stir in red onion and jalapeno, taste and add more salt or pepper as needed. 3. Trim crown roast and serve one to two chops per person with a few spoonfuls of the cranberry relish and a drizzle of the cranberry relish juices.

Christmas Cracker Stackers Recipe Courtesy of Hayley Parker

Ingredients:• 96butterroundcrackers,suchasRitz• 1½cupsmarshmallowcrème• 1½cupscreamypeanutbutter• Two16-ouncepackageschocolatecandycoating• Assortedsprinklesforgarnish,optionalbutrecommended• *Don’tlikemarshmallowcrème?substitutethemarshmallowforcookiebutterspreador

evenchocolatehazelnutspread!

Directions: 1. Line two rimmed baking sheets with foil or parchment paper and set aside. 2. Spread half of the butter crackers with the marshmallow crème. Spread the remaining butter crackers with the peanut butter. Sandwich the two crackers together to create a cracker stacker. Place the cracker stackers on the prepared baking sheets and refrigerate until firm, 20 to 30 minutes. 3. Melt the candy coating according to package directions, or until smooth. Dunk each cracker stacker one at a time into the candy coating, allowing excess chocolate to drip off. Return to the baking sheets and immediately sprinkle the tops with sprinkles. Repeat with remaining cracker stackers and allow treats to set completely before serving.

Vermont Maple Pecan Pie Recipe Courtesy of Heather Terhune

Ingredients:• 2smallboxesInstantVanillaPudding• 16ouncesCreamCheese• 3cupsPowderedSugar• 16ouncesCoolWhip• 1½cupsMeltedPeanutButter• 2boxesNillaWafers• 5Bananas• 1Lemon

Directions for Pie Crust: 1. Dice butter and chill. 2. Place flour, salt, & sugar in a food processor fitted with the blade attachment. 3. Pulse a few times to mix.

4. Add chilled butter & shortening and pulse 10 times until the butter is the size of fresh green peas. 5. With the machine running add the vodka and water through the feed tube until the dough starts to from a ball. 6. Dump dough onto a floured board. 7. Divide into two disks. 8. Wrap each in plastic film. 9. Refrigerate one disk for 30 minutes. Freeze the other disk for another use. 10. Roll dough on a well-floured board into a circle. Roll from the center to the edge. 11. Make sure the dough is at least one inch larger than the 9-inch pie pan. 12. Fold dough in half and place it in the pie pan. Unfold to fit in the pan. 13. Trim the dough and flute the edges as desired. Chill while you make the filling. Directions for Filling: 1. Preheat oven to 375° degrees. 2. In a bowl, whisk eggs and maple sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. 3. Pour into prepared crust. 4. Bake for 30-40 minutes or until a knife inserted in the center comes out clean. 5. Cool on a wire rack for 1 hour. 6. If desired, top with whipped cream to serve.

Peppermint Chocolate Cheesecake Recipe Courtesy of George Geary

Materials:• 10-inchcheesecakepanorspringformpanwith3-inchsides

IngredientsforCrust:• 2cupchocolatecookiecrumbs(Oreos)• 1/3cupunsaltedbutter,melted

IngredientsforFilling:• 2½lbs.creamcheese,softened• 1cupsourcream• 2cupsgranulatedsugar• 6largeeggs,atroomtemperature• 6ozsemisweetchocolate,meltedandcooled• 2/3cupall-purposeflour,divided• 2tspvanillaextract• ½tsppeppermintextract• 12ozsemisweetchocolatechunks• 1cupcrushedcandycanes

IngredientsforDecoration:• ClassicWhippedCreamTopping• ¼cupcrushedcandycanes

IngredientsforWhippedTopping(1Cup):• ½cupheavywhipping(35%)cream• 2tbspgranulatedsugar

Directions for Cheesecake: 1. Preheat oven to 350F 2. Crust: In a bowl, combine cookie crumbs and butter. Press into bottom of cheesecake pan and freeze. 3. Filling: In a mixer bowl fitted with paddle attachments, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. With the mixer running, pour in melted chocolate in a steady stream. Stir ½ cup of the flour, vanilla and peppermint extract. In a small bowl, coat chocolate chunks and candy canes with the remaining flour. Fold into batter by hand. 4. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has slight jiggle to it, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving. 5. Decoration: Ice top of cake with Classic Whipped Cream Topping or pipe a ribbon around border, if desired. Top with crushed candy canes. Tip: To crush candy canes, place them in a sealable plastic bag and pound with a meat pounder until crushed to desired coarseness. Directions for Whipped Topping: 1. In a well-chilled mixer bowl fitted with whip attachment, whip cream on medium-high speed until soft peaks form. With the mixer running, sprinkle with sugar and whip until firm peaks form. 2. Pipe a ribbon or rosettes around the border of cheesecake or ice the entire top. 4. Bake for 30-40 minutes or until a knife inserted in the center comes out clean. 5. Cool on a wire rack for 1 hour. 6. If desired, top with whipped cream to serve.

Pork Tamales Recipe Courtesy of Vanessa Mathison

Ingredients:• One8-ouncepackagedriedcornhusks• 10ounces(11/3cups)ofporklard• Salt• 3½cupsdriedmasaharinamixedwith2¼cupshotwater• 1½teaspoonbakingpowder• 1to1½cupschickenbroth• Approximately7poundsbonelessporkshoulder(or1wholepieceofbonelesspork

shoulder)• Two15oz.cansofredenchiladasauce

IngredientsforDecoration:• ClassicWhippedCreamTopping• ¼cupcrushedcandycanes

IngredientsforWhippedTopping(1Cup):• ½cupheavywhipping(35%)cream• 2tbspgranulatedsugar

Directions: 1. Prepare the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable. For forming the tamales, separate out 28 of the largest and most pliable husks—ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can’t find enough large ones, overlap a couple of the smaller ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel. Set aside. 2. Prepare the batter. With an electric mixer on medium-high speed, beat the lard with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (already mixed with the water) in three additions. Reduce the speed to medium-low and add 1 cup of the broth. Continue beating for another minute or so, until a ½ teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough of the remaining ½ cup of broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think it needs some. For the lightest textured tamales, refrigerate the batter for an hour or so, then re-beat, adding a little more broth or water to bring the mixture to the soft consistency it had before. 3. Prepare the filling. Cut pork into about 4 inch square chunks. Fill large saucepan with water, add the meat and bring to a boil over high heat. Partially cover and reduce the temperature to keep the liquid at a gentle simmer until the meat is fall-apart tender, about 1 hour. Let cool for a few minutes, then use a slotted spoon to remove the meat. Discard water. Use fingers or 2 forks to break the meat into coarse shreds, removing fat. Return shredded meat into empty saucepan and add 1-2 jars of enchilada sauce, filling should be thick not runny. 4. Set up the steamer. It is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam. Make sure to leave tiny spaces between the husks so condensing steam can drain off. 5. Form the tamales. Cut twenty-five 8- to 10-inch pieces of string or thin strips of cornhusks. One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. Spread 1-2 heaping tablespoon of the batter into about a 4-inch square, leaving at least a 1 ½-inch border on the side toward you and a ¾-inch border along the other sides (with large husks, the borders will be much bigger). Spoon a heaping tablespoon of the filling in the center of the batter. Pick up the two long sides of the cornhusks and bring them together (this will cause the batter to surround the filling). If the uncovered borders of the two long sides you’re holding are narrow, tuck one side under the

other; if wide, roll both sides in the same direction around the tamale. (If the husk is small, you may feel more comfortable wrapping the tamale in a second husk.) Finally, fold up the empty 1 ½-inch section of the husk (to form a tightly closed “bottom” leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamale. As they’re made, stand the tamales on their folded bottoms in the prepared steamer. Don’t tie the tamales too tightly or pack them too closely in the steamer. They need room to expand. 6. Steam. When all the tamales are in the steamer, cover them with a layer of leftover cornhusks or cotton kitchen towel to prevent condensation water from dripping into the tamales. If the tamales don’t take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling over). Set the lid in place and steam over a constant medium heat for about 1 ¼ hours. Watch carefully that all the water doesn’t boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. 7. Serve and enjoy!

Baked Salt Cod with Peppers and Potatoes Recipe Courtesy of Tony Mantuano

Ingredients:• 2poundssaltcod• 8tablespoons(½cup)extravirginoliveoil• 2clovesgarlic,peeledandsmashed• 2largeredpeppers,coredandslicedinto6equalpieces• 1largegreenpepper,coredandslicedinto6equalpieces• Seasaltandfreshlygroundpepper• 2mediumYukonGoldpotatoes• 1tablespoondriedoregano• 1tablespoonchoppedfreshparsley• 1tablespoonfreshlemonzest

Directions:1. Soak cod in water in the refrigerator. Change the water twice a day for 2 to 3 days to remove any extra salt. After soaking, check for saltiness by cutting a small piece of the fish from the thickest part and taste.

2. When ready to assemble the dish, heat a sauce-pan on medium heat. After 1 minutes, add 3 tablespoons extra virgin olive oil. After another minute add the garlic and cook until lightly brown on all sides, about 5 minutes. Add the peppers and season with salt and pepper. Reduce heat to low, cover and cook until tender, 20 to 30 minutes. Set aside until ready to use. 3. Meanwhile, remove the cod from the water and dry on paper towels. Cut into 12 pieces. 4. Preheat the oven to 375 degrees F. 5. In a large 13 x 9 x 2 baking dish add 3 tablespoons of extra virgin olive oil. Using a mandolin, thinly shave the potatoes and slightly overlap them in the dish. Season the potatoes with salt, pepper, oregano, parsley and lemon zest. 6. Lay the fish over the seasoned potatoes. Season the fish with salt and pepper. Place the peppers on top of the fish. Sprinkle 2 tablespoons extra virgin olive oil over the peppers. Season once more with salt and pepper. 7. Cook in the preheated oven for 25 minutes or until the potatoes and fish begin to brown. 8. Remove from the oven and allow to cool for 10 minutes. Take to the table and serve out of the baking dish.

Santa’s Milk and Cookies Cake Recipe Courtesy of Courtney Rich

IngredientsfortheSugarCookie:• ¾cupunsaltedbutter,roomtemperature(justbarelysoftenoughtoleaveafingerprint

butstillcold)• 1cupgranulatedsugar• 2largeeggs,roomtemperature• ½teaspoonvanillaextract• 2½cupsall-purposebakingflour• 1teaspoonsbakingpowder• ½teaspoonsalt

IngredientsfortheCake:• 4largeeggwhites,atroomtemperature• 1wholeegg,atroomtemperature• 1¼cupbuttermilkatroomtemperature• 3teaspoonsvanillaextract• 3cupsplus3tablespoonscakeflour• 1¾cupsgranulatedsugar• 1tablespoon+1teaspoonbakingpowder• ¾teaspoonsalt

• 12tablespoonsunsaltedbutter,roomtemperatureandcutintocubes

IngredientsfortheVanillaButtercream:• 1cupunsaltedbutter,slightlycold(justbarelysoftenoughtoleaveafingerprintandstill

cold• 3cupspowderedsugar,sifted• ½teaspoonpurevanillaextract• Pinchofsalt

IngredientsforBoiledMilkFrosting:• ¼cupflour• 1teaspoonsalt• 2cupswholemilk• 2cupsunsaltedbutter,softened• 2cupscastorsugar*• 1teaspoonvanillaextract• *Cansubstitute1¾cupgranulatedsugarthatyougrindtoafinerconsistencyinyour

blender

Directions fortheSugarCookies:1.Preheatyourovento400degreesF.Pretwo8-inchroundbakingpanswithnonstickspray,parchmentpaperandsprayagain.Setaside.

2.Inthebowlofastandmixerfittedwithapaddleattachmentcreamthebutterandsugaruntillightandfluffy,about2minutes.

3.Addtheeggsandvanilla.Mixuntilincorporated.

4.Withthemixeronlowspeed,addtheflour,bakingpowderandsalt.Mixuntiljustincorporated.

5.Coverandrefrigerateatleastonehour.

6.Measureoutthe10ouncesofdoughforeachofthetwocakepans.Usingyourhands,pushthedoughouttotheedgeofthepan(doesn’tneedtobetouching,justtrytocreateanevencircle).

7.Bakethetwolargecookiesfor7to8minutes.Itshouldn’tbegoldenbrown.Wewantthecookietocomeoutstilllightincolorsoit’sniceandsoftinthecake.

8.Fortherestofthedough,rollthedoughouttoabout¼inchthick.Usecookiecutterstocutshapesandplacethecookiedough1inchapartonthebakingsheet.

9.Freezethecutdoughfor10minutesandthenbake5to7minutes(timewilldependonthesizeofyourcookies).

10.Coolcompletelybeforefrosting.

FortheCake:1.Preheatyourovento350degrees.Spraythree8-inchroundbakingpanswithnonstickspray,linethebottomofeachpanwithparchmentpaperandsprayagain.Setaside.

2.Inamediumbowlormeasuringcup,combineandstirtheeggwhites,wholeeggandthevanilla.Setaside.

3.Inabowlofanelectricmixer,fittedwithapaddleattachment,combinethedryingredientstogetheronlowspeedfor30seconds.

4.Addthebutteronepieceatatime,aboutevery10seconds.Onceallthebutterisadded,pourinthebuttermilkandmixonlowforabout1minute,untiltheingredientsareincorporated.

5.Scrapedownthesidesofbowlandbegintoaddtheeggmixturein3separatebatches,mixingonmedium-lowuntillightandfluffy,about2minutes.Foldonceortwicetoensurethebatteratthebottomofthebowlisincorporatedandmixforanother20to30seconds.

6.Usingakitchenscale,dividebatterevenlyamongyourpans(about15ouncesofbatterineachpan),spreadingevenlywithasmalloffsetpaletteknife.

7.Bakeuntilacaketesterortoothpickcomesoutwithafewcrumbswheninsertedintothecenter,about20to25minutes.Checkcakeat20minutesandthensetthetimerfor2to3minuteintervalsifthecakeneedstobakelonger.You’relookingforafewmoistcrumbstocomeoutonthetoothpickwheninsertedintothecenterofthecake.

8.Letthecakelayerscoolonracksfor10minutesbeforeinvertingontogreasedwireracks.Gentlyturnthecakesbackupsothetopsareupandcoolcompletely.

9.Oncethecakesarecooledcompletely,levelthetopsifneeded.

10.Wrapeachcakelayerwithplasticwrapandchillinfreezerforatleastanhourbeforeusing.

FortheVanillaButtercream:1.Inthebowlofastandmixerfittedwiththepaddleattachment,beatthebutteronmediumspeedforabout2minutes,untillightandfluffy.

2.Withthemixeronlowspeed,graduallyaddthepowderedsugar,heavycream,vanillaandsalt.

3.Turnthemixertomedium-highspeedandbeatthefrostingforanadditional5minutes,untilnearlywhite.

4.Beforefrostingorpiping,mixthefrostingbyhandwithawoodenspoonorspatulatopushouttheairpockets.

FortheBoiledMilkFrosting:1.Inamediumsaucepan,whisktogethertheflourand½cupofthemilkuntilsmooth.

2.Setovermedium-highheatandletcookfor1to2minutesoruntilslightlyhot,stirringfrequently.

3.Whiskinremainingmilkandsalt.Whiskconstantlyuntilthemixturehasthickenedtotheconsistencyofunsetpudding(thiscantakeupto10minutes).

4.Removefromheatandpourthemixtureintoashallowdish.Coverthesurfaceofthemixturewithplasticwrap.

5.Placeintherefrigeratoruntilcoolatleastanhour

6.Whencool,themixturewillbethicklikecustard.Ifafilmformedontopofthemixture,removeitfromthebowl.

7.Inalargebowl(orabowlofastandmixer)beatthebutterandsugartogetheruntilfluffy.Addvanillaandmixwell.Beatincooledflourmixtureonetablespoonatatimeonmedium-highspeed.

Whenalltheflourmixtureisadded,beatonhighspeeduntillightandfluffy,about6minutes

8.Rubalittlefrostingbetweenyourfingers.Ifthesugargranulatesremain,beatfor4moreminutesoruntilgranulatescannotbedetectedwithfingers.

ASSEMBLY:1.Placethefirstvanillacakelayer,topsideup,onacakeboard.Spreadabout¾cupofthevanillabuttercreamoverthecakelayer.Topwithonelayerofthesugarcookierounds,followedbyabout¾cupoftheboiledmilkfrosting.

2.Repeatstep1forthesecondcakelayerandcookielayer.Placethethirdcakelayer,topsidedown,ontopofthesecondlayerofboiledmilkfrosting.

3.Applyathincoatoftheboiledmilkfrostingaroundtheentirecaketolockinthecrumbs.Freezethecakefor10mins.

4.Afterthecrumbcoatisset,applythefinalcoatoftheboiledmilkfrosting.

5.Togetanextrasharpedgeandstraightsides,youcanplaceanacrylicdiskorextracakeroundontopofthecrumbcoat.Oncetheacrylicdiskisinplace,frostandsmooththesidesofthecake.Freezethecakeforanother20minutes.

Atthispoint,thefrostingwillbeabitmoresetandyou'llrunaknifeundertheacrylicdiskto"cut"itofffromthecake.You'llhaveanicecrispedge.Fillinthetopofyourcakewithmoreoftheboiledmilkfrosting.

6.Useremainingcookiedoughtocreateshapedcutoutcookiestodecoratethesidesofyourcake.

Poinsettia Christmas Cookies Recipe Courtesy of Emily Hutchinson

IngredientsforBrownSugarCookies:• 1cuppackedbrownsugar• 1egg• 2sticksunsaltedbutter• 1½tspvanillaextract• 3cupsflour• 2tspbakingpowder• ½tspsalt

IngredientsforButtercream:• 1¼cupsaltedbutter• 1¼cupCriscoshortening• 2teaspoonsvanillaextract• 12lbbagofconfectioners’powderedsugar(whitepowderedsugar)orabout7½cups• 4to5tablespoonsmilk• 4to5tablespoonsmilk*nosubstitutionsonbutter*

SUPPLYLIST:·3inchroundcookiecutter·Hollycookiecutter·No-tasteredgelpaste-Wiltonbrand·Whiteicingcolor-WiltonBrand·Greengelpaste-Wiltonbrand·Tip366·Tip352·Tip5·Tip12 DirectionsforBrownSugarCookies:1.Creambutter,brownsugar,vanilla,andeggtogether.2.Mixdryingredients,flour,bakingpowder,andsaltinseparatebowl.3.Adddryingredientstoyourwetingredients.Mixuntilthecookiemixbecomesdoughanditpullsawayfromthesidesofthebowl.4.Removedoughfrombowlandwrapinsaranplastic,andplaceinfridgefor10minutes.5.Preheatovento375.6.Flouryoursurfaceandrolldoughoutto¼inchthick.Cutyourcookiesout.7.Placeonabakingsheetandbakefor6-7minutesorjustwhenthecookiepuffsup.Thebottommaybeslightlybrownedbuttheywillstillbeniceandsoft.8.Oncebaked,letsitforoneminuteonthecookiesheettofirmup.Transfertoacoolingrack.DirectionsforButtercream:1.Creamyourbutterandshorteninguntilwellincorporated.Ifyoudon’twantyourbuttercreamtocrustoveryoucanuseallbutterinsteadofshortening.Bothmustbeatroomtemperaturetopreventclumping.2.Oncecreamed,addyourvanillaandmixagain.3.Slowlyaddinyourpowderedsugar.Onceyoumixinallyourpowderedsugar,slowlyaddinyourmilk.Theamountofmilkwilldependonhumidityandweather.Addslowly,youcanalwaysaddmorebutnottakeout.4.Mixuntilsmooth,maybe30-60secondsonmediumspeed.Besurenottoover-whipyourbuttercream.Normallyabuttercreamrecipesaystowhipuntillightandfluffy,youdon'twanttodothatforthisrecipe.

5.Afterpipingyourbuttercream,allow6-8hourstodrybeforestacking.Thisallowsthebuttercreamtoformacrust.6.Storeunusedbuttercreaminanairtightcontainerinthefridgeforuptoaweek.MorePoinsettiacookiedecoratingdetails:Usingthelargeleaftip366,havethe“beak"pointingdown(that’swhatIcallit)Gentlysqueezethebuttercreamsoitbillowsoutthesidesandslowlystarttopullbackforeachpetal.Stopsqueezingwhereyouwantthepetaltoend.Continuearoundyourcookieforabout6petals.Makesuretoleaveanopeningforthesmallpetalsinthecenter.Whenyoupipeyoursmallpetals,youwillwanttogentlysqueezeabout5tinypetalstocompleteyourflower.Place5or6sugarpearlsinthecenterofyourflowerMoreHollycookiedecoratingdetails:Outlineyourcookiewithbuttercreamusingtip5,don’tgototheveryedge.Leavealittlespacesoyoucanseethatbeautifulcookieunderthere.Fillinyourcookiehorizontallypipingbackandforthwithyourpipingbagatanangle.Ifyouholditstraightupanddownitwon’tlookright.Onceyouarefinished,drawtheveinofthehollyleafdown.Finishoffyourcookiewiththedeepredhollyberriesusingtip12.

Mushroom and Asparagus Frittata Recipe Courtesy of Clair Tansey

Ingredients:• 8eggs• ¼cup2%milkorwhipping(35%)cream• ¾teaspoonsalt,divided• 2tablespoonscanolaoil,divided• 1mediumyellowonion,thinlysliced• 6buttonorcreminimushrooms,sliced• 6spearsofasparagus,trimmedandcutinto2-inchlengths• 4ounces(115g)plainsoftgoatcheese(about⅓cup)• Freshblackpepper

Directions:Serves 4 Prep Time 10 minutes or less Ready In about 20 minutes 1. Preheat the oven to 350°F.

2. Whisk the eggs with the milk and ½ teaspoon of the salt in a medium bowl. Reserve. 3. Heat an 8- or 10-inch oven-safe frying pan over medium-high heat. Add 1 tablespoon of the canola oil. Add the onion and remaining ¼ teaspoon salt. Cook, stirring often, 2 minutes. Add the mushrooms and cook, stirring often, another 5 minutes or until mushrooms are golden and tender. Add the asparagus and cook another 1 to 2 minutes or until tender-crisp. 4. Reduce heat to medium. Drizzle the remaining 1 tablespoon canola oil over the vegetables and spread them into an even layer. Pour the egg mixture over top. Break the goat cheese into small lumps and sprinkle evenly over the egg. Season with pepper. Cook 1 to 2 minutes or until you can see one or two bubbling spots in the egg mixture. Transfer to the oven. 5. Bake 5 minutes. Switch on the broiler and set the timer for 2 minutes. After 2 minutes the frittata should be set but still jiggly (it will continue to cook after it comes out of the oven). If it’s still wet, continue to broil, checking every 30 seconds or so. Remove from the oven and let stand 5 minutes before serving. Make ahead: Make the frittata up to 1 day in advance and keep it, well wrapped in plastic, in the fridge. Reheat on medium in the microwave, or serve cold. Switch it up: Instead of mushrooms and asparagus, use any combination of sliced peppers, diced zucchini, baby spinach, sliced tomatoes or broccoli florets. You can also add 2 tablespoons of chopped fresh parsley, dill, chives or basil. In place of the goat cheese, use ricotta or feta.

Chicken Pot Pie with Spring Vegetables Recipe Courtesy of Julia Collin Davison

Ingredients:• 1(9½by9inch)sheetpuffpastry,thawed• 4tablespoonsunsaltedbutter• 1poundleeks,whiteandlightgreenpartsonly,halvedlengthwise,cutinto½inch

pieces,andwashedthoroughly• 4carrots,peeledandcutinto½inchpieces• Saltandpepper• ½cupall-purposeflour• 4garliccloves,minced• 1teaspoontomatopaste• 3cupschickenbroth,plusextraasneeded• ¼cupheavycream• 1teaspoonsoysauce• 2bayleaves• 2poundsboneless,skinlesschickenthighs,trimmedandcutinto1inchpieces• 1largeegg,lightlybeaten• 1poundasparagus,trimmedandcutonbiasinto1inchlengths• 1cupfrozenpeas• 2tablespoonschoppedfreshtarragonorparsley

• 1tablespoongratedlemonzestplus2teaspoonsjuice

Directions:Serves6Totaltime1hour30minutes

1.CutsheetofparchmentpapertomatchoutlineofDutchovenlidandplaceonlargeplateorupturnedrimmedbakingsheet.Rollpuffpastrysheetinto15by11-inchrectangleonlightlyflouredcounter.Usingpizzacutterorsharpknife,cutpastrywidthwiseintoten1½-inch-widestrips.

2.Space5pastrystripsparallelandevenlyacross-parchmentcircle.Foldbackfirst,third,andfifthstripsalmostcompletely.Layadditionalpastrystripperpendiculartosecondandfourthstrips,keepingitsnugtofoldededgesofpastry,thenunfoldstrips.

Repeatlayingremaining4pastrystripsevenlyacrossparchmentcircle,alternatingbetweenfoldingbacksecondandfourthstripsandfirst,third,andfifthstripstocreatelatticepattern.Usingpizzacutter,trimedgesofpastryfollowingoutlineofparchmentcircle.Coverlooselywithplasticwrapandrefrigeratewhilepreparingfilling.

3.Adjustovenracktolower-middlepositionandheatovento400degrees.MeltbutterinDutchovenovermediumheat.Addleeks,carrots,and1teaspoonsaltandcookuntilvegetablesaresoftened,about5minutes.Stirinflour,garlic,andtomatopasteandcookfor1minute.

4.Slowlystirinbroth,scrapingupanybrownedbitsandsmoothingoutanylumps.Stirincream,soysauce,andbayleaves.Bringtosimmerandcookuntilmixtureisthickened,about3minutes.Stirinchickenandreturntosimmer.

5.Offheat,coverpotwithinvertedlidandcarefullyplaceparchmentwithpastryonlid.Brushpastrywitheggandsprinklewithsalt.Transferpottoovenandbakeuntilpastryispuffedandgoldenbrown,25to30minutes,rotatingpothalfwaythroughbaking.

6.Removepotfromoven.Transferparchmentwithpastrytowirerack;discardparchment.Removelidanddiscardbayleaves.Stirasparagusintofillingandcookovermediumheatuntilcrisp-tender,3to5minutes.

Offheat,stirinpeasandletsituntilheatedthrough,about5minutes.Adjustfillingconsistencywithextrahotbrothasneeded.Stirintarragonandlemonzestandjuice.Seasonwithsaltandpeppertotaste.Setpastryontopoffillingandserve.

Dipped and Glazed Coffee Shortbread Cookies Recipe Courtesy of Brandi Milloy

IngredientsforCookies:• 1cupbutter,softenedatroomtemperature• 1cuppowderedsugar,sifted• 1egg,roomtemperature• ½teaspoonkoshersalt• 3cupsall-purposeflour,sifted• 1tablespoongroundKonaCoffee

IngredientsforToppings:• 1cuppowderedsugar• 1½tablespoonscoffeeorespresso• Optional:8oz.chocolate,melted• Optional:Sprinkles

Directions: Makes 2 dozen cookies 1. Into a stand up mixer, cream butter 1-2 minutes until light and fluffy. Add powdered sugar and mix. Add egg and mix to combine. Add salt and flour 1 cup at a time until dough forms. Add

ground coffee until mixed in. 2. Place dough in gallon size bag and form into log. Refrigerate at least 3 hours or overnight until firm. 3. Preheat oven to 375F and line two baking sheets with parchment paper. Using a sharp knife, slice dough into ½" slices. Place on baking sheet and bake 13 minutes or until edges are slightly golden but cookies are still soft. Allow cookies to cool completely. 4. Into a bowl, mix powdered sugar and coffee until smooth. Dip cookies half way into glaze and place on wire rack to set. Another topping could be to dip the cookies half way into melted dark or milk chocolate. Optional: Add sprinkles.

Vanilla Caramel Budino with Salted Caramel Sauce Recipe Courtesy of Scott Conant

IngredientsforBudino:• 4largeeggyolks• 1½cupsplus2tablespoonsheavycream• 1½cupsplus2tablespoonswholemilk• ¼cupcornstarch• ¼cupplus¾cuplightbrownsugar• 1teaspoonkoshersalt• 1vanillabean,split• 4ouncesunsaltedbutter

IngredientstoServe:• ½Cupheavycream• 1teaspoonconfectioners’sugar• ¼teaspoonvanillaextract• SaltedCaramelSauce(recipefollows),reheatedifnecessary• Flakedseasalt

IngredientsforSaltedCaramelSauce(Makes1cup):

• ¾cupheavycream• 1½teaspoonskoshersalt• ½vanillabean,split• 4ouncesunsaltedbuttercutintopieces• 1cupsugar

DirectionsforBudino: 1.Fillalargebowloficewater.

2.Inamediumbowl,whisktogethertheeggyolks,the2tablespoonscream,the2tablespoonsmilk,andthecornstarch.

3.Inamediumsaucepan,combinethe1½cupsofcream,1½cupsofmilk,the¼cupofbrownsugar,andthesalt.Slitopenthevanillabeanand,withthetipofaparingknife,scrapetheseedsintothesaucepan.Addthepodaswellandbringthemixturetoasimmerovermediumheat.

4.Inanothermediumsaucepan,combinethe¾cupbrownsugarandthebutterandcookovermediumlow,stirringoccasionallywithawoodenspoonorheat-proofspatula,untilthebutterismelted,thesugardissolved,andthemixturesmellsnutty,about5minutes.

Slowlystirinthewarmcreammixture(becarefulasitwillbubbleandsputter)untilwellincorporated.

5.Whiskasmallladlefulofthewarmcreamintotheeggyolkmixturealittleatatime.Thenslowlymixtheeggyolkmixtureintothesaucepan.Cook,stirring,untilathickcustardforms.

6.Strainthroughafinemeshstrainerintoalargeheatproofmeasuringcup(youwillhaveabout3¾cups)orabowl.Coolquicklybynestlingthemeasuringcupintotheicebathandstirringthecustardoccasionally.

7.Dividethecustardamong6or8servingdishes(weuseplainjuiceglasses),fillingthemnomorethanthree-quartersfull.Coverwithplasticwrap,pressingonthesurfacetopreventaskinfromforming,andrefrigerateforatleast2hoursandupto2days.

8.Toserve:Inamediumbowl,combinetheheavycream,confectioners’sugar,andvanillaandwhisktomediumpeaks.Pour2to3tablespoonsoftheSaltedCaramelSauceovereach.Topwithadollopofwhippedcreamandapinchofseasalt.

DirectionsforCaramelSauce:1.theseedsintothecreamwiththetipofaparingknife.Addthepodtothesaucepanaswell,andbringthecreamtoasimmerovermediumheat.

2.Meanwhile,combinethebutterandsugarinamediumsaucepan,andcook,stirringoccasionallywithawoodenspoonorheat-proofspatula,untilthebutterandsugarhave

meltedareadeepambercolor.(Thecaramelwillbubbleandlookstrangeasitcooks.Oncethesugarmelts,andthemoisturefromthebutterevaporates,themixtureshouldbecomethinandglossy.)

Carefullyaddthehotcream;itwillbubbleandspurtbutwillsettledown.Stirwelltocombinethenstrainthoughafinemeshstrainer.Thesaucewillkeep,coveredandrefrigerated,foratleast1week.Reheatitgentlybeforeusing.

Swedish Meatball Pasta Recipe Courtesy of Toya Boudy

Ingredients:• 1lbgroundbeef• ½cupseasonedbreadcrumbs• ½onion,finelyminced• 1egg• ½tablespoonsalt,formeatballs• ½tablespoonpepper,formeatballs• 2tablespoonscanolaoil• 2cupsbeefbroth• 2cupsmilk• ½tablespoonsalt,forsauce• ½tablespoonpepper,forsauce• 1tablespoonWorcestershiresauce• 4cupseggnoodle• 1cupshreddedparmesancheese• ½cupfreshparsley,chopped

Directions: 1. In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. 2. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs. 3. Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. 4. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. 5. Add the parmesan and the parsley, stirring until the cheese is melted.