Strawberry Fruit Balls

Ingredients

• Servings: 2
• 1 (14 ounce) can sweetened condensed milk
• 1 cup chopped walnuts
• 2 cups shredded coconut
• 1 (6 ounce) package strawberry flavored jell-o®
• 1 (3 ounce) package strawberry flavored jell-o®

Recipe

• mix all the ingredients except the 3 ounce box of gelatin. cover mixture and place in the refrigerator overnight. the next day, roll mixture into strawberry shapes.
• place the 3 ounce box of gelatin in a plate, and roll the shaped strawberries in the gelatin until coated. place bits of mint leaves to create the stems; secure the stems with a piece of toothpick.

Thumbprint Cookies Iii

Ingredients

• Servings: 6
• 2 cups unsalted butter
• 1 cup packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 cups all-purpose flour
• 1/2 cup seedless raspberry jam
• 2 cups finely chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• beat butter and sugar in large bowl at low speed until mixture becomes fluffy. separate the eggs and beat in egg yolks, vanilla and salt until blended. add flour all at once. beat at low speed, scraping side of bowl often, 2 minutes or until well mixed.
• beat egg whites, slightly.
• roll dough into 1 inch balls and dip each ball into egg whites. roll in nuts. place about 1 inch apart on greased sheets. make a depression in center of each cookie with thumb.
• bake for about 10 minutes or until light brown. cool on wire rack. fill with jam. to make ahead: cookies can be frozen after baking if you do not put jam in them. the cookies can also be dusted with confectioners' sugar.

butterscotch bars ii

Ingredients

• Servings: 18
• 1 cup unsalted butter, softened
• 2 cups butterscotch chips
• 2 cups sugar, divided
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/4 cups all-purpose flour
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat the oven to 325 degrees f (165 degrees c). in a medium saucepan over medium heat, melt butter and butterscotch chips. stir frequently until smooth then stir one cup of the sugar, remove from heat and stir in the vanilla. set aside. grease a 9x13 inch pan.
• in a medium bowl, whip eggs with remaining 1 cup of sugar until thick and pale, about 3 minutes. slowly add the butterscotch mixture to the eggs while mixing. combine the flour and salt; fold into the batter until absorbed. spread the mixture evenly into the prepared pan.
• bake in the preheated oven for 30 minutes, or until firm. allow to cool completely before cutting into squares.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 15 hrs


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

Old Fashioned Coconut Cream Pie

Ingredients

• Servings: 1
• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• in a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. bring to a boil over low heat, stirring constantly. remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. reserve the remaining coconut to top the pie.
• pour the filling into the pie shell and chill until firm, about 4 hours.
• top with whipped topping and with the reserved coconut.

The Cookie Jar

Ingredients

• Servings: 2
• 1 1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 4 ounces chocolate chips
• 4 ounces chocolate chips
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 egg

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c).
• whisk flour, brown sugar, chocolate chips, chocolate chips, sugar, baking soda and salt together in a bowl. stir butter and egg into flour mixture until dough is just mixed; drop by the spoonful onto a baking sheet.
• bake in the preheated oven until edges of cookie are lightly browned, about 10 minutes.

Cranberry Or Pineapple Caramels

Ingredients

• Servings: 45
• 1 cup finely chopped cranberries
• 1 cup sugar
• 1 cup corn syrup (such as karo®)
• 1/4 teaspoon salt
• 1/2 cup heavy whipping cream
• 1/4 cup butter

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 1 hr 35 mins


• butter a 9x5-inch loaf pan.
• combine cranberries, sugar, corn syrup, and salt in a heavy, large saucepan; bring to a boil. heat to 245 degrees f (118 degrees c) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, 20 to 30 minutes.
• gradually stir cream and butter into cranberry mixture, keeping the boil steady. cook until 245 degrees f (118 degrees c) is reached again, 5 to 10 minutes. pour mixture into the prepared loaf pan. cool caramel in pan on a wire rack, about 1 hour. remove caramel from pan, cut, and wrap individually or serve from pan.

Strawberries And Champagne Jam

Ingredients

• Servings: 96
• 4 1/2 cups crushed strawberries
• 1/2 cup dry champagne
• 1/4 cup lemon juice
• 1 (1.75 ounce) package powdered fruit pectin
• 7 cups sugar
• 3 (1 pint) canning jars with lids and rings

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• combine strawberries, champagne, lemon juice, and pectin in a nonreactive pan; bring to boil. stir sugar into strawberry mixture; cook, stirring constantly, until mixture returns to a boil. cook until sugar dissolves, 1 to 2 minutes.
• sterilize the jars and lids in boiling water for at least 5 minutes. ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.

Natalie Powell's Knishes

Ingredients

• Servings: 25
• 1 cube chicken bouillon
• 1 tablespoon water
• filling:
• 2 tablespoons butter
• 2 onions, diced
• 3 large potatoes, peeled and cut into chunks
• 1 egg
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• dough:
• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup vegetable oil
• 2 eggs
• 3/4 cup warm water
• 1 tablespoon vegetable oil for brushing, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• dissolve chicken bouillon in 1 tablespoon water.
• melt butter in a skillet over medium-high heat. saute onions in hot butter until soft, 7 to 10 minutes.
• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
• mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
• sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. stir oil and 2 eggs into flour mixture. add 3/4 cup water and beat until dough is smooth and elastic. divide dough into 5 balls.
• preheat oven to 350 degrees f (175 degrees c). lightly oil a baking sheet.
• roll 1 dough ball out on a lightly floured surface into a very thin rectangle. brush surface of the dough with oil. place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. roll dough around filling. pinch one end of the roll. use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. repeat for remaining dough balls and potato filling. place knishes on prepared baking sheet and brush each knish with oil.
• bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.

Chocolate Covered Strawberries

Ingredients

• Servings: 3
• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• insert toothpicks into the tops of the strawberries.
• turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Zena's Cranberry Apple Cider Punch

Ingredients

• Servings: 1
• ice cubes
• 1 1/2 fluid ounces spiced rum
• 1 fluid ounce apple cider
• 1/2 fluid ounce cranberry juice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with ice. pour spiced rum, apple cider, and cranberry juice over ice and stir.

Cranberry Crunch

Ingredients

• Servings: 12
• 3 cups peeled and chopped apples
• 1 (12 ounce) package fresh cranberries
• 2 cups chopped pecans, divided
• 1 1/2 cups sugar, divided
• 3/4 cup butter, melted, divided
• 1 cup quick-cooking oats

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix apples, cranberries, 1 cup pecans, 1 cup sugar, and 1/2 cup butter together in a bowl; divide between two 8x8-inch baking dishes.
• stir 1 cup pecans, oats, 1/2 cup sugar, and 1/4 cup butter together in a bowl; sprinkle over each cranberry mixture.
• bake in the preheated oven until bubbling and topping is lightly browned, 30 to 40 minutes.

The Best Rolled Sugar Cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

Chocolate Covered Strawberries

Ingredients

• Servings: 3
• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• insert toothpicks into the tops of the strawberries.
• turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Cranberry Crunch

Ingredients

• Servings: 12
• 3 cups peeled and chopped apples
• 1 (12 ounce) package fresh cranberries
• 2 cups chopped pecans, divided
• 1 1/2 cups sugar, divided
• 3/4 cup butter, melted, divided
• 1 cup quick-cooking oats

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix apples, cranberries, 1 cup pecans, 1 cup sugar, and 1/2 cup butter together in a bowl; divide between two 8x8-inch baking dishes.
• stir 1 cup pecans, oats, 1/2 cup sugar, and 1/4 cup butter together in a bowl; sprinkle over each cranberry mixture.
• bake in the preheated oven until bubbling and topping is lightly browned, 30 to 40 minutes.

Rosemary Orange Pound Cake

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 2 teaspoons grated orange zest
• 1 teaspoon chopped fresh rosemary

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c). grease and lightly flour a 9x5-inch loaf pan.
• whisk flour, baking powder, and baking soda together in a bowl.
• beat butter in a bowl using an electric mixer until smooth and creamy, about 30 seconds. gradually beat sugar into butter until light and fluffy; add vanilla extract and beat until incorporated. beat eggs, 1 at a time, into creamed butter mixture, beating about 1 minute after each addition.
• beat flour mixture, alternating with sour cream, into creamed butter mixture with the electric mixer on low until batter is just combined. stir orange zest and rosemary into batter; pour into the prepared loaf pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Chocolate Covered Strawberries

Ingredients

• Servings: 3
• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• insert toothpicks into the tops of the strawberries.
• turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Natalie Powell's Knishes

Ingredients

• Servings: 25
• 1 cube chicken bouillon
• 1 tablespoon water
• filling:
• 2 tablespoons butter
• 2 onions, diced
• 3 large potatoes, peeled and cut into chunks
• 1 egg
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• dough:
• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup vegetable oil
• 2 eggs
• 3/4 cup warm water
• 1 tablespoon vegetable oil for brushing, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• dissolve chicken bouillon in 1 tablespoon water.
• melt butter in a skillet over medium-high heat. saute onions in hot butter until soft, 7 to 10 minutes.
• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
• mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
• sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. stir oil and 2 eggs into flour mixture. add 3/4 cup water and beat until dough is smooth and elastic. divide dough into 5 balls.
• preheat oven to 350 degrees f (175 degrees c). lightly oil a baking sheet.
• roll 1 dough ball out on a lightly floured surface into a very thin rectangle. brush surface of the dough with oil. place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. roll dough around filling. pinch one end of the roll. use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. repeat for remaining dough balls and potato filling. place knishes on prepared baking sheet and brush each knish with oil.
• bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.

The Best Rolled Sugar Cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

Chocolate Covered Strawberries

Ingredients

• Servings: 3
• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• insert toothpicks into the tops of the strawberries.
• turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 15 hrs


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

Chocolate Covered Strawberries

Ingredients

• Servings: 3
• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• insert toothpicks into the tops of the strawberries.
• turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Russian Deviled Eggs

Ingredients

• Servings: 12
• 1 small beet, peeled
• 2 tablespoons mayonnaise
• 2 teaspoons dijon mustard
• 2 teaspoons sweet pickle relish (optional)
• 6 eggs
• 1 pinch ground paprika, or to taste
• salt and ground black pepper to taste
• 12 sprigs fresh cilantro (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. drain and cool. grate beet on medium holes of a grater. place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
• place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
• cut each egg in half lengthwise; place egg yolks in a bowl. mash egg yolks with a fork; stir beet mixture into egg yolks. season with paprika, salt, and pepper.
• place egg whites cut-side up on a serving platter. spoon yolk mixture into egg halves; top with cilantro.

Green Avocado Leek Dip

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 leek, chopped
• 1 avocado, peeled and pitted
• 1/4 cup prepared horseradish, or to taste
• 1 lemon, juiced
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat olive oil in a skillet over medium heat; cook and stir leek until lightly browned, 5 to 10 minutes. add avocado and horseradish; cook, mashing avocado with a wooden spoon, until heated through, 2 to 3 minutes. stir lemon juice and salt into avocado-leek mixture.
• blend avocado-leek mixture in a blender until desired consistency is reached.

Baked Dijon Salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

Hanukkah Star Challah

Ingredients

• Servings: 1
• 1 cup water
• 2 eggs
• 1 1/4 teaspoons salt
• 3 tablespoons sugar
• 3 2/3 cups bread flour
• 1 teaspoon active dry yeast
• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon sesame seeds, or more if desired

Recipe

Cook Time: 35 mins Ready Time: 2 hrs 5 mins


• place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. select the dough setting, and start the machine.
• when cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. cover dough with a towel or large bowl to prevent drying out.
• knead the dough several times, and cut into 6 equal pieces. roll each piece out into a rope about 10 inches long and 1 inch in diameter.
• line a baking sheet with parchment paper. lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. pinch it closed tightly at the edges to make a 6-pointed star. set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
• bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.

Hanukkah Star Challah

Ingredients

• Servings: 1
• 1 cup water
• 2 eggs
• 1 1/4 teaspoons salt
• 3 tablespoons sugar
• 3 2/3 cups bread flour
• 1 teaspoon active dry yeast
• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon sesame seeds, or more if desired

Recipe

Cook Time: 35 mins Ready Time: 2 hrs 5 mins


• place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. select the dough setting, and start the machine.
• when cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. cover dough with a towel or large bowl to prevent drying out.
• knead the dough several times, and cut into 6 equal pieces. roll each piece out into a rope about 10 inches long and 1 inch in diameter.
• line a baking sheet with parchment paper. lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. pinch it closed tightly at the edges to make a 6-pointed star. set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
• bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.

Russian Deviled Eggs

Ingredients

• Servings: 12
• 1 small beet, peeled
• 2 tablespoons mayonnaise
• 2 teaspoons dijon mustard
• 2 teaspoons sweet pickle relish (optional)
• 6 eggs
• 1 pinch ground paprika, or to taste
• salt and ground black pepper to taste
• 12 sprigs fresh cilantro (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. drain and cool. grate beet on medium holes of a grater. place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
• place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
• cut each egg in half lengthwise; place egg yolks in a bowl. mash egg yolks with a fork; stir beet mixture into egg yolks. season with paprika, salt, and pepper.
• place egg whites cut-side up on a serving platter. spoon yolk mixture into egg halves; top with cilantro.

Chocolate Covered Strawberries

Ingredients

• Servings: 3
• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• insert toothpicks into the tops of the strawberries.
• turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Baked Dijon Salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

Raisin Pineapple Sauce For Ham

Ingredients

• Servings: 1
• 3/4 cup pineapple juice
• 1 tablespoon cornstarch
• 1/2 cup dry mustard powder
• 1/2 cup red currant jelly
• 1/2 cup raisins
• 1/4 cup canned pineapple chunks, drained and chopped, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• whisk together the pineapple juice with cornstarch in a small saucepan over medium heat, and stir in the dry mustard powder, red currant jelly, raisins, and pineapple. (lumps of jelly will dissolve as mixture heats.) bring the sauce to a boil, stirring constantly, and simmer until thickened, 1 to 2 minutes. keep raisins stirred into sauce as it cooks so they don't burn. serve warm.

Raisin Pineapple Sauce For Ham

Ingredients

• Servings: 1
• 3/4 cup pineapple juice
• 1 tablespoon cornstarch
• 1/2 cup dry mustard powder
• 1/2 cup red currant jelly
• 1/2 cup raisins
• 1/4 cup canned pineapple chunks, drained and chopped, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• whisk together the pineapple juice with cornstarch in a small saucepan over medium heat, and stir in the dry mustard powder, red currant jelly, raisins, and pineapple. (lumps of jelly will dissolve as mixture heats.) bring the sauce to a boil, stirring constantly, and simmer until thickened, 1 to 2 minutes. keep raisins stirred into sauce as it cooks so they don't burn. serve warm.

Purple People Eater Punch

Ingredients

• Servings: 16
• 1 plastic witch's cauldron (from party store)
• 1 pint grape sherbet, softened
• 2 (2 liter) bottles grape soda
• 1 pound dry ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• set up the cauldron in serving area and stir the grape sherbet and grape soda together in the cauldron until smooth. with tongs, carefully place the dry ice into the cauldron. it will sink to the bottom and cause the punch to bubble and smoke. careful, dry ice is so cold it can burn if touched or ingested. do not consume dry ice.

La Vida Mezcal

Ingredients

• Servings: 1
• ice
• 1 1/2 fluid ounces tequila
• 1/2 fluid ounce mezcal
• 3/4 fluid ounce sweet vermouth
• 3/4 fluid ounce bitter orange aperitif (such as campari® or aperol®)
• 1 dash orange bitters
• 1 thin slice orange

Recipe

Preparation Time: 3 mins Ready Time: 3 mins


• place ice into a cocktail shaker. pour in tequila, mezcal, vermouth, and campari. add a dash of bitters, then stir or shake. strain into a ice-filled rocks glass and garnish with a slice of orange.

Butter Fragranced Frog Legs

Ingredients

• Servings: 3
• 1 pound frog legs, rinsed and patted dry
• 2 teaspoons sugar
• 2 teaspoons garlic salt
• 1/2 teaspoon black pepper
• oil for deep frying
• 1 egg, beaten
• 3/4 cup cornstarch or tapioca starch
• 2 tablespoons butter
• 2 teaspoons garlic, minced
• salt to taste
• dipping sauce:
• 1/4 cup soy sauce
• 1 tablespoon lime juice
• 2 teaspoons chili paste or sauce
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1/2 teaspoon sesame oil (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. toss until evenly coated, then set aside to marinate for 30 minutes.
• heat at least 2 inches of oil in a large, heavy pot to 350 degrees f (175 degrees c).
• mix the frog legs in the beaten egg to coat, then drain off excess. toss in cornstarch, and shake off excess. fry in hot oil until golden brown and cooked through; 4 to 5 minutes. turn once to insure they cook evenly.
• while the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. cook gently for about 3 minutes until the garlic softens, season with salt to taste.
• when the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. pour garlic-butter sauce overtop; serve with dipping sauce.
• to make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. season to taste with sesame oil if desired.

Butter Fragranced Frog Legs

Ingredients

• Servings: 3
• 1 pound frog legs, rinsed and patted dry
• 2 teaspoons sugar
• 2 teaspoons garlic salt
• 1/2 teaspoon black pepper
• oil for deep frying
• 1 egg, beaten
• 3/4 cup cornstarch or tapioca starch
• 2 tablespoons butter
• 2 teaspoons garlic, minced
• salt to taste
• dipping sauce:
• 1/4 cup soy sauce
• 1 tablespoon lime juice
• 2 teaspoons chili paste or sauce
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1/2 teaspoon sesame oil (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. toss until evenly coated, then set aside to marinate for 30 minutes.
• heat at least 2 inches of oil in a large, heavy pot to 350 degrees f (175 degrees c).
• mix the frog legs in the beaten egg to coat, then drain off excess. toss in cornstarch, and shake off excess. fry in hot oil until golden brown and cooked through; 4 to 5 minutes. turn once to insure they cook evenly.
• while the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. cook gently for about 3 minutes until the garlic softens, season with salt to taste.
• when the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. pour garlic-butter sauce overtop; serve with dipping sauce.
• to make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. season to taste with sesame oil if desired.

Chocolate Covered Strawberries

Ingredients

• Servings: 3
• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• insert toothpicks into the tops of the strawberries.
• turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Chocolate Covered Strawberries

Ingredients

• Servings: 3
• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• insert toothpicks into the tops of the strawberries.
• turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Purple People Eater Punch

Ingredients

• Servings: 16
• 1 plastic witch's cauldron (from party store)
• 1 pint grape sherbet, softened
• 2 (2 liter) bottles grape soda
• 1 pound dry ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• set up the cauldron in serving area and stir the grape sherbet and grape soda together in the cauldron until smooth. with tongs, carefully place the dry ice into the cauldron. it will sink to the bottom and cause the punch to bubble and smoke. careful, dry ice is so cold it can burn if touched or ingested. do not consume dry ice.

Cream Puffs

Ingredients

• Servings: 20
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• mix together vanilla instant pudding mix, cream and milk. cover and refrigerate to set.
• preheat oven to 425 degrees f (220 degrees c).
• in a large pot, bring water and butter to a rolling boil. stir in flour and salt until the mixture forms a ball. transfer the dough to a large mixing bowl. using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. drop by tablespoonfuls onto an ungreased baking sheet.
• bake for 20 to 25 minutes in the preheated oven, until golden brown. centers should be dry.
• when the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Almond Easter Bread

Ingredients

• Servings: 2
• 1/2 teaspoon sugar
• 1/2 cup warm water - 100 to 110 degrees f (40 to 45 degrees c)
• 2 (.25 ounce) envelopes dry yeast
• 1/3 cup sugar
• 2 eggs
• 1 teaspoon salt
• 3/4 cup milk
• 4 1/2 cups sifted all purpose flour, divided
• 1 pound stick butter
• 1 (12.5 ounce) can almond cake and pastry filling (not almond paste)
• 1/2 cup butter, softened
• 1/2 cup sugar
• 6 dyed hard-cooked easter eggs
• 1 egg, beaten
• 2 tablespoons additional sugar for sprinkling, or as desired
• 1/2 cup sliced almonds, divided

Recipe

Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• dissolve 1/2 teaspoon of sugar in the warm water in a 1-cup measuring cup, and sprinkle with the yeast. stir to mix the yeast into the water, and let stand in a warm place until frothy and doubled in volume, 10 to 15 minutes. stir together 1/3 cup of sugar, 2 raw eggs, salt, the yeast mixture, milk, and 3 cups of flour in a large bowl, and beat with an electric mixer for 3 minutes to develop gluten. mix the remaining flour into the batter, and beat until the dough is shiny, soft, and elastic, about 5 minutes. scrape down the bowl, cover with plastic wrap, and refrigerate for 30 minutes.
• place sticks of butter 1 inch apart between 2 large pieces of waxed paper. roll the butter out into a square about 12 inches on a side, place the waxed paper with square of butter onto a baking sheet, and freeze for 15 minutes.
• turn the dough out onto a well-floured work surface, turn the dough around to pick up flour on all sides, and sprinkle the dough with flour. roll the dough out into a rectangle 18 inches square. brush off excess flour from the dough, if necessary. peel off the top layer of waxed paper from the butter square. place the square of cold butter, remaining waxed-paper side up, catty-corner onto the dough rectangle so the corners of the dough extend out beyond the butter. peel off the remaining waxed paper. fold the top and bottom points over the butter, meeting in the middle; fold the left and right points over the butter. pinch the sides and seams of the dough together to enclose the butter in the dough.
• roll the flat dough envelope filled with butter, seam side down, out on the floured surface to a rectangle 12 by 24 inches, and fold the dough in half (into a 12x12 inch square), then in half again, to make a 6x12 inch square of dough with four butter layers. chill the dough for about 5 minutes; then roll the dough out again to a 12 by 24-inch rectangle, and fold in quarters as before; chill, repeat rolling and folding the dough one more time. refrigerate dough at least 1 more hour or overnight.
• preheat oven to 350 degrees f (175 degrees c). line 2 baking sheets with parchment paper.
• cut the dough into two pieces (you will see buttery layers). on a well-floured surface, roll out a dough piece into a rectangle 30 by 9 inches; cut the rectangle into 3 long strips, 30 by 3 inches each. mix almond filling, 1/2 cup of butter, and 1/2 cup of sugar together in a bowl, and spread half the filling mixture all down the center of the 3 strips. fold the strips over the filling the long way and pinch the edges closed, enclosing the filling in 3 long ropes. braid the 3 ropes together, and arrange the braid into a ring. pinch the ends closed. repeat for 2nd dough piece and remaining half of filling, making two ring-shaped braided pastries.
• place the pastries onto the lined baking sheets, reforming into symmetrical rings if necessary. set 3 hard-cooked easter eggs, wedged between braids, into top of each braided pastry. brush pastries, eggs and all, with beaten egg; sprinkle with additional sugar and sliced almonds.
• bake in the preheated oven until browned and crisp, 40 to 45 minutes.

Cream Puffs

Ingredients

• Servings: 20
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• mix together vanilla instant pudding mix, cream and milk. cover and refrigerate to set.
• preheat oven to 425 degrees f (220 degrees c).
• in a large pot, bring water and butter to a rolling boil. stir in flour and salt until the mixture forms a ball. transfer the dough to a large mixing bowl. using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. drop by tablespoonfuls onto an ungreased baking sheet.
• bake for 20 to 25 minutes in the preheated oven, until golden brown. centers should be dry.
• when the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Old Fashioned Coconut Cream Pie

Ingredients

• Servings: 1
• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• in a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. bring to a boil over low heat, stirring constantly. remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. reserve the remaining coconut to top the pie.
• pour the filling into the pie shell and chill until firm, about 4 hours.
• top with whipped topping and with the reserved coconut.

Sugar Free Citrus Turkey Brine

Ingredients

• Servings: 1
• 1 (10 pound) whole turkey, neck and giblets removed
• 1 large, sturdy food-grade plastic bag
• 1 large cooler
• 2 gallons water
• 2 cups kosher salt
• 2 unpeeled navel oranges, cut into chunks
• 2 unpeeled lemons, cut into chunks
• 2 unpeeled clementines (mandarin oranges), cut into chunks
• 1 bunch fresh rosemary sprigs
• 1 bunch fresh thyme
• 2 tablespoons butter, softened
• 1 tablespoon olive oil (optional)
• 1 teaspoon poultry seasoning, or to taste (optional)
• 1 teaspoon ground black pepper, or to taste (optional)

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs


• rinse the turkey, inside and out, and set aside. place the plastic bag into the cooler, and open out the bag.
• pour the water into the plastic bag, and add the salt; smush the bag around several times with your fingers to dissolve the salt. squeeze juice from the orange, lemon, and clementine chunks into the salty water, and drop the chunks into the bag. mix in the rosemary and thyme, and place the turkey into the brine with the breast side down. close the bag, squeeze out excess air, and tightly seal; close lid of the cooler, and place in a refrigerator for 24 hours.
• preheat oven to 350 degrees f (175 degrees c).
• remove turkey from the brine, and retain 4 or 5 chunks each of navel orange and lemon and the sprigs of rosemary and thyme from the brine. discard remainder of used brine. rinse the entire turkey, inside and out, and place into a roasting pan.
• place the pieces of fruit and herb sprigs into the cavity of the turkey. loosen the skin over the breast with your fingers, and spread butter over the breast underneath the skin. rub the entire turkey with olive oil, and sprinkle with poultry seasoning and black pepper. if desired, cover the breast of the turkey with foil.
• roast in the preheated oven until the turkey is golden brown and the juices run clear, 3 1/2 to 4 hours. remove foil for last 30 to 45 minutes of baking. an instant-read thermometer inserted into the thickest part of a thigh should read at least 165 degrees f (75 degrees c).

Sugar Free Citrus Turkey Brine

Ingredients

• Servings: 1
• 1 (10 pound) whole turkey, neck and giblets removed
• 1 large, sturdy food-grade plastic bag
• 1 large cooler
• 2 gallons water
• 2 cups kosher salt
• 2 unpeeled navel oranges, cut into chunks
• 2 unpeeled lemons, cut into chunks
• 2 unpeeled clementines (mandarin oranges), cut into chunks
• 1 bunch fresh rosemary sprigs
• 1 bunch fresh thyme
• 2 tablespoons butter, softened
• 1 tablespoon olive oil (optional)
• 1 teaspoon poultry seasoning, or to taste (optional)
• 1 teaspoon ground black pepper, or to taste (optional)

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs


• rinse the turkey, inside and out, and set aside. place the plastic bag into the cooler, and open out the bag.
• pour the water into the plastic bag, and add the salt; smush the bag around several times with your fingers to dissolve the salt. squeeze juice from the orange, lemon, and clementine chunks into the salty water, and drop the chunks into the bag. mix in the rosemary and thyme, and place the turkey into the brine with the breast side down. close the bag, squeeze out excess air, and tightly seal; close lid of the cooler, and place in a refrigerator for 24 hours.
• preheat oven to 350 degrees f (175 degrees c).
• remove turkey from the brine, and retain 4 or 5 chunks each of navel orange and lemon and the sprigs of rosemary and thyme from the brine. discard remainder of used brine. rinse the entire turkey, inside and out, and place into a roasting pan.
• place the pieces of fruit and herb sprigs into the cavity of the turkey. loosen the skin over the breast with your fingers, and spread butter over the breast underneath the skin. rub the entire turkey with olive oil, and sprinkle with poultry seasoning and black pepper. if desired, cover the breast of the turkey with foil.
• roast in the preheated oven until the turkey is golden brown and the juices run clear, 3 1/2 to 4 hours. remove foil for last 30 to 45 minutes of baking. an instant-read thermometer inserted into the thickest part of a thigh should read at least 165 degrees f (75 degrees c).

Margaritas Maravillosos

Ingredients

• Servings: 5
• 1 (12 ounce) can frozen limeade concentrate
• 10 (1.5 fluid ounce) jiggers gold tequila
• 5 (1.5 fluid ounce) jiggers triple sec
• 2 tablespoons fresh lime juice
• 1 tablespoon freshly grated lime peel
• 4 teaspoons sugar
• 5 cups ice

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• pour the frozen limeade concentrate, tequila, triple sec, lime juice, lime zest, and sugar into a blender, and blend until thoroughly mixed. serve in glasses over ice. if preferred, add ice cubes to margarita mix in the blender, and blend until slushy; pour into glasses.

Old Fashioned Coconut Cream Pie

Ingredients

• Servings: 1
• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• in a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. bring to a boil over low heat, stirring constantly. remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. reserve the remaining coconut to top the pie.
• pour the filling into the pie shell and chill until firm, about 4 hours.
• top with whipped topping and with the reserved coconut.

Raspberry Vatrushka Buns

Ingredients

• Servings: 8
• 1 teaspoon active dry yeast
• 1/4 cup warm milk (no more than 100 degrees f/38 degrees c)
• 1 teaspoon all-purpose flour
• 1 1/2 teaspoons castor sugar or superfine sugar
• 1 cup sifted all-purpose flour
• 1/4 cup warm milk (no more than 100 degrees f/38 degrees c)
• 3 1/2 tablespoons butter at room temperature
• 1 egg yolk
• 2 tablespoons castor sugar or superfine sugar
• 1 cup sifted all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 cups fresh raspberries
• 1 egg , lightly beaten
• 2 tablespoons sugar, or to taste - divided

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 4 hrs 40 mins


• sprinkle yeast over 1/4 cup of warm milk in a small bowl. stir in 1 teaspoon flour and 1 1/2 teaspoon caster sugar; stir to dissolve. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• combine 1 cup sifted flour and 1/4 cup warm milk in a large bowl. pour in the yeast mixture and mix well to form a sticky dough. cover the bowl with plastic wrap, and cover the plastic-wrapped bowl with a clean kitchen towel. let the dough rise in a warm place for until doubled, 2 hours or more.
• beat butter, egg yolk, and 2 tablespoons caster sugar with an electric mixer until creamy, about 3 minutes. add the butter mixture to the dough; pour in 1 cup flour and 1/2 teaspoon salt.
• transfer the dough to a floured surface and knead until the dough is no longer sticky and feels smooth and elastic, about 10 minutes. place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and top it with the towel. let the dough rise again for 1 hour.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• return the dough to a floured work surface. press down lightly with your hands to deflate it, and use a knife to cut the dough into 8 pieces.
• shape each piece into a ball and arrange them on the prepared baking sheet. place two glasses on the baking sheet to hold up the towel, and arrange the towel over the rolls to prevent them from drying out. let rise for 30 minutes.
• remove the towel and glasses. dip the bottom of a 2-inch glass or jar in flour and press down in the center of each bun to form a hollow. fill the buns with the raspberries. brush the beaten egg on the edges of the buns and sprinkle each bun with about 1 1/2 teaspoon sugar.
• bake in the preheated oven until the buns are golden brown, about 25 minutes.

The Best Rolled Sugar Cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

Lobster Tails In Champagne

Ingredients

• Servings: 2
• 2 (8 ounce) frozen lobster tails, rinsed
• 2/3 cup champagne
• 2 green onions, minced
• 1/4 teaspoon salt
• 1/4 cup heavy whipping cream
• 1/4 stick unsalted butter, cut into tablespoons

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• combine lobster tails, champagne, green onions, and salt in a skillet; bring to a boil. reduce heat to medium-low, cover the skillet, and simmer until lobster is cooked through, about 15 minutes. transfer lobster to a plate.
• stir cream in champagne sauce in skillet. bring to a boil and cook until sauce is reduced to about 1/3 cup, 5 to 10 minutes.
• whisk butter into champagne sauce, 1 tablespoon at a time, until sauce is smooth. cover the skillet and remove from heat.
• remove lobsters tails from shells and slice into medallions. spoon champagne sauce over lobster medallions.

Lobster Tails In Champagne

Ingredients

• Servings: 2
• 2 (8 ounce) frozen lobster tails, rinsed
• 2/3 cup champagne
• 2 green onions, minced
• 1/4 teaspoon salt
• 1/4 cup heavy whipping cream
• 1/4 stick unsalted butter, cut into tablespoons

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• combine lobster tails, champagne, green onions, and salt in a skillet; bring to a boil. reduce heat to medium-low, cover the skillet, and simmer until lobster is cooked through, about 15 minutes. transfer lobster to a plate.
• stir cream in champagne sauce in skillet. bring to a boil and cook until sauce is reduced to about 1/3 cup, 5 to 10 minutes.
• whisk butter into champagne sauce, 1 tablespoon at a time, until sauce is smooth. cover the skillet and remove from heat.
• remove lobsters tails from shells and slice into medallions. spoon champagne sauce over lobster medallions.

Cream Puffs

Ingredients

• Servings: 20
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• mix together vanilla instant pudding mix, cream and milk. cover and refrigerate to set.
• preheat oven to 425 degrees f (220 degrees c).
• in a large pot, bring water and butter to a rolling boil. stir in flour and salt until the mixture forms a ball. transfer the dough to a large mixing bowl. using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. drop by tablespoonfuls onto an ungreased baking sheet.
• bake for 20 to 25 minutes in the preheated oven, until golden brown. centers should be dry.
• when the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Italian Christmas Cookies With Cocoa And Orange Liqueur

Ingredients

• Servings: 24
• cookies:
• 3 1/2 cups all-purpose flour, or as needed
• 4 teaspoons baking powder
• 1 cup sugar
• 1/2 cup butter, softened
• 4 eggs
• 1 cup cocoa powder
• 2 tablespoons orange-flavored liqueur
• 2 teaspoons vanilla extract
• icing:
• 2 cups sifted confectioners' sugar
• 2 tablespoons orange-flavored liqueur
• 2 tablespoons water
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease 2 baking sheets.
• sift flour and baking powder together in a bowl. beat sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined.
• turn dough onto a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. place cookies on the prepared baking sheet.
• bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
• stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. dip cookies into icing. place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.

Margaritas Maravillosos

Ingredients

• Servings: 5
• 1 (12 ounce) can frozen limeade concentrate
• 10 (1.5 fluid ounce) jiggers gold tequila
• 5 (1.5 fluid ounce) jiggers triple sec
• 2 tablespoons fresh lime juice
• 1 tablespoon freshly grated lime peel
• 4 teaspoons sugar
• 5 cups ice

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• pour the frozen limeade concentrate, tequila, triple sec, lime juice, lime zest, and sugar into a blender, and blend until thoroughly mixed. serve in glasses over ice. if preferred, add ice cubes to margarita mix in the blender, and blend until slushy; pour into glasses.

The Best Rolled Sugar Cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

Cream Puffs

Ingredients

• Servings: 20
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• mix together vanilla instant pudding mix, cream and milk. cover and refrigerate to set.
• preheat oven to 425 degrees f (220 degrees c).
• in a large pot, bring water and butter to a rolling boil. stir in flour and salt until the mixture forms a ball. transfer the dough to a large mixing bowl. using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. drop by tablespoonfuls onto an ungreased baking sheet.
• bake for 20 to 25 minutes in the preheated oven, until golden brown. centers should be dry.
• when the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Italian Christmas Cookies With Cocoa And Orange Liqueur

Ingredients

• Servings: 24
• cookies:
• 3 1/2 cups all-purpose flour, or as needed
• 4 teaspoons baking powder
• 1 cup sugar
• 1/2 cup butter, softened
• 4 eggs
• 1 cup cocoa powder
• 2 tablespoons orange-flavored liqueur
• 2 teaspoons vanilla extract
• icing:
• 2 cups sifted confectioners' sugar
• 2 tablespoons orange-flavored liqueur
• 2 tablespoons water
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease 2 baking sheets.
• sift flour and baking powder together in a bowl. beat sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined.
• turn dough onto a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. place cookies on the prepared baking sheet.
• bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
• stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. dip cookies into icing. place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.

Baked Dijon Salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

Baked Dijon Salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

Old Fashioned Coconut Cream Pie

Ingredients

• Servings: 1
• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• in a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. bring to a boil over low heat, stirring constantly. remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. reserve the remaining coconut to top the pie.
• pour the filling into the pie shell and chill until firm, about 4 hours.
• top with whipped topping and with the reserved coconut.

Margaritas Maravillosos

Ingredients

• Servings: 5
• 1 (12 ounce) can frozen limeade concentrate
• 10 (1.5 fluid ounce) jiggers gold tequila
• 5 (1.5 fluid ounce) jiggers triple sec
• 2 tablespoons fresh lime juice
• 1 tablespoon freshly grated lime peel
• 4 teaspoons sugar
• 5 cups ice

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• pour the frozen limeade concentrate, tequila, triple sec, lime juice, lime zest, and sugar into a blender, and blend until thoroughly mixed. serve in glasses over ice. if preferred, add ice cubes to margarita mix in the blender, and blend until slushy; pour into glasses.

Baked Dijon Salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

Cream Puffs

Ingredients

• Servings: 20
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• mix together vanilla instant pudding mix, cream and milk. cover and refrigerate to set.
• preheat oven to 425 degrees f (220 degrees c).
• in a large pot, bring water and butter to a rolling boil. stir in flour and salt until the mixture forms a ball. transfer the dough to a large mixing bowl. using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. drop by tablespoonfuls onto an ungreased baking sheet.
• bake for 20 to 25 minutes in the preheated oven, until golden brown. centers should be dry.
• when the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

The Best Rolled Sugar Cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

Raspberry Vatrushka Buns

Ingredients

• Servings: 8
• 1 teaspoon active dry yeast
• 1/4 cup warm milk (no more than 100 degrees f/38 degrees c)
• 1 teaspoon all-purpose flour
• 1 1/2 teaspoons castor sugar or superfine sugar
• 1 cup sifted all-purpose flour
• 1/4 cup warm milk (no more than 100 degrees f/38 degrees c)
• 3 1/2 tablespoons butter at room temperature
• 1 egg yolk
• 2 tablespoons castor sugar or superfine sugar
• 1 cup sifted all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 cups fresh raspberries
• 1 egg , lightly beaten
• 2 tablespoons sugar, or to taste - divided

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 4 hrs 40 mins


• sprinkle yeast over 1/4 cup of warm milk in a small bowl. stir in 1 teaspoon flour and 1 1/2 teaspoon caster sugar; stir to dissolve. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• combine 1 cup sifted flour and 1/4 cup warm milk in a large bowl. pour in the yeast mixture and mix well to form a sticky dough. cover the bowl with plastic wrap, and cover the plastic-wrapped bowl with a clean kitchen towel. let the dough rise in a warm place for until doubled, 2 hours or more.
• beat butter, egg yolk, and 2 tablespoons caster sugar with an electric mixer until creamy, about 3 minutes. add the butter mixture to the dough; pour in 1 cup flour and 1/2 teaspoon salt.
• transfer the dough to a floured surface and knead until the dough is no longer sticky and feels smooth and elastic, about 10 minutes. place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and top it with the towel. let the dough rise again for 1 hour.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• return the dough to a floured work surface. press down lightly with your hands to deflate it, and use a knife to cut the dough into 8 pieces.
• shape each piece into a ball and arrange them on the prepared baking sheet. place two glasses on the baking sheet to hold up the towel, and arrange the towel over the rolls to prevent them from drying out. let rise for 30 minutes.
• remove the towel and glasses. dip the bottom of a 2-inch glass or jar in flour and press down in the center of each bun to form a hollow. fill the buns with the raspberries. brush the beaten egg on the edges of the buns and sprinkle each bun with about 1 1/2 teaspoon sugar.
• bake in the preheated oven until the buns are golden brown, about 25 minutes.