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Ingredients 1 cup dried cherries 1/2 cup seedless raspberry jam 1/4 cup water 3/4 cup packed brown sugar 1/2 cup butter or margarine, softened 1 egg 1 3/4 cups Gold Medal™ all-purpose flour 1 teaspoon baking powder 1 teaspoon grated lemon peel 1/4 teaspoon salt Preparation In 1-quart saucepan, mix filling ingredients; heat to boiling over medium heat. Cover; simmer 10 minutes. Place mixture in food processor bowl with metal blade or blender; process until pureed....

Ingredients 1 large tomato, chopped (1 cup) 3 tablespoons chopped fresh basil leaves 1 tablespoon olive or vegetable oil 1/4 teaspoon salt 1/4 teaspoon pepper 4 boneless skinless chicken breasts (4 to 5 oz each) 1/2 teaspoon garlic salt 1/8 teaspoon pepper 1 egg 2 tablespoons milk 1/4 cup all-purpose flour 3/4 cup Progresso™ Italian style bread crumbs 2 tablespoons olive or vegetable oil Preparation In medium bowl, mix tomato topping ingredients....

Ingredients 2 cups heavy cream 1 cup milk 1 1/4 cups sugar 8 large egg yolks 12 ounces dark chocolate, chopped Preparation Place heavy cream, milk, and 1/2 cup plus 2 tablespoons sugar in a medium saucepan and bring to a boil over medium-high heat. Remove from heat; set aside. Prepare an ice-water bath and set aside. In a medium bowl, whisk together egg yolks and remaining 1/2 cup plus 2 tablespoons sugar until well combined....

Ingredients 1 pouch Betty Crocker™ oatmeal cookie mix Butter, water and egg called for on cookie mix pouch 12 large marshmallows 24 milk chocolate candy drops or pieces Preparation Heat oven to 375°F. Make cookie dough as directed on pouch, dropping dough onto cookie sheet by 24 rounded tablespoonfuls. Bake 11 to 13 minutes or until cookies are light golden brown. Do not overbake. Meanwhile, cut marshmallows in half with kitchen scissors....

Ingredients 24 gingersnap cookies 1/2 cup chopped pecans 1/4 cup butter, melted 3 pints (6 cups) vanilla ice cream, softened 1 1/2 teaspoons nutmeg 1 1/2 teaspoons rum extract 16 pecan halves, toasted Preparation Heat oven to 350°F. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground. Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased 9-inch springform pan....

Ingredients 3 1/2 cups milk 5 large egg yolks 3/4 cup sugar 1 cup cold heavy cream 2 tablespoons light rum Freshly grated nutmeg 1 tablespoon powdered gelatin (1 1/2 envelopes) Preparation Fill a large bowl with ice and water, and set aside. Place 2 cups milk in a small saucepan, and bring to a boil over medium-high heat. Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow....

Ingredients 1/4 cup shortening 1/4 cup butter or margarine, softened 1/2 cup sugar 1 egg 1 teaspoon vanilla 1 3/4 cups Gold Medal™ all-purpose flour 1/4 teaspoon baking soda 1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting 1/4 teaspoon green food color 1/4 teaspoon red food color 1/4 cup Betty Crocker™ red cinnamon decors Preparation In medium bowl, beat shortening, butter and sugar with electric mixer on medium speed until well blended....

Ingredients 1 tablespoon white-wine vinegar 1 teaspoon sugar 1 tablespoon extra-virgin olive oil 2 ruby red grapefruit 2 bunches watercress, tough stem ends removed (about 8 cups) 1 avocado, pitted and peeled, thinly sliced lengthwise and halved crosswise Kosher salt and freshly ground pepper Preparation Make dressing: In a large bowl, whisk together vinegar, sugar, and oil until combined. Peel and cut grapefruit into segments (reserve juice for another use). Add watercress, avocado, and grapefruit to bowl with dressing....

Ingredients Cooking spray for greasing pan 8 medium green onions with tops 12 slices bread 2 cups cut-up cooked smoked ham (about 10 oz) 2 cups shredded Cheddar cheese (8 oz) 6 large eggs 2 cups milk 1 teaspoon ground mustard 1/4 teaspoon red pepper sauce Paprika, if desired Preparation Spray a 13x9-inch (3-quart) glass baking dish with the cooking spray. Peel and thinly slice the green onions; you will need about 1/2 cup....

Ingredients 1 1/2 pounds haricots verts, or green beans, stem ends trimmed 1 tablespoon plus 1 teaspoon salt 3 1/2 tablespoons unsalted butter 5 large shallots, peeled 1/4 teaspoon freshly ground black pepper 1/3 cup hazelnuts, preferably blanched Preparation Heat oven to 375 degrees. Bring a pot of water to a boil. Add haricots verts and 1 tablespoon salt; cook until just tender, 3 to 4 minutes. Drain, and plunge into an ice-water bath to chill....

Ingredients 2 boneless whole duck or chicken breasts 1/2 cup soy sauce, plus 3 tablespoons for peanut sauce 1 large clove garlic 1 piece (3/4 inches) ginger, peeled and cut in half 2 1/4 teaspoons ground fresh chile paste 7 tablespoons smooth, good-quality peanut butter 3 tablespoons sugar 4 1/2 tablespoons peanut oil Juice of 1 lime 6 ounces vermicelli noodles, or capellini (angel hair) noodles 1/2 cup roughly chopped, toasted Spanish or other peanuts...

Ingredients 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix Water, oil and eggs called for on muffin mix box 2 tablespoons powdered sugar 1/8 teaspoon finely grated lemon peel 1/2 teaspoon fresh lemon juice Preparation Place paper baking cup in each of 12 regular-size muffin cups. Spray insides of paper baking cups with cooking spray. Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir muffin mix, water, oil and eggs just until blended (batter may be lumpy)....

Ingredients 6 large eggs, separated 3/4 cup superfine sugar 2 cups whole milk 3 cups heavy cream, plus more for garnish 1/2 cup bourbon, preferably Maker’s Mark 1/4 cup dark rum, preferably Mount Gay 1/4 cup Cognac, preferably Remy Martin Grand Cru Freshly grated nutmeg, for sprinkling Preparation Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac....

Ingredients 4 tablespoons butter 1 shallot, minced Coarse salt and ground pepper 1 1/2 pounds white button mushrooms, coarsely chopped 2 sprigs thyme Preparation In a large skillet, melt butter over medium-high. Add shallot; season with coarse salt and ground pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add white button mushrooms, and 2 sprigs thyme; cook, stirring frequently, until mushrooms are browned and dry, about 15 minutes. Season with salt and pepper....

Ingredients 1 package (8 oz) miniature Oreo chocolate creme sandwich cookies 6 cups Rice Chex™ or Corn Chex™ cereal 12 oz vanilla-flavored candy coating (almond bark) 1/2 cup holiday-colored candy-coated chocolate candies Preparation Line large rimmed cookie sheet with waxed paper. In large resealable food-storage plastic bag, add 1 1/2 cups of the cookies. Seal bag; crush cookies with rolling pin, scraping cookies from inside of bag with spatula. In large bowl, add cereal....

Ingredients 2 ripe tomatoes, seeded and coarsely chopped 4 oil-packed sun-dried tomatoes, drained and coarsely chopped 1 clove garlic, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1/2 pound garganelle or penne pasta 1 cup fresh basil leaves, loosely packed Preparation Combine fresh and sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally. Boil pasta in salted water until al dente, 7 to 10 minutes....

Ingredients Basic Pierogi Two 3-pound heads green cabbage (outer leaves removed) 8 ounces room-temperature cream cheese 4 tablespoons melted unsalted butter Coarse salt and freshly ground pepper 2 sticks unsalted butter Preparation Make the cabbage filling:Quarter and core cabbage. Working in batches, steam cabbage until very tender, 20 to 30 minutes. Drain; let cool. Working in small batches, place steamed cabbage in a thin kitchen towel, and squeeze out as much liquid as possible....

Ingredients Red gel-paste food coloring Pastry nail Pastry bag Plain coupler Small petal tip Swiss Meringue Buttercream Preparation Starting with 1 drop at a time, add gel-paste food coloring to buttercream. Stir well to combine. Add more food coloring, stirring constantly, until desired color is reached. Dab buttercream on top of pastry nail, and press a 2-inch square of parchment on top. Reserve half the buttercream for frosting tops of cupcakes....

Ingredients 3 cups sweet dessert wine, such as Sauternes 2 cups water 1/2 cup granulated sugar 4 tablespoons unsalted butter 4 green cardamom pods, crushed 2 whole cinnamon sticks 1 piece (2 inches) peeled fresh ginger, thinly sliced 1 vanilla bean, split and scraped, pod reserved 4 quinces 1 package (14 ounces) frozen puff pastry (preferably Dufour), thawed All-purpose flour, for parchment 1 large egg, lightly beaten for egg wash...

Ingredients Roasting pan with juices from Roasted Brined Turkey 1 cup dry Riesling 4 1/2 cups Easy Giblet Stock 6 tablespoons all-purpose flour 2 tablespoons unsalted butter Preparation Remove vegetables from roasting pan and discard. Pour pan juices into a glass measuring cup or gravy separator, and let stand until separated, 10 minutes. Pour off fat. Place roasting pan over 2 burners on medium heat. Add wine, and simmer, stirring and scraping pan constantly for 2 minutes....