Christmas Recipes

Chocolate Bourbon Pecan Pie

1/2 (15-ounce) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust. Bake at 325° for 55 minutes or until set; cool on wire rack. Makes 8 servings

Braised Pork Roast With Apple-Brandy Sauce

1 (2 1/2-pound) rolled boned pork loin roast
1 tablespoon dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
Cooking spray
1 teaspoon margarine
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thawed apple juice concentrate, undiluted
1/2 cup applejack (apple brandy)
1 (10 1/2-ounce) can low-salt chicken broth
2 2/3 cups chopped peeled Granny Smith apple (about 1 pound)
1 tablespoon water
2 teaspoons cornstarch

Unroll roast; trim fat. Combine sage, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub inside surface of roast with one-third of sage mixture. Reroll roast, securing at 1-inch intervals with heavy string. Rub outside surface of roast with remaining sage mixture.

Preheat oven to 425°. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; brown on all sides. Remove roast from pan; set aside. Melt margarine in pan. Add onion and celery, and sauté 5 minutes. Return roast to pan. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, apple juice, applejack, and broth; pour over roast.

Insert a meat thermometer into thickest portion of roast. Cover and bake at 425° for 20 minutes; reduce oven temperature to 325° (do not remove roast from oven), and bake 30 minutes. Add apple; cover and bake an additional 30 minutes or until meat thermometer registers 160° (slightly pink). Remove roast from pan, reserving cooking liquid. Place roast on a platter; cover with foil. Let stand 10 minutes.

Combine water and cornstarch, and stir into reserved cooking liquid. Bring mixture to a boil, and cook 1 minute or until sauce is slightly thick. Serve sauce with pork.

Note: Use 1 cup apple juice concentrate and omit apple brandy, if desired. Makes 8 servings

Pork Medallions with Cranberries and Apples

1/2 cup apple juice
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon dried rubbed sage
1/8 teaspoon coarsely ground black pepper
1 (1-pound) pork tenderloin, trimmed
1 tablespoon all-purpose flour
4 teaspoons olive oil, divided
Cooking spray
1/2 cup finely chopped onion
1 cup thinly sliced peeled Rome apple
3/4 cup fresh cranberries
Fresh sage sprigs (optional)

Combine first 7 ingredients in a small bowl, stirring well with a whisk. Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.

Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan.

Add 1 teaspoon oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with fresh sage sprigs, if desired. Makes 4 servings

Festive Green Bean Casserole

1 cup chopped sweet red pepper
1 small onion, finely chopped
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup milk
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
2 packages (16 ounces each) frozen French-style green beans, thawed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup (4 ounces) shredded cheddar cheese

In a skillet, saute red pepper and onion in butter until tender. Add soup, milk, Worcestershire sauce and hot pepper sauce; stir until smooth. Stir in beans and water chestnuts.

Transfer to an ungreased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 15 minutes or until heated through. Makes 6-8 servings.

Apple-Raisin Bundt Cake

3/4 cup butter, softened
1-1/2 cups sugar
1 cup plus 2 tablespoons strawberry jam
3-1/3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground nutmeg
3/4 teaspoon each ground allspice, cloves and cinnamon
1-1/2 cups buttermilk
1-3/4 cups raisins
3/4 cup chopped walnuts
3/4 cup chopped peeled apple

Glaze:
1 cup confectioners' sugar
4 teaspoons milk

In a large bowl, cream butter and sugar until light and fluffy. Stir in jam. Combine the flour, baking soda and spices; add into creamed mixture alternately with buttermilk, beating well after each addition. Stir in the raisins, walnuts and apple. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cake. Makes 12-16 servings.

Coconut Custard Cake

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup flaked coconut
Dash ground nutmeg

Melba Sauce:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack.

In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard. Makes 6 servings.

Cranberry Bundt Cake

3/4 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons almond extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups (12 ounces) sour cream
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup finely chopped pecans

Icing:
3/4 cup confectioners' sugar
4-1/2 teaspoons water
1/2 teaspoon almond extract

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.

Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Makes 12-16 servings.

Orange Date Nut Bread

Bread:
2 eggs
2 tablespoons butter or margarine
3/4 cup sugar
1 small unpeeled orange, cut into pieces and seeded
1 cup pitted chopped dates
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans

Sauce:
1/2 cup orange juice
1/2 cup sugar

For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large mixing bowl. In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans.

Pour batter into greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour or until bread test done. If bread begins to darken, cover with foil during last few minutes of baking. Meanwhile, for sauce, heat orange juice and sugar until sugar melts.

When bread comes out of the oven, prick with a wooden pick and pour the sauce over top. Let bread stand 15 minutes before removing from pan. Cool on wire racks. Makes 1 loaf.

Cranberry-Orange Pound Cake

1-1/2 cups butter, softened
2-3/4 cups sugar
6 eggs
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange peel
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped fresh or frozen cranberries

Vanilla Butter Sauce:
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake. Makes 16 servings (1-1/2 cups sauce).

Pumpkin Pecan Loaves

3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans

Caramel Glaze:
1/4 cup butter
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract

In a bowl, combine the first six ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans.

Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For glaze, combine the butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves. Makes 2 loaves.

Cranberry Nut Bread

2-1/2 cups halved fresh or frozen cranberries, divided
2/3 cup sugar
2 teaspoons grated orange peel
2-1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 eggs, lightly beaten
3/4 cup sour cream
1/4 cup butter or margarine, melted
1 cup chopped pecans

In a saucepan, combine 1-1/2 cups cranberries, sugar and orange peel. Bring to a boil; reduce heat and cook for 6-8 minutes or until the cranberries are soft. Remove from the heat; stir in the remaining berries and set aside. In a bowl, combine flour, brown sugar, baking soda, salt, cinnamon and cloves.

Combine eggs, sour cream and butter; stir into dry ingredients until blended. Fold in cranberries and pecans. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until the bread tests done. Makes 2 loaves.

Clove Bundt Cake

1 cup butter or margarine, softened
2 cups sugar
3 eggs, lightly beaten
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 to 3 teaspoons ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Confectioners' sugar, optional

In a mixing bowl, cream butter and sugar. Add eggs; mix well (mixture will appear curdled). Combine the flour, cinnamon, cloves, baking soda and salt; add to creamed mixture alternately with buttermilk.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack; cool completely. Dust with confectioners' sugar if desired. Makes 12-14 servings.

Devil's Food Caramel Torte

1 package (18-1/4 ounces) devil's food cake mix
1 cup buttermilk
1/2 cup canola oil
3 eggs
1 package (7 ounces) milk chocolate turtle candies, chopped, divided
1 tablespoon baking cocoa
1-1/2 cups heavy whipping cream
1/3 cup caramel ice cream topping
1 can (16 ounces) chocolate frosting
Additional milk chocolate turtle candies, broken, optional

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies and cocoa; fold into batter.

Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper.

In a small bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies.

Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies if desired. Refrigerate until serving. Makes 12 servings.

Wild Rice Pilaf

2 cans (14-1/2 ounces each) chicken broth
3/4 cup uncooked wild rice
1 cup uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/2 cup butter, cubed
3 cups fresh broccoli florets
1/4 teaspoon pepper

In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender.

Meanwhile, in a large skillet, saute the onion, carrots, garlic and rosemary in butter until vegetables are tender. Stir in the rice, broccoli and pepper.

Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving. Makes 10 servings.

Cauliflower Casserole

1 medium head cauliflower, broken into florets
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt
1/4 cup grated Parmesan cheese
Paprika

Place cauliflower and a small amount of water in a saucepan; cover and cook for 5 minutes or until crisp-tender. Drain. Combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Makes 6-8 servings.

Crown Roast of Pork

1 tablespoon dried parsley flakes
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1 pork crown roast (14 ribs and about 8 pounds)
Foil or paper frills for rib ends

In a small bowl, combine the parsley, oil, salt and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with pieces of foil. Bake at 350° for 3 to 3-1/2 hours or until a meat thermometer reads 160°.

Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil pieces. Garnish rib ends with foil or paper frills. Cut between ribs to serve. Makes 14 servings.

Cashew-Peach Sweet Potatoes

6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped cashews
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) sliced peaches, drained
3 tablespoons butter

Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes.

In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11-in. x 7-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Makes 10 servings.

Triple-Cheese Macaroni

1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly. Makes 6 servings.

Ham with Cherry Sauce

1 fully cooked bone-in ham (6 to 8 pounds)
1 cup packed brown sugar
3 tablespoons maple syrup
1 teaspoon ground mustard
1/2 cup sugar
3 tablespoons cornstarch
1 cup cold water
1 can (16 ounces) pitted dark sweet cherries, undrained
2 tablespoons lemon juice
1 teaspoon almond extract

Place ham in a roasting pan. Score surface of ham with shallow diagonal cuts, making diamond shapes. Combine the brown sugar, syrup and mustard; rub over ham and press into cuts. Cover and bake at 325° for 1-3/4 to 2 hours or until a meat thermometer reads 140° and ham is heated through.

For cherry sauce, in a saucepan, combine the sugar, cornstarch and water until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Serve with ham. Makes 8-10 servings.

Gingerbread Cookies

Cookies
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

Frosting and Decorations
4 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons half-and-half
Food colors, if desired
Raisins or chocolate chips, if desired
Assorted candies, if desired

In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

Heat oven to 350°. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.

Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. In medium bowl, mix powdered sugar, vanilla and half-and-half until frosting is smooth and spreadable. Add food colors as desired. Frost cookies; decorate with raisins, chocolate chips and candies. Makes about 2 1/2 dozen 2 1/2-inch cookies

Jeweled Fruitcake

2 cups dried apricot halves (11 ounces)
2 cups pitted whole dates (12 ounces)
1 1/2 cups Brazil nuts (8 ounces)
1 cup red and green candied pineapple, chopped (7 ounces)
1 cup red and green whole maraschino cherry, drained (12 ounces)
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
Light corn syrup, if desired

Heat oven to 300°. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.

Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.

Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months. Makes 32 servings

Chocolate-Coconut Candy Bar Cake

Candy Bars
2 2/3 cups flaked coconut
1 2/3 cups powdered sugar
1/4 cup butter or margarine, softened
2 tablespoons hot water
1 teaspoon vanilla

Cake
3 egg whites
1/2 teaspoon cream of tartar
2 cups granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
3 egg yolks
1 teaspoon vanilla
1 teaspoon coconut extract
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 cup chopped almonds
1 cup flaked coconut

Creamy Filling
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2/3 cup evaporated milk
2 teaspoons vanilla

Frosting
4 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 cup baking cocoa
1 teaspoon vanilla
1/3 cup hot water

Heat oven to 350°. Grease bottoms and sides of three 9-inch round cake pans with shortening; lightly flour. In medium bowl, mix 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water and 1 teaspoon vanilla with spoon; divide evenly into 16 pieces.

Shape each piece into bar, about 1 1/2 inches long. (Mixture will be sticky; butter hands if desired.) Place bars on waxed paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form; set aside.

In another medium bowl, beat 2 cups granulated sugar, 1/2 cup butter and the shortening with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, 1 at a time, beating after each addition until blended.

Beat in 1 teaspoon vanilla and the coconut extract. In small bowl, mix buttermilk and baking soda until baking soda is dissolved. Alternately add flour and buttermilk mixture to sugar mixture, beating after each addition until smooth. Stir in almonds and 1 cup coconut. Fold in egg whites. Pour into pans.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Fill layers with filling. Arrange candy bars evenly around edge of cake; cover and freeze at least 2 hours.

In medium bowl, mix all frosting ingredients except 1/3 cup hot water with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable.

Spoon frosting by tablespoonfuls over candy bars just until bars are covered. Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily). Makes 16 servings

Chocolate-Marshmallow Ribbon Cake

Cake
1 cup all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
Powdered sugar

Marshmallow Frosting
2 egg whites
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
1 tablespoon light corn syrup
1/3 cup water
16 large marshmallows, cut into fourths

Chocolate Glaze
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 teaspoons boiling water

Heat oven to 375°. Line 15x10x1-inch pan with foil; grease generously. In large bowl, mix flour, cocoa, baking powder and salt; set aside.

In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until very thick and lemon colored. In large bowl, gradually beat 1 cup granulated sugar into eggs. On low speed, beat in 1/3 cup water and the vanilla. On low speed, beat in flour mixture just until batter is smooth. Pour into pan, spreading batter to corners.

Bake 12 to 15 minutes or until top springs back when touched lightly. Generously sprinkle clean towel with powdered sugar. Run knife around side of pan to loosen cake; turn upside down onto towel. Carefully remove foil. Cool cake completely, about 30 minutes.

In 3-quart saucepan, mix egg whites, 1 1/2 cups granulated sugar, the cream of tartar, corn syrup and 1/3 cup water. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally. Remove from heat. Add marshmallows; beat until smooth.

Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup frosting. Spread top with remaining frosting.

In 1-quart saucepan, heat chocolate and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and 5 teaspoons water until smooth.

Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency. Pour glaze over cake, allowing some to drizzle down sides. Makes 12 servings

Peppermint Bark

1 package (16 ounces) vanilla-flavored candy coating (almond bark), broken into pieces
24 hard peppermint candies

Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy coating in 8-cup microwavable measure or 2-quart microwavable casserole. Microwave uncovered on high 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth.

Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Pour crushed candies into wire strainer.

Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet.

Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces. Makes 1 pound candy

Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating.

Drizzled Peppermint Bark: Heat 1/2 cup semisweet chocolate chips or white baking chips and 1 teaspoon shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.

Baked Virginia Ham

1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth.

Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature. Makes 18 servings