Easter Recipes

Banana-Split Cheesecake

Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 tablespoon butter or stick margarine, melted
Cooking spray

Filling:
3 (8-ounce) blocks cream cheese, softened
1 (8-ounce) block cream cheese, softened
1 (8-ounce) carton sour cream
1 1/2 cups sugar
1 1/2 cups mashed ripe banana
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs

Toppings:
1/3 cup canned crushed pineapple in juice, drained
1/3 cup strawberry sundae syrup
1/3 cup chocolate syrup
1/4 cup chopped pecans, toasted
16 maraschino cherries, drained

Preheat oven to 325°. To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge.

Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry. Makes 16 servings

Glazed Cornish Hens with Wild Rice-and-Apricot Stuffing

Stuffing:
3 cups fat-free, less-sodium chicken broth
1 cup uncooked wild rice
1 tablespoon stick margarine or butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped fennel bulb
1/2 cup finely chopped dried apricots
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper

Glazed hens:
2 (1 1/2-pound) Cornish hens
Cooking spray
1/4 cup orange juice
3 tablespoons apricot preserves

Sauce:
1/4 cup minced shallots
3/4 cup orange juice
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons lemon juice
1/2 cup Madeira
1 tablespoon cornstarch
Fennel fronds (optional)

To prepare stuffing, bring 3 cups broth to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 50 minutes or until tender. Drain, and set aside. Preheat oven to 400°.

Melt margarine in a large nonstick skillet over medium heat. Add onion, celery, and chopped fennel; sauté 10 minutes or until tender. Stir in rice, chopped apricots, and next 4 ingredients (chopped apricots through pepper). Remove from heat.

To prepare glazed hens, remove and discard giblets and necks from hens. Rinse hens with cold water, and pat dry. Remove skin, and trim excess fat. Split hens in half lengthwise. Spoon 4 (1-cup) mounds of wild rice stuffing into a shallow roasting pan coated with cooking spray.

Place hen halves, meaty sides up, on top of mounds. Combine 1/4 cup orange juice and apricot preserves in a small bowl. Spoon 1 1/2 tablespoons orange juice mixture over each hen half. Bake at 400° for 40 minutes or until juices run clear.

To prepare sauce, place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add shallots; sauté 5 minutes or until tender. Add 3/4 cup orange juice, 1/2 cup broth, and lemon juice; bring to a boil over medium-high heat, and cook 5 minutes.

Combine Madeira and cornstarch; add to skillet. Bring to a boil; reduce heat, and cook 2 minutes or until thick, stirring constantly. Serve sauce over hens. Garnish with fennel fronds, if desired. Makes 4 servings

Baked Ham with Bourbon Glaze

1 cup honey
1/2 cup molasses
1/2 cup bourbon
1/4 cup orange juice
2 tablespoons Dijon mustard
1 (6- to 8-pound) smoked ham half
Garnish: fresh herb sprigs

Microwave honey and molasses in a 1-quart microwave-safe dish at HIGH 1 minute; whisk to blend. Whisk in bourbon, orange juice, and mustard. Remove skin and excess fat from ham, and place ham in a roasting pan.

Bake at 325° on lower oven rack for 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 140°, basting occasionally with honey mixture.

Bring drippings and remaining glaze to a boil in a small saucepan. Remove from heat, and serve with sliced ham. Garnish, if desired. Makes 12 to 14 servings

Baked Eggplant with Savory Cheese Stuffing

2 medium eggplants, each cut in half lengthwise (about 2 pounds)
Cooking spray
1 (1-ounce) slice white bread
1 teaspoon extravirgin olive oil
1 1/2 cups finely chopped onion
1 1/4 cups finely chopped red bell pepper
1 cup finely chopped seeded plum tomato
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
2 garlic cloves, minced
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400°. Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.

Reduce oven temperature to 350°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally.

Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350° for 30 minutes or until thoroughly heated and lightly browned. Makes 4 servings

Buttery Pound Cake

1 pound butter, softened
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 cups all-purpose flour
1/3 cup milk
Toppings: chocolate sauce and sliced strawberries

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears after each addition. Add extracts, beating just until blended. Gradually add flour, beating at low speed until combined. Add milk, beating until smooth.

Pour batter into a greased and floured 12-cup Bundt pan. Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on wire rack. Serve with desired toppings. Makes 10 to 12 servings

Sesame Lamb Chops with Honey-Raisin Sauce

Cooking spray
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon salt, divided
1/3 cup diced shallots
1 cup chicken broth
1/3 cup golden raisins
2 tablespoons honey
1/2 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
1 tablespoon sesame seeds, toasted

Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the lamb evenly with 1/4 teaspoon salt. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan. Recoat pan with cooking spray.

Add 1/4 teaspoon salt and shallots; sauté for 1 minute. Stir in broth, raisins, honey, cumin, and cinnamon. Add lamb, turning to coat. Simmer 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds. Makes 4 servings

Creamy Four-Cheese Macaroni

1/3 cup all-purpose flour
2 2/3 cups milk
3/4 cup (3 ounces) shredded fontina cheese or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
3 ounces light processed cheese (such as light Velveeta)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon butter, softened

Preheat oven to 375°. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.

Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.

Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 cup chopped bottled roasted red bell pepper, 1 tablespoon chopped seeded pickled jalapeño pepper, and 1/2 teaspoon ground red pepper at the same time the macaroni and salt are added. Makes 8 servings

Sugar-and-Spice Cured Turkey

1 (12-pound) whole turkey
1/4 cup firmly packed light brown sugar
2 tablespoons kosher or coarse-grain sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1 large onion, quartered
2 (14-ounce) cans low-sodium chicken broth
Additional chicken broth
2 tablespoons all-purpose flour
Garnishes: fresh rosemary sprigs, apple slices, nuts

Remove giblets and neck; rinse turkey with cold water. Pat dry. Tie legs together with string; tuck wingtips under. Combine brown sugar and next 6 ingredients. Rub over turkey. Cover with plastic wrap; chill 8 hours. Place turkey on a rack in a roasting pan, breast side up. Arrange onion quarters around turkey. Pour 2 cans broth in bottom of pan.

Bake, loosely covered with foil, at 325° for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°. (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings. Let turkey stand 15 minutes before carving.

Combine pan drippings and enough chicken broth to equal 2 cups in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened. Serve with turkey. Garnish, if desired. Makes 8 to 10 servings

Five-Spice Toasted-Coconut Cake Roll with Tropical Fruit Compote

Cake:
1/2 cup sifted cake flour
3/4 cup granulated sugar, divided
3/4 teaspoon five-spice powder
6 large egg whites
1/2 teaspoon cream of tartar
Dash of salt
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/3 cup flaked sweetened coconut
2 tablespoons powdered sugar
1 pint mandarin orange with passionfruit sorbet, softened

Compote:
1 cup (1/2-inch) cubed peeled ripe mango
1 cup (1/2-inch) cubed fresh pineapple
1 cup (1/2-inch) cubed peeled kiwifruit
2 tablespoons brown sugar
2 tablespoons dark rum

Remaining ingredient:
1/4 cup flaked sweetened coconut, toasted

Preheat oven to 325°. To prepare cake, line the bottom of a 15 x 10-inch jelly roll pan with wax paper. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 6 tablespoons granulated sugar, and five-spice powder, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt, and beat until soft peaks form. Add 6 tablespoons granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in juice and extracts.

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time. Spread batter into prepared pan. Sprinkle with 1/3 cup coconut. Bake at 325° for 20 minutes or until cake springs back when lightly touched.

Place a clean dish towel over a large wire rack; dust with powdered sugar. Loosen cake from sides of pan; turn out onto towel. Carefully peel off wax paper; cool for 3 minutes. Starting at narrow end, roll up cake and towel together. Place, seam side down, on wire rack; cool cake completely. Unroll cake, and remove towel. Spread sorbet over cake, leaving a 1/2-inch border around outside edges. Reroll cake. Wrap cake in plastic wrap; freeze 1 hour or until firm.

To prepare compote, combine mango, pineapple, kiwi, brown sugar, and rum, and let stand 20 minutes. Cut cake into 16 slices, and place 2 slices on each of 8 plates. Spoon about 1/4 cup compote over each serving, and sprinkle each serving with 1 1/2 teaspoons toasted coconut. Makes 8 servings

Grilled Lamb Chops With Pineapple-Mint Salsa

4 (6- to 7-ounce) bone-in lamb loin chops (about 1 1/2-inches thick), trimmed
1 tablespoon olive oil
2 tablespoons fresh lemon juice, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced fresh garlic
1 teaspoon grated lemon rind
1 plum tomato, seeded and chopped
1/2 small cucumber, peeled, seeded, and chopped (about 1/2 cup)
1/4 cup finely chopped fresh pineapple
2 tablespoons crumbled feta cheese
2 green onions, sliced
2 tablespoons chopped fresh mint
1/4 teaspoon sugar
1/8 teaspoon salt
Hot cooked couscous

Rub chops with oil and 1 tablespoon lemon juice; sprinkle evenly with 1/2 teaspoon salt and pepper. Rub chops with garlic and lemon rind. Cover and chill 30 minutes. Combine chopped tomato, next 7 ingredients, and remaining 1 tablespoon lemon juice.

Grill lamb, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness. Serve chops with salsa over hot cooked couscous.

Note - 1/4 cup drained canned crushed pineapple in juice may be substituted. Makes 4 servings

Triple-Berry Crisps with Meringue Streusel

Streusel:
3 large egg whites
6 tablespoons sugar
1/4 cup sliced almonds
1/4 cup flaked sweetened coconut
1/4 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/2 tablespoons chilled butter, cut into small pieces

Filling:
4 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup cornstarch
1/4 cup packed brown sugar
1/2 cup orange juice
3 tablespoons chopped crystallized ginger
2 tablespoons finely grated orange rind
Cooking spray

Preheat oven to 200°. To prepare streusel, place egg whites in a large bowl; beat with a mixer at high speed until foamy (about 30 seconds). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold in almonds, coconut, and 1/4 teaspoon cinnamon. Spread as evenly as possible onto a parchment-lined 15 x 10-inch jelly roll pan.

Bake 2 1/2 hours. Turn oven off; cool meringue in closed oven at least 12 hours or until completely dry. Remove meringue from paper. Crumble meringue into 1/4-inch pieces.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through 1/4 teaspoon cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in meringue pieces.

Preheat oven to 350°.

To prepare filling, combine blueberries and next 7 ingredients (blueberries through orange rind) in a bowl; toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup meringue streusel mixture. Place ramekins on a baking sheet; bake at 350° for 10 minutes or until bubbly. Serve warm or at room temperature.

Note: You can also make this dessert in a 13 x 9-inch baking dish. (Bake for 30 minutes or until bubbly.) Or use small skillets like the one above, which we found at Williams-Sonoma. (Bake for 25 minutes.) The recipe makes enough to fill 6 skillets, 2 servings per skillet.

Variation: Triple-Berry Crisps with Almond Streusel: If you're in a hurry, try this more simple, traditional streusel topping - made with butter, flour, and sugar.

Almond Streusel: 3/4 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 teaspoon salt; 4 1/2 tablespoons chilled butter, cut into small pieces; 3/4 cup regular oats; 1/3 cup sliced almonds

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats, and almonds; pulse 2 times. Sprinkle over berry filling; bake according to recipe above. Makes 12 servings

Raspberry Trifle

6 egg yolks
1/2 cup sugar
1/2 cup dry Marsala wine, divided
1 1/2 cups whipping cream, chilled
6 slices pound cake
1/4 cup raspberry jam
2 pints fresh raspberries

Beat egg yolks and sugar in a heat-resistant bowl on high speed with an electric mixer until well blended. Beat in 1/4 cup Marsala. Place over pot of simmering water, not allowing bowl to touch water. Beat about 8 minutes or until mixture triples in volume and temperature reaches 160°. Let cool to room temperature, stirring occasionally.

Beat cream to soft peaks in a separate bowl, and add remaining 1/4 cup Marsala, beating until stiff peaks form. Reserve 1 cup whipped cream, and gently fold remaining whipped cream into yolk mixture.

Spread each cake slice evenly with jam. Divide half of cream mixture evenly into 6 serving glasses. Add 1 slice of cake to each glass. Divide 1 pint raspberries evenly over cake.

Add another layer of filling. Cover and refrigerate at least 4 hours or overnight. Just before serving, top trifles with reserved whipped cream and remaining 1 pint raspberries. Makes 6 servings

Lattice-Topped Blueberry Pie

Crust:
1 1/2 cups all-purpose flour, divided
1/2 cup ice water
1 1/2 teaspoons sugar
1/4 teaspoon salt
4 1/2 tablespoons vegetable shortening
Cooking spray

Filling:
1 cup sugar, divided
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
6 cups fresh blueberries
1 1/2 tablespoons butter or stick margarine, melted
3/4 teaspoon vanilla extract

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended.

Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist.

Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.

Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust. Preheat oven to 375°.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack. Makes 8 servings

Blueberry Cobbler

Filling:
6 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon rind

Topping:
1 1/3 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces
1 cup sour cream
3 tablespoons fat milk
1 teaspoon sugar

Preheat oven to 350°. To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.

To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.

Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned. Makes 8 servings

Easter Bread

1 teaspoon whole allspice
1 (3-inch) cinnamon stick
1 cup warm water (100° to 110°)
Dash of salt
Dash of sugar
2 packages dry yeast (about 2 1/4 teaspoons each)
4 3/4 cups bread flour, divided
1/2 cup sugar
3 tablespoons butter
3 large eggs
1 teaspoon salt
Cooking spray
1 tablespoon water
1 large egg yolk

Place allspice and cinnamon in a spice or coffee grinder, and process until finely ground. Set aside.
Combine water, dash of salt, dash of sugar, and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring until well combined. Let stand 20 minutes.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in allspice mixture. Add yeast mixture to butter mixture; stir with a whisk until well combined.

Stir in 1 teaspoon salt. Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Divide dough into 3 equal portions, shaping each portion into a 14-inch-long rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 350°. Combine 1 tablespoon water and egg yolk, stirring with a whisk. Brush half of yolk mixture over loaf. Let stand for 5 minutes. Repeat procedure with the remaining yolk mixture. Bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack for 20 minutes. Makes 20 servings (serving size: 1 slice)

Potato Rolls

2 cups cubed peeled baking potato
4 teaspoons sugar, divided
1 package dry yeast (about 2 1/4 teaspoons)
4 1/4 cups bread flour, divided
3 tablespoons butter, melted
1 1/2 teaspoons salt
1 large egg
Cooking spray
2 tablespoons bread flour

Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Mash potatoes with a fork. Cool reserved cooking liquid to 105° to 115°. Stir in 1 teaspoon sugar and yeast. Let stand 5 minutes.

Lightly spoon 4 1/4 cups flour into dry measuring cups; level with a knife. Combine mashed potato, yeast mixture, 1 tablespoon sugar, 4 cups flour, butter, salt, and egg in a large bowl, stirring until well blended.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.

Divide dough in half; divide each half into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape portion into a 2-inch-long oval on a floured surface. Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, on a baking sheet coated with cooking spray.

Repeat procedure with remaining dough portions, placing 12 rolls on each of 2 baking sheets. Sift 2 tablespoons flour over rolls to lightly coat. Cover rolls and let rise 45 minutes or until doubled in size.

Preheat oven to 350°. Bake at 350° for 10 minutes with 1 baking sheet on the bottom rack and 1 baking sheet on the second rack from the top. Rotate baking sheets; bake an additional 10 minutes or until rolls are browned on bottom, lightly browned on top, and sound hollow when tapped. Remove from pan; cool on wire racks. Makes 24 servings (serving size: 1 roll)

Roast Beef Tenderloin With Port-Mushroom Sauce

2 teaspoons dried thyme
6 garlic cloves, minced
1 1/4 teaspoons salt, divided
3/4 teaspoon black pepper
1 (2 1/2 pound) center-cut beef tenderloin, trimmed
Cooking spray
4 teaspoons butter
12 ounces sliced cremini mushrooms
1 cup less-sodium beef broth
1/2 cup port or other sweet red wine
2 teaspoons cornstarch
2 tablespoons water

Preheat oven to 350°. Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.

Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare).

Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce. Makes 8 servings

Carrot Coins with Maple-Balsamic Browned Butter

3 1/4 cups (1/4-inch-thick) slices peeled carrots (about 1 pound)
1 tablespoon butter
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh parsley

Steam carrots, covered, 15 minutes or until tender. Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally.

Add syrup, vinegar, salt, and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley. Makes 4 servings

Green Peas With Crispy Bacon

4 bacon slices
2 shallots, sliced
1 teaspoon grated orange rind
1 cup fresh orange juice
1 teaspoon pepper
1/2 teaspoon salt
2 (16-oz.) bags frozen sweet green peas, thawed
2 tablespoons chopped fresh mint
2 teaspoons butter
Garnish: orange rind curls

Cook bacon in a medium skillet over medium heat 10 to 12 minutes or until crisp; remove and drain on paper towels, reserving 2 tsp. drippings in skillet. Crumble bacon.

Sauté shallots in hot drippings over medium-high heat 2 minutes or until tender. Stir in orange rind, orange juice, pepper, and salt. Cook, stirring occasionally, 5 minutes or until reduced by half. Add peas, and cook 5 minutes; stir in mint and butter. Transfer peas to a serving dish, and sprinkle with crumbled bacon. Garnish, if desired.

Note - 6 cups shelled fresh sweet green peas may be substituted. Cook peas in boiling water to cover 5 minutes; drain and proceed with recipe as directed. Makes 12 servings

Broccoli with Pimiento Cheese Sauce

2 pounds fresh broccoli, cut into spears
Pimiento Cheese Sauce
1 cup soft white breadcrumbs
2 tablespoons butter, melted
1/3 cup shredded Parmesan cheese

Arrange broccoli in a steamer basket over boiling water. Cover, and steam 5 minutes or until crisp-tender. Place broccoli in a lightly greased 11- x 7-inch baking dish. Pour Pimiento Cheese Sauce evenly over broccoli.

Combine breadcrumbs, melted butter, and Parmesan cheese; sprinkle evenly over cheese sauce. Bake at 375° for 20 minutes or until thoroughly heated. Makes 6 to 8 servings

Pimiento Cheese Sauce

1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
2 cups (8 ounces) shredded sharp Cheddar cheese
1 (4-ounce) jar diced pimiento, drained

Melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Add milk gradually; cook, stirring constantly, until mixture is thickened and bubbly. Stir in salt and remaining ingredients. Makes 3 1/2 cups

Swiss-Squash Casserole

8 (1/2") French baguette slices
1 tablespoon butter or margarine, melted
4 pounds yellow squash, sliced (about 12 medium)
2 small onions, chopped
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups milk
1 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon white wine Worcestershire sauce
4 egg yolks, beaten
1 1/2 cups (6 ounces) shredded Swiss cheese, divided

Place baguette slices on an ungreased baking sheet; spread evenly with 1 tablespoon butter. Bake at 400° for 5 minutes or until crisp and golden. Let cool. Process in a blender or food processor until crumbs form. (This will yield about 1 1/2 cups crumbs.) Set aside.

Place squash, onion, and bay leaves in a Dutch oven with a small amount of water. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until squash is tender. Drain, discarding bay leaves. Sprinkle squash with salt and pepper.

Melt 6 tablespoons butter in a 4-quart saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in seasoned salt and next 3 ingredients. Gradually stir about one-fourth of hot white sauce into yolks; add to remaining hot white sauce, stirring constantly. Stir in 1 cup cheese.

Combine squash and cheese sauce. Spoon into a greased 2-quart baking dish. Combine remaining 1/2 cup cheese and reserved breadcrumbs; sprinkle over squash. Bake, uncovered, at 350° for 40 minutes or until browned.

Note: If you can't find fresh yellow squash, substitute frozen sliced squash. Makes 12 servings

Lemon Coconut Cake with Whipped Cream Frosting

2 3/4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
3 eggs
3/4 cup buttermilk
1 cup coconut milk (canned or fresh)
2 teaspoons grated lemon zest (about 2 lemons)
2 teaspoons vanilla extract (or 1 teaspoon lemon extract)
1 cup lemon curd
1/3 cup dried cranberries, soaked in 1/4 cup bourbon or brandy, drained
Whipped Cream Frosting
2 cups sweetened flaked coconut (toasted, if desired)

Preheat oven to 350°. Lightly grease and flour 2 (9-inch) cake pans; line bottoms with wax paper, and set aside. Sift together first 4 ingredients in a large bowl. Cream together butter and sugar in a separate large bowl at high speed with an electric mixer until creamy, about 2 minutes. Add eggs, 1 at a time, mixing well after each addition, and beat 2 more minutes or until light and fluffy.

Stir together buttermilk and next 3 ingredients in a separate bowl. Mix flour and milk mixtures alternately into egg mixture, beginning and ending with flour mixture, scraping down the side of the bowl between each addition. (Be careful not to overmix.)

Spoon batter evenly into prepared pans, and gently smooth the top with a rubber spatula. Bake at 350° for 30 to 35 minutes or until cakes have risen and a wooden pick inserted in center comes out clean.

Remove cakes from oven, and cool for 15 minutes in pans on a cooling rack. Turn cakes out of pans onto rack, and let cool completely before frosting.

Place 1 layer on a cake plate with the flat (bottom) side up. Spread lemon curd evenly over cake. Sprinkle cranberries evenly over lemon curd. Spread 1 cup Whipped Cream Frosting over lemon curd and cranberries, and sprinkle with 1/2 cup coconut. Top with second layer, and spread the top and sides of cake with remaining frosting. Press remaining coconut evenly around cake. Makes: 1 (9-inch) cake, serves: 10 to 12

Whipped Cream Frosting

1 envelope unflavored gelatin
3 tablespoons water
3 cups whipping cream
1/3 cup powdered sugar
1 tablespoon vanilla extract

Sprinkle gelatin over 3 tablespoons water in a measuring cup, and let stand until gelatin softens. Microwave on HIGH for 10 seconds; stir until gelatin dissolves. Cool 2 to 3 minutes. (Gelatin must be liquid but not warm.)

Beat cream in a large bowl at high speed with an electric mixer until soft peaks form. Add powdered sugar, and continue to whip until you can see streaks holding their shape in the bowl.

Add cooled gelatin in a slow, steady stream while beating. Add vanilla, and beat to stiff peaks. Refrigerate until ready to use, or frost cake and refrigerate until ready to serve. Makes 3 cups (enough to frost a 9-inch layer cake)

Caramel Cake with Cream Cheese Frosting

3 1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
1 3/4 cups light brown sugar, divided
1 1/4 cups butter, softened and divided
6 eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup evaporated milk
Caramel Cream Cheese Frosting
Garnish: Pecan Praline

Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended.

Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition.

Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.

Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.

Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired. Makes 1 (9-inch) 2-layer cake

Caramel Cream Cheese Frosting

1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar

Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.

Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Pecan Praline

1/2 cup sugar
1/4 cup water
1/2 cup pecans, chopped

Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.

Praline Cream Cake

Praline Cream
Sour Cream Cake Layers (using 8-inch round cakepans)
2 cups chopped pecans, toasted
Garnish: Sugared Pecan Halves

Spread about 2/3 cup Praline Cream evenly between each cake layer and about 1 cup on top of cake. Spread a thin coat of Praline Cream (about 1 cup) on sides of cake. Press pecans into sides of cake. Garnish, if desired. Cover with plastic wrap; chill until ready to serve, or freeze, if desired. Makes 1 (4-layer) cake

Sour Cream Cake Layers

1 (18.25-ounce) package white cake mix
2 large eggs
1 (8-ounce) container sour cream
1/2 cup water
1/3 cup vegetable oil

Beat all ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 4 greased and floured 8-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Wrap layers in plastic wrap, and freeze 2 hours or up to 1 month, if desired.

Note: To prepare 9-inch round Sour Cream Cake Layers, use 4 greased and floured 9-inch round cakepans. Bake at 350° for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Note - Spice, chocolate, or your favorite cake mix may be substituted. Makes 4 (8-inch) layers

Praline Cream

2 cups sugar, divided
1 tablespoon lemon juice
1/2 cup butter or margarine
4 egg yolks
2 cups milk
6 tablespoons all-purpose flour
1 cup chopped pecans, toasted

Stir together 1 cup sugar and lemon juice in a 1 1/2-quart saucepan over medium heat, and cook, tilting pan to melt sugar evenly and stirring occasionally, until sugar melts and turns a light golden color. Stir in butter.

Whisk together remaining 1 cup sugar, egg yolks, milk, and flour in a heavy saucepan; bring just to a simmer over medium heat, whisking constantly.

Add sugar mixture to milk mixture immediately, and cook, whisking constantly, for 5 to 7 minutes or until it has a pudding-like thickness. Stir in pecans. Cover, placing plastic wrap directly on filling, and chill 8 hours. Makes 4 cups

Sugared Pecans

1 large egg white
2 cups chopped pecans
1 cup sugar

Whisk egg white until foamy; stir in pecans, coating well. Stir in sugar; coat well. Spread pecan mixture evenly in a lightly greased 15- x 10-inch aluminum foil-lined jellyroll pan.

Bake at 350° for 10 minutes. Stir gently with a wooden spoon; bake 8 to 10 more minutes or until sugar is light golden brown. Remove from oven, and cool completely in pan. Store in an airtight container; freeze, if desired.

Sugared Pecan Halves: Substitute 4 cups pecan halves for chopped pecans. Makes 4 cups

Chocolate Italian Cake

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate-Cream Cheese Frosting
Garnish: pecan halves

Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside. Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.

Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired. Makes 10 to 12 servings

Chocolate-Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 (16-ounce) package powdered sugar
1/4 cup unsweetened cocoa
1/4 cup buttermilk
2/3 cup finely chopped pecans

Beat first 4 ingredients at medium speed with an electric mixer until creamy. Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in pecans. Makes 4 cups