Easter Recipes

Horseradish Honey Ham

1 boneless fully cooked ham (5 to 7 pounds)
1/4 cup honey, warmed
1/8 teaspoon ground cloves
1 cup packed brown sugar
1/2 cup prepared horseradish
1/4 cup lemon juice

Cut ham into 1/4-in. slices and tie with kitchen string. Place ham on a rack in a shallow roasting pan. Combine honey and cloves; drizzle over ham. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 140° and ham is heated through, basting often with drippings.

Meanwhile, combine the brown sugar, horseradish and lemon juice. Increase oven temperature to 400°. Baste ham with brown sugar sauce, allowing sauce to drip down between the slices. Bake, uncovered, for 15-20 minutes. Makes 16 servings.

Frosted Tulip Cookies

1 cup butter, softened
1-1/2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
56 craft sticks

Frosting
1 cup butter, softened
6 to 7 cups confectioners' sugar
6 tablespoons milk
1 teaspoon lemon extract
1 teaspoon vanilla extract
Paste or liquid food coloring-green, yellow, blue and red
2 dozen cupcakes
Colored sprinkles or decorator candies
1 cup flaked coconut

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in lemon peel and vanilla. Combine flour and baking powder; gradually add to creamed mixture. Cover and refrigerate for at least 1 hour or until easy to handle.

Roll out to 1/4-in. thickness on a lightly floured surface. Cut with a tulip cookie cutter. Place 2 in. apart on greased baking sheets with a craft stick under each cookie about 1-1/2-in. from top of flower. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.

In a mixing bowl, cream butter, sugar, milk and extracts until fluffy. Place 1-3/4 cups frosting in a small bowl; tint green. Frost cupcakes. Divide remaining frosting among three small bowls; tint one yellow, one blue and one pink. Frost cookies; decorate as desired. Place coconut in a bag; add green food coloring. Sprinkle over cupcake. Insert a tulip into the center of each. Serve remaining cookies alongside cupcakes. Makes 56 tulip cookies (2 dozen cupcakes).

Herbed Rib Roast

1 boneless beef rib roast (4 to 5 pounds)
2 to 3 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried marjoram

Cut 15-20 slits in the roast; insert garlic. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Makes 8-10 servings.

Roast Chicken with Creole Stuffing

1-1/2 cups uncooked brown rice
2 fresh Italian sausage links
2 tablespoons vegetable oil
1 cup chopped onion
5 garlic cloves, minced
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
1/2 teaspoon chicken bouillon granules
1/4 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1-1/4 teaspoons salt, divided
1 cup diced fully cooked ham
1 cup frozen cooked small shrimp, thawed, optional
3 tablespoons minced fresh parsley
1 roasting chicken (5 to 6 pounds)
1/2 teaspoon paprika
Dash pepper

In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside.

Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp if desired, parsley and sausage; mix lightly.

Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken.

Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes. Makes 8-10 servings (8 cups stuffing).

Pecan Sticky Muffins

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
1/2 cup packed brown sugar
1 teaspoon vanilla extract

Topping
1/4 cup butter, melted
1/4 cup packed brown sugar
1 cup chopped pecans

In a large bowl, combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened.

Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter.

Bake at 350° for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm. Makes 1 dozen.

Holiday Ham with Pineapple

1 fully cooked bone-in ham (12 to 14 pounds), spiral-cut* or thinly sliced
2 cans (6 ounces each) pineapple juice
1 can (20 ounces) crushed pineapple, undrained
2 cups packed brown sugar
20 to 30 whole cloves
1/4 cup golden raisins

Place ham in a roasting pan. Slowly pour pineapple juice over ham so it runs between slices. Spoon pineapple over ham. Sprinkle with brown sugar and cloves. Add raisins to pan juices. Cover and refrigerate overnight.

Discard cloves. Cover and bake ham at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 140°, basting every 20 minutes. Makes 24-28 servings.

Note: If spiral-cut ham is not available, ask your butcher to cut a fully cooked ham into 1/8-in.-thick slices and tie it securely.

Cream Puffs

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
2 tablespoons milk
1 egg yolk, lightly beaten
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Additional confectioners' sugar

In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.

In a chilled large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers. Makes 10 servings.

Ambrosia Salad

1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup (8 ounces) sour cream

In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours. Makes 4 servings.

Triple Fudge Brownies

1 package (3.9 ounces) instant chocolate pudding mix
1 package (18-1/4 ounces) chocolate cake mix
2 cups (12 ounces) semisweet chocolate chips
Confectioners' sugar
Vanilla ice cream, optional

Prepare pudding according to package directions. Whisk in dry cake mix. Stir in chocolate chips. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 30-35 minutes or until the top springs back when lightly touched. Dust with confectioners' sugar. Serve with ice cream if desired. Makes 4 dozen.

Fresh Strawberry Pie

Bottom Layer
2 cups sliced fresh strawberries
1 pastry shell (9 inches), baked

Middle Layer
2 cups halved fresh strawberries, mashed
1 cup sugar
3 tablespoons cornstarch

Garnish
2 cups halved fresh strawberries
1 cup heavy whipping cream
2 tablespoons sugar
1/4 teaspoon almond extract, optional

For bottom layer, place sliced strawberries in the pie shell. For middle layer, combine the mashed strawberries, sugar and cornstarch in a saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool for 15 minutes; pour over bottom layer. Arrange strawberry halves on top of pie. Refrigerate for 2-3 hours.

Just before serving, whip cream with sugar and almond extract if desired until stiff peaks form. Spread whipped cream over pie or garnish individual servings. Makes 6-8 servings.

Fruity Coconut Cake Roll

1 package (16 ounces) angel food cake mix
1/2 teaspoon plus 3 tablespoons confectioners' sugar, divided
3/4 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate pudding mix
1 carton (8 ounces) frozen fat-free Cool Whip® whipped topping, thawed
1/2 teaspoon coconut extract
2 medium kiwifruit, peeled and thinly sliced
2 cups fresh strawberries, sliced
1/3 cup plus 2 tablespoons flaked coconut, divided
2 tablespoons apricot spreadable fruit
1/2 teaspoon hot water

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. Prepare cake batter according to package directions. Spread evenly in prepared pan. Bake at 350° for 16-20 minutes or until golden brown. Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners' sugar. Gently peel off waxed paper. Dust with remaining confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup whipped topping. Fold in remaining whipped topping; stir in extract.

Unroll cake; spread with filling to within 1 in. of edges. Arrange kiwi and strawberries over filling. Sprinkle with 1/3 cup coconut. Roll up again. Refrigerate for 1-2 hours.

Toast the remaining coconut. In a small bowl, whisk spreadable fruit and water until smooth. Drizzle over cake. Sprinkle with toasted coconut. Cut into slices. Refrigerate leftovers. Makes 12 servings.

Strawberry Shortcake

2/3 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
Whipped cream
1-1/2 quarts fresh or frozen strawberries, sliced

In a mixing bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.

Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately. Makes 9 servings.

Chocolate-Strawberry Basket Cake

1/2 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs
2 teaspoons instant coffee granules
1 cup boiling water
1 1/2 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
Chocolate Buttercream Frosting
Florist wire
Assorted fresh flowers and foliage
Florist tape
Florist water picks
Chocolate-Dipped Strawberries
Garnish: Marzipan Bees

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Set mixture aside.

Stir together instant coffee granules and 1 cup boiling water until granules dissolve.

Stir together flour and next 4 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Gradually add coffee mixture and vanilla, beating at low speed just until blended. Pour batter into 2 greased and floured 8-inch square cakepans.

Bake at 350° for 30 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 on wire racks.

Spread a thin layer of Chocolate Buttercream Frosting between layers and on top and sides of cake, reserving remaining frosting.

Fit a decorating bag with basket-weave tip, and fill with some of remaining frosting. Pipe basket-weave pattern around sides, refilling bag as needed. Change to star tip, and pipe ruffle around top and bottom of cake.

Form handle from florist wire; attach foliage and flowers with florist tape.

Insert 2 water picks into top of cake near 2 opposite edges, and insert wire ends of handle into water picks. Mound Chocolate-Dipped Strawberries onto top of cake.

Garnish with Marzipan Bees, if desired.

Note: For foliage, wyou can use strawberry plants. Roses, pansies, and violas may also be used. Makes 1 (8-inch) cake

Chocolate Buttercream Frosting

2 cups (12 ounces) semisweet chocolate morsels
3/4 cup whipping cream, divided
1 cup butter, softened
10 cup sifted powdered sugar, divided
1 tablespoon vanilla extract

Microwave chocolate morsels and 1/4 cup whipping cream in a 1-quart microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes. Stir until smooth.

Beat butter at medium speed with an electric mixer until fluffy; gradually add 3 cups powdered sugar, beating well. Gradually add chocolate mixture and vanilla, beating until smooth.

Add remaining 7 cups powdered sugar alternately with remaining 1/2 cup whipping cream, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Makes 7 cups

Chocolate-Dipped Strawberries

2 quarts fresh strawberries
2 cups (12 ounces) semisweet chocolate morsels
1/4 cup whipping cream
Preparation
Rinse strawberries, and pat completely dry with paper towels (chocolate will not stick to wet strawberries). Set aside.

Microwave chocolate morsels and whipping cream in a 1-quart microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes. Stir until smooth.

Grasp strawberries by the stem, and dip into melted chocolate, allowing excess to drip. Place on wax paper, and let stand until chocolate hardens. Makes 4 to 5 dozen

Chocolate-Dipped Strawberries

2 quarts fresh strawberries
2 cups (12 ounces) semisweet chocolate morsels
1/4 cup whipping cream
Preparation
Rinse strawberries, and pat completely dry with paper towels (chocolate will not stick to wet strawberries). Set aside.

Microwave chocolate morsels and whipping cream in a 1-quart microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes. Stir until smooth.

Grasp strawberries by the stem, and dip into melted chocolate, allowing excess to drip. Place on wax paper, and let stand until chocolate hardens. Makes 4 to 5 dozen

Festive Pina Colada Cheesecake

6 tablespoons unsalted butter, melted
1 3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted
1 tablespoon sugar
3 (8-ounce) packages cream cheese, softened
1/2 cup sugar
5 large eggs
1 (8-ounce) can crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 teaspoons coconut extract
Glaze
Garnishes: whipped cream and toasted coconut

Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.

Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.

Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired. Makes 1 (10-inch) cake

Glaze

1 tablespoon cornstarch
1 tablespoon water
1 (8-ounce) can crushed pineapple
1/4 cup sugar
2 tablespoons lemon juice

Stir together cornstarch and 1 tablespoon water until smooth. Combine cornstarch mixture, crushed pineapple, 1/4 cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat; let cool completely. Makes 1 cup

Orange-Pistachio Ice Cream

1 quart vanilla ice cream
About 1/4 cup coarsely chopped roasted, unsalted pistachios
1/3 cup orange flower water
1/2 teaspoon ground cardamom
1/32 teaspoon powdered saffron

Warm ice cream in container with lid on at 30-second intervals in a microwave oven at 30% power until soft enough to scoop easily, about 3 1/2 minutes. (Or let stand at room temperature about 40 minutes.)

Mix 1/4 cup pistachios, orange flower water, cardamom, and saffron. Add ice cream and mix quickly. Cover airtight and freeze until firm enough to scoop, at least 3 hours or up to 1 week. Scoop into bowls and top with more chopped pistachios. Makes 4 1/2 cups; 8 servings

Citrus-Glazed Ham

1 (6- to 7-lb.) fully cooked, bone-in ham
30 to 32 whole cloves
1 (10-oz.) bottle orange juice-flavored soft drink
1 1/4 cups orange marmalade
1/2 cup firmly packed light brown sugar
1/4 cup Dijon mustard
Garnishes: apple slices, orange slices, orange rind, salad greens

Remove skin from ham, and trim fat to 1/4-inch thickness. Make 1/4-inch-deep cuts in a diamond pattern, and insert cloves at 1-inch intervals. Place ham in an aluminum foil-lined 13- x 9-inch pan. Stir together soft drink and next 3 ingredients until smooth. Pour mixture evenly over ham.

Bake at 350° on lower oven rack 2 hours and 30 minutes, basting with pan juices every 20 minutes. Remove ham; let stand 15 minutes before serving. Garnish, if desired. Makes 12 to 14 servings

Marinated Lamb with Orange Chimichurri

Chimichurri is an Argentinean condiment commonly served with roasted and grilled meats. Here, it's a delicious match for lamb. Chimichurri also makes a nice tapas-style appetizer with toast points. For the freshest results, prepare the chimichurri while the roast stands.

Lamb:
3 tablespoons Dijon mustard
2 teaspoons grated orange rind
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
6 garlic cloves, minced
1 (4-pound) boneless leg of lamb, trimmed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Orange Chimichurri:
1 cup packed fresh cilantro leaves
2/3 cup packed fresh basil leaves
1/2 cup packed fresh parsley leaves
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, peeled

To prepare lamb, combine the first 7 ingredients in a small bowl; rub over lamb. Place lamb in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Preheat oven to 400°.

Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Roll lamb; secure lamb at 2-inch intervals with twine. Place lamb on a rack coated with cooking spray; place rack in pan. Bake at 400° for 55 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness. Let roast stand 20 minutes before slicing.

To prepare orange chimichurri, combine the cilantro and remaining ingredients in a food processor; process until smooth. Serve with lamb. Makes 8 servings

Triple-Decker Strawberry Cake

1 (18.25-ounce) package white cake mix
1 (3-ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk
Strawberry Buttercream Frosting
Garnish: whole strawberries

Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
Pour batter into 3 greased and floured 9-inch cakepans.

Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week. Makes 16 servings

Strawberry Buttercream Frosting

1 cup butter, softened
2 (16-ounce) packages powdered sugar, sifted
1 cup finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.) Makes 2 1/2 cups

Coffee Cake Muffins

2 1/2 cups all-purpose flour, divided
1/2 cup firmly packed light brown sugar
1 1/2 teaspoons ground cinnamon, divided
14 tablespoons unsalted butter, cut into pieces, softened and divided
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup granulated sugar
2 large eggs, at room temperature
3/4 cup milk
1/2 teaspoon vanilla extract
Powdered sugar (optional)

Preheat oven to 350°. Line a muffin pan with paper baking cups. Combine 1/2 cup flour, light brown sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in 4 tablespoons butter with a pastry blender until streusel is crumbly; set aside.

Sift together remaining 2 cups flour, remaining 1 teaspoon cinnamon, baking powder, and kosher salt in a medium bowl. Mix sugar and remaining 10 tablespoons butter in a separate bowl at medium speed with an electric mixer until well combined. Beat eggs, 1 at a time, into butter mixture until blended. Add flour mixture alternately with milk, mixing until smooth. Add vanilla, and mix well.

Divide batter evenly among baking cups, filling each about three-quarters full. Sprinkle evenly with reserved streusel topping. Bake at 350° for 20 to 25 minutes or until springy and a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Dust with powdered sugar before serving, if desired. Makes 12 muffins

Note - Remove eggs from refrigerator, and place in a bowl for 30 minutes.

Ham-and-Bacon Quiche

1 (15-oz.) package refrigerated piecrusts
1 egg white, lightly beaten
6 bacon slices
1/2 cup chopped onion
1 cup sliced fresh mushrooms
1 1/2 cups half-and-half
1 cup chopped cooked ham
6 eggs, lightly beaten
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper
2 cups (8 oz.) shredded Swiss cheese
2 tablespoons all-purpose flour

Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions; trim dough around edges of pieplate. Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter.

Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork. Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.

Bake at 400° for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350°. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tsp. drippings in pan. Crumble bacon, and set aside.

Sauté chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender. Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving. Makes 6 to 8 servings

Hen and Dressing

1 (3-pound) hen or whole fryer chicken
2 1/4 teaspoons salt, divided
1 1/2 teaspoons freshly ground pepper, divided
8 cups Cornbread, crumbled
1 cup chopped onion
1/2 cup finely diced celery
2 tablespoons chopped fresh sage or 1 to 2 tablespoons dried sage
2 hard-cooked eggs, chopped

Rinse hen under running water, remove giblets, and place hen in a Dutch oven with enough water to cover. Add 1 teaspoon salt and 1/2 teaspoon pepper, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Remove hen from pot, and keep liquid warm. Pull meat from bone once hen cools, and discard carcass. Tear meat into small pieces (about 3 cups).

Preheat oven to 350°. Crumble Cornbread into a large bowl. Add onion and celery, sage, remaining 1 1/4 teaspoons salt, and remaining 1 teaspoon pepper. Bring reserved cooking liquid to a boil, and stir 4 cups into mixture, 1 cup at a time. Dressing should be loose but not gummy. Add more cooking liquid as needed. Lightly stir in chicken and egg.

Spoon dressing into a 13- x 9-inch baking dish, and bake at 350° for 45 minutes or until heated through and slightly browned on top. To make ahead, cover dressing and refrigerate up to 2 days before baking. Makes 10 to 12 servings

Cornbread

1 slice bacon
2 cups white self-rising cornmeal
1/2 cup all-purpose flour
1 large egg
2 cups buttermilk

Preheat oven to 450°. Place bacon in a 10-inch cast-iron skillet, and place in hot oven 5 to 10 minutes or until fat is rendered.

Mix cornmeal and next 3 ingredients in a medium bowl. Remove skillet from oven, reserve bacon strip for another use, and stir 1 tablespoon grease into cornmeal mixture. Pour batter into hot skillet, and bake 20 minutes or until slightly brown on top. Makes 8 cups crumbled

Double Citrus Tart

1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 (14-ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 large eggs, separated
1 cup heavy whipping cream
3 tablespoons granulated sugar
Garnishes: fresh mint leaves, lemon and orange slices

Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.

Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.

Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.

Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired. Makes 8 to 10 servings

Apple Tart with Mustard Custard and Cheese Streusel

1/2 cup (1/4 lb.) butter or margarine
2/3 cup sugar
2 1/2 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
2 tablespoons prepared mustard (see notes)
1 large egg
4 cups coarsely chopped peeled Golden Delicious apples (about 1 3/4 lb.)
Butter pastry
Cheese streusel

In a 1- to 1 1/2-quart pan over medium heat, melt butter and stir often until golden brown, 5 to 7 minutes. Remove from heat. Meanwhile, in a bowl, with a mixer on medium speed, beat sugar, flour, and dry mustard until well blended. Beat in prepared mustard and egg. Add hot butter in a thin, steady stream, beating until mixture is cool, 2 to 3 minutes. Gently stir in apples.

Spoon apple mixture into warm baked butter pastry and spread level. Sprinkle cheese streusel evenly over filling. Set tart on a foil-lined 12- by 15-inch baking sheet.

Bake in a 350° regular or convection oven until streusel is golden brown, 45 to 55 minutes. If tart edges brown excessively, drape lightly with foil. Cool on a rack about 1 1/2 hours. Remove pan rim. Cut tart into wedges. Makes 8 to 10 servings

Butter Pastry

1 1/3 cups all-purpose flour
1/4 cup sugar
1/2 cup (1/4 lb.) butter or margarine, cut into chunks
1 large egg yolk

In a food processor or a bowl, whirl or stir flour and sugar to blend. Add butter, and whirl or rub in with your fingers until fine crumbs form. Add egg yolk; whirl until dough is blended and comes together, or mix with a fork until blended, then press into a ball. Press pastry evenly over bottom and up sides of a 10 1/2-inch tart pan with removable rim. Bake in a 350° regular or convection oven until golden, 15 to 20 minutes.

Cheese Streusel

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup (1/8 lb.) butter or margarine, cut into chunks
1/2 cup shredded sharp cheddar cheese

In a food processor or bowl, whirl or stir flour, granulated sugar, and brown sugar until blended. Add butter and cheese; whirl or cut in with a pastry blender until fine crumbs form.

Lamb with Herbs and Garlic

1 leg of lamb (about 6 lb.), boned and butterflied (boned weight 4 1/4 to 4 1/2 lb.)
4 cloves garlic, cut into thin slivers
1 cup dry red wine
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons cream sherry
1 tablespoon chopped fresh thyme leaves
5 sprigs (4 to 6 in. long) fresh rosemary, rinsed
About 1/2 teaspoon salt
About 1/4 teaspoon pepper

Rinse lamb and pat dry; trim off excess surface fat. With a small, sharp knife, cut slits about 1/2 inch wide and deep all over lamb and insert slivers of garlic.

In a 9- by 13-inch noncorrosive baking dish or large bowl, mix wine, olive oil, lemon juice, sherry, thyme, rosemary sprigs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add lamb and turn to completely coat with marinade. Cover the lamb and chill, turning occasionally, at least 2 hours or up to overnight.

Lift lamb from marinade and spread out flat on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand just above grill level only 4 to 5 seconds). If cooking over charcoal, drop rosemary sprigs from marinade onto coals for aromatic smoke, if desired.

Discard marinade. Close barbecue lid. Cook lamb, turning once, until a thermometer inserted in center of thickest part registers 135° for medium-rare (still slightly pink; cut to test), 20 to 35 minutes; thin parts will be well done.

Transfer lamb to a rimmed cutting board or platter, cover lightly with foil to keep warm, and let stand 10 to 15 minutes. Slice meat thinly and sprinkle with salt and pepper to taste. Makes 8 servings

Spotted Puppies

3 1/2 cups all-purpose flour (15 3/4 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup golden raisins
2 teaspoons sugar
1 2/3 cups buttermilk
1 large egg, lightly beaten

Preheat oven to 425°. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, and salt into a large bowl; stir in raisins and sugar. Combine buttermilk and egg; add to flour mixture, stirring until dough forms. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands (dough will be sticky).

Divide dough into 12 equal portions, shaping each into a ball (cover remaining dough to prevent drying). Arrange rolls on a lightly floured baking sheet. Bake at 425° for 10 minutes. Reduce oven temperature to 400° (do not remove rolls from oven); bake an additional 8 minutes or until rolls sound hollow when tapped. Makes 12 servings