Ingredients:

4 cups mini marshmallows
1/4 cup (1/2 stick) butter
14 caramel candy squares
1 teaspoon vanilla extract
6 1/2 cups crisped-rice cereal
1 1/4 cups semisweet chocolate chips

Procedure:

Line a 9- by 13-inch baking pan with a piece of foil that extends at least 2 inches over each end. Grease the foil; set the pan aside. Melt the marshmallows, butter, and caramels in a large saucepan over low heat. Stir continuously until smooth, approximately 9 minutes. Remove from the heat and stir in the vanilla extract. Add the cereal and chocolate chips; mix well. Spread the mixture in the prepared pan. Let it cool completely, about 45 minutes. Transfer the mixture to a cutting board by lifting up the foil. Carefully peel off the foil. Using a sharp knife, cut the mixture into 12 large bars, as shown above, or 24 small bars. Store in an airtight container.

Ingredients:

2 pounds starchy baking potatoes (such as russets or yukon golds), peeled
1 medium onion, peeled
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
sour cream and applesauce (optional)

Procedure:

Grate the potatoes and onions in a food processor using a medium-size shredding disk. Wrap a third of the grated potatoes and onions in a clean tea towel and wring out as much moisture as possible. Removing the excess water helps reduce splattering during frying and results in firmer, better-tasting latkes. Empty the towel into a separate bowl and repeat the process with the remaining potatoes, using a clean, dry section of the tea towel each time. Add the salt and pepper to the mixture. Toss to evenly distribute. In a small bowl, beat the eggs with a fork, then pour them over the potatoes and stir to combine. Set the mixture aside, covered with plastic wrap. Heat 2 to 3 tablespoons of vegetable oil in a large nonstick skillet over medium heat. When the oil is hot, drop 3 to 4 mounds of the potato mixture an ice-cream scoop works well for this into the skillet. Flatten the mounds with a fork or spatula and fry each side until nicely browned, about 5 minutes per side. Serve the latkes immediately with sour cream or applesauce (or keep them warm on a baking sheet in a 300° F oven). Makes about 10 latkes.

Ingredients:

4 cups carob chips
1/2 cup creamy peanut butter
1/2 cup dry-roasted peanuts or chopped walnuts
1/4 teaspoon cinnamon

Procedure:

In a bowl, melt the carob chips in the microwave for 30 seconds. Stir them with a wooden spoon, then microwave for 30 seconds more. Stir in the peanut butter and microwave for another 15 seconds. Stir the ingredients again to combine. Add the nuts and the cinnamon, then stir the mixture to coat the nuts. Line an edged cookie sheet with aluminum foil and lightly spray the foil with nonstick cooking spray. Pour the mixture onto the foil and chill it for 15 minutes in the freezer or 30 minutes in the refrigerator. Remove the bark and break it into roughly 1- by 2-inch pieces. Store it in an airtight container for up to 2 weeks. Makes about 70 pieces.

Ingredients:

1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon grated lemon peel
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 tablespoons poppy seeds
Juice of 1 lemon
1/2 cup confectioners’ sugar

Procedure:

Heat the oven to 350°F. Grease a 9- by 5-inch loaf pan. In a mixing bowl, beat together the butter and sugar. Beat in the remaining ingredients in the order listed. Pour the mix into the pan and bake for 55 minutes or until a toothpick inserted into the center comes out clean. Let the loaf cool for 15 minutes, then transfer it to a cooling rack. Meanwhile, mix together the glaze ingredients. Prick the loaf with a fork and pour the glaze over the top (place a plate beneath the cooling rack to catch drips).

Ingredients:

2 potatoes
2 sweet potatoes
2 turnips
2 parsnips
4 carrots
2 stalks celery
2 red onions
3 tbsp. olive oil
salt
1/4 cup fresh rosemary
2 tbsp. balsamic vinegar

Procedure:

Peel the potatoes and turnips, scrape the parsnips and carrots, and cut all the vegetables into 2-inch chunks. (Cut the onions into quarters or sixths.) Put all the vegetables in a large roasting pan and rub all over with olive oil. Sprinkle with salt and half the rosemary. An hour before dinner, put the pan into a 450 degree oven and roast, tossing the vegetables now and then, for 30 to 40 minutes, until the potatoes are tender and browned. Take out of the oven, pour on the vinegar and toss rapidly to glaze. Sprinkle with the remaining 2 tablespoons rosemary needles. Makes 8 servings.

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, softened
1 cup confectioners’ sugar
2/3 cup granulated sugar
1 tablespoon vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup unsweetened cocoa powder

Procedure:

Using a wooden spoon, cream the butter until it’s smooth (see tip below.) Stir in the sugars and vanilla extract until they’re evenly blended. In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the creamed mixture one third at a time, stirring after each addition, until the dough is evenly blended. Set aside half of the cookie dough. Add the cocoa powder to the remaining dough and stir until it is fully incorporated. 3. Divide the chocolate dough in half. Place each half on a large piece of plastic wrap, pat it into a 2-inch-thick square, and then wrap it in the plastic. Repeat the process for the vanilla dough. Refrigerate the 4 squares until firm, about 1 to 2 hours. Unwrap one piece of the chilled vanilla dough, leaving it on the plastic. Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches. If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it’s firm again, about 5 to 10 minutes. Unwrap a piece of the chocolate dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle. 5. Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side. Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Wrap the log in the plastic and refrigerate it for at least 2 hours. Repeat the process with the 2 other pieces of dough. Heat the oven to 350°. Line 2 shiny, heavy baking sheets with parchment paper. Unwrap one of the logs and slice it into 1/4-inch-thick rounds. Arrange the slices on the parchment about 1 inch apart and bake them for about 13 minutes. When done, they’ll still be a little soft to the touch — the cookies will have a better texture if you don’t let their edges brown. Leave the cookies on the sheet for 1 minute, then transfer them to a wire rack to cool. Slice and bake the second log as the first. Makes about 4 dozen cookies.

Ingredients:

2 tablespoons brown sugar
5 1/2 cups all-purpose flour
2 teaspoons salt
1/2 cup warm water
1 1/4-ounce package active dry yeast
pinch of sugar
1 1/2 cups warm milk
4 tablespoons softened butter
raisins
dried apricots
gumdrops

Procedure:

In a large mixing bowl, combine the flour, brown sugar, and salt. Set aside. Pour the warm water (bathwater temperature, or around 100° F) into a large bowl and sprinkle in the yeast and a pinch of sugar. Stir and let the mix sit for 5 minutes, until bubbles begin to appear. Stir in the warm milk, butter, and 2 cups of the dry ingredients. Stir in the remaining dry ingredients 1 cup at a time, mixing until the dough is stiff. Turn the dough out onto a lightly floured counter top and knead for 5 to 10 minutes or until the dough becomes smooth and springs back when touched. Grease a large mixing bowl, place the dough in the bowl, and cover it with a dish towel. Let the dough rise for about 1 hour or until doubled in bulk. Punch down the risen dough and turn it out onto a lightly floured counter top. Divide it into 4 pieces (1 for each snowman). 7. Cut off the top third of each piece and shape it into the snowman’s head; shape the larger piece into a ball for the body. Place the 2 balls on a baking sheet and pinch them together. Repeat with the remaining 3 pieces of dough until you have 4 snowmen. Cover and let them rise for 30 to 45 minutes. Heat the oven to 350° F. Brush the snowmen with milk and adorn with raisin eyes, a dried apricot nose, and gumdrop buttons. Cover the fruit and gumdrops with small pieces of aluminum foil so they won’t burn, then bake for 30 minutes or until golden brown.. Cool on racks. Tie a ribbon around each snowman’s neck for a scarf. To present, wrap in plastic before adding the scarf. Makes 4 snowmen.

Ingredients:

20-ounce can crushed pineapple in its own juice
6 cups fresh or frozen cranberries
1 1/4 cups sugar
1 cup chopped walnuts
1 tablespoon fresh lemon juice
1/4 teaspoon ground cloves

Procedure:

Thoroughly drain the pineapple using a strainer (one made from a nonreactive material, such as stainless steel) set over a large measuring cup. Add enough water to the juice to measure 2 cups of liquid. Pour the liquid into a large nonreactive saucepan. Add the cranberries and sugar. Stir the mixture over high heat until the sugar dissolves and the liquid comes to a boil. Continue cooking it at a boil, stirring occasionally, until most of the berries pop open and the mixture is thick, about 10 minutes. Remove the pan from the heat. Mix in the pineapple, walnuts, lemon juice, and cloves. Transfer the relish to a serving bowl and refrigerate it uncovered until it’s cold (about 2 hours). Then cover the relish until you’re ready to serve it. Makes 6 cups.

Ingredients:

20 creme-filled chocolate sandwich cookies (about half of an 18-ounce package)
2 2/3 cups white chocolate chips or 2 2/3 cups semisweet chocolate chips
1 teaspoon vanilla extract (use with semisweet chips only)

Procedure:

Line a 9-inch-square baking pan with waxed paper. Coat the paper with nonstick spray; set it aside. Pour the cookies into a large bowl and break them into small pieces by hand or with the back of a wooden spoon, a job kids will love. Melt the white chocolate chips — or the semisweet chips — in a large microwave-safe bowl according to the package directions (add the extract after the chips have melted). Remove from the microwave and quickly fold in the cookie pieces with a spatula. Scrape the mixture into the prepared pan and spread to about a 1/2-inch thickness. Refrigerate until solid, about 1 hour. Remove the bark from the pan and carefully peel off the waxed paper. Set the bark on a cutting board. Using a sharp knife, cut the bark into 12 bars for wrapping or 24 triangles for boxing as shown above. Store in an airtight container. Makes about 2 dozen pieces.

Ingredients:

1 cup shelled pistachio nuts (about 1/2 pound in shell)
12 ounces semisweet chocolate, chopped
8 ounces white chocolate, chopped
3/4 cup dried, sweetened cranberries

Procedure:

Heat the oven to 350°deg. F. and lightly toast the pistachio nuts on a baking sheet, about 10 minutes, stirring occasionally. Let the nuts cool. Melt the semisweet chocolate in the top of a double boiler set over simmering water, stirring until smooth. Or microwave it, in a dry microwave-safe bowl, uncovered, on medium power for 2 to 3 minutes, stirring once. Remove the chocolate from the microwave and stir until smooth. Melt the white chocolate separately, following the same directions. In a small bowl, combine the nuts and cranberries, then stir half of them into the semisweet chocolate. Using a spatula, spread the mixture to about a 1/2-inch thickness on a large cookie sheet. Drop the white chocolate by tablespoonfuls over the dark. With the tip of a butter knife, swirl the chocolates together to create a marbled effect. Sprinkle on the rest of the nuts and berries. Refrigerate the bark for about 1 hour or until firm, then break it into pieces. Store the bark in an airtight container in the refrigerator for up to a month. Makes about 1 3/4 pounds.