Mocha Brownies

From: Better Homes and Gardens

These moist rich chocolate bars are delicious sans frosting--simply dust with powdered sugar.

Servings: 24 brownies

Prep: 20 mins

Total: 50 mins

Ingredients

2/3 cup butter (no substitutes)

1/3 cup unsweetened cocoa powder

1 teaspoon instant coffee crystals

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

3/4 cup all-purpose flour

1/2 cup chopped semisweet chocolate

1 teaspoon finely shredded orange peel

Powdered sugar (optional)

Directions

1. Heat oven to 350 degree F. Melt butter in a medium saucepan over medium heat. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla. Beat lightly by hand just until combined. Stir in flour. Stir in the chopped chocolate and orange peel.

2. Spread batter in a greased 8x8x2-inch pan. Bake for 30 minutes. Cool in pan on a wire rack. If desired, sift powdered sugar over top of brownies. Cut into triangles or bars. Makes 24.

Make-Ahead Tip
Place in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

White Christmas Cherry-Almond Fudge

From: Midwest Living

Dried tart cherries and sliced toasted almonds give this homemade candy its character.

Servings: 64 pieces

Ingredients

2-1/2 cups sifted powdered sugar

2/3 cup milk

1/4 cup butter

12 ounces white chocolate baking squares with cocoa butter, coarsely chopped

1/2 teaspoon almond extract (optional)

3/4 cup snipped dried tart red cherries or dried cranberries

3/4 cup sliced almonds, toasted

Directions

1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Lightly butter the foil and set aside.

2. Butter sides of a heavy, medium saucepan. Add powdered sugar, milk, and 1/4 cup butter to saucepan. Bring to boiling over medium-high heat, stirring constantly with a wooden spoon to dissolve sugar (avoid splashing onto side of pan). Reduce heat to medium-low. Boil gently, without stirring, 5 minutes.

3. Reduce the heat to low. Add the white chocolate. If you like, stir in almond extract. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit and almonds. Quickly pour into prepared pan. Chill candy overnight.

4. When firm, use foil to lift fudge from pan. Cut into 1-inch squares. Store in a tightly covered container in refrigerator. Makes 64 pieces.

Petite Spring Rolls

From: Better Homes and Gardens

This traditional New Year's Eve appetizer is made using rice paper. Find the wrap at Asian food specialty markets or large supermarkets.

Servings: Makes 16 spring rolls.

Total: 40 mins

Ingredients

4 ounces rice vermicelli (rice sticks)

1 cup shredded napa cabbage

1 medium carrot, finely shredded

1/3 cup chopped honey-roasted peanuts or plain peanuts

3 tablespoons snipped fresh cilantro

1 tablespoon snipped fresh mint

1 tablespoon oriental fish sauce or soy sauce

2 teaspoons cooking oil

1 teaspoon toasted sesame oil

1/2 teaspoon crushed red pepper

16 8-inch rice papers

1/3 cup hoisin sauce

1/4 cup plum sauce

1/4 cup water

Directions

1. Cook vermicelli, uncovered, in boiling water for 2 minutes or just until limp. Drain; rinse with cold water and drain well. Chop into short pieces.

2. Combine vermicelli, cabbage, carrot, and peanuts in a large bowl.

3. Combine cilantro, mint, fish sauce or soy sauce, cooking oil, sesame oil, and red pepper in another bowl; add to noodle mixture. Toss ingredients thoroughly.

4. Pour warm water into a large shallow dish. Dip 1 or 2 rice papes at a time into water; gently shake off excess. Place the wet rice papers between clean, damp, 100% cotton kitchen towels; let stand for 10 minutes.

5. Spoon about 3 tablespoons of the noodle mixture onto one rice paper, just below center of paper. Tightly roll filled rice paper up from bottom, tucking in opposite sides as you roll. Repeat with remaining papers and noodle mixture, covering rolls as you make them to prevent drying.

6. For dipping sauce, combine hoisin sauce, plum sauce, and the 1/4 cup water. Serve with spring rolls. Makes 16 spring rolls.

Holiday Gravy

From: Vegetarian Times

Browning the vegetables before making the gravy stock is what sets this rich sauce apart. And, just as good, the gravy can be made ahead of time. Double the recipe if you've got a gravy-loving crowd.

Servings: Makes about 2 cups

Ingredients

3 tablespoons olive oil

2 medium-sized onions, sliced

2 large carrots, cut into chunks

4 ounces white mushrooms, halved

3 cloves garlic, peeled and crushed

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup white wine

4 sun-dried tomatoes, quartered

2 sprigs fresh marjoram

1 sprig fresh thyme

2 tablespoons flour

Directions

1. Heat 2 tablespoons oil in large saucepan over medium-low heat. Add onions, carrots, mushrooms, garlic, salt and pepper. Cover, and cook 1/2 hour, or until soft, stirring occasionally. Uncover pan, increase heat to medium and cook 7 to 10 minutes more, or until vegetables are browned and caramelized.

2. Add wine; simmer 2 to 3 minutes, or until 2/3 of liquid is evaporated. Stir in sun-dried tomatoes, marjoram, thyme and 2-1/2 cups water. Reduce heat to medium-low, cover and simmer 30 minutes. Strain into large measuring cup, pressing on vegetables with spoon to release all liquid.

3. Heat remaining 1 tablespoon oil in saucepan over medium heat. Stir in flour, and cook 5 minutes, or until flour begins to turn golden. Whisk in vegetable liquid. Cook 3 to 5 minutes, or until gravy thickens, stirring constantly. Remove from heat, and serve with filled Cornucopias.

Gingerbread Roulade with Dulce de Leche Cream Filling

From: Better Homes and Gardens

This spiced cake roll has a rich, creamy filling and is topped with a light lemon sauce. It's a beautiful dessert that is perfect for entertaining.

Servings: 8 to 10 servings

Prep: 45 mins

Total: 3 hrs 27 mins

Ingredients

4 eggs

2/3 cup all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground allspice

1/4 teaspoon salt

1/2 cup packed brown sugar

2 tablespoons butter, melted

2 tablespoons molasses

Powdered sugar

1 7-ounce container creme frache (3/4 cup)

3/4 cup dulce de leche*

1/4 cup crystallized ginger, finely chopped

Thin lemon slices

Lemon Sauce

Directions

1. Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a 15X10X1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease and flour the paper. Set aside. In a small bowl, combine flour, ginger, cinnamon, baking powder, allspice, and salt; set aside.

2. Preheat oven to 350 degrees F. In a large bowl, combine egg yolks and brown sugar; beat with an electric mixer on high speed about 3 minutes or until thick and light in color. Stir in melted butter and molasses. Fold in flour mixture.

3. Thoroughly wash and dry beaters. In a medium bowl, beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Stir one-third of the beaten egg whites into egg yolk mixture to lighten. Fold in remaining egg whites. Gently spread batter evenly in prepared pan.

4. Bake about 12 minutes or until top springs back when lightly touched. Meanwhile, lay a clean kitchen towel on a work surface. Sprinkle with powdered sugar. Immediately invert cake onto towel. Carefully peel waxed paper from the cake. Starting from a long side, roll cake and towel together into a spiral. Place, seam side down, on a wire rack; cool.

5. When cool, carefully unroll cake. Spread cake with creme fraiche, leaving a 1 inch border. Spoon dulce de leche in mounds over the creme fraiche; gently swirl together with a table knife or thin metal spatula. Sprinkle crystallized ginger evenly over swirled mixture. Starting from a long side, roll up cake. Wrap in plastic wrap; chill for 2 to 48 hours.

6. When ready to serve, unwrap; garnish with lemon slices and sprinkle with powdered sugar. Using a serrated knife, cut into slices. Serve with Lemon Sauce. Makes 8 to 10 servings.

Lemon Sauce
In a small saucepan, stir together 2/3 cup sugar and 4 teaspoons cornstarch. Stir in 1/4 cup water, 2 teaspoons finely shredded Meyer lemon peel or regular lemon peel, and 1/4 cup Meyer lemon juice or regular lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. In a small bowl, beat 2 egg yolks with a fork. Gradually stir some of the hot mixture into egg yolks. Return egg yolk mixture to remaining hot mixture in saucepan. Reduce heat to low. Cook and stir for 2 minutes more. Gradually whisk in 6 tablespoons butter, cut up, whisking until melted. Stir in 1/4 cup half-and-half, light cream, or milk. Serve warm. Makes about 1-1/3 cups sauce.

Test Kitchen Tip
If dulce de leche is too thick to spread, place it in a small microwave-safe bowl. Microwave on 100 percent power (high) for 10 seconds; stir. Repeat just until softened, stirring every 10 seconds.

Vanilla Pots de Creme

From: Family Circle

This creamy vanilla pudding requires just five ingredients to prepare. Garnish this dessert with raspberries to add a colorful, fruity touch.

Servings: 6 servings.

Ingredients

1/2 of a vanilla bean

2 cups whole milk

6 egg yolks

1/2 cup sugar

5 cups very hot tap water

Raspberries, for garnish

Directions

1. Heat oven to 350 degree F. Line the bottom of a 13 x 9 x 2-inch baking pan with paper towels.

2. Split vanilla bean in half. Scrape out seeds, then add seeds and bean to a small, heavy saucepan. Whisk in milk. In a medium-size bowl, whisk together egg yolks and sugar until well blended. Heat the milk gently in a small saucepan just until it reaches simmering. Remove the saucepan from the heat.

3. Whisk about 1 cup of the hot milk into yolk mixture; then whisk the yolk mixture into the hot milk in the saucepan. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup to remove any cooked pieces of egg.

4. Put six 6-ounce ramekins or custard cups in paper- towel-lined pan. Divide mixture equally among the ramekins.

5. Place baking pan with ramekins on middle rack in oven. Carefully pour hot water into baking pan until it reaches halfway up the sides of ramekins.

6. Bake pots de creme in water bath in a 350 degree F oven for 45 minutes or until centers are just set. Remove baking pan from oven; carefully remove ramekins from water bath to cooling racks. Refrigerate until thoroughly chilled, 3 hours or overnight. Garnish with raspberries.

Holiday Stars

From: Better Homes and Gardens

After the pretzels are chilled, kids can let their artistic enthusiasm go wild with these easy treats.

Servings: Makes about 3 stars.

Prep: 30 mins

Total: 50 mins

Ingredients

1 cup white baking pieces or chopped candy coating

1 tablespoon butter-flavor shortening

Pretzel sticks

Decorative sugar (optional)

Colored candy-coating disks (optional)

Directions

1. In a medium saucepan combine white baking pieces or candy coating and shortening. Cook and stir over low heat until melted.

2. Gently stir in about 1 cup of the pretzel sticks. Arrange pretzel pieces into star shapes on waxed paper. Sprinkle with colored sugar. Chill about 1 hour. Makes about 3 stars.

Make-Ahead Tip
Store pretzels in airtight container at room temperature up to 3 days.