Chocolate Raisin Fudge


Ingredients: (Chocolate Raisin Fudge)

1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
2 cups (two 7-ounce bags) Milk Chocolate-Covered Raisins, divided
2 teaspoons vanilla extract
1/2 cup chopped nuts, (optional)


Directions: (Chocolate Raisin Fudge)

Line 8-inch-square baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Strip in marshmallows, morsels, 1 cup chocolate-covered raisins, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with remaining chocolate-covered raisins, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Chunky Chocolate Pecan Bars


Ingredients: (Chunky Chocolate Pecan Bars)

1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, softened
1/4 cup packed brown sugar
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 3/4 cups (11.5-oz. pkg.) Semi-Sweet Chocolate Chunks
1 1/2 cups coarsely chopped pecans


Instructions: (Chunky Chocolate Pecan Bars)

Preheat oven to 350°F. Grease a 13×9-inch baking pan.
For Crust:
Beat flour, butter and brown sugar in a small mixing bowl until crumbly. Press into prepared baking pan.
Bake for 12 to 15 minutes or until lightly browned.
For Filling:
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in a medium bowl with a wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

Peppermint Bark Cookie Tartlets


Ingredients:(Peppermint Bark Cookie Tartlets)

1 1/4 cups (about 1/3 tub) Refrigerated Sugar Cookie Tub Dough, slightly softened
1/3 cup plus 1 tablespoon all-purpose flour
1/2 cup Premier White Morsels
1/2 cup finely crushed candy canes

Instructions:(Peppermint Bark Cookie Tartlets)

Preheat oven to 325º F.
Combine cookie dough and flour in large mixing bowl. Divide dough into 24, 1 1/4-inch balls. Press dough into mini-muffin cups.
Bake for 10 minutes or until light golden brown around edges and puffy.
Remove tartlets from oven and immediately fill with morsels and crushed candy canes. Cool for 10 minutes in muffin cups. Carefully remove to wire rack, do not invert; cool completely.

Eggnog Cookies




Ingredients: (Eggnog Cookies)

1 1/4 cups (about 1/3 tub) Refrigerated Sugar Cookie Tub Dough, slightly softened
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons granulated sugar

Instructions: (Eggnog Cookies)

Preheat oven to 325º F.

Stir cinnamon and nutmeg into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1 1/4-inch balls; dip in sugar. Place 2 inches apart on ungreased baking sheets.

BAKE for 14 to 16 minutes or until edges are set, but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Breakfast Wild Rice and Mushroom Frittata

Ingredients: (Breakfast Wild Rice and Mushroom Frittata)

For the wild rice:

1 cup water

¼ cup wild rice

1 pinch salt


For the frittata:

3 large eggs or you can use 2 eggs and 1 egg white

1 ¼ tablespoons parsley leaves freshly chopped

¼ teaspoon salt divided

¼ teaspoon black pepper freshly ground, divided*

1/8 teaspoon nutmeg ground

1 ¼ teaspoon vegetable oil or olive oil

¾ cup onion chopped

½ teaspoon rosemary leaves dried*

½ pound mushrooms any kind or mixed, sliced

1/3 cup parmesan, parmigiano-reggiano cheese, grated

2 slices prosciutto very thin, chopped, about 1 ounce


Instructions: (Breakfast Wild Rice and Mushroom Frittata)

For the wild rice:

Put water, wild rice and salt in a small sauce pan, bring to a boil. (or you can steam the rice.)
Cover and reduce heat to maintain a simmer and cook until rice is tender, bout 45 minutes.
Drain, set aside.

For the frittata:

Once you cook the rice about 30 minutes, begin to eggs in a medium bowl, stir in chopped parsley, 1/8 teaspoon of the salt, 1/8 teaspoon of the black pepper and nutmeg.
Place the rack in the upper third of the oven , preheat broiler.
Meanwhile over medium heat, heat oil in a 8 or 8.5-inch oven proof skillet.
Add onion, remaining 1/8 teaspoon salt and pepper.
Stir often, cook until the onions are softened, 3 to 4 minutes.
Add rosemary, then mushrooms, stir often, cook until release liquid and the bottom of pan is dry, about 8 minutes.
Then reduce heat to medium low, add the rice in and mix well.
Pour the reserved egg mixture evenly over rice and vegetable mixture.
Cook until set around the edges, 5 to 6 minutes.
Sprinkle Parmesan and prosciutto on top.
Put the skillet under broiler and broil until the eggs are set and the top is golden brown, 2 minutes.
Cool slightly, then serve warm.



2 Tbsp. olive oil
1 medium red onion, finely chopped
1/2 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
2 Tbsp. honey
1 large egg
1/2 cup fine, dry bread crumbs
1/4 cup heavy cream
3 Tbsp. unsalted butter
1 Tbsp. olive oil
1 package Classic Brown gravy mix
1/4 cup cranberry preserves [or whole berry cranberry sauce]
Kosher salt and freshly ground black pepper
1 seedless cucumber
1 Tbsp. kosher salt
1 1/2 cups water
1/2 cup white wine vinegar
1 cup sugar
1 bay leaf
2 allspice berries


For Swedish Meatballs, heat the olive oil in a small skillet over medium heat. Add the onion and saute for about 5 minutes, until softened. Remove from the heat.
In a large bowl, combine the ground beef, veal, pork, sauteed onions, honey, egg, bread crumbs and heavy cream and mix well with your hands. Season with salt and pepper. With wet hands (to keep the mixture from sticking), shape the mixture into about 24 meatballs the size of a golf ball and place them on a plate lightly moistened with water.
Melt the butter with the olive oil in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes, until browned on all sides and cooked through. Transfer the meatballs to a plate and discard all but 1 tablespoon of fat from the skillet.
Prepare Classic Brown gravy mix in the skillet according to package directions. Whisk in the cranberry preserves and season to taste with salt and pepper. Add the meatballs to the gravy, reduce the heat to medium and simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly and the meatballs are heated through.
For Quick Pickled Cucumbers, slice the cucumbers as thin as possible (use a mandoline or other vegetable slicer if you have one). Put the slices in a colander, toss them with the salt and let stand for about 30 minutes.
Meanwhile, combine the water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool.
Rinse the salt off the cucumbers and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution, to completely cover cucumbers. Cover and refrigerate for 3 to 6 hours before serving. Remove bay leaf before serving.

Tia Maria cheesecake

Ingredients: (Tia Maria cheesecake)

For the biscuit crust
85g hot melted butter
plus extra butter for greasing14 plain
chocolate digestive biscuits, finely crushed
For the cheesecake
3 x 300g packs full-fat Philadelphia
golden caster sugar4 tbsp
plain flour2 tsp
vanilla extract2 tbsp Tia
Maria3 large
carton soured cream
For the topping
carton soured cream2 tbsp Tia
Mariacocoa, for
dusting8 Ferrero
Rocher chocolates, unwrapped”

Directions: (Tia Maria cheesecake)

Heat oven to 180C/fan 160C/gas
4. Line the base of a 25cm springform tin with baking parchment. Blend
butter and biscuit crumbs. Press onto the base of the tin, bake for 10
mins, then cool. Increase the oven temperature to 240C/fan 200C/gas 9.
Beat the cheese and sugar with an electric whisk until smooth, then whisk
in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.Grease sides of the cake tin with butter. Pour in the
mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/
gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool
inside the oven for 2 hrs. Don’t worry if it cracks a little.Mix 142ml soured cream and Tia Maria, then smooth on
top of the cheesecake. Chill.”

Saffron’s Brownies

Ingredients: (Saffron’s Brownies)

good-quality dark chocolate375g
butter, cut into pieces6 medium
caster sugar225g plain
For the topping
good-quality dark chocolate50g
butter, cut into piecesicing
sugar for dusting”

Directions: (Saffron’s Brownies)

Butter and line a 30cm x 21cm
tin. Preheat the oven to fan 160/conventional 180/gas 4. Break up the
chocolate with the butter and melt in the microwave on Medium for about 5
minutes, stirring halfway through.Beat the sugar and eggs in a bowl. Stir in the melted
chocolate, add the flour and beat well. Pour into the tin and bake for
40-45 minutes, or until the top looks papery and feels slightly wobbly.
Leave to cool in the tin.Break up the chocolate with the butter and melt in the
microwave on Medium for about 1 minute. Stir until smooth then spread over
the cake. Dust with icing sugar and cut into squares.”

Beetroot brownies

Ingredients: (Beetroot brownies)

500g whole raw beetroot
(3-4 medium beets)100g
unsalted butter, plus extra for the tin200g bar
plain chocolate (70% cocoa)1 tsp
vanilla extract250g
golden caster sugar3 eggs100g plain
flour25g cocoa

Directions: (Beetroot brownies)

Wear a pair of rubber gloves to
stop your hands from staining, then top, tail and peel the beetroot –
you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add
a splash of water, cover with cling film, then microwave on High for 12
mins or until tender.Heat oven to 180C/160C fan/gas 4. While the beetroot
cooks, butter then line a 20 x 30cm traybake or small roasting tin.
Roughly chop the chocolate and cut the butter into cubes. Tip the cooked
beetroot into a sieve, drain off any excess liquid, then put into a food
processor or blender with the chocolate, butter and vanilla. Whizz until
the mix is as smooth as you can get it. The chocolate and butter will melt
as you do this.Put the sugar and eggs into a large bowl, then beat
using an electric hand whisk until thick, pale and foamy, about 2 mins.
Spoon the beetroot mix into the bowl (it won’t look too pretty at this
stage, but bear with me), then use a large metal spoon to fold it into the
whisked eggs. Try to conserve as much air in the mixture as you can. Sift
in the flour and cocoa powder, then gently fold these in to make a smooth
batter.Pour into the prepared tin and bake for 25 mins or
until risen all over, with just the merest quiver under the centre of the
crust when you shake the pan. Cool completely in the tin, then cut into


Chocolate & orange fudge squares

Ingredients: (Chocolate & orange fudge squares)

200g plain chocolate,
broken into cubes (we used Bournville)200g dark
muscovado sugar175g
butter, plus extra for greasing3 eggs,
separated140g plain
flour1 tsp
vanilla extractzest 1
For the topping
200g tub
soft cheese (I used Philadelphia Extra Light)½ tsp
vanilla extract50g icing

Directions: (Chocolate & orange fudge squares)

Heat oven to 180C/fan 160C/gas
4. Butter and line a traybake tin, 23 x 23cm or thereabouts. Put the
chocolate, sugar and butter in a pan, then heat very gently for about 5
mins, stirring every min until the butter and chocolate have melted. Leave
to cool for 10 mins. Beat in the egg yolks, flour, vanilla and half the
orange zest.Put the egg whites into a large, very clean bowl, then
whisk until they stand up in peaks. Stir ¼ of the whites into the
chocolate mix to loosen it, then carefully fold in the rest with a metal
spoon. Pour the mix into the tin, then bake for 25 mins or until evenly
risen and just firm to the touch. Cool in the tin, then cut into squares.
Can be frozen for up to 1 month.Beat together the cheese, vanilla, sugar and remaining
zest until smooth. Spread over each chocolate square and serve. If you’re
making ahead, spread the topping over just before serving.”