recipes

• Prepare a 9 inches pan with a lined foil and grease the foil with butter then set aside.
• In a separate pan, add the sour cream, sugar and butter stir continuously in a medium heat until such time the sugar is evenly dissolved.
• Continue to boil until it reaches a soft ball stage.
• Remove the pan from the heat combine the white chocolate and marshmallow crème and stir.
• Stir in the peppermint extract then transfer into the prepared pan.
• Top with crushed peppermint candy and chill until firm.
• Use the foil to remove the fudge from the pan then cut into pieces by 1 inch each.
• Keep refrigerated prior to serving.

• Heat a saucepan in a medium heat fire.
• Add the sugar and evaporated milk.
• Stir frequently and bring to boil until it mix evenly and the sugar completely dissolved.
• Remove from the heat and gradually add the cranberries and chocolate until it melted and thickens.
• Pour the mixture into a separate baking pan, which was buttered with the one ounce of butter, and set to cool in a fridge for an hour.
• Once Firm and hard, slice the fudge in any shape you desire.

• Heat the saucepan in a medium fire; add the sugar, cocoa and salt stir frequently to mix evenly then
• add the corn syrup and milk.
• Cook until simmer.
• Add in the chocolate until it is melted and the sugar is compeletely dissolved.
• Cook until a soft ball egde will appear.
• Stir constantly so as not, to overheat.
• Transfer the mixture into a prepared bowl with garnished butter and let it cool for about 1 hour.
• Add in the vanilla extract and pour into an electric blender to mix well and becomes smooth and
• sticky.
• Pour the mixture into a baking pan then set aside to cool until becomes firm and hard.
• Cut into small squares and store in an airtight container.

TO PREPARE

• Preheat the oven to 400°F.
• Butter two baking sheets.

TO MAKE THE SHORTCAKES

• Combine the flour, sugar, baking powder, and salt in a food processor or blender and pulse to blend.
• Add the butter to the mixture and blend for about 30 seconds, until crumbly.
• Pour in the heavy cream and process until moist, about 30 seconds.
• Roll out the dough to ¾-inch thickness on a floured work surface.
• Cut out 3-inch circles with a cookie cutter or drinkingglass.

TO BAKE

• Transfer the shortcakes to the baking sheets and bake for 12 to 15 minutes, until golden.
• Transfer the shortcakes to a rack to cool.

TO PREPARE THE STRAWBERRIES

• Reserve one whole strawberry for each serving.
• Slice the rest of the strawberries and mix with the sugar.

TO ASSEMBLE

• Once the shortcakes are cool, use a serrated knife to slice each one in half.
• Arrange on serving plates, with the cut sides facing up.
• Top with sliced strawberries, whipped cream, and one whole strawberry for each serving.

• Preheat the oven to 325°F.
• Butter and flour a 10-inch angel food cake pan (a tube pan with feet, and preferably with a removable bottom).

TO MAKE THE CAKE

• Combine the flour, ½ cup of the superfine sugar, and the cornstarch in large bowl; set aside.
• In a separate large bowl, use a mixer to beat the egg whites, cream of tartar, and salt until frothy.
• Gradually add the remaining 1 cup superfine sugar, beating until stiff peaks form.
• Stir in the vanilla and almond extracts.
• Gradually fold in the flour mixture with a spatula.

TO BAKE

• Spoon the batter into the prepared pan.
• Bake for 50 to 60 minutes, until golden and springy and a knife inserted in the center of the cake comes out clean.
• Turn the cake upside down to cool in its pan for at least 20 minutes.
• Then remove the cake from the pan, using a long, sharp knife around the edges to ease it out if necessary.
• Sprinkle with confectioners’ sugar.

• In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with white chocolate chips.
• If there is any space left after adding the last ingredient, add more white chocolate chips or almonds to fill the jar.
• Place lid on top.
• Cut an 8-inch circle of fabric to cover lid.
• Place fabric over lid; secure in place with ribbon or raffia.
• Decorate as desired.
• Make a gift card to attach as follows: To make White Christmas Bars: Empty contents of jar into medium bowl.
• Stir in ½ cup (1 stick) butter or margarine, melted; 1 large egg; and 1 teaspoon almond extract.
• Press into an 8x8x2-inch baking pan coated with cooking spray.
• Bake at 350 degrees for 18 to 22 minutes or until bars are light golden brown and center is almost set.

• Heat oven to 350°F.
• Spray 11×7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
• In 5- to 6-quart Dutch oven, heat water to boiling over high heat.
• Add cauliflower; return to boiling.
• Cook 15 to 20 minutes or until cauliflower is very tender; drain well.
• In food processor, place half of the cauliflower and 1½ tablespoons of the oil.
• Cover; process until smooth, scraping bowl as needed.
• Return to Dutch oven.
• Repeat with remaining cauliflower and oil.
• Add 2 tablespoons cilantro, the salt, curry powder, cumin, red pepper and garlic to cauliflower mixture; mix well.
• Spoon into baking dish.
• Bake uncovered 25 to 30 minutes or until hot.
• Garnish with cilantro.

• Heat oven to 450°F.
• Spray 15x10x1-inch pan with cooking spray.
• In 4-quart Dutch oven or stockpot, heat water and potatoes to boiling.
• Simmer 5 minutes; drain.
• In 2-gallon resealable food-storage plastic bag, mix oil, mustard, thyme, garlic, salt and pepper.
• Add potatoes; seal bag and shake gently to coat.
• Add cornmeal; shake again to coat potatoes.
• Arrange potatoes in single layer in pan.
• Roast 25 to 30 minutes, stirring every 10 minutes, until potatoes are tender and golden brown.

• Heat oven to 350°F.
• Generously spray 12 regular-size nonstick muffin cups with cooking spray.
• In large bowl, stir together all ingredients except the sour cream, bell pepper and thyme sprigs until well blended.
• Spoon mixture evenly into muffin cups, about ½ cup in each; press firmly into cups.
• Bake 50 to 60 minutes or until golden brown and crisp around edges.
• Cool 10 minutes.
• Remove from cups to serving platter or individual plates.
• Garnish with sour cream, red bell pepper and fresh thyme sprigs.

• Heat oven to 425°F.
• Line large cookie sheet with cooking parchment paper.
• In 3-quart saucepan, place potatoes and enough water just to cover potatoes.
• Heat to boiling; reduce heat.
• Cover; simmer 12 to 15 minutes or until potatoes are very tender when pierced with fork.
• Drain.
• Shake pan with potatoes over low heat to dry (this will help make mashed potatoes fluffier).
• Mash potatoes with potato masher until no lumps remain.
• Using spatula or wooden spoon, gently mix in egg yolks, one at a time (do not overmix).
• Fold in 6 tablespoons of the melted butter, the half-and-half, thyme, salt, pepper, nutmeg and three-fourths of the crumbled bacon.
• Spoon mixture into large decorating bag fitted with large star tip.
• Pipe 12 rosettes (about 2½ inches wide and 2½ inches tall) onto cookie sheet.
• Drizzle with remaining 2 tablespoons melted butter; sprinkle with remaining bacon.
• Bake 17 to 20 minutes or until ridges begin to brown.
• Serve immediately.