When it comes to holiday baking, nothing personifies the spirit of the season more than a troupe of gingerbread men fresh from the oven.
Their spicy goodness is irresistible to yuletide nibblers of all ages, and an afternoon spent creating gingerbread folk can become a favorite tradition.
For gingerbread purists, a pan of warm, moist, spicy cake is sublime. Some like it with lemon sauce or with a dollop of whipped cream. But gingerbread is really, truly good by itself year-round. Serve it instead of cornbread or muffins, or enjoy it as a heartwarming dessert.
Whatever your recipe preference, make sure your ground ginger is fresh — it loses its power after a few months. And don’t hesitate to experiment with the quantity of ginger in your recipe if you like it really spicy.

Gingerbread Whoopie Pies with Lemon Crème

Basic Gingerbread Dough:
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup (2 sticks) butter, softened, divided
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar

Lemon Crème Filling:
1 (7- ounce jar) marshmallow cream
4 ounces cream cheese, softened
1 teaspoon pure lemon extract
1 cup crushed peppermint candies

Preheat oven to 350 F.
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Beat 3/4 cup of the butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed.  Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake in preheated 350 F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

Mix marshmallow cream, the remaining 1/4 cup butter, cream cheese and lemon extract in a medium bowl until well blended. Place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Roll edge of cookies in crushed candy.
Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days. Yield: 2 1/2 dozen.

Classic Gingerbread Men

Prepare Basic Gingerbread Dough as directed. Refrigerate 4 hours or overnight.
Preheat oven to 350 F.
Roll dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
Bake in preheated 350 F oven 8 to 10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks to cool completely. Decorate cookies as desired. Yield: 2 dozen.

White Chocolate Kissed Gingerbread Cookies

Prepare Basic Gingerbread Cookie Dough as directed. Refrigerate dough 4 hours or overnight.
Preheat oven to 350 F.
Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake in preheated 350 F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely.
Store cookies in airtight container. Yield: 5 dozen.

Damp Gingerbread
Moist and velvety — the name says it all

9 tablespoons butter
12 ounces (1 1/2 cups) Lyle’s Golden Syrup
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1 3/4 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon cinnamon
1 egg, beaten
1 cup milk

Preheat oven to 350 F.
Butter a 9-inch round tin (2 inches deep) and line the bottom with parchment paper.
Melt butter with syrup. Into a bowl, sift flour, salt, soda, ginger, cloves and cinnamon.
Pour the syrup and butter onto the dry ingredients and mix well.
Add egg and milk, beat well. Batter will be very liquid. Pour it into the tin and bake at 350 F for 50 to 55 minutes. (The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs.)
Cool the cake in the tin for 10 minutes before turning out. Yield: 1 (9-inch) cake.
Colonial Williamsburg Gingerbread
The historic area’s holiday recipe

1 cup sugar
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup melted margarine
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups stone-ground or
unbleached flour, unsifted

Preheat oven to 375 F.
Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers.
Knead the dough for a smoother texture. Add up to 1/2 cup additional flour if necessary to prevent sticking.
When the dough is smooth, roll it out 1/4-inch thick on a floured surface and cut it into cookies.
Bake on floured or greased cookie sheets in a preheated 375 F oven for 10 to 12 minutes. The gingerbread cookies are done when they spring back when touched.

Pumpkin Gingerbread Trifle

Gingerbread:
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup mild molasses
3/4 cup well-shaken buttermilk
1/2 cup hot water

Pumpkin Mousse:
1 1/4-ounce envelope unflavored gelatin
1/4 cup cold water
1 (15-ounce) can pure pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 cup chilled heavy cream
1/2 teaspoon pure vanilla extract
For whipped cream:
1 1/2 cups chilled heavy cream
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract

Make gingerbread:
Preheat oven to 350 F with rack in middle of oven.
Butter a 13×9-inch baking pan. Line pan with foil, leaving an overhang at both ends, then butter foil.
Whisk together flour, baking soda, spices and salt.
Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled).
Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan. Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife.

Make pumpkin mousse:
Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices and salt in a large bowl until combined well.
Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.

Make whipped cream:
Beat cream with sugar and vanilla using mixer until it holds soft peaks.

Assemble trifle:
Put half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layering once more with all of remaining gingerbread, mousse and cream. Chill at least 2 hours before serving.

Gingerbread Cake Roll

Small amount of vegetable shortening and flour, plus parchment paper for preparing pans
1/4 cup confectioners’ (powdered) sugar for sprinkling on towel
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup molasses

1 tablespoon unsalted butter, melted
4 large eggs, separated
1/4 cup granulated sugar

Spiced Whipped Cream Filling and Topping:
2 cups whipping (heavy) cream
1/4 cup granulated sugar
1/4 cup confectioners’ (powdered) sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon pure vanilla extract
Small amount of ground
cinnamon for sprinkling

Preheat oven to 375 F.
Prepare one 10 1/2 x15 1/2 x1-inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Sprinkle a clean towel with 1/4 cup confectioners’ (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 15×10-inch pan works well.
For batter, in a medium bowl, combine flour, baking soda, salt, cinnamon, ginger and cloves; whisk together to mix. Set aside.
In a small bowl, combine molasses and melted butter. Set aside.
In a large mixing bowl, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add molasses and butter mixture to the eggs in a very slow steady stream, taking 1 minute to add all of the mixture, and beating until the eggs and molasses are fully incorporated.
With the mixer on low speed, gradually add about 1/2 of the flour mixture; mix just until blended, and then add the remaining half. Mix just until blended, scraping down the side of the bowl as needed.
In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about 1/4 of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake for 9 to 12 minutes or until the top of the cake springs back when lightly touched. Remove from oven and immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire rack to cool completely.
Spiced Whipped Cream Filling and Topping:
In a small bowl, combine granulated sugar, confectioners’ (powdered) sugar, cinnamon and cloves. Set aside.
In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar mixture and vanilla. Continue beating until thick and stiff.
Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
Spread 1/2 of the whipped cream filling over the cake, spreading the cream evenly under the curled edge and leaving a 1 1/2 inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Spread remaining filling over the top and sides of the cake.
Cover and refrigerate several hours before serving. Before serving, use a fine-mesh sieve to dust top of cake with cinnamon. Refrigerate leftovers. Yield: 8 to 10 servings.

If you’re like most holiday cooks, you stick to the tried and true when planning celebration menus. After all, the holidays are really a time for family favorites and traditions. At the same time, home cooks are always looking for new ideas — wanting to add something special to those classics by giving them a little flavor twist.

From the family Christmas dinner to cookie exchange parties, holiday cooks can feel good about serving some of these flavorful favorites. For example, as a variation on the typical sweet potato side dish, try Roasted Sweet Potatoes with Cinnamon Pecan Crunch, which has an added touch of ginger. Or add some pizazz to mashed potatoes with savory herbs.

Debut a new cookie at the holiday exchange with melt-in-your-mouth Pecan Cookie Balls, accented with the warm and inviting flavor of nutmeg. And gingerbread — that timeless hallmark of the holidays — is delicious as Gingerbread Bars with Cream Cheese Icing. Red Velvet Cake with Vanilla Cream Frosting makes a beautiful centerpiece for any holiday dessert table.

Enjoy these variations on some of the most popular family recipes to help make this year’s holiday meals the most memorable.

ROASTED SWEET POTATOES

WITH CINNAMON PECAN CRUNCH

Change up your typical mashed sweet potatoes with this colorful, easy side dish.

3/4 cup firmly packed

brown sugar, divided

2 tablespoons orange juice

2 teaspoons vanilla extract

1 1/2 teaspoons ground

cinnamon divided

1 1/2 teaspoons ground ginger, divided

1/2 teaspoon salt

3 pounds sweet potatoes, peeled and cut into 1-inch chunks

1 cup dried cranberries

6 tablespoons butter, cut up, divided

1/2 cup flour

1 cup chopped pecans

Preheat oven to 400 F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13-by-9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.

Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.

Bake uncovered 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned. Yield: 8 servings.

PECAN COOKIE BALLS

These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift idea or cookie exchange addition.

1 cup (2 sticks) butter, softened

2 1/2 cups confectioners’ sugar, divided

2 teaspoons vanilla extract

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

2 cups flour

2 cups finely chopped pecans

Preheat oven to 350 F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.

Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.

Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar. Yield: 4 dozen.

GINGERBREAD BARS WITH CREAM CHEESE ICING

These gingerbread bars, topped with a sweet cream cheese icing, will be a dessert or tea-time favorite during the holidays.

1 1/4 cups flour

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

1 1/4 cups sugar, divided

1 egg

1/3 cup molasses

3 tablespoons water

1 package (8 ounces)

cream cheese, softened

2 teaspoons vanilla extract

Preheat oven to 350 F. Line 13-by-9-inch baking pan with foil. Spray foil with no-stick cooking spray. Mix flour, ginger, cinnamon, baking soda and salt in medium bowl. Set aside.

Beat butter and 3/4 cup of the sugar in large bowl with electric mixer until light and fluffy. Beat in egg until well blended. Gradually beat in flour mixture until well mixed. Stir in molasses and water just until blended. Spread evenly in prepared pan.

Beat cream cheese in large bowl with electric mixer until smooth. Beat in remaining 1/2 cup sugar and vanilla until smooth. Reserve 1/2 cup of the icing; refrigerate remaining icing. Spoon dollops (about 1 teaspoon each) of the reserved icing over batter in pan. With knife or spatula, swirl icing through batter to marbleize.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil. Spread refrigerated icing over top. Cut into bars. Store in refrigerator. Yield: 27 (1-bar) servings.

RED VELVET CAKE WITH VANILLA CREAM FROSTING

Moist and luscious, classic red velvet cake is as delightful to behold as it is to eat!

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups granulated sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 bottle (1 ounce) red food color

2 teaspoons vanilla extract

Vanilla Cream Cheese Frosting:

1 package (8 ounces)

cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons vanilla extract

1 box (16 ounces) confectioners’ sugar

Preheat oven to 350 F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt; set aside.

Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over-beat. Pour batter into prepared pans.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

For the frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Fill and frost cooled cake with frosting. Yield: 16 servings.

GARLIC ROSEMARY MASHED POTATOES

Add some pizazz to basic mashed potatoes with herbs. Here, we’ve added rosemary and parsley. You can also try thyme, tarragon or sage.

2 pounds russet or Idaho potatoes, peeled and quartered

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon rosemary, crushed

1/4 teaspoon ground black pepper

1/2 cup milk

1/4 cup (1/2 stick) butter, cut into chunks

1 teaspoon parsley flakes

Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan.

Sprinkle with salt, garlic powder, rosemary and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in parsley. Yield: 8 (1/2-cup) servings.

CRANBERRY APPLE STUFFING

This stuffing is sure to become a holiday favorite. Sweet tart cranberries and apples add color, flavor and texture to the stuffing.

1/2 cup (1 stick) butter

2 cups chopped celery

1 cup chopped onion

2 medium tart red apples, cored and chopped

1 bag (6 ounces) dried cranberries

1 teaspoon parsley flakes

1 teaspoon rosemary

1 teaspoon thyme

6 cups dry unseasoned bread cubes

1 can (14 1/2 ounces) chicken broth

1 cup apple juice

Preheat oven to 325 F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.

Place bread cubes in large bowl. Add celery mixture, broth and apple juice; toss gently until well mixed. Spoon into lightly greased 13-by-9-inch baking dish. Cover with foil.

Bake 15 minutes. Remove foil; bake additional 20 minutes or until heated through and lightly browned. Yield: 10 (3/4-cup) servings.

TANGY GREEN BEANS

A savory vinaigrette dresses beans for the holidays.

2 cans whole green beans

Bacon strips, cut in half

Vinaigrette:

3 tablespoons butter

2 tablespoons vinegar

1 tablespoon tarragon vinegar

1 teaspoon salt

1 teaspoon paprika

1 tablespoon chopped parsley

1 teaspoon grated onion

Wrap 6 or 7 beans in a half piece of bacon. Secure with pick. Repeat with remaining beans. Place on broiler rack and broil until bacon is done.

Combine all sauce ingredients and bring to a boil. Pour hot sauce over beans and serve. Yield: 8 servings.

Looking for the perfect gift for that special someone? Want to make a grand entrance at your next holiday party? Personalized homemade holiday gift baskets are the answer. They are a fun, creative way to show you care, and everyone appreciates receiving an original gift packed with treats from the kitchen.

The key to great gift giving is to select an interesting array of delicious culinary delights, which reflects the passions of the recipient. Make a list, keep it simple and look for a theme. Is your uncle a football fanatic? Does your best friend love wine? Once you’ve identified their interests, you’re ready to create themed baskets. These easy recipes and suggested props guarantee a memorable gift that’s sure to please.

Gourmet Wine & Cheese Basket

Surprise the wine lover with this bountiful basket overflowing with homemade treats. Add a cheese board, cheese spreaders, a bottle of your favorite wine or sparkling fruit drink, corkscrew, wine stopper and fresh grapes.

Zesty Marinated Vegetables

2 cups fresh cauliflowerets

8 ounces Mozzarella cheese, cut into cubes

1 can (6 ounces) pitted large ripe olives, drained

1 large red bell pepper, cut into squares, about 3/4-inch

3/4 cup vegetable oil

1/2 cup white wine vinegar

1 tablespoon garlic powder

2 teaspoons basil leaves

2 teaspoons thyme leaves

2 teaspoons sugar

1 teaspoon oregano leaves

1 teaspoon seasoned salt

Place cauliflower, cheese, olives and bell pepper in large bowl or self-closing plastic bag.

In small bowl or jar, combine remaining ingredients; mix or shake well. Pour over vegetables. Marinate in refrigerator 6 hours or up to 5 days. Yield: about 5 cups.

Herb & Garlic Cheese Spread

1 pkg (8 ounces) cream cheese, softened

1/2 cup butter, softened

3/4 teaspoon dill weed

1/2 teaspoon thyme leaves

1/4 teaspoon oregano leaves

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon oregano leaves

1/4 teaspoon seasoned salt

Combine all ingredients in food processor or mixer. Mix until well blended. Cover and refrigerate at least 2 hours or up to one week. Yield: 1 1/2 cups.

Layered Artichoke & Cheese Spread

1 can (13.75 ounce) water-packed artichokes, drained

1 tablespoon fresh lemon juice

2 tablespoons chives

1 teaspoon dill weed

1/2 teaspoon garlic powder

1/4 cup olive oil

1 cup grated Parmesan cheese

1/8 teaspoon ground black pepper

1/8 teaspoon salt

2 tubs (8 ounces each) whipped cream cheese

1/3 cup roasted red bell pepper, drained, patted dry and chopped

Finely chop artichokes in food processor. Add lemon juice, chives, dill and garlic; pulse to combine. With motor running, add olive oil in steady stream, until combined. Add Parmesan, pepper and salt; pulse to combine.

Layer ingredients in each of two 1 1/2 cup glass bowls as follows: 1/2 of one cream cheese tub, 1/4 of bell peppers, 1/2 of artichoke mixture, 1/2 of remaining cream cheese tub and 1/4 of bell peppers. Cover and refrigerate at least 2 hours or up to one week. Yield: 3 cups.

Herbed Bread Chips

1 loaf (16 ounces) French bread

1/2 cup butter, melted

1 teaspoon garlic powder

1 teaspoon parsley flakes

1 teaspoon rosemary leaves

1 teaspoon thyme leaves

1/2 teaspoon rubbed sage

1/4 teaspoon salt

Preheat the oven to 300 F. Using electric knife, slice bread into very thin 1/8-inch thick slices. Place bread slices in large mixing bowl.

In small bowl, combine remaining ingredients. Pour over bread slices; toss well to coat. Spread on lightly greased baking sheets. Bake 40 minutes, stirring occasionally, or until golden brown and crisp. Store in airtight container up to two weeks. Yield: 9 cups.

Sports Fan’s Snack Pack

This is a “must” for sports lovers on your list. Fill a small cooler or football helmet with these homemade snacks. Throw in a few microbrews or sodas. Add some sports magazines, pennants, binoculars, tickets to sporting events or team T-shirts and watch your friends and family become your biggest fans.

Beer Cheese Spread

8 ounces Cheddar cheese, shredded

4 ounces cream cheese, softened

1/3 cup beer

1 teaspoon Worcestershire Sauce

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon ground mustard

1/4 teaspoon ground red pepper

1 teaspoon parsley flakes

Combine all ingredients, except parsley, in food processor or mixer. Blend until smooth. Add parsley and mix. Cover and refrigerate at least 2 hours or up to one week. Yield: 1 1/2 cups.

Hot & Spicy Nuts

1 egg white

3 cups mixed nuts (1 cup each: pecans, almonds, cashews)

3 tablespoons brown sugar

1 teaspoon seasoned salt

1 teaspoon curry powder

1 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground red pepper

Preheat oven to 250 F. Beat egg white until foamy. Add nuts, tossing to coat. In medium bowl, combine remaining ingredients; toss with nuts to coat.

Spread nuts on greased baking sheet in a single layer. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely and store in airtight container up to two weeks. Yield: 3 cups.

Tex Mex Party Mix

1 1/2 cups small pretzels (twists)

1 1/2 cups corn chips

1 1/2 cups oyster crackers

1 1/2 cups cocktail peanuts

1 1/2 cups cheese crackers

2 tablespoons melted butter or margarine

1 teaspoon Worcestershire sauce

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon oregano leaves

1/4 teaspoon garlic powder

1/4 teaspoon ground red pepper

Preheat oven to 300 F. In large bowl, combine first five ingredients. Set aside.

In small bowl, combine remaining ingredients; mix well. Pour over pretzel mixture; toss to coat. Place on ungreased 15-by-10-inch shallow baking pan. Bake 25 minutes or until peanuts are golden brown, stirring halfway through cook time. Cool completely. Store in airtight container up to two weeks. Yield: 8 cups.

Kick Back & Relax Breakfast Basket

Conjure up memories of a special bed and breakfast getaway with these delicious recipes. Add flavorful coffee and tea samples, mugs and colorful napkins to complete the presentation. This simple gift is sure to help your friends enjoy a leisurely morning breakfast in the comfort of their own homes.

Cranberry Orange Almond Bread

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/3 cup butter, softened

1 cup sugar

1 teaspoon vanilla extract

2 teaspoons freshly grated orange zest

2 eggs

1/2 cup orange juice

1 cup coarsely chopped fresh cranberries

1/2 cup slivered almonds

Preheat oven to 350 F. In large bowl, combine first 6 ingredients. Set aside.

In medium bowl, cream butter with sugar and vanilla. Add orange zest, eggs and orange juice until combined. Gradually add butter mixture to dry ingredients. Mix until just moistened. Do not over-mix. Fold in cranberries and almonds.

Pour batter into greased 9-by-5-inch loaf pan and bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool at least 2 hours. Wrap tightly in plastic wrap. Store at room temperature up to 5 days. Yield: 1 loaf.

Winter Fruit Compote

1 cup apple juice

1/4 cup firmly packed light brown sugar

1/4 cup water

1 tablespoon fresh lemon juice

1/2 cup dried apricot halves, quartered

1/2 cup dried whole figs, sliced

1/2 cup dried cranberries

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 teaspoon vanilla extract

In medium saucepan, simmer apple juice, brown sugar, water and lemon juice, stirring occasionally until dissolved.

Add fruit and seasonings; simmer 5 minutes or until fruits are plump and liquid is slightly thick. Refrigerate up to two weeks. Yield: 2 cups.

Pecan Pancakes with Spiced Syrup

Pancakes:

1/2 cup chopped pecans

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

2 cups complete pancake mix

Syrup:

1 cup pancake syrup

1/2 teaspoon vanilla extract

1/4 teaspoon pumpkin pie spice

For pancakes: In small bowl, combine pecans, vanilla, cinnamon and pumpkin pie spice. Mix until pecans are coated with spices. Add dry pancake mix and stir to combine. Put into a decorative glass jar. Include preparation directions: “Combine mix with 1 1/2 cups water. Lightly grease a nonstick skillet and preheat to medium. Pour 1/4 cup pancake batter into skillet. Cook until edges are dry. Turn and cook until golden. Makes about 12 pancakes. Best if used within one month.”

For syrup: Whisk together all ingredients until combined. Put into a decorative airtight container refrigerate. Include serving directions: “Syrup will keep in refrigerator one month. Warm before serving.” Yield: 2 1/2 cups pancake mix and 1 cup syrup.

Just Kidding Around Basket

Celebrate holiday fun activities with the children. Fill a colorful plastic bucket, kid’s grocery cart, backpack or holiday stocking with Cinnamon Ornaments, Easy Cinnamon Fudge and Simple Sugar Cookies. Toss in coloring books, crayons and markers, glitter, hand-held puzzles and cookie cutters for even more fun.

Cinnamon Ornaments

3/4 cup applesauce

1 bottle (4.12 ounces) ground cinnamon

Toothpick or drinking straw

Colorful ribbon

Mix applesauce with cinnamon in small bowl to form a stiff dough. Roll dough to 1/4-inch thickness on clean surface. Cut with cookie cutters. Make a hole in top of ornament with toothpick or drinking straw. Carefully lay ornaments flat on rack to dry. Let dry at room temperature 1 to 2 days or until thoroughly dry, turning occasionally.

Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, if desired. Makes 12 to 15 ornaments intended for decorative purposes only.

Easy Cinnamon Fudge

1 pound (3 3/4 cups) confectioners sugar

1/2 cup unsweetened cocoa

1/2 teaspoon ground cinnamon

1/2 cup butter

1/4 cup milk

1 1/2 teaspoons vanilla extract

1 cup chopped nuts

Line an 8-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. In large bowl, mix together sugar, cocoa and cinnamon.

In saucepan, heat butter and milk until butter melts. Add vanilla. Pour into sugar mixture. Stir in nuts; mix well. Pour into prepared pan. Refrigerate at least 1 hour.

Lift out of pan. Cut into 2-inch squares. Diagonally cut each square in half, making triangles. Garnish with whole nuts on top, if desired. Store in airtight container up to one week. Yield: 32 pieces.

Simple Sugar Cookies

1 cup sugar

1 cup margarine or butter, softened

1 teaspoon vanilla extract

1/4 tablespoon ground nutmeg

1 egg

2 1/4 cups all-purpose flour

Cinnamon sugar or colored sugar

Preheat oven to 375 F. In large bowl, beat sugar, butter, vanilla, nutmeg and egg until smooth. Gradually stir in flour.

Shape dough by teaspoonfuls into balls. Place dough on ungreased cookie sheet, 2 inches apart. Press dough gently with bottom of lightly floured, flat-bottomed glass. Cookies should be about 1/4-inch thick. Sprinkle lightly with sugar.

Bake 8 to 10 minutes or until edges are just golden brown. Cool cookies on cookie sheet 1 minute, then remove to wire rack. Cool. Store in airtight container up to one week. Yield: 4 dozen cookies.

Flavor is the key to any holiday celebration. So it’s no surprise that now our thoughts turn to the unmistakable tastes and aromas of the season: allspice, ginger, cardamom, sage, cinnamon and vanilla.

While these flavors are synonymous with the holidays, it’s using them in unexpected ways that is most interesting. At this time of year, every host wants to find exciting new ways for friends and family to enjoy their favorite holiday flavors. It can be as easy as adding traditionally dessert-focused spices into salads, appetizers and side dishes. Experiment with cardamom in cranberry marmalade and savory vegetable dishes; cinnamon in pork roast, slow stewed chicken and chutneys or sage with butternut squash or pumpkin ravioli.

People love the taste of cinnamon in hot mulled cider and sweets, so this season, surprise them by showing off its versatility in a vinaigrette. Orange and Radish Salad with Cinnamon Vinaigrette is a delicious and colorful addition to the holiday spread. Those who love the flavor of sage in holiday stuffing will also enjoy Sage and Cranberry Crab Cakes, which pair the festive herb with cranberry and cornbread — a perfect starter for a holiday feast or party. Try these other new ways to enjoy the classic tastes of the season.

HOLIDAY SPINACH AND ARTICHOKE TART

Warm up leftovers for brunch the next day.

1 package (15 ounces) refrigerated pie crusts (2 crusts)

1 tablespoon olive oil

1 medium onion, diced

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1 package (10 ounces) frozen artichoke hearts, thawed and chopped

1 package (8 ounces) shredded Italian cheese blend (about 2 cups)

1 cup sour cream

1 teaspoon salt

3/4 teaspoon ground cardamom

Preheat oven to 450 F. Prepare crusts as directed on package. Place in two 9-inch tart pans with removable bottoms; mold crusts to fit sides of pans. Pierce crusts with fork. Bake 10 minutes or until lightly browned. Reduce oven temperature to 400 F.

Meanwhile, heat oil in small skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Mix remaining ingredients in large bowl until well blended. Stir in onion. Divide mixture evenly between crusts.

Bake 10 minutes or until cheese is melted. Cool at least 20 minutes. To serve, remove sides of pans. Cut tarts into thin wedges. Serve warm or at room temperature. Yield: 24 (2-inch wedge) servings.

SAGE AND CRANBERRY CRAB CAKES

The classic flavors of holiday stuffing, including sage, cornbread and cranberries, complement these miniature crab cakes, which are a perfect warm-up to a holiday feast or party. Serve with cranberry sauce, if desired.

1/2 cup mayonnaise

1/4 cup dried cranberries

1 1/2 teaspoons rubbed sage

1/4 teaspoon ground black pepper

1/4 teaspoon salt

4 tablespoons butter or margarine, divided

1/2 cup finely chopped celery

1/4 cup finely chopped onion

1 pound fresh or frozen backfin crab meat, well drained

1 cup crumbled cornbread

1 egg, lightly beaten

Mix mayonnaise, cranberries and spices in small bowl; set aside.

Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.

Gently mix crabmeat and cornbread in large bowl. Add egg and mayonnaise and celery mixtures; toss gently to combine. Shape into 24 small crab cakes. Refrigerate 15 minutes.

Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once. Yield: 12 appetizer servings (2 crab cakes each).

CARIBBEAN SHRIMP BRUSCHETTA

Shrimp cocktail goes Caribbean when paired with allspice and mangoes in this delicious appetizer.

1 pound coarsely chopped, cooked and peeled shrimp

1 cup shredded Monterey Jack cheese

1 peeled, chopped mango (about 1 cup)

1/4 cup finely chopped red bell pepper

1/4 cup sliced green onion

2 tablespoons fresh lime juice

1/2 teaspoon ground allspice

1/2 teaspoon thyme leaves

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

1 loaf baguette-style French bread, cut

into 1/4-inch slices

Olive oil

Fresh cilantro and lime wedges (optional)

Mix all ingredients, except bread and olive oil, until well blended. Place bread slices on foil-lined baking sheets. Brush lightly with olive oil. Broil until lightly toasted. Spoon shrimp mixture evenly onto bread slices.

Bake in 400 F oven 8 to 10 minutes or until heated through and cheese is melted. Just before serving, garnish with chopped fresh cilantro and a squeeze of fresh lime, if desired. Yield: 32 (2-piece) servings.

ORANGE AND RADISH SALAD WITH CINNAMON VINAIGRETTE

Cinnamon adds a kiss of holiday flavor to this festive-looking salad. After the celebration, top with leftover turkey for a tasty, light main dish.

Vinaigrette:

1/3 cup olive oil

1/4 cup lemon juice

2 tablespoons orange juice

2 1/2 teaspoons sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/8 teaspoon ground red pepper

1/8 teaspoon salt

Salad:

3 seedless oranges, peeled and thinly sliced

1 bunch fresh radishes, thinly sliced

(about 1 cup)

1 package (6 ounces) baby spinach (or 6

cups torn spinach leaves)

1/4 cup sliced almonds, lightly toasted

Mix vinaigrette ingredients in small bowl until well blended. Mix all salad ingredients, except almonds, in large bowl. Toss half of the vinaigrette with salad just before serving. Sprinkle with almonds. Serve with remaining vinaigrette. Yield: 6 (1-cup) servings.

ASIAN SPICED CHICKEN IN WONTON CUPS WITH VANILLA APRICOT SAUCE

Delight your guests with this perfect hand-held appetizer to ring in the season. Use prepared wonton wrappers available in the grocery store to make an eye-catching edible shell for the spiced chicken filling highlighted by a ginger and vanilla flavored sauce.

2 refrigerated wonton wrappers*

1 pound boneless, skinless chicken

breasts, cut into 1/2-inch cubes

1 cup finely chopped onion

2 tablespoons soy sauce

2 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon basil leaves

1 teaspoon ground cumin

3/4 teaspoon ground ginger

1/2 teaspoon coarse ground black pepper

1/2 teaspoon garlic powder

1 cup fresh spinach, cut into thin strips

Vanilla Apricot Sauce:

1/2 cup apricot jam

1 tablespoon orange juice

1 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/8 teaspoon pumpkin pie spice

*To make wonton cups, preheat oven to 350 F. Coat two 6-cup muffin pans with non-stick cooking spray and press one wonton square into each cup. Lightly coat squares with cooking spray again. Bake 7 minutes or until lightly brown. Cool in pan; remove and set aside.

Combine chicken cubes, onion, soy sauce, lemon juice, olive oil and spices in medium bowl. Cover and marinate in refrigerator for 15 minutes.

Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7 to 10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Fill baked wonton cups with chicken mixture. Set aside.

To prepare vanilla sauce, combine all ingredients in a small bowl. Stir and microwave for 25 seconds or until warm. Top chicken cups with a dollop of sauce. Yield: 12 appetizers.

ROAST PORK TENDERLOIN WITH GINGER PEACH GLAZE

Pork tenderloin is easy to roast for a holiday or special occasion meal. The ginger peach glaze adds the perfect blend of sweet and slightly spicy.

1 1/2 teaspoons seasoned salt

1 teaspoon ground thyme

2 pork tenderloins (about 1 pound each)

1 cup peach preserves

1 tablespoon Worcestershire sauce

1 1/4 teaspoons ground ginger

Preheat oven to 375 F. Mix seasoned salt and thyme. Rub all over pork. Place on rack in roasting pan. Roast 40 to 45 minutes or grill over indirect or medium heat 25 to 30 minutes or until desired doneness.

Mix preserves, Worcestershire sauce and ginger. Spoon 1/2 of the preserves mixture over pork during the last 10 minutes of cooking. Warm remaining preserves mixture on low heat. Serve with roast. Yield: 8 servings.

BRUSSELS SPROUTS WITH PECANS AND GINGER-HONEY DRESSING

Brussels sprouts may just be the first thing to disappear from the holiday table, when paired with a spicy and sweet ginger-honey dressing and sprinkled with toasted pecans.

2 tablespoons honey

2 tablespoons orange juice

1 tablespoon soy sauce

1/2 teaspoon ground ginger

2 containers (10 ounces each) fresh brussels sprouts, trimmed and cut in half

lengthwise

2 tablespoons butter

1/2 teaspoon salt

1/2 cup pecan halves or pieces, toasted*

Whisk honey, orange juice, soy sauce and ginger in small bowl until well blended; set aside.

Place brussels sprouts in large skillet. Add 1 inch of water; bring to boil on high heat.

Reduce heat to low; cover and simmer 3 to 4 minutes or until tender-crisp. Drain.

Melt butter in same skillet on medium heat. Add brussels sprouts, salt and honey mixture; toss gently. Cook until heated through. Sprinkle with pecans before serving.

*To toast pecans, place in a single layer on baking sheet. Bake in 350 F oven 8 to 10 minutes or until lightly toasted.