Prep: 35 mins | Bake: 25 mins + cooling | Makes: 12 servings

Ingredients:

4 large eggs, separated

2 1/2 cups confectioners’ sugar

3/4 cup orange juice

1/4 cup butter

3/4 cup rum

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/2 cup packed brown sugar, divided

1 tsp vanilla extract

3/4 cup butter, melted

Instructions:

1. Let egg whites stand at room temperature 30 mins. In a saucepan, combine confectioners’ sugar, juice and 1/4 cup butter, cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup.
2. Preheat oven to 375°F. Grease and flour a 10″ tube pan. Sift together flour, baking powder, cinnamon, salt and nutmeg.
3. In a bowl, beat egg whites until soft peaks form. Add 1/4 cup brown sugar, 1 tbsp at a time, beating after each addition until sugar is dissolved. Continue beating until stiff peaks form.
4. In a bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup brown sugar and vanilla, beating until thick. Fold 1/4 of the egg whites into batter. Alternately fold in flour mixture and remaining whites. Fold in melted butter.
5. Transfer to prepared pan. Bake on lowest oven rack 25-30 minutes or until top springs back when touched. Immediately poke holes in cake with fork; slowly pour sauce over cake, allowing sauce to absorb into cake. COol in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce.

Prep: 30 mins + chilling | Bake: 10 mins / batch | Makes: 16 servings (1/4 cup cream with 3 dunkers each)

Ingredients:

1 pkg. spiced cake mix (regular size)

1/2 cup grapeseed oil

2 large eggs

1 cup chopped pecans

3/4 cup golden raisins

Eggnog Cream

1 pkg (8 oz.) cream cheese, softened

2 jars (7 oz. each) marshmallow creme

1 tsp rum extract

3/4 tsp ground nutmed

1/4 tsp ground cinnamon

1 carton (8 oz.) frozen whipped topping, thawed

Additional nutmeg

Instructions:

1. Preheat oven to 375°F. In a large bowl, beat cake mix, oil and eggs until well blended. Stir in pecans and raisins.
2. Divide dough in half. On baking sheets, roll each portion between two sheets of parchment paper into a 12×8″ rectangle. Refrigerate 30 mins. Meanwhile, in a large bowl, beat cream cheese, marshmallow creme, extract, nutmeg and cinnamon until smooth; fold in whipped cream topping. Refrigerate, covered, until serving.
3. Remove top sheet of parchment paper from dough. Cut each dough rectangle in half lengthwise; cut crosswise into 1″ strips. Transfer to parchment paper-lined baking sheets. (Refrigerate any remaining strips until ready to bake.) Bake 8-10 mins or until edges are golden brown. Cool on pans 4 minutes. Remove to wire racks to cool.
4. Sprinkle eggnog cream with nutmeg; serve with dunkers.

Prep: 35 mins | Bake: 35 mins + cooling | Makes: 2 dozen

Ingredients:

3 large egg yolks

1 1/2 cups sour cream

1 cup sugar

3 tbsp cornstarch

1/8 tsp salt

1 cup dried cranberries

1 tsp vanilla extract

Crust:

1 cup butter, softened

1 cup sugar

2 tsp vanilla extract

1 3/4 cups all-purpose flour

1 1/3 cups quick oats

1 tsp salt

1 tsp baking soda

1 cup flaked coconut

Instructions:

1. Preheat oven to 350°F. In top of double boiler or a metal bowl over simmering water, whisk the first five ingredients until blended, stir in cranberries. Cook and stir 15-20 mins until mixture is thickened. Remove from heat; stir in vanilla.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, oats, salt and baking soda; gradually beat in creamed mixture. Stir in coconut. Reserve half of the dough for topping. Press remaining onto bottom of greased 13×9″ baking dish. Bake 8-10 minutes or until set.
3. Spread sour cream mixture over crust; crumble reserved dough over top. Bake 25-30 minutes or until filling is set and top is golden brown. Cool in pan on a wire rack. Cut into bars.

Prep: 45 mins | Bake: 45 mins + cooling | Makes: 8 servings

Ingredients:

2 cups fresh or frozen cranberries, thawed

1/2 cup water

1/4 cup honey

1 cup crushed pineapple, drained

1/4 cup cornstarch

1 tsp ground cinnamon

1 medium apple, peeled and thinly sliced

Pastry for double crust (9″) (recipe in Notes)

Instructions:

1. Preheat oven to 350°F. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly.
2. In a large bowl, combine pineapple, cornstarch and cinnamon, stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to an 1/8″-thick circle, transfer to a 9″ pie plate. Trim pastry even with outside edge of pie plate. Add filling.
3. Roll remaining dough to an 1/8″-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
4. Bake 45-55 mins or until crust is golden brown and filling is bubbly. Cover pie lossly with foil during the last 30 mins if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Notes:

To make your own pastry:

Ingredients:

2 1/2 cups all-purpose flour

1/2 tsp salt

1 cup cold butter

1/3-2/3 cup ice water

Instructions:

1. Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shap each into a disk; wrap in plastic wrap. Refrigerate one hour or overnight.

Prep: 20 mins + Cooling | Bake: 40 min + cooling | Makes: 3 dozen

Ingredients:

2 cups all-purpose flour

1 cup packed brown sugar

1/2 tsp salt

1 cup butter, melted

Filling:

3 large eggs

1 can (14 oz.) sweetened condensed milk

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup butter, melted

3 tsp vanilla extract

1/2 tsp salt

4 cups flaked coconut, divided

Instructions:

1. Preheat oven to 350°F. Line a 13×9″ baking pan with parchment paper, letting ends extend up and over sides.
2. In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake 12-15 minutes or until light brown. Coool 10 minutes on a wire rack.
3. Reduce oven temp to 325°F.
4. In a large bowl, whisk the first seven filling ingredients until blended, stir in 3 cups coconut. Pour over crust, sprinkle with remaining coconut. Bake 25-30 minutes or until light golden brown. Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into bars.

Prep: 25 mins | Bake: 35 min + cooling | Makes: 2 dozen

Ingredients:

1 1/2 cup all-purpose flour

1/2 cup dried cranberries

1/4 cup confectioners’ sugar

1/2 tsp salt

1 cup cold butter, cubed

Filling:

5 large eggs

1 3/4 cups sugar

3 tbsp cornstarch

2 tbsp butter, melted

1-2 tbsp grated clementine or orange peel

1/3 cup clementine or orange juice

1 tsp vanilla extract

1/2 tsp salt

Confectioners’ sugar

Instructions:

1. Preheat oven to 350°F. Line a 13×9″ baking pan with foil, letting ends extend up and over sides; grease foil.
2. Place flour, cranberries, confectioners’ sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Press onto bottom of prepared pan. Bake 14-18 mins or until edges are golden brown.
3. In a large bowl, whisk eggs, sugar, cornstarch, melted butter, peel, juice, vanilla and salt until blended. Pour over warm crust. Bake 18-22 minutes longer or until filling is set. Cool completely in pan on a wire rack.
4. Dust with confectioners’ sugar. Lifting with foil, remove from pan. Cut into bars. Refrigerate leftovers.

Prep: 25 mins + chilling | Serves: 6

Ingredients:

1 cup cranberry juice

1/8 tsp salt

4 large eggs, beaten

1 cup milk chocolate chips

1 cup semisweet chocolate chips

1 tsp vanilla extract

1 cup fresh or frozen cranberries, thawed

1/3 cup sugar

3/4 cup sweetened whipped cream

3 tbsp sliced almonds, toasted

Instructions:

1. Place cranberry juice and salt in a small heavy saucepan; bring just to a boil. Remove from heat. In a small bowl, slowly whisk hot juice into eggs; return all to pan. Cook over low heat 2-3 mins or until mixture thickens and a thermometer reads 170°F, stirring constantly.
2. Place warm egg mixture, chocolate chips and vanilla in a blender, let stand 2 minutes. COver and process until smooth. Pour into six dessert dishes. Refrigerate at least 4 hours, covering when completely cooled.
3. Place cranberries in a small food processor; pulse until finely chopped. Transfer to a small bowl; toss with sugar. Top each serving with cranberries, whipped cream and almonds.

Prep: 20 mins + Chilling | Bake: 20 mins / Batch + Cooling | Makes: 4 dozen

Ingredients:

1 cup butter, softened

1 pkg. (8 oz.) cream cheese, softened

2 cups sugar

1 large egg

1 tsp vanilla extract

1/4 tsp almond extract

1/4 tsp coconut extract

3 1/2 cups all-purpose flour

1 tsp baking powder

Miniature semi-sweet chocolate chips, and green and red M&M’s minis

Frosting

1 cup confectioner’s sugar

1/8 tsp coconut extract

2-4 tsp 2% milk

Red and / or green food coloring

Miniature milk chocolate kisses

Instructions:

1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Refrigerate, covered, overnight.
2. Preheat oven to 325°F. Shape dough into 48 1″ balls, 48 3/4″ balls and 48 1/2″ balls. On un-greased baking sheet, place one ball of each size side by side for each snowman.
3. Bake 18-20 minutes or until light brown. Remove from oven; cool on pans 2 minutes. Press on chocolate chips for eyes and M&M’s for buttons. Carefully remove from pans to wire racks to cool completely.
4. For frosting, in a small bowl, beat confectioner’s sugar, extract and enough milk to reach a piping consistency. Tint with food coloring.
5. Cut a small hole in a corner of a food-safe plastic bag; fill with frosting. Pipe scarves on snowmen. use frosting to attach chocolate kisses for hats.