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1/4 cup apple juice

1/2 cup brown sugar

4 tbsp light butter (stick or tub) at room temperature

4 Gala or Granny Smith apples, peeled, cored and sliced

2 tbsp cornstarch

2 refrigerated ready-made piecrusts

1 tsp cinnamon

Preparation: Preheat oven to 180°C. Combine apple juice, sugar, and butter in a bowl. Add apples
and cornstarch. Place one piecrust in a 23cm pie pan and fill with mixture. Slice the second piecrust
into eight 2cm-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to
fasten to bottom crust. Bake 55 minutes or until golden brown. Sprinkle top with cinnamon.

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1 package(s) active dry yeast

1 teaspoon(s) granulated sugar

1/4 cup(s) granulated sugar

3 3/4 cup(s) all-purpose flour

3/4 cup(s) whole milk

6 tablespoon(s) margarine, melted and cooled, substitute butter

1 teaspoon(s) salt

1/2 teaspoon(s) ground nutmeg

2 large eggs

4 cup(s) vegetable oil, for frying

1 cup(s) seedless red raspberry jelly, substitute other favorite jelly

Confectioners' sugar, for sprinkling

In large bowl, mix yeast, 1 teaspoon granulated sugar, and 1/4 cup warm water (105 to 115 degrees
F); let stand until yeast mixture foams, about 5 minutes.
With wooden spoon, stir flour, milk, margarine, salt, nutmeg, eggs, and remaining 1/4 cup granulated
sugar into yeast mixture until evenly blended (dough will be very sticky). Cover bowl with clean cloth
towel, and let dough rise in warm place (80 to 85 degrees F) until doubled, about 1 1/2 hours.

With floured hands, punch down dough. Turn dough onto heavily floured surface; let rest 10
minutes. With floured hands, pat dough 1/2-inch thick. With floured 3-inch round biscuit cutter, cut
out as many rounds as possible. Place rounds, about 2 inches apart, on lightly floured cookie sheets.
Gently press trimmings together; press and cut as above. Cover and let rise in warm place until
doubled, about 1 hour.

In 10-inch skillet, heat oil over medium heat until temperature reaches 375 degrees F on deep-fry
thermometer. With wide metal spatula, carefully place 2 or 3 doughnuts in hot oil. Fry until golden
brown, about 1 1/2 minutes, turning over once. With large slotted spoon, transfer doughnuts to wire
racks lined with paper towels to drain; repeat with remaining dough.

When doughnuts are cool enough to handle, with small sharp knife, pierce doughnuts from 1 side
almost to opposite side. Place jelly in decorating bag fitted with 1/4-inch round tip. Squeeze small
amount of jelly into each doughnut through slit. Cool doughnuts completely on wire rack. Sprinkle
doughnuts with confectioners' sugar to serve.

  


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2 sticks (1/2 pound) unsalted butter

8 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked)

2 cups sugar

1 teaspoon pure vanilla extract

5 large eggs

2/3 cup all-purpose flour

1/3 cup unsweetened Dutch-process cocoa powder

1/2 teaspoon salt

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Preparation:Preheat oven to 180°C with rack in middle. Butter and flour a 13- by 9-inch baking pan.

Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove
from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is
glossy and smooth.

Whisk together flour, cocoa powder, and salt, then whisk into chocolate mixture until
combined.Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35
minutes. Cool completely.
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2 cups (packed) dried sweetened cranberries (about 10 ounces)

1/3 cup orange juice

2 cups all purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

3/4 teaspoon ground ginger

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup (packed) golden brown sugar

1 large egg

1 tablespoon minced peeled fresh ginger

2 teaspoons vanilla extract

1 1/2 teaspoons grated orange peel

3/4 cup chopped walnuts

3/4 cup chopped unsalted natural pistachios

1/2 cup coarsely chopped fresh or frozen cranberries

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PreparationButter 3 baking sheets. Combine dried sweetened cranberries and orange juice in small
bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.

Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in
medium bowl until just blended.

Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature
butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract,
and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir
in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried
cranberries with any juices that have accumulated.

Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls
about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to
touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool
cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room
temperature.)


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4 large eggs

1 1/2 cups granulated sugar

3/4 cup fresh lemon juice

1/3 cup all-purpose flour

hotshortbread base

3 tablespoons confectioners' sugar

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PreparationPreheat oven to 350°F.

In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and
flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake
confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars.
Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.