2011 Holiday Recipe Guide
4 eight ounce pkgs cream cheese
6 oz sour cream
1 cube (½ cup) butter
5 eggs
2 T cornstarch
 ¼ C sugar
1¼ tsp vanilla
1 tsp lemon juice
Let cream cheese, sour cream, butter and eggs, stand at room temperature for 1 hour.  Preheat over to 375°. Blend cream cheese, butter sour cream together.  Add cornstarch, sugar, vanilla, and lemon juice.  Blend.  Add eggs, one at a time and beat well each time. Pour into 9 to 9-1/2″ greased spring form pan. Place in larger roasting pan filled with enough warm water to come halfway up the side of the spring form pan. Bake 1 hour or until top is golden brown.  Turn off oven.  Let cake sit in oven 1 hour with door open. Remove from oven and let sit 2 hours.  Cover and refrigerate for at least six hours before serving.  Makes a nice presentation if you top with cherry pie filling and let some of the “juice” run down the side. If you prefer a cheesecake with a crumb bottom, use 1 Cup flour, mix in 1/3 cup brown sugar, 1/4 cup finely chopped pecans (optional) and 6 Tbsps butter.  Press onto the bottom of the springform pan, Bake 325° degrees for 12-15 minutes.  Let cool on a wire rack.

2011 Holiday Recipe Guide
3 medium firm bananas, sliced
1 prepared angel food cake (16 oz cut into 1” cubes)
1 pint fresh strawberries, halved
1 sm pkg strawberry geletin
2 C boiling water
1 1/2 C cold water
8 oz whipped topping, thawed
Layer banana slickes and cake cubes in 13×9 dish coated with nonstick cookin spray. Place strawberries over cake and press down gently. In a bowl, dissovle gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate 3 hours or until set. Frost with whipped topping.

2011 Holiday Recipe Guide
1 pie crust
1 can cherry pie filling
1 pkg instant vanilla pudding
Whipped topping
Follow directions for pudding. Pour into pie crust, top with pie filling. Cover with whipped topping.

Ingredients

• 6 cups peeled, sliced Gala apples (about 3 large)
• 1/4 cup dried cranberries
• 1/4 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon

Topping

• 6 tablespoons Pillsbury Best® All Purpose Flour
• 3 tablespoons toasted wheat germ
• 1/4 cup firmly packed brown sugar
• 1/2 cup Jif Omega-3 Creamy Peanut Butter
• 1/2 cup chopped walnuts
• Smucker’s® Sundae Syrup™ Caramel Flavored Syrup (optional) or Smucker’s Sugar Free Sundae Syrup Caramel Flavored Syrup

Preparation

1. Heat oven to 375°F. Stir apples, cranberries, 1/4 cup brown sugar and cinnamon until coated. Spoon evenly in 9 x 9-inch baking pan.
2. Mix flour, wheat germ and 1/4 cup brown sugar in medium bowl. Cut in peanut butter with fork until crumbs form. Stir in walnuts. Crumble over apples.
3. Bake 35 to 40 minutes or until apples are fork tender and top is golden brown. Cool 10 minutes. Drizzle with caramel flavored syrup, if desired. Serve warm.

Serves
Servings 9

Preparation Time:
15 minutes

Cook Time:
40 minutes

SOURCE:
Jif

2011 Holiday Recipe Guide
5½ C confectioners’ sugar
1 2/3 C peanut butter
1 C butter, melted
4 C semi-sweet chocolate chips
1 tsp shortening
in a bowl, combine the sugar, peanut butter and butter; mix well. Shape into 1” balls, set aside. In a heavy saucepan, melt chocolate chips and shortening; stir until smooth, Dip balls into chocolate; place on wire rack over waxed paper. Refrigerate for 15 minutes or until firm. Cover and store in the refigrerator.

2011 Holiday Recipe Guide
1 box Twinkies®  (10 count)
8 oz pkg cream cheexe, softened
1 C confectioners’ sugar
8 oz whipped topping, thawed & divided
2-3.4 oz pkgs instant vanilla pudding
15 oz can pumpkin
1½ tsp pumpkin pie spice
1 C milk
Slice Twinkie® s in half lengthwise and place cream side up in single layer in 9×13 baking dish. Using a mixer, blend together cream cheese, confectioners’ sugar and half of whipped topping until smooth. Spread evently over Twinkies.
Combine pudding mix, pumpkin pie spice, pumpkin and milk. Whisk until well blended and layer over cream cheese mixtures. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

2011 Holiday Recipe Guide
½ C margarine, softened
1½ C sugar
2 eggs
1 C sour cream
1 tsp vanilla
2 C flour
¼ tsp salt
1 tsp soda
2 ripe bananas
Mix all ingredients together. Pour into greased 9×9 pan. Bake at 350°, 20-25 minutes.

There is the classic feta cheese, tomato and watermelon salad. There are various riffs on lemonade spiked with pureed watermelon. And, of course, there are innumerable variations on traditional fruit salad. But we wanted something more unique, more interesting.

Which, oddly, took us back to tradition. In some parts of the country, pickled watermelon rind is a staple. But in most of the U.S., the rind is just nature’s way of adding a handle. So we started there. Then we moved on to the sweet, juicy flesh, transforming it into a pudding fit for a tart.

Finally, we blended orange and elderflower liqueur with vanilla to create a delicious syrup for marinating strawberries and watermelon.

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SWEET WATERMELON

RIND RELISH

This recipe calls for watermelon rind with the thin outer dark green skin removed. The easiest way to do that is to use a paring knife to cut away the red flesh, then use a vegetable peeler to remove the skin.

Start to finish: 1 hour

Makes 3 cups

1 teaspoon whole cloves

1 teaspoon whole allspice

4 cups watermelon rind, green skin removed, cut into 1/4-inch chunks

1 1/2 cups sugar

1 cup red wine vinegar

1 teaspoon salt

2 cinnamon sticks

2-inch piece fresh ginger, peeled and cut into chunks

On a 6-inch square of cheesecloth, combine the cloves and allspice. Tie the cloth into a bundle.

In a large saucepan over medium heat, combine the watermelon rind, sugar, vinegar, salt, cinnamon sticks, ginger and spice bundle. Bring to a simmer and cook for 1 hour, or until the watermelon rind is tender. Allow the watermelon to fully cool in the liquid. Remove and discard the spice bundle, cinnamon sticks and ginger. Store in an airtight container in the refrigerator for up to a month.

Nutrition information per 2-tablespoon serving (values are rounded to the nearest whole number): 35 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 11 g carbohydrate; 0 g protein; 0 g fiber; 80 mg sodium.

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WATERMELON

PUDDING TART

Start to finish: 20 minutes, plus cooling

Servings: 8

1 1/4 cups graham cracker crumbs

5 tablespoons butter, melted

2 1/2 cups watermelon flesh

2 tablespoons lemon juice

2 eggs

1/4 cup cornstarch

1/4 cup sugar

Whipped cream

Heat the oven to 350 F. Coat a 9-inch removable bottom tart pan with baking spray.

In a medium bowl, combine the graham cracker crumbs with the butter, stirring until well mixed. Press the mixture into the prepared tart pan. Bake for 12 to 15 minutes, or until golden.

Meanwhile, in a blender puree the watermelon until completely smooth. You should have 2 cups of juice. Strain the juice through a fine mesh strainer into a small saucepan. Add the lemon juice. Over medium-high heat, bring the juice to a simmer.

In a medium, heat-safe bowl, whisk together the eggs, cornstarch and sugar until smooth. In a slow and steady stream, pour the hot juice into the egg mixture while continuously whisking. Pour the mixture back into the pan and continue to cook, whisking until thickened. Pour the watermelon pudding into the baked tart crust.

Press a piece of plastic wrap directly onto the surface of the pudding and refrigerate until cold. Serve with whipped cream.

Nutrition information per serving without whipped cream (values are rounded to the nearest whole number): 180 calories; 90 calories from fat (46 percent of total calories); 10 g fat (5 g saturated; 0 g trans fats); 75 mg cholesterol; 23 g carbohydrate; 3 g protein; 1 g fiber; 100 mg sodium

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MARINATED WATERMELON AND STRAWBERRIES

Start to finish: 2 hours 30 minutes (15 minutes active)

Servings: 4

1/2 cup sugar

1/4 cup water

1 vanilla bean

1/4 cup elderflower liqueur

2 tablespoons orange liqueur

1 1/2 cups fresh strawberries, hulled and halved

2 cups cubed watermelon flesh

In a small saucepan, combine the water and sugar. Use a paring knife to split the vanilla bean lengthwise and scrape the seeds into the pan, then add the pod. Over medium heat, bring the mixture to a boil, then remove from the heat and cool fully. Remove the vanilla pod. Stir in the elderflower liqueur and orange liqueur.

In a medium bowl, combine the strawberries and watermelon, then pour the syrup over them. Marinate in the refrigerator for at least 2 hours. Serve in glasses.

Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 37 g carbohydrate; 1 g protein; 2 g fiber; 0 mg sodium.

By ALISON LADMAN

For The Associated Press

nstead of giving your mother a bouquet of flowers for Mother’s Day, consider a flowered cake.
This beautiful and easy-to-make cake features the flavors of lemon and honey and is swathed with a cloud-like blanket of honey meringue. It then is crowned with masses of sugared edible flowers.
Be sure to buy flowers that are safe to eat, as many flowers are sprayed with pesticides. Most grocers sell edible flowers with the herbs in the produce section.
———
LEMON HONEY
TRIPLE-LAYER CAKE
Start to finish: 1 hour 20 minutes (40 minutes active), plus cooling
Servings: 12
For the cake:
2 cups sugar
1 cup honey
6 eggs
Zest of 1 lemon
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups (3 sticks) butter, melted and cooled
3 3/4 cups all-purpose flour, sifted
3 1/2 teaspoons baking powder
1 1/2 cups ginger ale
For the filling:
1 cup water
1 bag Earl Grey tea
1/4 cup lemon juice
1/4 cup honey
2 tablespoons cornstarch
3 eggs yolks (reserve the whites for the frosting)
2 tablespoons butter
For the honey meringue frosting:
1/2 cup honey
4 egg whites
1/2 teaspoon cream of tartar
For the sugared flowers:
1 egg white
Pinch of salt
Edible flowers or petals
Ultra-fine sugar
Heat the oven to 325 F. Coat three 9-inch cake pans with baking spray, then line the bottom of each with a round of parchment paper.
To make the cakes, in a large bowl use an electric mixer to combine the sugar, honey, eggs, lemon zest, vanilla and salt. Beat until well combined, about 1 minute. Add the butter and beat again.
In another bowl, stir together the flour and baking powder.
With the mixer on, beat the ginger ale and flour into the honey-sugar mixture in 2 additions, alternating. Divide the batter between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted at the center comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. 
To make the filling, in a small saucepan over medium-high, combine the water, tea bag, lemon juice and honey. Bring to a simmer then remove from the heat and steep for 3 minutes. Discard the tea bag.
In a small bowl, whisk together the cornstarch and the 3 egg yolks. While whisking, add a small amount of the hot lemon water to the egg yolks. Continue to whisk while adding small amounts of the liquid until half the lemon water is incorporated. Pour the yolk mixture into the pan and whisk to combine. Continue to cook until the mixture returns to a simmer and thickens. Remove from the heat and whisk in the butter. Transfer the mixture to a bowl and press plastic wrap directly onto the surface. Refrigerate until cold.
Once the cakes and filling have cooled, assemble the layers.
Use a large, serrated knife to carefully slice the top dome off each layer horizontally to create 3 level layers of cake. Be sure to remove the parchment paper from the bottom of the cakes. Place one layer of cake on a serving platter, then spread half of the filling over the cake. Add a second layer and repeat with the filling. Top with the third layer of cake, overturning the final layer so the bottom is up. Set aside.
To make the meringue, in a small saucepan over medium, heat the honey until simmering.
In a large bowl use an electric mixer to beat the 4 egg whites and the cream of tartar until very foamy. Slowly add the hot honey while continuing to beat. Continue to beat the whites until they form stiff, glossy peaks. Frost the cake with the meringue, swirling it with the back of a spoon.
To sugar the flowers, in a small bowl beat the egg white and salt until frothy. Using a small, clean paintbrush, paint the flowers with the egg white. Sprinkle with sugar. Decorate the cake with the flowers. 

Traditional tomato bruschetta has become so ubiquitous in the U.S. you can even buy jars of prepared toppings and pre-toasted bread. So we decided to reinvent it as a breakfast or dessert item. 
Instead of starting with a garlic-rubbed toast, we take slices of baguette and slather them with low-fat, yet creamy part-skim ricotta cheese. If you like, you could vary the recipe by using Neufchatel (reduced-fat cream cheese) or even thick Greek-style yogurt. 
We then top them with sliced strawberries and a drizzle of honey — reminiscent of the tomatoes and olive oil from traditional versions. Capping the creamy strawberry toasts is a sprinkle of herbs to add a fresh counterpoint to all the sweetness. 
——— 
STRAWBERRY-
RICOTTA BRUSCHETTA 
Start to finish: 10 minutes 
Servings: 10 (2 slices per serving) 
12-inch baguette, cut into 20 slices 
1 1/4 cups part-skim ricotta cheese 
1 pound strawberries, hulled and cut into 1/4-inch dice 
Honey, to taste 
20 fresh mint or basil leaves, cut in thin strips (chiffonade) 
Lightly toast the slices of baguette. Spread each slice with about 1 tablespoon of ricotta cheese. Divide the diced strawberries among the slices of toast. Drizzle with honey, sprinkle with mint (or basil) and serve.