Ingredients:
2 quarts peanut oil
1 pound squid, tubes and tentacles
1/2 cup all-purpose flour
1/2 cup plain cornmeal
Kosher salt
Freshly ground black pepper

Directions:
Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F.

Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.

Place the flour and the cornmeal into a medium mixing bowl and stir to combine. In small handfuls, dredge the squid in the flour and cornmeal mixture and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.

Ingredients:
3 tablespoons Greek olive oil, plus 1/4 cup
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups long-grain rice
2 plum tomatoes, diced
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh mint leaves
1/4 cup finely chopped fresh flat-leaf parsley
2 1/2 pounds baby squid, cleaned
1/2 cup tomato juice

Directions:
Preheat oven to 350 degrees F.

Heat 3 tablespoons of the oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the garlic and cook for 30 seconds. Add the rice and stir to coat with the mixture; cook for 1 minute. Add 3 cups water, tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is completely absorbed, about 14 to 16 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the mint and parsley. Let cool.

Stuff the squid with the rice mixture. Drizzle half of the remaining oil in a medium baking dish. Add the squid and drizzle with remaining oil and the tomato juice and season with salt and pepper. Bake until the squid is tender, about 25 to 30 minutes. Serve immediately.

Description:
Simple calamari with pasta and garlic sauce.

Ingredients:
1/2 cup peeled garlic cloves
1 pound angel hair pasta
Cooking spray
1 pound calamari, cleaned
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1 tablespoon water
2 tablespoons freshly chopped parsley leaves

Directions:
Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until golden brown and tender. Set aside.

Cook angel hair according to package directions.

Meanwhile, coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

Season both sides of calamari with salt, black pepper and oregano. Place calamari on hot pan and cook 2 to 3 minutes per side, until browned.

In a blender, combine chicken broth and roasted garlic. Puree until blended. Transfer mixture to a saucepan and set pan over medium heat. Slice calamari into rings and add to simmering broth. Dissolve cornstarch in 1 tablespoon water and add to pan. Simmer 2 minutes, until sauce thickens. Drain pasta and transfer to a serving platter. Top with calamari and sauce. Sprinkle parsley over top just before serving.

Description:
Crusty Italian bread and a simple salad round out a delicious meatless meal. What to drink: A robust Italian Barbera.

Ingredients:
Filling
2 tablespoons (1/4 stick) butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth

Béchamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons all purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
Ground nutmeg

1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced

Directions:
For filling:
Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.

For béchamel sauce:
Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.

Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.

Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)

Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.

Description:
Be sure to drain and rinse the chickpeas well before using.

Ingredients:
1 can (15 ounces) chickpeas (garbanzos), rinsed and drained
1/4 cup tahini (sesame-seed paste)
3 tablespoons warm water
3 tablespoons extra-virgin olive oil
Zest of 1 lemon
Juice of 1 1/2 lemons
2 teaspoons finely minced garlic
1 teaspoon ground cumin
Salt and pepper, to taste

Directions:
Process all of the ingredients in a food processor until smooth. Store, covered, in the refrigerator for up to a week.

Description:
A creamy chocolate pudding fills this rich cake and an easy-to-make chocolate band wraps it up in style.

Ingredients:
Cake:
Nonstick vegetable oil spray
4 ounces bittersweet chocolate, chopped
3 tablespoons unsweetened cocoa powder
1/2 cup hot coffee
1/2 cup hot water
1 cup plus 1 tablespoon all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup (packed) golden brown sugar
3 large eggs
1/2 cup sour cream

Panna Cotta:
1/2 cup water
5 teaspoons unflavored gelatin
7 1/2 ounces bittersweet chocolate, chopped
5 ounces high-quality milk chocolate, such as Lindt or Perugina, chopped
2 1/2 cups heavy whipping cream
2 1/2 cups whole milk
1/2 cup plus 2 tablespoons sugar
1 1/4 teaspoons vanilla extract
1 1/4 vanilla beans, split lengthwise

Chocolate Band:
2 16x3-inch strips waxed paper
5 ounces bittersweet chocolate, chopped

Directions:
For cake:
Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray. Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl. Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition. Beat in sour cream. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin). Divide batter between pans (layers will be shallow).

Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.

For panna cotta:
Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes. Place both chocolates in large metal bowl. Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat. Add gelatin mixture; whisk to dissolve. Pour cream mixture over chocolates in bowl; whisk until completely melted. Place bowl over a larger bowl of ice water. Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove from over water.

Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes. Keep remaining panna cotta at room temperature.

Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place atop panna cotta in cake pan. Pour remaining panna cotta over, filling pan completely. Chill overnight. DO AHEAD: Can be covered and frozen for 2 weeks. Defrost overnight in refrigerator before continuing.

For chocolate band:
Line large baking sheet with foil; set aside. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart. Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.

Cut around pan sides to release cake. Remove pan sides from cake. Using fingertips, lift 1 chocolate band from foil. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate. Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. DO AHEAD: Can be made 1 day ahead. Chill.

Description:
Versions of these cookies — named for a Grand Duchess of Russia after her wedding — are popular all over the world, but especially so throughout Spain as well as South and Central America. Packaged versions tend to be more biscuit-like; ours is nutty and textured: easy, kid-friendly, delicious and perfect for the holidays or any other time.

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
3/4 cup packed light brown sugar
1 large egg
1 cup flaked or shredded sweetened coconut
1 cup old fashioned oats
3/4 cup chopped unsalted roasted, skinless peanuts

Directions:
Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.)

Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about 30 minutes.

Using a tablespoon-sized ice cream scoop (#60), scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.

Cool cookies in the pans for a couple minutes. Then transfer with a spatula to racks to cool. Serve.

Busy baker's tips: You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Description:
This biscotti-like cookie is derived from the Eastern European/Jewish cookie Mandelbrot. Australians adopted it, and renamed it Mandel-Melba, due to its textural similarity with the Australian favorite Melba toast (named, of course, for the opera singer Dame Melba). We've used pistachios here, with lemon and orange zests to brighten the flavor. They're not super-sweet; they're more of a cookie to have with your tea or coffee. The key to this is to slice it super-thin so it crumbles in the mouth.

Ingredients:
Unsalted butter, softened
1 1/2 cups all-purpose flour, plus more for the pan
1/4 teaspoon fine salt
1 cup sugar
Finely grated zest of 2 lemons (about 1 tablespoon, packed)
Finely grated zest of 1 orange (about 2 teaspoons, packed)
4 large eggs
1 cup whole raw peeled pistachios

Directions:
Position a rack in the center of the oven and preheat to 350 degrees F. Brush a 9 by 5-inch loaf pan with butter and dust it with flour.

Whisk the flour and salt together in a bowl.

In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar with a wooden spoon until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.

Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.

Wrap the loaf in plastic and freeze until firm, about 30 minutes.

Preheat the oven to 300 degrees F.

Slice the chilled loaf as thin as you can — 6 to 8 slices to the inch. (It helps to mark the loaf lightly with a serrated knife every half-inch and use that as a guide.) Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care — the cookies can go from pale to dark brown quickly.)

Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container.

Busy baker's tips: The loaf can be stored well-wrapped at room temperature for a week, or frozen for a month. The melbas are best stored in an airtight container, away from moist cookies and cakes. Freeze slices double-wrapped in plastic wrap for up to 1 month. Defrost in their wrappers.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Description:
We tasted cookies from all over Eastern Europe, and these bars really stood out — they were beautiful, satisfying, sweet and colorful, and the dried fruit really sings Christmas. They're usually made on Christmas Eve, but their portability would make them great for bake sales or cookie swaps.

Ingredients:
Cookie:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup unsalted butter, soft, but still cool
1 cup sugar
1 large egg
1 1/2 teaspoons pure vanilla extract

Fruit:
4 teaspoons cornstarch
4 teaspoons sugar
1 cup orange juice
1/2 cup dried apricots, quartered
1/2 cup dried dates, quartered
1/4 cup dried cherries, each halved
1/4 cup dark or golden raisins
3 tablespoons candied orange peel, diced
1/2 cup raw peeled pistachios
Finely grated zest of 1/2 lemon

Directions:
Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.

For the cookie: Whisk the flour, baking powder and salt in a bowl.

Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.

While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.

Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.

Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.

Spread fruit evenly over the top of the cooled crust.

Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.

Cut, using an oiled knife, into 24 bars. Serve.

Busy baker's tips: When double-wrapped, the cookie base keeps at room temperature for 3 days or frozen for 1 month. The fruit compote can be made up to 1 week ahead and refrigerated. Store completed cookies in an airtight container, layers separated with parchment paper, for up to 5 days.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Description:
Scandinavia is known for all kinds of cookies, mostly flavored with anise or lemon. The flavor we found most compelling in cookies from all over Scandinavia, however, was brown butter — it's nutty, rich and delicious, and pairs perfectly with a tart fruit jam. These cookies get their elegant shape from the teaspoons used to form them.

Ingredients:
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
3/4 teaspoon baking powder
Pinch fine salt
1 large egg yolk
3/4 cup sugar
1 tablespoon pure vanilla extract
1/4 to 1/3 cup jam, such as a berry, plum or cloudberry
Confectioners' sugar, for dusting

Directions:
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.

Meanwhile, whisk the flour, baking soda and salt in another medium bowl.

Whisk the egg yolk, sugar and vanilla into the cooled browned butter.

Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.

Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)

Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.

When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.

Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Description:
There are a number of stories as to where this cookie came from. It's thought to be native to Nanaimo, British Columbia (hence the name), and it gained widespread popularity in the 1950s. Whatever its origins, we loved it. We added the twist of peanut butter to make a simple, delicious, no-bake bar cookie that's super kid-friendly and freezes well.

Ingredients:
Cookie:
1/2 cup (1 stick) unsalted butter
1/4 cup sugar
1/3 cup cocoa
1 large egg, beaten
1 3/4 cups graham cracker crumbs
1 cup shredded sweetened coconut
1/2 cup finely chopped blanched almonds

Peanut Butter Filling:
1/3 cup unsalted butter, softened
1/3 cup peanut butter
1/2 cup confectioners' sugar

Chocolate Glaze:
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter

Directions:
Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.

For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)

For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.

For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.

To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.

Busy baker's tips: Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Description:
These are our take on the classic British digestive biscuit. We added chocolate to highlight the richness of the oats, and hazelnuts for texture and crunch. We love that they aren't too sweet, making them the perfect match for afternoon tea. Baking them in muffin tins gives them a gorgeous tea-cake shape, but they're also delicious as drop cookies.

Ingredients:

1/4 cup hazelnuts, finely chopped
2/3 cup all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 cup wheat germ
1/2 cup rolled old-fashioned oats
1/2 teaspoon freshly ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon fine salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large egg yolks

Directions:
Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet. Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.

Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.

With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes. Add the egg yolks and beat together. Add dry ingredients and mix until just combined.

Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts. (Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.) Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster). Transfer cookies to a rack to cool. Serve.

Busy baker's tips: Store in an airtight container for up to a week. Freeze formed dough in cups for up to 1 week. Baked cookies can also be frozen for up to 2 weeks.

Copyright 2007 Television Food Network, G.P. All rights reserved

Description:
I got this recipe from a group. Just copying it here so I can find it later. I love eggnog. In PR we do somthing similar called "Coquito", bsaically the same but we add coconut milk instead of regular milk and most of the people add rum, but for a non-alcoholic version just omit the rum.

Ingredients:

* 2 eggs, beaten
* 3 tablespoons sugar
* 2 1/3 cups low-fat milk
* 1 teaspoon vanilla extract
* 1 dash ground nutmeg

Directions:
1. Blend together eggs, sugar, milk, vanilla and
nutmeg. Serve chilled. 3 servings

Description:
I got this recipe from a group. Just copying it here so I can find it later. I love eggnog. In PR we do somthing similar called "Coquito", bsaically the same but we add coconut milk instead of regular milk and most of the people add rum, but for a non-alcoholic version just omit the rum.

Ingredients:
* 4 egg yolks
* 1 (5 ounce) can condensed milk
* 1 tablespoon white sugar
* 1 teaspoon vanilla extract
* 4 1/2 cups milk
* 4 egg whites
* 1/4 teaspoon ground nutmeg

Directions:
1. In a large mixing bowl, beat egg yolks until
they are thickened and light. Gradually stir in
condensed milk, sugar, vanilla and milk. Beat the egg
whites until stiff, then add them to the milk mixture. Heat until hot.
Pour into mugs and garnish with nutmeg.
Servings 2 quarts.

Description:
These Sephardic Jewish cookies are usually served at Shabbat (Sabbath) dinners and on holidays. We loved the savory sesame flavor so much that we added tahini to the dough to help showcase it. They store well, so they're excellent cookies to keep around in case of unexpected guests.

Ingredients:
4 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
3 large whole eggs, at room temperature
2 large egg yolks, at room temperature
1 1/4 cups sugar
1/4 cup tahini (sesame paste)
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Sesame Glaze:
1 large egg white, lightly beaten
1 teaspoon honey
1/2 cup hulled raw sesame seeds

Directions:
Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray.

Whisk the flour, baking powder and salt together in a medium bowl.

Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.

Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.

To glaze the cookies: Put the sesame seeds on a small plate. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.

Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks. Serve.

Busy baker's tips: These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Description:
This oversized cookie is perfect for big family dinners; place the whole thing in the middle of the table and hit it with a spoon to crack off pieces. Good-quality almond extract is absolutely key here; if you can't find it in your local stores, check online.

Ingredients:
1 tablespoon unsalted butter, softened
2/3 cup whole unblanched almonds, toasted (about 3 ounces)
2/3 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
2 large egg yolks
1/2 teaspoon almond extract
1 to 2 tablespoons whole milk

Directions:
Position a rack in the middle of the oven and preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment.

Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain. In a large bowl, combine butter, almonds, flour, sugar, salt and cinnamon. In a small bowl, beat egg yolks with 1 tablespoon of the milk. Add the extract. Drizzle yolk mixture over almond mixture and toss with fingers to combine and get everything moistened. (If needed add up to 1 more tablespoon of milk.) Mixture should still be crumbly, but not dry, like a crisp topping.

Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create a thin, even 8-inch round. Sprinkle remaining crumbs over the top to give the cookie some texture. Bake until golden brown and crisp, rotating baking sheet halfway through baking, about 30 minutes. For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for 10 minutes.

Cool on a rack until easy to handle. Slip the fregolata on the paper onto a rack to cool completely.

To serve, place a whole almond or overturned demitasse spoon under the center of the fregolata and rap the top with a spoon or the side of a knife to crack into serving pieces.

Busy baker's tips: Dough can be frozen on cookie sheet for up to 1 week and baked from the freezer (for an extra 5 to 10 minutes). Store baked cookie in an airtight container or on a baking sheet wrapped with plastic wrap for up to 1 week. Baked cookie can be wrapped in plastic wrap, then aluminum foil, and frozen for up to 2 weeks.

Copyright 2007 Television Food Network, G.P. All rights reserved

Description:
These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time; they'll get chewier as time passes.

Ingredients:
2 1/4 cups confectioners' sugar, plus more for rolling
15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature
2 teaspoons finely grated lemon zest

Directions:
These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time; they'll get chewier as time passes.

2 1/4 cups confectioners' sugar, plus more for rolling
15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature
2 teaspoons finely grated lemon zest

Sift the confectioners' sugar.

Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.

Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.

Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.

Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.

Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.

Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

Busy baker's tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.

Copyright 2007 Television Food Network, G.P. All rights reserved

Description:
These are a Greek celebration cookie — while they're most popular at Christmas, you also see them at weddings, Easter and other holidays as well. They're almost always served with a powdered sugar topping; at Christmas, it's traditional to stick a whole clove in the top to represent the gift of spices that the Three Wise Men brought to Mary.

Ingredients:
3/4 cup walnuts
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioners' sugar
1 large egg yolk
1 tablespoon brandy
1 teaspoon pure vanilla extract
1 to 2 tablespoons orange flower water
3/4 cup confectioners' sugar

Directions:
Preheat the oven to 350 degrees F.

Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground).

Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.

In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.

At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.

Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.

With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.

Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers.

Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.

Busy baker's tips: Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 1 week. Baked cookies can be wrapped in plastic, then aluminum foil, for up to 2 weeks. To serve, let cookies come to room temperature before dusting with confectioners' sugar.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved