1. Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Divide dough in half. Stir food color into 1 half; mix well.

2. For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope. Place 1 red and white rope side by side on ungreased cookie sheet; press together lightly and twist. Curve top of cookie down to form handle of cane.

3. Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack

1. Heat oven to 325ºF. Grease bottom only of round pan, 9x1 1/2 inches, with shortening. Make brownie mix as directed on package, using water, oil and eggs. Pour into pan. Bake 50 to 55 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour

.2. In medium bowl, beat butter, powdered sugar and vanilla with spoon until smooth. Stir in milk until spreadable. Stir in food color. Spread frosting evenly over brownies.

3. To serve, cut into 8 wedges. Decorate wedges with candies to look like Christmas tree lights. Center pretzel nugget on bottom edge of each brownie wedge for tree trunk.

What's the confetti secret? Candy sprinkles are mixed into this easy cookie mix cookie dough.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3 cup butter or margarine, melted

2 tablespoons Gold Medal® all-purpose flour

1 egg

2 tablespoons Betty Crocker® red, green and white candy sprinkles

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms. Sprinkle candy sprinkles over dough; gently stir into dough.

2. Roll dough on floured surface until about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet.

3. Bake 7 to 9 minutes or light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.

4. Decorate with frosting and additional candy sprinkles as desired.

You know you've been good if Santa fills your stocking with these delicious raspberry and chocolate-filled Christmas treats.

1 cup sugar

3/4 cup butter or margarine, softened

3/4 cup shortening

1 teaspoon grated orange peel

2 eggs

3 3/4 cups Gold Medal® all-purpose flour

3/4 cup miniature semisweet chocolate chips

1/2 cup raspberry jam

Favorite frosting, if desired

1. Mix sugar, butter, shortening, orange peel and eggs in large bowl. Stir in flour. Divide dough into thirds. Cover and refrigerate at least 1 hour but no longer than 24 hours.

2. Heat oven to 350ºF. Roll each third of dough into rectangle, 12x9 inches, on lightly floured surface. Cut each rectangle into twelve 3-inch squares. Mix chocolate chips and jam. Spread 1 teaspoon jam mixture down center of each square. Bring 2 opposite sides together over jam mixture; pinch to seal. Seal ends and roll gently into rope shape. Bend into a stocking shape. Place 2 inches apart on ungreased cookie sheet.

3. Bake 15 to 20 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate with frosting.

Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. This delicious recipe is from the award-winning Betty Crocker’s Best Christmas Cookbook.

2 packages regular or quick active dry yeast

1/2 cup warm water (105°F to 115°F)

1 1/4 cups buttermilk

2 eggs

5 1/2 to 6 cups Gold Medal® all-purpose flour

1/2 cup butter or margarine, softened

1/2 cup sugar

2 teaspoons baking powder

2 teaspoons salt

1 1/2 cups chopped dried apricots

1 1/2 cups chopped drained maraschino cherries

Coffee Cake Glaze

1 1/2 cups red cinnamon candies, if desired

1. Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)

2. Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.

3. Mix apricots and chopped cherries. Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)

4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies

What happens when eggnog meets cappuccino? Find out when you make this recipe. You don't even need an espresso machine!

6 eggs, slightly beaten

2/3 cup granulated sugar

1/8 teaspoon salt

5 cups milk

2 teaspoons vanilla

2 cups hot espresso coffee

1 cup coffee liqueur or brandy

2 cups whipping (heavy) cream

2 tablespoons packed brown sugar

Ground cinnamon

1. Stir together eggs, granulated sugar and salt in heavy Dutch oven. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm.

2. Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until stiff. Gently stir 2 cups of the whipped cream into egg mixture.

3. Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog.

An easy, eye-catching way to serve a holiday cheese ball. The best news? You can make it up to a month in advance!

3 packages (8 ounces each) cream cheese, softened

4 cups shredded Cheddar cheese (16 ounces)

2 tablespoons basil pesto

1 tablespoon grated onion

1/4 teaspoon yellow mustard

Red pepper sauce

1/4 cup finely chopped parsley or cilantro

1/4 cup pine nuts or sliced almonds

2 tablespoons chopped red bell pepper

Piece of lemon peel, if desired

Assorted crackers, if desired

1. Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape.

2. Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree.

3. If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator.

4. Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.

These cookies will be the highlight of your holiday cookie tray or the perfect gift for the Santa collector on your list!

1/2 cup butter or margarine, softened

1 cup granulated sugar

1 teaspoon grated lemon peel

1 egg

2 tablespoons milk

2cups Gold Medal® all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup plus 2 tablespoons Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting

3 tablespoons red sugar

18 miniature marshmallows

36 semisweet chocolate chips

18 red cinnamon candies

3/4 cup shredded coconut

1. Heat oven to 400°F. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt.

2. Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

3. Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard.

A sweet-sour fruit-and-spice mixture crowns creamy French cheese.

1 cup fresh or dried cranberries

2/3 cup sugar

1/3 cup cider vinegar

2 tablespoons water

2 teaspoons finely chopped gingerroot

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Vegetable oil

1 round Brie cheese (8 ounces)

Slivered almonds, toasted, if desired

Crackers, if desired

1. Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.)

2. Heat oven to 350ºF. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted. 3. Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use.

Get dinner rolling with pork top loin that’s wrapped around a sweet, crunchy apricot-pistachio filling and roasted to perfection.

1 pork boneless top loin roast (single uncut roast),

4 pounds1/2cup chopped dried apricots

1/2 cup chopped pistachio nuts

2 garlic cloves, finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup apricot brandy or apricot nectar

Crunchy Topping (See Below)

1/4cup apricot preserves

1. To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.

2. Sprinkle apricots, nuts, garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.

3. Heat oven to 325ºF. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.

4. Make Crunchy Topping. Brush preserves over pork. Sprinkle with topping. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.

Crunchy Topping1 tablespoon butter or margarine

1/4 cup coarsely crushed cracker crumbs

2 tablespoons chopped pistachio nuts

1/4 teaspoon garlic salt

Melt butter in 2-quart saucepan over medium heat. Stir in remaining ingredients. Cook and stir 1 minute; cool.

You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts and are topped with cream cheese frosting.

4 eggs

2 cups sugar

1 cup vegetable oil

1 can (15 ounces) pumpkin (not pumpkin pie mix)

2 cups Gold Medal® all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup raisins

Rich Cream Cheese Frosting (See Below)

1/2cup chopped walnuts

1. Heat oven to 350ºF. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2 x1 inch.

2. Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread batter in pan.

3. Bake 25 to 30 minutes or until light brown. Cool completely, about 1 hour.

4. Frost with Rich Cream Cheese Frosting. Sprinkle with walnuts.

For 49 bars, cut into 7 rows by 7 rows. Refrigerate any remaining bars.

Rich Cream Cheese Frosting1 package (3 ounces) cream cheese, softened

1/3 cup butter or margarine, softened

1 teaspoon vanilla

2 cups powdered sugar

Mix cream cheese, butter and vanilla in medium bowl. Gradually beat in powdered sugar until smooth.

Our favorite fudge recipe combines the richness of chocolate with the crunchiness of nuts and the chewiness of dried cherries. Mmm!

1 1/2 packages (12-ounce size each) semisweet chocolate chips (3 cups)

2 cups miniature marshmallows or 16 large marshmallows, cut in half

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla

1 cup chopped nuts

1/2 cup dried cherries or chopped dried apricots

1/4 cup white baking chips, melted, if desired

1. Grease bottom and sides of square pan, 9x9x2 inches, with butter, or line with aluminum foil. 2. Heat chocolate chips, marshmallows and milk in 2-quart saucepan over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth.

3. Stir in vanilla, nuts and cherries. Immediately pour into pan. Drizzle with melted white baking chips. Cover and refrigerate about 2 hours or until firm. Cut into 1-inch squares.

MICROWAVE DIRECTIONS

Place chocolate chips, marshmallows and milk in 8-cup microwavable measure. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until chips and marshmallows are melted and mixture can be stirred smooth. Continue as directed in step 3.

Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!

Pecan Shortbread Cookie Crust (See Below)

1 cup sugar

3 tablespoons Gold Medal® all-purpose flour

1 package (8 ounces) cream cheese, softened

1 package (3 ounces) cream cheese, softened

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

3 eggs

1 can (15 ounces) pumpkin (not pumpkin pie mix)

1 tablespoon milk

1. Heat oven to 375ºF. Bake Pecan Shortbread Cookie Crust; cool.

2. Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.

3. Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.

4. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Pecan Shortbread Cookie Crust1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)

3 tablespoons butter or margarine, melted

3 tablespoons Gold Medal® all-purpose flour

1. Mix all ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown.

This delightful mixture of favorite snack foods has a spicy chili powder kick.

3 cups popped popcorn

3 cups Bugles® nacho cheese flavor corn snacks

2 cups pretzel sticks

1 cup Cheerios® cereal

1/3 cup butter or margarine, melted

1/2 teaspoon chili powder

1 garlic clove, very finely chopped, or 1/4 teaspoon garlic powder

1. Heat oven to 300ºF.

2. Mix popcorn, snacks, pretzels and cereal in large bowl. Mix remaining ingredients; drizzle over popcorn mixture, tossing until evenly coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2X1 inch.

3. Bake uncovered 15 minutes, stirring twice; cool. Store loosely covered at room temperature up to 2 weeks. Microwave Directions: Place butter, chili powder and garlic in 3-quart microwavable casserole or bowl. Microwave uncovered on High about 1 minute or until butter is melted; stir. Stir in popcorn, snacks, pretzels and cereal. Toss until well coated. Microwave uncovered 6 to 8 minutes, stirring every 2 minutes, until toasted; cool.

Wow! A crazy, colorful and quick bread that the kids will love!

2 1/2 cups Gold Medal® all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/4 cup shortening

1 1/4 cups buttermilk

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon baking soda

2 eggs

1 cup small gumdrop, cut in half

1/2 cup chopped nuts, if desired

1. Heat oven to 350ºF. Grease bottom only of loaf pan, 9x5x3 inches.

2. Beat all ingredients except gumdrops and nuts in large bowl with electric mixer on low speed 15 seconds. Beat on medium speed 30 seconds, scraping bowl constantly. Stir in gumdrops and nuts. Pour into pan.

3. Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. For best results, wrap and refrigerate at least 8 hours before slicing.

Your little elves’ eyes will light up when they see-and taste-this pretty peppermint bundt cake.

1 package Betty Crocker® SuperMoist® white cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 egg whites

1/2 teaspoon red food color

1/2 teaspoon peppermint extract

White Icing (See Below)

Crushed candy canes or crushed hard peppermint candies

1. Heat oven to 350ºF. Generously grease and flour 12-cup bundt cake pan.

2. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.

3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Spread with White Icing. Sprinkle top with crushed candy. Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "SHOP our catalogs" on the top of this page to shop both of Betty Crocker's catalogs, then search for bundt to find shapes beyond the classic.

White Icing1 cup powdered sugar

1 tablespoon milk or water

1/2 teaspoon vanilla, if desired.

Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.

These pretty sugar cookies are a classic addition to the holiday cookie tray. They make great decorations, too!

1 1/2 cups powdered sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

1/2 teaspoon almond extract

1 egg

2 1/2 cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Creamy Decorator's Frosting (See Below)

Colored sugars, candy sprinkles and nonpareils, if desired

1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

2. Heat oven to 375°F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered surface. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.

3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost and decorate cookies as desired with Creamy Decorator’s Frosting and colored sugars.

Creamy Decorator's Frosting2 cups powdered sugar

1/2 teaspoon vanilla

2 tablespoons milk or half-and-half

Stir together all ingredients until smooth and spreadable. Tint with food color if desired.

Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.

6 to 8 pounds fully cooked smoked bone-in ham

Whole cloves, if desired

1 cup packed brown sugar

1tablespoon cider vinegar

1/2 teaspoon ground mustard

Orange slice, if desired

Maraschino cherry, if desired

1. Heat oven to 325°F.

2. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135°F (13 to 17 minutes per pound).

3. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.

4. Cover ham and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.

No holiday feast would be complete without clove-studded ham baked with a honey-mustard glaze.

6 to 8 pounds fully cooked smoked bone-in ham

Whole cloves, if desired

1/4 cup honey

1/4 teaspoon ground cloves

1/2 teaspoon ground mustard

1. Place ham, fat side up, on rack in shallow roasting. Insert meat thermometer into ham surface at a slight angle or through the end of the ham so tip is in center of thickest part of ham and does not touch bone or fat.

2. Roast 12 to 16 minutes per pound in 325ºF oven or until thermometer reads 120ºF.

3. Remove ham from oven. Pour drippings from pan. Remove any skin from ham. Cut fat surface of ham lightly in uniform diamond shapes; insert whole clove in each diamond.

4. Mix honey, mustard and ground cloves; brush on ham. Roast uncovered about 20 minutes longer or until thermometer reads 135°F.

5. Cover ham with tent of aluminum foil and let stand about 10 minutes or until thermometer reads 140ºF

Make this Yule log cake a family tradition during the holidays. It is a bit involved, but the rave reviews will be worth it!

3 eggs

1 cup sugar

1/3 cup water

1 teaspoon vanilla

3/4 cup Gold Medal® all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup whipping (heavy) cream

2 tablespoons sugar

1 1/2 teaspoons freeze-dried or powdered instant coffee (dry)

Cocoa Frosting (See Below)

Chopped pistachio nuts or red and green candied cherries, if desired

1. Heat oven to 375ºF. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease.

2. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in 1 cup sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.

3. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. Trim off stiff edges of cake if neccessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.

4. Beat whipping cream, 2 tablespoons sugar and the coffee in chilled bowl until stiff. Unroll cake and remove towel. Spread whipped cream mixture over cake. Roll up cake. For tree stump, cut off a 2-inch diagonal slice from one end. Attach stump to one side using 1 tablespoon Cocoa Frosting. Frost log with Cocoa Frosting. Make strokes in frosting to resemble bark, using tines of fork. Sprinkle with pistachio nuts. Store in refrigerater.

Cocoa Frosting1/3 cup baking cocoa

1/3 cup butter or margarine, softened

2 cups powdered sugar

1 1/2 teaspoons vanilla

1 to 2 tablespoons hot water

Mix cocoa and butter thoroughly in medium bowl. Beat in sugar with electric mixer on low speed. Stir in vanilla and hot water. Beat until frosting is smooth and spreadable.