Corn bread in a jiffy! Sour cream makes these golden corn rolls rich and tender.

1 1/3 cups Gold Medal® all-purpose flour

1/2 cup cornmeal

2 tablespoons sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

3/4 cup sour cream

1 tablespoon butter or margarine, softened

1. Heat oven to 375ºF.

2. Mix flour, cornmeal, sugar, baking powder and salt in medium bowl. Mix egg and sour cream; stir into flour mixture until dough forms. Roll dough 1/4 inch thick on lightly floured surface. Cut into 3-inch rounds with floured cutter. Brush with butter; fold in half. Place on ungreased cookie sheet.

3. Bake 12 to 15 minutes or until golden brown.

cool and freeze in tightly covered container.

A low-fat version of everyone’s favorite decadent dip. See Tips from the Kitchens, below, for two more flavor variations.

1 1/2 cups small curd creamed cottage cheese

2 tablespoons milk

2 teaspoons lemon juice

2 teaspoons grated onion

3 tablespoons crumbled blue cheese

1 tablespoon chopped fresh parsley

1 medium bell pepper

Raw vegetables, for dipping

1. Place all ingredients except bell pepper and raw vegetables in blender. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.

2. Cover and refrigerate 1 hour to blend flavors.

3. Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables.

But do not spoon it into the bell pepper. Cover and refrigerate dip and vegetables to assemble later.

Ginger-Lime Dressing

3 tablespoons lime juice

3 tablespoons honey

1 tablespoon plus 1 1/2 teaspoons vegetable oil

3/4 teaspoon grated gingerroot

or

1/4 teaspoon ground ginger

Shake all ingredients in tightly covered container.

Raspberries and white chocolate is a flavor marriage made in heaven. Enjoy them both in this decadent, showstopping cake.

Raspberry Filling (See Below)

3 ounces white baking bars (white chocolate), from 6-ounce package, chopped

2 1/4 cups Gold Medal® all-purpose flour

1 1/2 cups sugar

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 2/3 cups whipping (heavy) cream

3 eggs

1 teaspoon almond extract

White Chocolate Frosting (See Below)

1. Make Raspberry Filling.

2. Heat oven to 350ºF. Grease and flour bottoms and sides of 2 round pans, 8 or 9x1 1/2 inches.

3. Melt white baking bars over low heat, stirring occasionally; cool. Mix flour, sugar, baking powder and salt; reserve. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff; reserve. Beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bar and almond extract on low speed.

4. Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.

5. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack, about 1 hour.

6. Fill layers with Raspberry Filling. Prepare White Chocolate Frosting; spread over side and top of cake.

1/4 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

1 cup raspberry-flavored wine cooler

1 tablespoon butter or margarine

1/8 teaspoon almond extract

Red food color, if desired

Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. Stir in wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter, almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.

3 ounces white baking bars (white chocolate), from 6-ounce package, chopped

3 cups powdered sugar

2 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water

2 tablespoons butter or margarine, softened

1/4 teaspoon almond extract

Melt white baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining ingredients in medium bowl with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.

Soft Custard

3 eggs, slightly beaten

1/3 cup sugar

1/8 teaspoon salt

2 1/2 cups milk

1 teaspoon vanilla

Mix eggs, sugar and salt in heavy 2-quart saucepan. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.

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.

Finish and serve Creamy Eggnog.
Creamy Eggnog

A rich holiday classic made even better with a soft custard base.

Soft Custard (See Below)

1 cup whipping (heavy) cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla

1/2 cup rum

Yellow food color, if desired

Ground nutmeg

1. Prepare Soft Custard.

2. Just before serving, beat whipping cream, powdered sugar and vanilla in chilled medium bowl with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and 1 or 2 drops food color into custard.

3. Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Refrigerate any remaining eggnog.

An elegant side dish that is sure to collect compliments.

1/2 cup rum

1/2 cup raisins

8 pearl onions, peeled and cut in half

3 tablespoons butter or margarine

2 pounds baby-cut carrots

1/3 cup dry white wine or apple juice

3/4 teaspoon finely chopped fresh dill weed

or

1/4 teaspoon dried dill weed

3/4 teaspoon salt

1/4 teaspoon crushed red pepper

3/4 cup whipping (heavy) cream

1. Pour rum over raisins. Let stand 30 minutes.

2. Cook onions in butter in 3-quart saucepan over low heat 5 minutes, stirring occasionally, until onions begin to soften. Stir in carrots and raisins (with rum). Cook, stirring occasionally, until liquid has evaporated. Stir in wine, dill weed, salt and red pepper.

3. Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender.

4. Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally.

Perfect mashed potatoes every time? This recipe will make it happen!

6 medium boiling potatoes (2 pounds)

6 garlic cloves, peeled

1/3 cup milk

1/4 cup butter or margarine, softened

1/2 teaspoon salt

1/8 teaspoon pepper

1. Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.

2. Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.

3. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)

4. Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.

Remove Corn Pocket Rolls from freezer. Wrap in aluminum foil and reheat in 350°F oven.

Prepare Buttered Green Beans.

.
Holiday Spinach Salad

The ginger-honey dressing makes this fruit, cheese and nut combo irresistible!

Ginger-Lime Dressing (See Below)

8 cups bite-size pieces fresh spinach

1 cup sliced strawberry

1 cup honeydew melon balls

1/2 cup broken pecans, toasted

1/2 cup julienne strips Gouda or Edam cheese (3 ounces)

1. Make Ginger-Lime Dressing.

2. Toss dressing and remaining ingredients.