RECIPES

By The Nosher | ContributorTotal Time:2 hours 30 minutesYield:3 loavesIngredientsFor the dough:1 ½cupswarm wholemilk, approx. 110°F2(¼ oz) packages active dry yeast¾cups,plus a pinch, white granulated sugar3whole large eggs, room temperature (save1egg for egg wash)1 Tbspheavy cream, for egg wash (you can substitute milk)2large egg yolks, room temperature1 ½ tspof vanilla extract6cupsall-purpose flour, plus more for work surface1 tspsalt2sticks unsalted butter, cut into1-inch pieces, room temperature, plus more to grease bowl and loaf pansFor the chocolate filling:24oz. semisweet ordark chocolate chips(2 bags)2 ½ Tbspground cinnamon1cupwalnuts½cupsugar½cupsugar in the rawor turbinado sugar¾cupunsalted butter(1 ½ sticks)For the streusel topping:1⅔cups confectioners’ sugar1⅓cups all-purpose f...

Recipe courtesy of Shannon Sarna | The NosherTotal Time:6 hours 30 minutesYield:Serves 4-6IngredientsUNITSUSM3½lbbone-in short ribs½ tspcinnamon¼ tspdried coriander½ tspsweet paprikapinch red pepper flakes1 tspsalt½ tsppepperolive oil1onion, diced3garlic cloves, minced3ribs of celery, diced1heaping Tbsp tomato paste1½cupschicken, beef orveal stock1½cupsred wine3 Tbspsoy sauce⅓cuppomegranate molasses+ extra for servingfresh parsley (optional)pomegranate arils (optional)InstructionsMix together the cinnamon, coriander, paprika, red pepper flakes, salt and pepper in a small bowl.Place the short ribs on a large plate and rub the spice mix all over the ribs, covering all sides. Allow to sit in the fridge covered in plastic wrap a few hours if you have the time.Heat a few Tbsp olive oil in a lar...

Recipe Courtesy of Culinary.net1/2 cup shortening1 cup sugar1 egg1 teaspoon vanilla extract2 1/2 cups flour1/4 teaspoon salt1/2 teaspoon baking soda1/2 cup Greek yogurt3 3/4 cups powdered sugar1/2 cup butter3 tablespoons milk2 teaspoons coconut extract1 cup shredded coconutHeat oven to 400 F.Cream together shortening, sugar, egg and vanilla extract.Sift together flour, salt and baking soda. Add mixture to wet ingredients, alternatively adding in Greek yogurt.Flour surface and roll out cookie dough. Use top of jar or biscuit cutter to make round cookie shapes.Bake 8 minutes. Transfer to cooling rack immediately.In medium bowl, using mixer on low, mix powdered sugar, butter, milk and coconut extract until thoroughly combined. Beat on high until frosting is smooth and fluffy.Spread frosting ...

By Family Features | ContributorIn a holiday season crowded with everything from mouthwatering cakes to cookies and pies.Here’s the secret to spicy, sweet cupcakes that “sleigh” at the dessert table: These gingerbread cupcakes with honey cream cheese frosting swap molasses for raw honey to deliver bold flavor and buzzworthy bragging rights.Just like most legendary desserts, every drop of Busy Bee Raw Honey comes with a story. Sourced entirely in the U.S. and tested for safety, quality and three times for purity, it comes with a peel-away back label and Real Honey Code so you can trace your honey’s journey from flower to hive to your holiday dessert table.Gingerbread Cupcakes with Honey Cream Cheese FrostingYield: 12 cupcakes1 3/4 cups all-purpose flour1/2 cup packed dark brown sugar1 1/2...

Recipe courtesy of Beef Loving TexansCook time: 4 hoursServings: 306-8 pounds prime rib2 tablespoons kosher salt2 tablespoons coarse ground black pepper vegetable oil spraySeason prime rib generously with salt and pepper.Lightly coat grill grates with vegetable oil spray. Close cooking chamber lid.Place 3-5 pounds charcoal in center of firebox. Open firebox air vent approximately 1-2 inches and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and burn until covered with light ash, approximately 20 minutes.Once coals ash over, add wood chunks. Do not shut firebox lid until smoke is clean, often called “blue smoke.”Close firebox lid. Adjust firebox air vent and smokestack damper to regulate cooking temperature until it reaches ideal smoking temperature b...

By Family Features | ContributorServings: 81 full turkey breast (6-7 pounds), bone in, skin on, fully thawedkosher saltfreshly ground black pepperGlaze:1/2 cup Busy Bee Raw Honey1/2 cup orange juice2 teaspoons Dijon mustard3 tablespoons apple cider vinegar1 teaspoon kosher salt1 teaspoon freshly ground black pepper3 sprigs fresh thyme1 clove garlic, peeled and crushedPreheat oven to 500 F.Season turkey liberally on both sides with salt and pepper; let sit at room temperature 1 hour in large roasting pan with roasting rack.To make glaze: In medium saucepan over high heat, combine honey, orange juice, mustard, vinegar, salt, pepper, thyme and garlic.Bring to boil then reduce heat to medium and simmer 15 minutes, or until reduced by two-thirds.Remove from heat and set aside.Place roa...

By Family Features | Contributor1/2 cup carrots, chopped1/2 cup celery stalks, diced1 cup shallots, chopped3 tablespoons butter30 ounces canned pumpkin (not pie filling)6 cups chicken or vegetable broth1/2 teaspoon ground cloves1/4 teaspoon ground allspice1/4 teaspoon ground ginger1 cup heavy cream1/4 cup Busy Bee Raw Honey salt, to taste pepper, to tasteparsley (optional)red pepper flakes (optional)In stockpot, saute carrots, celery and shallots in butter until slightly browned.Add pumpkin, broth, cloves, allspice and ginger.Bring mixture to simmer and cook about 20 minutes.Remove from stockpot and puree using immersion blender.Return to stove and slowly add cream and honey until well combined. Return to simmer and adjust seasoning with salt and pepper, to taste.Garnish with pa...

Recipe Courtesy of American Heart AssociationMakes 12 muffins; 1 muffin per serving, each muffin approx. 2.75 ouncesWhole-wheat pastry flour will produce a somewhat lighter muffin, if that’s what you prefer. Use the “add-ins” suggested or come up with your own variations!1-¼ cups whole-wheat flour or whole-wheat pastry flour½ cup white or brown sugar1 tablespoon baking powder1/8 teaspoon salt1 cup unsweetened applesauce¾ cup nonfat milk¼ cup canola or vegetable oilCooking sprayPreheat oven to 350. Lightly spray 12 muffin cups.In a large bowl, whisk together flour, sugar, baking powder and salt. In a small bowl, whisk together applesauce, milk and oil. Add wet ingredients to dry and stir until just combined.Fold in add-ins of choice, being careful not to over-mix the batter. Divide the batt...

Total Time: 1 hour 25 minutesYield: Serves 6-8Ingredientsextra-wide noodles4 Tbspmargarine, divided2Granny Smith apples, chopped1 ½cupsfreshcranberries3 Tbspbrown sugar5eggs1cupsugar1cupTofutti sour cream¾cupvanilla soy milk1 ½ tspvanilla extract1 tspsaltFor the topping:⅔cupall-purpose flour⅔cupsugar½cupold-fashioned oats½cupcanola oil½ tspground cinnamonInstructionsPreheat oven to 350°F. Lightly grease a 9×13-inch baking pan.Bring a large pot of water to a boil over high heat. Add noodles and cook about7 minutes, or until al dente. Drain and mix with 2 Tbsp of the margarine in amedium bowl.Melt the remaining 2 Tbsp margarine in a large skillet over medium-heat heat. Add apples and cook 3-4 minutes, or until soft. Add cranberries and brown sugar; stir and cook about 4 minutes, until cranbe...

Recipe courtesy of “Cookin’ Savvy”Servings: 4-61 package (25 ounces) cheese ravioli1 rotisserie chicken or leftover chicken1 head broccoli1 tablespoon garlic powder1 tablespoon onion powder1-2 cups chicken broth1 jar alfredo sauceCook ravioli according to package instructions and set aside.Cut up rotisserie chicken, using as much as desired. Cut broccoli into bite-size pieces or smaller.In pan over medium heat, heat chicken through. Add garlic powder and onion powder. Deglaze pan with 1 cup chicken broth then add alfredo sauce and broccoli.Pour in remaining broth if sauce is too thick. Stir in cooked ravioli and heat through 2-3 minutes.Find more family dinner ideas from Cookin’ Savvy at Culinary.net.