Marzipan Christmas Kringle

This marzipan tubular bread is an ABSOLUTE must for the Christmas season, and a traditional dinner would not be complete without this Christmas Kringle for dessert. It may seem complicated at first glance, but if you follow the recipe step by step, it is actually quite easy and you will amaze your family with this beautiful dessert. This is an extremely rich and decadent treat so guests only need a little. Often a coin is hidden in the kringle and it is thought that the finder will be guaranteed good luck for the upcoming year. As such, it is considered bad luck not to indulge at Christmas!

Ingredients

• ½ cup warm milk

• 1 tablespoon white sugar 

• 1 (.25 ounce) envelope active dry yeast

• 1 cup heavy cream

• 3 ½ cups all-purpose flour

• ¼ cup white sugar 

• 1 teaspoon salt

• 1 teaspoon ground cardamom

• ½ cup butter

• 1 (8 ounce) can almond paste

• ½ cup crushed sliced almonds

• ½ cup white sugar 

• 1 teaspoon ground cinnamon

• 1 teaspoon almond extract

• ½ cup white sugar 

• 1 egg white, beaten

• ½ cup sliced almonds

Directions

• Step 1

  In a small bowl, stir together the milk and sugar. Sprinkle the yeast over the top and let stand for 10 minutes to dissolve. Stir in cream.

• Step 2

  In a separate bowl, stir together the flour, sugar, salt and cardamom. Cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. Stir in the yeast mixture until well blended. Pat into a ball, flatten slightly, then wrap in plastic wrap. Refrigerate for 12 to 24 hours.

• Step 3

  To make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. It may be crumbly.

• Step 4

  Roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. Spread the filling to within 2 inches of the sides and roll up into a tube. Cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. Roll and stretch the dough out to form a long rope about 40 inches long. Place on a parchment lined baking sheet and shape into a pretzel shape.

• Step 5

  Brush the top of the pretzel with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.

• Step 6

  Preheat the oven to 375 degrees F (190 degrees C). Bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.

Granny's Best Bar Cookies

Amazing bar cookies with oatmeal, chocolate chips and caramel ice cream topping all layered to create THE BEST Bar cookie around.

Ingredients

• 2 cups all-purpose flour

• 2 cups rolled oats

• 1 ½ cups brown sugar

• ½ teaspoon salt

• 1 teaspoon baking soda

• 1 ½ cups butter, melted

• 2 cups semisweet chocolate chips

• 1 (12 ounce) jar caramel ice cream topping

• 6 tablespoons all-purpose flour

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

• Step 2

  In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.

• Step 3

  Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.

• Step 4

  Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.

Perfect Pumpkin Pie

The one and only! Eagle Brand milk makes this traditional dessert the perfect ending to a Thanksgiving feast.

Ingredients

• 1 (15 ounce) can pumpkin

• 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk

• 2 large eggs large eggs

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• 1 (9 inch) unbaked pie crust

Directions

• Step 1

  Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

• Step 2

  Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Frosted Pumpkin Bars

These bars mix up quickly. They are moist and delicious with a wonderful cream cheese frosting. They are especially good when chilled in the refrigerator before serving.

Ingredients

Bars:

• 1 (29 ounce) can solid pack pumpkin

• 2 ½ cups white sugar 

• 1 ½ cups vegetable oil

• 5 eaches eggs

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 2 teaspoons ground cinnamon

• 2 teaspoons pumpkin pie spice

• 1 ½ teaspoons baking soda

• 1 ½ teaspoons salt

Frosting:

• 2 (8 ounce) packages cream cheese, softened

• ½ cup butter, softened

• 2 teaspoons vanilla extract

• 2 cups sifted confectioners' sugar

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.

• Step 2

  Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.

• Step 3

  Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting.

• Step 4

  Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.

Peach Jam Coffee Cake

This coffee cake gets a double hit of peach flavor from using both jam and fresh fruit. For best results, use a good- quality peach jam (preferably homemade, if you have it). Make sure to cool this cake completely before slicing.

Ingredients

• 2 1/4 cups all-purpose flour

• 3/4 cup white sugar

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground nutmeg

• 3/4 cup unsalted butter, softened

• 1 cup plain whole-milk Greek yogurt

• 1 large egg, at room temperature

• 2 teaspoons vanilla extract

• 1/2 teaspoon almond extract

• 1 cup peach jam

• 2 small fresh peaches - peeled, pitted, and sliced

Directions

1. Preheat the oven to 350 F. Lightly grease a 9-inch springform pan.

2. Mix flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined.

3. Pour batter into the prepared pan, and press evenly into the bottom and 1 inch up the sides of the pan. Spread peach jam into an even layer in the center of the batter. Top jam with an even layer of peach slices. Sprinkle reserved crumb topping evenly over the peaches.

4. Bake in the preheated oven until cake is golden brown, 45 to 50 minutes. Allow cake to cool for 20 minutes before gently running a knife around the edges of the pan and removing the sides. Cool cake completely before serving.

Minnesota Mail Carrier Cookies

These cookies have a funny name but they sure taste good. Make a plate up for your mail carrier.

Ingredients

Ingredient Checklist

• 1 cup shortening

• 2 cups packed brown sugar

• 1 teaspoon baking soda

• 2 tablespoons warm water

• 3 large eggs eggs

• 1 cup flaked coconut

• 1 cup rolled oats

• 1 cup chopped dates

• ½ cup chopped walnuts

• 2 ½ cups all-purpose flour

Directions

• Step 1

  Preheat the oven to 400 degrees F (205 degrees C).

• Step 2

  Dissolve the baking soda in the warm water. Cream the shortening with the brown sugar until light. Stir in the eggs, baking soda mixture, coconut, oatmeal, dates or raisins, nuts and flour. Mix until combined. Drop by teaspoonfuls onto baking sheets.

• Step 3

  Bake at for 8 to 10 minutes.