Pull off the holidays

Directions

1. MAKE THE TART: Preheat the oven to 400ºF. Line a baking sheet with parchment paper. To the bowl of a food processor fitted with the blade attachment, add the feta cheese and spinach and blend until smooth. Season with salt and pepper to taste, transfer to a bowl and set aside.
2. Place the artichoke hearts in the food processor and pulse until finely chopped. Set aside.
3. On a lightly floured surface, use a rolling pin to roll the puff pastry to a 12-by-12-inch square. Cut a circle that’s 12 inches across out of the puff pastry using a plate or mixing bowl of the same diameter. Place the round in the refrigerator and repeat with the second piece of puff pastry.
4. Place one round of puff pastry onto the prepared baking sheet. Spread the feta cheese mixture evenly over the puff pastry, leaving a 1-inch border around the edge.
5. Top with the chopped artichokes and raisins. In a small bowl, beat the egg and 1 tablespoon water until combined. Brush the egg wash around the edge of the puff pastry and place the second round of puff pastry on top, pressing the edges of the circle gently to seal.
6. Using a cup that’s with a 3-inch diameter, press gently in the center of the puff pastry round to make an indentation, without pressing all the way through. Cut the circle into quarters, then each quarter in half.
7. Cut each eighth into three pieces to make 24 strips total. Carefully twist the strips of puff pastry into a spiral without breaking the pieces off the center of the puff pastry. Repeat until all the strips have been twisted in the same direction.
8. Brush the tart with the egg wash and bake on the middle rack of the oven for 35 to 40 minutes, or until the puff pastry is golden brown.
9. MAKE THE GREMOLATA: Meanwhile, in a small bowl, combine the parsley, lemon juice and zest, olive oil and flaky salt. Mix to combine. Let sit to allow the flavors to marinate. Drizzle over the tart and serve immediately.

Directions

1. Preheat the oven to 375ºF. Grease a 9-inch nonstick cake pan that’s at least 2 inches deep with olive oil and line the pan with parchment paper. Dust the pan with flour, shaking out any excess.
2. In a large bowl, add 2 cups of flour, baking powder, baking soda, and salt and whisk to combine. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, add the sugar and eggs and beat on high until thick, fluffy and light yellow in color, about 5 minutes. When the mixture is picked up by the whisk attachment, ribbons of batter should form. Reduce the speed to low and slowly add the orange zest, vanilla extract and ⅔ cup olive oil. Mix again until combined on medium speed.
4. Switch to the paddle attachment and add the milk and orange juice. Mix again to combine. Add the flour mixture bit by bit, ensuring it’s fully combined before adding additional flour.
5. In a small bowl, toss the raisins with the remaining 2 tablespoons of flour. Remove the bowl from the stand mixer and fold in the raisins.
6. Pour the batter into the prepared cake pan and bake for 48 to 55 minutes, or until a toothpick inserted into the middle comes out clean.
7. Cool the cake in the pan for 15 minutes. Run a paring knife or small offset spatula around the rim of the cake pan, then flip onto a baking rack, so the bottom of the cake is now the top.
8. In a small bowl, combine the honey with 1 tablespoon warm water. Brush the cake with the honey mixture while it’s still warm. Allow the cake to cool completely.
9. Dust with confectioners’ sugar and orange zest. Serve immediately.

Directions

1. MAKE THE TOMATO SAUCE: Heat the olive oil in a medium heavy-bottomed pot over medium-high heat. Add the onion and garlic and cook until softened, 5 to 6 minutes. Add the thyme and oregano, and season with salt during the last minute of cooking. Add the tomatoes and stir to combine. Fill the tomato can with 1 cup water and add it to the pot. Simmer for 25 minutes. Using an immersion blender, blend the sauce until almost smooth. Season with salt and pepper as needed and stir in the basil right before serving.
2. MAKE THE MEATBALLS: Heat a small sauté pan over medium-high heat and add 1 tablespoon of olive oil. Add the onion and garlic and cook until softened, about 4 to 5 minutes. Add the thyme and oregano and cook for 1 minute more. Transfer to a bowl and cool completely.
3. In a large bowl, mix the ground beef, raisins, pine nuts, breadcrumbs, Pecorino Romano, egg and the cooled onion mixture until just combined. Season with salt and pepper. Roll into 1½-inch meatballs. (The recipe should make about 16.)
4. Heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the meatballs and sear on all sides until golden brown, 6 to 8 minutes. Place the meatballs in the tomato sauce and simmer until cooked through, 13 to 15 minutes.
5. MAKE THE POLENTA: Bring 4 cups of salted water to a boil. Gradually whisk in the polenta and simmer until thick and creamy, according to package instructions.
6. Once thickened, remove from heat and stir in the Pecorino. Season to taste with salt and pepper. Serve the meatballs atop the polenta. Garnish with additional Pecorino, parsley and raisins.

Directions

1. Chop each pairing of dried fruit and place in individual bowls. Add ½ c. of boiling water to each bowl to soak and cook the dried fruits in individual batches. Cover and set aside.
2. Heat the oven to 350°F. Line 3 quarter-sheet pans with parchment. Spray with cooking spray and set them aside.
3. Cream the almond paste, butter, sugar, egg yolks, almond extract, orange zest, lemon zest, salt and spices. Beat with a paddle until light and fluffy. Add the flour in stages, scraping the bowl between each addition. Transfer the batter into three separate medium-sized bowls.
4. Uncover the cooked fruit, mash 'em up real good and add each to one medium bowl of cake batter. Add a couple drops of food coloring to enhance the colors of each batch.
5. Whip the egg whites until stiff peaks form. Fold ⅓ of the egg whites into each bowl.
6. Spread each batter onto a different prepared sheet pan and bake for about 11 mins., rotating the pans halfway through. Cool on a wire rack.
7. Spread the jam on the yellow and red layers. Stack the cakes (starting with yellow on the bottom, then red & violet) on parchment on the back of a sheet pan. Place another sheet of parchment on top and then another sheet pan. Lean on the cakes and gently press them down.
8. Slice the cakes in long straight lines, as wide as they are thick.
9. Scald the cream and add it to the chocolate to create a ganache. Cover and let the chocolate melt. Place the cake logs on a cooling rack and smooth the ganache over the three exposed sides. Decorate with blanched almonds and thinly sliced apricots. Refrigerate for 20 mins. Slice and serve.

Directions

1. In a mixing bowl, crumble the cornbread. In a pan on medium heat, sweat the onions, carrots, celery and mushrooms. Add the herbs to the pan and sweat a little longer. Next, add the chopped ham and ½ c. of raisins. Cook for another two or three mins., then add to the bowl of cornbread. Add the melted butter, egg, ¼ c. of chicken stock, salt and pepper, and rendered bacon. Toss everything, but don't totally smash it.
2. Butterfly the chicken breasts, add some stuffing to them, fold them back over and toothpick them into place.
3. Melt some butter and 2 tbsp. of oil in a pan, then sear the chicken on medium heat. Flip the chicken over, turn the heat down to medium low, and add a ½ c. of chicken stock and a little more butter. Cover the pan and gently cook for 10–12 mins. Remove the lid and reduce the liquid. When the chicken sounds like it is frying again and has a little color, remove it from the pan. Put the pan back on the fire, add ¼ c. of chicken stock to deglaze the pan. Add 1 tbsp. of Dijon mustard and ½ c. of raisins to the pan, stir, and spoon over the chicken to serve.

Directions

1. Cream together the butter, brown sugar, salt, vanilla, lemon zest and egg. Stir the baking soda into the flour and add to the wet ingredients in 3 stages, scraping the bowl for every addition. This dough will look a little dry and crumbly. (It's OK, when you roll it out it comes together.) Roll the dough into two 12" x 9" rectangles between sheets of parchment, about ¼" thick. Cover with plastic and refrigerate until firm. Get this dough thin; if it's too thick, the pinwheels will be hard to roll.
2. In a medium-size pot, stir together the dried fruit, sugar, salt, water and lemon zest. Cook over medium heat until thickened. If it is not breaking down, feel free to blend it with an immersion blender. Remove from heat and stir in the walnuts and almond extract. Chill in the fridge for 10 min., then pull it out and allow it to come to room temp. It'll get really thick and sticky.
3. Divide the fruit in half and spread evenly over both rectangles. Roll each rectangle into a log and chill for 1 hour.
4. Heat the oven to 350°F.
5. Roll the logs into the turbinado sugar and slice into ½" cookies.
6. Bake for 13 mins. on a parchment covered sheet pan, rotating the tray halfway through. These cookies don't get a lot of color, they're done when they just start to turn golden brown on the corners. Don't overbake — the texture is ideal if they're still chewy in the middle.

Directions

1. Add the peanut butter and raisins to the bowl of a stand mixer. Using the paddle, mix for a few seconds to incorporate. Don't mix too long or you'll smash the raisins.
2. Spray a cake or loaf pan with cooking spray. Line with parchment paper and spray the parchment.
3. To cook the sugar to 245°F (hard ball stage), add the sugar and a splash of water to a nonstick pan. Cook on medium high until a thermometer reads 245°F. DO NOT STIR.
4. Immediately pour the sugar into the mixing bowl and mix on low for EXACTLY 30 secs. Pour the mixture into the prepared pan. Cool on a rack until room temp. or in the fridge.
5. When the halvah is hardened, drizzle the chocolate and peanuts on top. Refrigerate to set the chocolate and then slice.

Directions

1. Grease a baking dish, fill with sliced croissants and mixed berries. Set aside.
2. Add cream cheese to mixing bowl and beat with hand mixer until smooth.
3. Add milk, sugar, eggs, vanilla extract and lemon zest and mix until it’s combined.
4. Pour cream cheese mixture over croissants and berries.
5. Cover and refrigerate overnight.
6. The next day, remove baking dish from refrigerator and bake covered with aluminum foil for 30 min at 350 degrees
7. Remove foil and bake uncovered for 10- 15 more minutes so the top gets golden brown and you can insert a fork until it comes out clean.

1. While casserole is baking, make your Vanilla Glaze!
2. Add powdered sugar, heavy cream or milk and vanilla extract to a small mixing bowl and whisk to combine until smooth and pourable.
3. Drizzle glaze over casserole after it's finished baking.
4. Serve warm and dust with powdered sugar - not necessary but it makes it even more appetizing!

Directions

1. Preheat oven to 325.
2. Mix all cake ingredients (except raisins) for 2 minutes. Then fold in raisins.
3. Grease and flour bundt cake pan (or a spray for baking, much easier!)
4. Pour in cake batter and smooth.
5. Bake for 50 minutes.
6. Place sauce ingredients in a saucepan.
7. When there are about 5 minutes remaining for the cake, bring ingredients in a saucepan to a simmer until sugar is dissolved.
8. Remove cake from oven and pour sauce immediately over the cake still in the pan. Take your time, you want to let it seep down the sides and pool at the bottom of the pan (the top of the cake).
9. Let stand 20 minutes. Flip onto plate.

Directions

1. Cook orzo pasta according to package directions, drain, and return to pot.
2. Mix in pesto sauce and raisins, stirring to combine.
3. Let cool slightly and then stir in feta cheese, leaving some to sprinkle on top before serving.

Directions

1. Mix flour, baking soda and salt in a bowl.
2. In a separate bowl mix together butter and both sugars in medium bowl until light and fluffy. Mix in the egg and vanilla.
3. Add the flour mixture, and mix until well combined. Stir in the chocolate chips.
4. Scoop out cookie dough on a parchment lined cookie sheet (You can scoop these close together since it will be going into the freezer for a bit). Put it in the freezer.

1. Mix flour, baking soda and salt in a bowl.
2. In a separate bowl beat together sugars and butter until light and fluffy in bowl. Then add the egg and vanilla.
3. Add the flour mixture, oats and raisins. Mix well.
4. Scoop out the oatmeal raisin cookie dough on a cookie sheet. Put it in the freezer.

1. After 10 minutes, take out the cookie sheet from the freezer. Using a sharp knife cut the dough balls in half.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Take one half of the chocolate chip cookie dough and another half of the oatmeal raisin cookie dough; press together. (Use your finger and gently press the top surface line of both cookies, this ensures both doughs will stick together when baking.)
4. Return to the freezer for 5-6 minutes.
5. Bake the cookies for 10-12 minutes or until cookies are golden brown on the edges.

Directions

1. In a big bowl, mix the yeast, sugar, honey, and 3 cups of warm water, then let the yeast bloom for about 7 minutes.
2. Add the oil, eggs, yolks, and salt, and cinnamon. Mix well.
3. Add in raisins.
4. Add the flours and mix until sticky. The dough should be a nice creamy yellow color.
5. Turn the dough out into a floured surface and knead for about 12-15 minutes, or until smooth.
6. Oil the bowl, place the dough back in the bowl and cover tight with plastic wrap.
7. Let rise in a warm place for about 1 1⁄2 hours, or until doubled.
8. Punch the dough down, cover it, and let rise for another 45 minutes.
9. Punch it down again and cut it into 4 equal pieces.
10. Let them rest for about 10 minutes, then roll them into snakes about 14 inches long that taper at each end. Start by having 4 strands with 2 horizontal and 2 vertical, starting with a weave, and then crossing the ends, clockwork, then counter-clock, tucking the ends underneath to form a nice round challah. Repeat.
11. Oil the loaves lighty, cover with plastic wrap and let rise until they look good and puffy (25 minutes)
12. Preheat the oven to 375.
13. Whisk the egg wash ingredients lightly in a small bowl.
14. Gently brush the loaves with the egg wash, taking care not to deflate them.
15. Bake for 45 minutes, or until the loaves are a beautiful golden color. Let them cool completely and enjoy!

Directions

1. Over medium high heat, sweat the onions in a little oil until they just start to brown on the edges. Season a bit with salt and pepper. Add the garlic and stir with a wooden spoon and cook for like 3 minutes. Don’t let the garlic burn.
2. Add the ground lamb. Bust it up with a wooden spoon and season with salt, pepper, Aleppo pepper, cumin, and turmeric. Keep using the spoon to move everything around and break up the meat chunks. Allow the meat to render and lose all of its moisture. You’ll see steam rising from the pan when the meat gets hot enough. When the steam disappears, the moisture is gone.
3. Now listen to the pan. The sound of frying meat will get louder. When the sound gets noticeably louder, add the almonds and cook for another minute. Then add the chicken stock.
4. Allow the pan to sizzle and when it calms down after 45 seconds or so, add the raisins and chopped apricots. Keep stirring until the juice thickens into a gravy and is absorbed by everything.
5. Turn off the heat and stir in the green onions. Serve over cous cous or basmati rice or even oven roasted smashed potatoes.

Directions

1. Pre-heat oven to 350 degrees. Toast the almonds for 12 minutes and chop into pieces with a knife. Set aside.
2. Line two sheet pans with parchment. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together eggs, sugars, and almond extract. Pour the wet mixture into the dry mixture and make one big mixture. Add the chopped almonds and diced dried apricots. Pro-tip right here- if you chop the apricots and then toss them in a little flour they won't all stick together when you are folding them into the dough.
3. Divide the dough into two pieces and roll out two logs about 10 inches long. Place a log on each sheet pan. Gently press the top of the log so it flattens just a little bit. Bake for 15 minutes or until and rich golden brown.
4. Remove from the oven, let cool for 10 minutes or so, and then with a serrated knife cut the log into ½ -¼” segments. Take your time and cut straight!
5. Lay the strips onto the sheet pans and bake them cut side up for 10 minutes. Remove from the oven, flip each cookie, and bake another 10 minutes. Remove from the oven and let cool on a wire rack.
6. Melt some chocolate and drizzle onto the cookies.

Directions

1. Melt chocolate in microwave in separate bowls in 30 second increments until melted.
2. Line 2 cookie sheets with parchment paper.
3. While the chocolate is melting, crush a handful of peppermints in a plastic baggie.
4. Once chocolate is fully melted, add raisins and then pour onto a cookie sheet.
5. Take a butter knife or icing tool to make pretty swirl designs in the chocolate blending the colors. I did one with red and white, then a separate with green and white.
6. While the chocolate is still warm, add the peppermint and sprinkles.
7. Let cool and harden. Then break into smaller pieces. Enjoy!

Directions

1. To make the dough, combine the milk, oil, and sugar over medium-low heat and stir until dissolved. Remove from heat and let cool for fifteen minutes or so before sprinkling in the yeast. Let the yeast “bloom” for five to ten minutes.
2. In the bowl of your electric mixer, add the flour to and milk mixture and stir with the paddle until just combined. Cover with a damp dish towel or plastic wrap. Set aside for an hour to proof.
3. Once proofed, add in baking powder, baking soda, and salt. Knead the dough for five minutes on medium speed, or ten minutes if kneading by hand.
4. Cover tightly with plastic wrap and chill in the fridge for one hour, minimum.
5. Roll into a large rectangle onto a floured surface. Mine is usually roughly the size of a sheet pan. You want the dough to be relatively thin for maximum cinnamon gooeyness!
6. Combine the very soft butter and sugar. Spread across the dough, using a spatula or your fingers. Next, sprinkle lots of cinnamon across the dough and the sugared butter. Evenly sprinkle raisins, walnuts, and orange zest.
7. Roll up the dough tightly and use a sharp knife or unflavored dental floss to cut the cinnamon log into 20 ish cinnamon rolls.
8. Proof rolls in a greased baking dish covered by a towel for 30 minutes.
9. Preheat the oven to 375 degrees. Pour heavy cream directly over the rolls to make the gooiest, softest, most decadent rolls. Bake for 15-18 minutes, depending on your oven. Don’t over do it, as you want them to stay soft and gooey.
10. Remove from pan. Let cool for five minutes before spreading the icing over the top.

Directions

1. In a large bowl, whisk the lemon zest, lemon juice, water, honey, olive oil and jalapeño in a large bowl until combined
2. Add the farro and stir to coat.
3. Add the chopped almonds, Sun-Maid California Golden Raisins, green olives and half the mixed herbs; toss to combine.
4. Taste and adjust the seasoning with salt.
5. Top with the remaining herbs and serve immediately.

Directions

1. Place the Sun-Maid California Sun-Dried Raisins, rum, and cinnamon in a small, heat-proof bowl; cover and microwave for 90 seconds on high until the raisins are plump.
2. In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, pudding mix, sugar, vanilla and salt on medium speed until thick and mousse-like; stop the machine and scrape down the side of the bowl as needed to prevent any lumps. Reserve 1 cup of the whipped vanilla cream; this will be used as the garnish later. Fold the rum-soaked raisins into the remaining cream.
3. Lightly spray a 9-by-5-inch loaf pan with nonstick cooking spray and line with plastic wrap to come all the way up the sides of the pan. Scoop a third of the raisin-vanilla cream into the pan and spread into an even layer; drizzle half of the caramel sauce on top. Arrange 9 Biscoff cookies over the caramel in a single layer (you may have to break some of the cookies to fit). Repeat this layering process (cream—caramel sauce—cookies) once more. Top with the last third of cream and smooth the surface evenly with the back of a spoon or an offset spatula. Wrap tightly in plastic wrap and refrigerate until set and the cookies are fully softened, at least 8 hours.
4. Tug the plastic wrap to loosen the cake from the pan. Invert onto a serving platter and peel away the plastic wrap. Top with the reserved whipped vanilla cream and a drizzle of extra caramel sauce.
   NOTE: The cake can be made up to 2 days ahead. Store any leftovers airtight in the refrigerator.

Directions

1. Preheat oven to 400°F.
2. Heat fig jam and maple syrup to just boiling in a saucepan.
3. Remove from heat.
4. Stir in raisins, figs and dates.
5. Place the brie on a parchment-lined baking sheet.
6. Spoon the dried fruit mixture over the Brie.
7. Bake uncovered at 400°F for 8 to 10 minutes or until Brie is warm and slightly softened.
8. Serve with crackers or bread.

Directions

1. Heat griddle or eletric skillet to 400°F.
2. Stir all ingredients together until well blended.

1. Pour slightly less than ¼ cup batter onto hot greased cooking surface.
2. Cook until bubbles form on the surface (about one minute).
3. Turn and cook until bottom color matches top (about one minute).

1. Follow the same instructions above but pour a little less batter so the head is a smaller circle.
2. Place it in a plate and sprinkle some powdered sugar around the snowman.
3. Use Chocolate Yogurt Covered Raisins to make the eyes and buttons.
4. Use Peanut Butter Yogurt Covered Raisins to make the hat.
5. Use Vanilla Yogurt Covered Raisins to make the snow under the Snowman body.
6. I also took one orange color Chocolate and Vanilla Yogurt Covered Raisins from the Halloween limited edition pack and made the nose, but you could also use a piece of carrot.
7. For the scarf I cut one piece of red apple and for the mouth I used chocolate syrup.

Directions

1. PREHEAT oven to 350°F.
2. Beat butter and sugars in a large bowl until light and fluffy. Add eggs and vanilla, beat well.
3. STIR together flour, baking soda, spices and salt in a small bowl. Gradually beat into butter mixture until well blended.
4. STIR in apricots, walnuts and white chocolate.
5. DROP by rounded tablespoonfuls 2 inches apart on a lightly buttered or parchment lined baking sheet.
6. BAKE 10-12 minutes until golden brown on edges. Remove with a spatula to a wire rack to cool.

Directions

1. Cook onion and celery in butter over medium heat until softened, 2 to 3 minutes, stirring occasionally.
2. Add broth and raisins. Bring to a boil, reduce heat and simmer uncovered 3 minutes.
3. Stir in stuffing mix and pecans. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving.
4. After stirring stuffing mix and pecans into broth, spoon mixture into a buttered casserole dish. Cover with foil. (If desired, refrigerate until ready to bake).
5. Bake 30 minutes at 350°F.
6. Uncover and bake 5 minutes longer for a crisp top

Directions

1. In a large bowl, add cereal; set aside.
2. In a medium sized, microwavable bowl, microwave the chocolate chips, peanut butter and butter, uncovered, in 30 second increments until mixture can be stirred smooth.
3. Add vanilla and pour mixture over cereal, stirring until evenly coated.
4. Pour contents of bowl into a 2-gallon resealable food storage bag.
5. Add powdered sugar. Seal bag and shake until well coated.
6. Spread on wax paper to cool.
7. Once cooled, add chocolate coated Chex back into large bowl and add pretzels and Sun-Maid Yogurt raisins. Mix and serve.

Directions

1. The beauty of charcuterie boards is that you have complete control. Get creative with your combinations! Keep textures, flavors and visual appeal in mind. Have fun playing with different arrangements and combinations. Charcuterie boards are also a great opportunity to use leftover ingredients from other holiday dishes — like extra Sun-Maid Raisins you undoubtedly have on hand.

Directions

1. Line a baking sheet with aluminum foil.
2. Melt white chocolate with canola oil in the top of a double boiler over low heat, or heat in microwave-safe dish on medium power for 2 minutes. Stir until melted.
3. Spread white chocolate to scant ¼-inch thickness on prepared pan (about 9 x 11-inch rectangle).
4. Scatter yogurt covered raisins and apricots over warm white chocolate. Press lightly into white chocolate.
5. Refrigerate about 30 minutes or until firm. Remove from foil. Cut into irregular pieces. Refrigerate in covered container for up to 3 days. Serve slightly cold.

Directions

1. In saucepan, HEAT milk; stir in ½ cup butter, sugar and salt, stirring until butter melts; cool to lukewarm.
2. In large bowl, COMBINE warm water and yeast; stir until dissolved.
3. Add milk mixture, egg and 2 cups flour; beat until smooth.
4. Stir in remaining flour to make a soft dough.
5. Cover; refrigerate at least 2 hours (dough may be stored in refrigerator for up to three days).
6. Grease two 9-inch round pans.
7. Divide dough in half.
8. On floured surface, ROLL each half to 18x8-inch rectangle. Melt remaining ¼ cup butter; brush over dough.
9. Sprinkle each with half of the brown sugar, cinnamon and raisins.
10. Starting with longest side, ROLL up jelly-roll fashion.
11. Pinch edges firmly to seal.
12. Cut each roll into 12 slices.
13. Place cut side down in greased pans.
14. Cover; let rise in warm place (80 to 85 F.) until doubled in size, about 45 minutes.
15. Heat oven to 375°F.
16. Bake for 25 minutes or until light golden.
17. Combine all glaze ingredients; blend well.
18. Glaze rolls while warm.

Directions

1. Heat oven to 375˚ F.
2. Combine flours, baking powder, baking soda, nutmeg, and salt in large bowl. Cut in butter until mixture is the texture of course bread crumbs.
3. Add currants, walnuts, and 2 tablespoons sugar and toss to mix evenly.
4. Stir in buttermilk with a fork until a soft dough forms.
5. Shape dough into a ball on a lightly floured surface. Divide into 2 parts and shape into 2 round balls.
6. Press into 6-inch rounds and place on an ungreased cookie sheet. Cut each round into 6 wedges, but do not separate the wedges. Brush with beaten egg white and sprinkle with 2 teaspoons sugar.
7. Bake for 20 to 22 minutes until golden brown. Break into wedges and serve warm.
8. TIP: If necessary, add 1 to 2 tablespoons water to moisten all of the flour.

Directions

1. Place two racks in the upper and lower third of the oven; preheat to 350°F. Line two rimmed baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and dark brown sugar until smooth and creamy. Beat in the egg, vanilla and salt until well combined. Add the baking powder and baking soda and mix to combine.
3. Add the flour and rolled oats, mixing on low speed just until combined. Add the Sun-Maid Vanilla Yogurt Covered Raisins, pecans, chocolate chips and shredded coconut; mix on low speed until the mix-ins are evenly dispersed.
4. Using a ¼-cup ice cream or cookie scoop, divide the dough into 16 portions. Place the dough balls onto the prepared baking sheets; press the tops gently to flatten slightly.
5. Bake the cookies until the edges are set and the centers are still soft, 8 to 12 minutes. Transfer the cookies to a wire rack to cool completely.

Directions

1. In the bowl of a food processor, process the goat cheese, heavy cream, thyme, crushed red pepper flakes, lemon zest and a large pinch of salt until smooth and creamy. Transfer to a piping bag fitted with a plain, round tip or a Ziploc bag.
2. Place the prosciutto in a single layer between two layers of paper towels; microwave on HIGH until crisp, 1 ½ to 2 minutes depending on your microwave's strength; transfer to a wire rack to cool. Break into roughly 1-inch pieces.
3. Using a sharp knife, split the Sun-Maid Mediterranean Apricots in half; pipe a dollop of whipped goat cheese on each half, top with a prosciutto chip and drizzle with hot or regular honey.

Directions

1. In saucepan, sauté onion in oil.
2. When onions soften stir in apples and ginger.
3. Add cinnamon stick, apple juice and cider vinegar and bring to a boil, cover and reduce heat;
4. Simmer 1 hour, stirring occasionally.
5. Stir in raisins and discard cinnamon stick.
6. Refrigerate until chilled.

Directions

1. Follow directions on sugar cookie dough, dividing dough evenly into 16 round cookies and bake.
2. To make the icing, combine powdered sugar and meringue powder. Using a hand mixer, start adding the water, one tablespoon at a time until it gets to piping consistency.
3. Transfer ½ cup of icing into a small bowl and mix in black food coloring.
4. If you are making scarves, transfer ¼ cup of icing into a small bowl and mix in red food coloring. Transfer another ¼ cup of icing into a small bowl and mix in blue food coloring.
5. Use plastic squeeze bottles, piping bags with tips or plastic resealable bags with one corner snipped off to ice the cookies. Transfer each bowl of icing into its own bag.
6. To make the faces, pipe out dots for eyes onto the marshmallows. Pipe a larger dot for the mouth. Add a dot of white icing for the nose and gently push an orange jimmie in. Let the icing dry.
7. Once cookies are cool, draw out the snow puddle onto each cookie using the white icing.
8. While the icing is still wet, immediately place a marshmallow head onto the cookie.
9. While the icing is still wet, press the raisins for the coal buttons, 3 raisins for each cookie.
10. If you are piping scarves, wait til the icing is dry. Carefully use the red and/or blue icing and pipe around the base of the marshmallow.
11. Use the black icing to pipe the two branches of arms and fingers.
    Allow cookies to set for at least one hour before serving.