Berry Almond Cake
This delicate sour cream cake is lightly sweetened and goes well with a cup of coffee or tea. It is topped with berries and almonds.

Preheat the oven to 350 degrees F (175 degrees C).

Grease a 9-inch square baking pan.

Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy 3 to 5 minutes.

Add eggs one at a time beating well after each addition.

Mix in sour cream almond extract and vanilla extract until batter is smooth.

Stir all-purpose flour almond flour baking soda baking powder cardamom and salt together in a bowl.

Add to the batter; mix on low speed just until combined.

Spread batter evenly in the prepared pan.

Scatter berries on top.

Sprinkle sliced almonds and turbinado sugar over berries.

Candy Cane Drinks
Impress your guests during the holiday season with a candy cane cocktail — peppermint-inspired martinis served with a candy cane as a stir stick.

Mix schnapps crème de cacao half-and-half and grenadine together in a pitcher; refrigerate until chilled at least 1 hour.

Stir mixture before pouring into martini glasses to serve; garnish each glass with a candy cane.

Simple Whole Wheat Bread
This honey whole wheat bread recipe is proof that wonderful flavor, texture, and aroma can be had if you just follow a straightforward game plan.

To dissolve the yeast, combine 1/3 cup honey and warm water in a large bowl.

Stir in 5 cups of bread flour after adding it.

Allow to stand for 30 minutes, or until large and bubbling.

Add the remaining 1/3 cup honey, 3 tablespoons of melted butter, and salt.

Add 2 cups of whole wheat flour and stir.

Then, add the remaining 2 cups of whole wheat flour gradually as you knead the dough on a floured surface.

Add additional whole wheat flour as needed and continue to knead the dough until it begins to pull away from the work surface.

The dough should feel slightly tacky but not overly sticky.

The Original Camarones a la Diabla
Simmer shrimp in a spicy sauce of dried chiles blended with tomatoes to make camerones a la diabla, a quintessential Mexican dish.

Heat oil in a large skillet over low heat.

Add onion and garlic; cook until onion is tender about 5 minutes.

Add dried chiles; cook stirring constantly until fragrant 2 to 3 minutes.

Add tomatoes; cook until slightly softened about 3 minutes.

Stir in water and bring to a boil.

Reduce heat and simmer until peppers are softened about 10 minutes.

Blend chile mixture orange juice and bouillon in a blender until smooth.

Strain through a sieve set over a bowl; discard solids.

Caribbean Sorrel Tea
Dried sorrel is steeped with ginger, orange zest, and clove then served over ice in this recipe for a unique tea drink from the Caribbean.

In a bowl, mix the sorrel, ginger, dried orange zest, and clove.

In a pot or kettle, bring water to a boil.

Pour over the sorrel mixture.

Add sugar and mix until it dissolves.

Allow mixture to steep for 8 to 12 hours at room temperature.

Pour sorrel mixture into a pitcher after passing it through a fine-mesh sieve; discard solids.

Serving with ice

Chocolate SunButter Scotcheroos
Delicious, gooey, and crunchy! These chocolate Scotcheroos are identical to the original, but SunButter® makes them even better!

In large microwaveable dish mix sugar and corn syrup until well blended.

Microwave 1-1/2 minutes on High.

Remove from microwave and stir.

Microwave an additional 1 minute or until sugar is dissolved.

Add SunButter and mix until smooth.

Add cereal.

Press into a 9×13-inch greased cake pan.

In medium microwaveable dish combine chocolate chips and butterscotch chips.

Microwave on High 1 minute.

Remove from microwave and stir.

Microwave 1 minute more or until chips are melted.

Spread melted chips on top of cereal mixture and let cool or refrigerate until chocolate sets.

Cut into 24 bars.

Newfoundland Jigg’s Dinner
Jigg’s dinner is a traditional Newfoundland meal of corned beef, potatoes, vegetables, and dumplings. Simmered for hours and bursting with flavor.

Corned beef should soak in cold water for eight hours to overnight in the refrigerator.

Beef should be drained, then placed in a big Dutch oven with fresh water on top.

Peas should be wrapped three times in cheesecloth and tied tightly.

Add the bag to the Dutch oven containing the beef.

Bring to a boil, lower the heat, and simmer for two hours.

Add carrots and cabbage turnip to the pot.

For 25 minutes, simmer.

Add potatoes and cook for 20 to 25 minutes, or until all vegetables are tender to the fork.

Sweet Bourbon Ham
For a delicious holiday main dish with only 5 ingredients, glaze a bone-in ham with whiskey and brown sugar.

Set oven to 325 degrees Fahrenheit (165 degrees C).

Remove the ham’s skin and extra fat, leaving a layer of fat that is about 1/4 inch thick.

Use a sharp knife to cut a diamond pattern into the ham.

In the center of the scored diamond shapes, press cloves.

Put the ham in the roasting pan cut side down.

In the preheated oven, bake the ham for about 2 hours, or until an instant-read meat thermometer inserted into the thickest part of the meat that is not touching bone reads 125 degrees F (52 degrees C).

In a bowl, whisk together the brown sugar, whiskey, and black pepper until the glaze is smooth.

Set the oven to 375 degrees Fahrenheit (190 degrees C)

Chocolate-Coconut Lunchbox Cookies
These gooey chocolate chip cookies with chewy coconut and raisins are perfect for the lunchbox or snack time.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

A big cookie sheet should be greased and set aside.

In a medium bowl, thoroughly combine flour, baking soda, and baking powder.

Place aside.

To create a smooth paste, combine sugar and butter in a bowl with an electric mixer.

One at a time, beat well after each addition of an egg.

Oats, raisins, and coconut should all be thoroughly mixed and coated before adding the chocolate chips.

Drop spoonfuls of dough onto the cookie sheet before use.

For about 10 minutes, bake in the preheated oven until the top is just beginning to brown.

Before putting the cookies in a container, move the cookies to a rack to finish cooling.

Creole Chicken Recipe
This Creole-inspired chicken recipe simmers chicken thighs with Spanish rice and tomatoes with green chile peppers for a quick and easy weeknight meal.

Season chicken thighs with Creole seasoning.

Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned 3 to 4 minutes per side.

Transfer chicken to a plate.

Add tomatoes with green chile peppers water tomato sauce and Spanish-style rice mix to the same skillet; stir well.

Return chicken to the rice mixture and bring to a boil.

Reduce heat cover skillet and simmer until chicken is no longer pink in the center and rice is tender about 40 minutes.

Serve on a platter with chicken atop the rice.