Holiday recipe collection

A comforting dessert that fits perfectly alongside pumpkin pie. Homemade dumplings perched in rich and thick maple syrup.

This holiday fruitcake recipe may change your mind about fruitcakes. Golden, buttery, and chock full of fruits and nuts make this delicious from the first bite to the last.

From Massachusettes' Cape. Delightfully different for Thanksgiving,

White chocolate orange buttercream for a holiday Buche de Noel, made with egg yolks, half-and-half, and Grand Marnier. Part 1 of a stunning Christmas log cake topped with toasted almonds and cranberries.

A tasty and delicious treat that's easy to make and will probably be gone in a day if you don't make enough!

You will be singing Christmas carols after enjoying this decadent cake made with candied cherries and pecans.

Celebration rugelach stacks three tiers of cream cheese pastry filled with walnuts, golden raisins, cinnamon, and raspberry preserves into a stunning Hanukkah or holiday centerpiece.

Let your bread machine do the heavy lifting for this golden, egg-rich challah. Simple ingredients, a gorgeous braid, and an egg wash finish make this the easiest way to get bakery-quality Shabbat bread at home.

Checkerboard cookies with alternating chocolate and vanilla dough squares in a striking grid pattern. An impressive slice-and-bake cookie for holiday cookie tins and special occasions.

Make these cheese ball goblin with your kids, they will enjoy making them, lots of fun!

A delicious cheese ball made out of cream cheese and savory dried beef.

Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.

Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.

Layered chocolate pound cake soaked in kirsch, topped with sour cherries, rich homemade chocolate custard, and clouds of whipped cream. A showpiece trifle for 18.

A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.