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Add a European touch to your Christmas baking skills with these scrumptious snacks made with cream cheese, walnuts and dark rum.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.

Orange roughy fillets gently poached in a saffron-white wine broth with sliced fennel, leek, and Italian tomatoes. A light, Mediterranean one-pan fish dinner in 35 minutes.

A creamy apple marshmallow Waldorf salad: crisp Granny Smith apples, celery, walnuts, and dried fruit folded into whipped cream and mayonnaise with mini marshmallows. A retro, fluffy holiday side the whole table loves.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

You may also try and roll with a rolling pin but may not work since these will be soft after they are baked.

Slow-cooked beef short ribs with sauerkraut, Granny Smith apples, onions, and caraway seeds. Make it in the crockpot, oven, or on the stovetop for a hearty German-inspired comfort meal.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

Microwave candied pineapple rings simmered in sugar syrup until glossy and transparent, then dried and double-coated in sugar. Just 3 ingredients. A sparkling holiday confection.

An easy-to-make cake which is a perfect way to welcome the Autumn season!

Had this with cracked wheat bread. What a great meal!!

You will enjoy the taste of these scrumptious cookies that combine two of the richest flavors in baking: chocolate and peanut butter.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Tender whitefish fillets baked in white wine and Dijon mustard, topped with earthy fiddlehead ferns and finished with a swirl of butter. Spring on a plate in just 25 minutes.