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½ cup tahini (sesame seed paste) ½ cup water 3 tablespoon lemon juice 3 tablespoon honey 2 tablespoon olive oil 1 tablespoon Dijon-style mustard ¼ teaspoon salt

6 cup water 3 ounce dried mulato chile peppers 2 ounce dried ancho chile peppers 2 ounce dried pasilla chile peppers 1 cup pitted whole dates, chopped 1 pound tomatillos, husked 2 bunches green onions, cut into 2- to 3-inch pieces 1 cup almonds ½ cup sesame seeds 6 cloves garlic, halved lengthwise 2 tablespoon vegetable oil 10 cup reduced-sodium chicken broth 2 6-inch corn tortillas, torn 2 teaspoon salt 1 teaspoon dried oregano, crushed 1 teaspoon ground cumin ½ teaspoon ground coriander ¼ cup orange juice

½ cup reduced-sodium soy sauce ¼ cup snipped fresh cilantro ¼ cup sliced green onions (2) 1 tablespoon toasted sesame oil 1 small fresh jalapeño chile pepper, seeded and finely chopped* 2 teaspoon sugar 2 teaspoon rice vinegar 2 teaspoon grated fresh ginger 2 cloves garlic, minced

1 ½ cup powdered sugar 1 8 ounce carton sour cream 1 cup whipping cream (do not use ultra-pasteurized whipping cream) 2 tablespoon maraschino cherry juice Chocolate-Dipped Cherries 16 maraschino cherries with stems ½ cup semisweet chocolate pieces 1 teaspoon shortening Alphabet Cookies: On a lightly floured surface knead 1/3 cup all-purpose flour into 1/2 of a 16.5-ounce package of refrigerated sugar cookie dough. Roll dough 1/4-inch thick. Brush lightly with water; sprinkle with coarse red sugar....

3 8 ounce Bartlett pears, peeled 2 cup water ¼ cup granulated sugar 1 tablespoon orange juice 1 3-inch stick cinnamon 1 ⅔ cup all-purpose flour ¾ cup packed brown sugar ⅓ cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt 1 egg 1 cup buttermilk or sour milk* ½ cup olive oil 1 tablespoon all-purpose flour 1 tablespoon unsweetened cocoa powder ¼ teaspoon ground cinnamon 3 ounce white baking chocolate, melted Finely shredded orange peel (optional)

1 ¼ cup all-purpose flour ⅓ cup sugar ¼ cup natural unsweetened cocoa powder dash of salt ½ cup cold butter, cut up 1 egg yolk 2 tablespoon cold water Chocolate Buttercream ¼ cup softened butter 1 cup powdered sugar 3 tablespoon unsweetened cocoa powder 2 tablespoon milk 1 cup powdered sugar

Minty Chocolate Drizzle In a small microwave-safe bowl combine 4 ounces semisweet or bittersweet chocolate, chopped; 2 teaspoons shortening; and 1/2 teaspoon peppermint extract or mint extract. Microwave, uncovered, on 100% power (high) for 1 to 2 minutes or until melted, stirring every 30 seconds. Peanut Butter Blossoms: Preheat oven to 350°F. In a large bowl beat 1/2 cup shortening and 1/2 cup peanut butter with an electric mixer on medium to high speed for 30 seconds....

4 dried ancho chile peppers* 2 dried guajillo chile peppers* 1 medium onion, chopped 3 cloves garlic, minced 1 tablespoon vegetable oil 1 tablespoon sesame seed ¼ teaspoon apple pie spice ¼ teaspoon salt ¼ teaspoon ground black pepper 1 14.5 ounce can diced fire-roasted tomatoes ¾ cup chicken broth or water 2 tablespoon golden raisins 2 tablespoon sliced almonds, toasted