2 cup butter, softened 6 cup powdered sugar ¼ cup maraschino cherry juice 1 teaspoon vanilla ½ teaspoon salt ½ teaspoon ground ginger

Planting Chervil Plant chervil in the ground or a large container in a kitchen-side herb garden. Then all you have to do is walk out the kitchen door and snip some when you want to add fresh flavor to your favorite dishes. Pair chervil with parsley, rosemary, sage, basil, thyme, oregano, dill, chives, and mint for a well-stocked herb garden. How to Care For Chervil Chervil is easy to grow from seeds sown directly in the garden in late fall or spring....

⅓ cup butter ½ cup peanut butter 1 tablespoon milk ½ teaspoon vanilla 1 ½ cup powdered sugar 1 teaspoon milk (optional)

DIY Dried Apple Slices Preheat oven to 200°F. Using a mandoline or serrated knife, cut 2 large apples crosswise into 1/8-inch slices. Line baking sheets with parchment paper. Arrange slices in a single layer on prepared baking sheets. Brush with apple juice. Bake 2 to 2 1/2 hours or until crisp, turning slices and rotating pans every 30 minutes. Cool before dipping.

1 cup milk ¾ cup rendered lard* 1 tablespoon unsalted butter 1 package active dry yeast 2 ½ cup all-purpose flour ½ teaspoon kosher salt Our empanada dough calls for rendered lard, which is a melted-down pig fat available at butchers and Mexican markets. Alternately, you can use drippings from cooking 2 slices of bacon, then add enough butter to make 3/4 cup. * If you can’t find rendered lard, render the fat from 2 slices bacon and add enough butter to make 3/4 cup....

¼ cup butter or margarine 3 tablespoon unsweetened cocoa powder 3 tablespoon buttermilk 2 ¼ cup powdered sugar ½ teaspoon vanilla ¾ cup coarsely chopped pecans, toasted (optional) To make sour milk, place 1 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup; stir. Let stand 5 minutes before using.

1 cup softened butter 1 cup creamy peanut butter 1 cup marshmallow creme 2 cup powdered sugar 2 tablespoon milk (optional)

To Store: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze undecorated cookies for up to 3 months. Thaw if frozen. Decorate cookies before serving.

½ cup margarine or butter 1 teaspoon vanilla 4 cup sifted powdered sugar ½ cup milk

Powdered Sugar Icing In a small bowl stir together 1 1/4 cups powdered sugar, 1 Tbsp. milk, and 1/2 tsp. vanilla. Stir in additional milk, 1 tsp. at a time, to reach drizzling consistency. *Tip To make 3/4 cup sour milk, place 2 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand 5 minutes before using.

To Make Ahead: Bake and cool the cheesecake as directed. Place cooled cake in a freezer bag or airtight container and freeze for up to 1 month. To thaw, place cheesecake in refrigerator for 24 hours, or thaw individual pieces at room temperature for 30 minutes.