CHRISTMAS CHEESE ROUND

(although it can be made ANY time!)

1 cup finely shredded cheddar cheese (preferably a sharp cheddar) (measure after shredding, but pack it down in the measuring cup)
1 cup finely chopped pecans (measure after chopping)
1 (8 oz) pkg softened cream cheese (the brick kind, not the soft kind in the tub)
1/2 cup finely chopped green onions (you can use up to an inch of the stem)
1 small jar jalapeno jelly

combine all the ingredients except the jalapeno jelly. pack them into a small round mold, or form a ball and flatten it to resemble a hockey puck.

chill the cheese round for at least 2 hours. (overnight or even over several days is fine too.)

when you're ready to serve, place the cheese round on a pretty serving plate. heat the jalapeno jelly in the microwave for a few seconds until you can stir it smooth. then spoon approximately 1/4 cup# over the top of the cheese round, letting it drip down the side and puddle on the plate. accompany it with a basket of crackers or cocktail bread, and enjoy.

one cheese round should serve as an appetizer for 6 to 8 people.

GINGERBREAD CAKE

2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
2 tsp pure vanila extract
8 large eggs
1 1/2 tsp ground ginger
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking soda
1 tsp baking powder
2 tsp salt
3 cups flour
10x sugar, for dusting
cinnamon cream (recipe follows)

CINNAMON CREAM

1 cup heavy cream
2 tbs 10x sugar
1/4 tsp ground cinnamon

preheat oven to 350°. butter a 10 cup ring mold pan & set aside. in the bowl of an electric mixer fitted with the paddle attachment, cream butters & sugars on medium speed until light & fluffy, 2-4 minutes. add the vanilla & mix. add the eggs, one at a time, mixing well after each addition. in a large bowl, sift together ginger,cinnamon, nutmeg, cloves, baking soda, baking powder, salt & flour. gradually add the flour mixture to the butter mixture & mix on low speed just until the flour has been incorporated. pour batter into prepared pan & smooth the top with a spatula. bake until a cake tester inserted into the middle comes out clean, 50-55 minutes. transfer pan to a wire rack to cool completely. invert onto a serving platter & dust with 10x sugar. serve garnished with cinnamon cream.

for cinnamon cream: place heavy cream, sugar & cinnamon in a chilled medium bowl. using a whisk whip cream until soft peaks form. cover with plastic wrap & refrigerate until ready to use.

SAVORY CHRISTMAS CUTOUTS

2 cups flour
1 cup (4 oz) shredded swiss cheese
1 tsp sugar
1 tsp salt
1/2 tsp ground mustard
1/8-1/4 tsp cayenne pepper
1/2 cup plus 2 tsp cold butter (no substitutes)
9 tbs dry white wine OR chicken broth
1 egg, lightly beaten
sesame seeds AND/OR poppy seeds

in a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. gradually add wine or broth, tossing with a fork until dough forms a ball.

on a lightly floured surface, roll out dough to 1/8" thickness. cut with 2"cookie cutters dipped in flour. place 1" apart on ungreased baking sheets. brush tops with egg; sprinkle with sesame and/or poppy seeds. bake at 400° for 10-12 minutes or until lightly browned. remove to wire racks to cool.

makes 6 dozen

EGGNOG PANCAKES

2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg (optional)
2 eggs
1 1/2 cups eggnog
2 tbs butter OR margarine, melted

in a bowl, combine flour, baking powder, salt & nutmeg if desired. in another bowl, beat eggs, eggnog & butter; stir into dry ingredients just until moistened. pour batter by 1/4 cupfuls onto a lightly greased hot griddle. turn when bubbles form on top; cook until second side is golden brown.

makes 1 dozen