Rusty, It is really, really good. And it even looks like the picture! Given I usually fail completely at pastry, I'm quite pleased. I did make two small changes. I added a bit of ginger to the apples and increased the cardamom in the struesal to 3/4 teaspoon. Al, it's not as complicated as it looks. The instructions are just very specific. Trust me, if I can make it, anyone can.

Glenda, I'd be pouring that over ice cream! Well, maybe anyhow. All the recipes sound great. This is the best chili I've ever made or eaten. Al Roker's recipe, from People magazine. 1 T olive oil 2 lbs. chuck steak, cubed 1 lb. crumbled hot Italian sausage (I used mild) 2 large onions, diced 12 cloves garlic, diced 1 T cumin 1 T paprika 1 T chili powder 1 28-oz. can crushed tomatoes 1/2 c. water 1 15 oz. can pinto beans 1 15 oz. can Northern beans 1 15 oz. can dark kidney beans Heat oil in large Dutch oven over medium-high heat. Brown steak and sausage for 8 minutes. Transfer to a bowl. Reserve 2 T of fat from meat, discard the rest. Saute the onions and garlic in the reserved fat until translucent, 8 minutes. Add cumin, paprika, and chili powder and cook for 1 minute. Add tomatoes, water, sausage/beef, stir and simmer for 90 minutes. Rinse and drain beans, add to chili. Simmer for another 30 minutes. Dish into bowls, garnish with cheese, green onions, sour cream or whatever you like.

I've made this couple times after having it on a cruise. Does not freeze well! I know! :o) Chilled Strawberry Bisque 2 cups frozen strawberries 1 cup milk 1/2 cup of heavy cream (whipping cream) 1/2 cup sour cream 2 Tbsp. sugar fresh mint for flavor and garnish Puree strawberries, milk, cream and sour cream in blender or food processor until smooth. Stir in sugar. Chill 8 hours or overnight in refrigerator before serving.

This corn & pecan dip has gotten raves on the Food Forum. Corn & Pecan Dip 2 8-oz. pkg cream cheese, softened ¼ c. lime juice 1 Tbsp ground cumin 1 Tbsp ground red chiles (I used 2 tsp cayenne and it was plenty hot) ½ tsp salt dash black pepper ¼ c vegetable oil 1 16-oz. can whole-kernel corn, drained 1 c. chopped pecans 1 small onion, diced (I like more) In a large bowl, combine all ingredients except corn, pecans, and onion. Beat until smooth with electric mixer on medium speed. Stir in corn, pecans, and onion. Serve with tortilla chips Or how about the classic spinach & artichoke dip? This recipe is from Southern Living. FLORENTINE ARTICHOKE DIP 1 (10-ounce) pkg frozen chopped spinach, thawed 2 (6 1/2-ounce) jars marinated artichoke hearts, drained & chopped 3 garlic cloves, finely minced 1/2 c. mayonnaise 12 oz cream cheese, softened 2 Tbsp fresh lemon juice 1 c. freshly shredded Parmesan cheese 1 1/2 c. French breadcrumbs, (homemade...see note) 2 Tbsp butter, melted DRAIN spinach; press between layers of paper towels to remove excess moisture. Drain and chop artichoke hearts. Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well. SPOON into a lightly greased 11" x 7" baking dish. Combine breadcrumbs and butter; sprinkle over spinach mixture. BAKE uncovered at 375° for 25 minutes. Serve with assorted crackers, bagel chips, or breadsticks NOTE: To get 1 1/2 cups breadcrumbs, tear off a piece of baguette. Pulse in a food processor until coarse crumbs form. Measure crumbs, tear off another chunk, and repeat procedure until you get 1 1/2 cups These toasts are excellent. Robust Onion Cheese Toast 1 cup mayonnaise 1 8-zs pkg cream cheese, softened 4 oz blue cheese, crumbled 2 Tbsp chopped parsley 2 Tbsp minced onion ½ teaspoon minced garlic ½ teaspoon hot pepper sauce ½ teaspoon white pepper 1 loaf sliced cocktail rye bread Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance. Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve. To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10  15 minutes until toasts are puffy and slightly brown.