• Preheat the oven to 400°F.
• Lightly grease 2 cookie sheets.
• Combine sugar, butter, and eggs in a medium-sized bowl.
• Add the flour gradually, beating until smooth.
• Add the vanilla and nuts and mix well.
• Break off small pieces of dough (about 1 tablespoon each) and form them into skinny, bone-like shapes.
• Place them 1 inch apart on the cookie sheets.
• Bake for 10 minutes or until the cookies are lightly browned.
• Remove from cookie sheets with a spatula and cool on a wire rack.

• Bring the vegetable broth to a boil over high heat.
• Add the tortellini and lower the heat to medium.
• Cook, stirring occasionally, for about 7 minutes or until the tortellini are tender but still firm.
• Divide the soup among 4 individual bowls.
• Sprinkle each serving with parsley, Parmesan cheese, and pepper.
• Serve hot.

• Preheat the oven to 375°F.
• Remove the dough according to the directions on the package.
• Separate the rolls into 8 triangles.
• In a small bowl, combine raisins and lemon or orange peel. (If using only raisins, skip this step.)
• Place about 1 teaspoon of the raisin mixture in the center of each triangle.
• Roll up each triangle and pinch the edges to seal.
• Place the rolls on an ungreased cookie sheet and bake for 12 to 14 minutes or until golden brown.
• Remove the rolls and place them on a cooling rack.
• In a small bowl, combine powdered sugar, milk, and vanilla extract.
• Stir until smooth, adding up to ½ teaspoon more milk if necessary.
• Drizzle the icing in a cross shape on top of each bun and serve.

• Cook linguine al dente, following the directions on the package.
• Before draining, carefully scoop out ⅓ cup of pasta cooking water with a measuring cup and set it aside.
• Drain the pasta.
• While the pasta is cooking, coarsely chop the garlic.
• In a food processor or blender, combine olive oil, garlic, and basil.
• Process until you have a moist, well-mixed paste.
• Transfer the paste to a small bowl and stir in Parmesan cheese, salt, pepper, and the reserved pasta cooking water.
• This is your pesto.
• In a large serving bowl, combine the pesto and linguine, toss well, and serve.

• Preheat the oven to 400°F.
• Chop the tomatoes and remove as many seeds as possible.
• Combine all ingredients except bread with the tomatoes and set aside.
• Place the bread slices on a cookie sheet and toast in the oven for about 5 minutes.
• Turn the slices over with a spatula and toast for another 5 minutes, or until golden brown.
• Remove from the oven and place the slices on a serving plate.
• Spoon the tomato mixture over the toasted bread and serve immediately.

• Line 6 muffin or custard cups with paper cupcake liners.
• In a chilled bowl, beat whipping cream and sugar until stiff peaks form.
• Set aside 2 tablespoons of macaroon crumbs.
• Fold the remaining macaroon crumbs, almond extract, chopped maraschino cherries, and chopped toasted almonds into the whipped cream.
• Spoon the mixture into the prepared cups and sprinkle with the reserved macaroon crumbs.
• Cover with aluminum foil or plastic wrap and freeze until firm (about 4 hours).

• In a large bowl, mix all the selected toppings together with a fork.
• Spoon the Quick and Easy No-Cook Pizza Sauce onto an unbaked pizza crust.
• Add the desired toppings generously.
• Bake as directed in the basic pizza recipe

• In a large bowl, mix all ingredients together with a fork.
• Spoon the sauce onto an unbaked pizza crust.
• Add your desired toppings.
• Bake as directed in the basic pizza recipe

• Dissolve yeast in 1 cup warm water.
• Stir in salt and oil.
• Gradually stir in flour.
• Beat vigorously for 20 strokes.
• Let the dough rest for about 5 minutes.
• Put the dough in a warm place, cover it with a damp towel, and let it rise until double in size (about 45 minutes).
• Punch the dough down with your fist to release the air.
• Divide the dough in half.
• Lightly grease 2 baking sheets or 2 10-inch pizza pans.
• With floured fingers, pat each half of the dough into a 10-inch circle.
• Build up the edges to prevent sauce from running off.
• Spread pizza sauce over the dough.
• Sprinkle with grated cheese and your favorite toppings.
• Bake at 425°F for 20 to 25 minutes.
• Let the pizzas stand for at least 5 minutes before cutting.

Pizza Sauce Instructions:

• In a bowl, combine crushed tomatoes, minced garlic, dried oregano, dried basil, salt, and pepper.
• Mix well to create a flavorful pizza sauce.

• Cut the core out of the cauliflower and place its flower-shaped pieces in a large kettle of water.
• Bring the water to a boil and cook the cauliflower for about 3 to 5 minutes.
• Drain.
• Melt butter in a skillet and sauté green pepper slices and mushrooms.
• Preheat the oven to 350°F.
• Remove the skillet from heat and sprinkle in flour a little at a time, stirring briskly.
• Add milk slowly, stirring constantly.
• Return to heat and stir until the mixture thickens.
• Place the cauliflower in a casserole dish.
• Lay cheese slices over the cauliflower and pour the creamed green pepper and mushrooms over the top.
• Bake for 20 minutes or until the dish is golden and bubbly.