• In a large pitcher or punch bowl, stir together the pineapple juice, orange juice, and lime juice.
• Add fruit slices from ¼ of a pineapple, ½ of a blood orange, and ½ of a lime to the juice mixture.
• Chill the mixture, covered, for 2 to 24 hours.
• To serve, pour ½ cup of the juice mixture into each glass or champagne flute.
• Add ¼ cup of prosecco to each glass.
• Slowly drizzle 1 teaspoon of Campari into each glass.
• For the entire batch, you’ll need ¼ cup of Campari.
• Garnish with a fresh pineapple or orange slice if desired.
• For a non-alcoholic version, you can substitute club soda or citrus-flavored sparkling water for the prosecco and use grenadine instead of Campari.
• This recipe serves 12.
• Enjoy your Pineapple Sunrise Mimosas!

• Preheat your oven to 425°F and line a baking sheet with a silicone mat or parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
• Cut the frozen butter into the flour mixture using a pastry blender or fork until it resembles coarse crumbs.
• Create a well in the center of the mixture and pour in 1½ cups of cold buttermilk.
• Stir until just combined.
• Turn the dough out onto a floured surface and gently pat it into a rectangle.
• Fold it in thirds and then rotate it 90 degrees.
• Repeat this process twice.
• Roll the dough to a thickness of ¾ inch and cut out biscuits using a 3-inch biscuit cutter or glass.
• Press the cutter straight down, and press any scraps of dough together once, patting them to a thickness of ¾ inch.
• Transfer the biscuits to the prepared baking sheet and press an indentation into the top of each biscuit with your thumb to help them rise evenly.
• Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
• Bake the biscuits until they are browned, which typically takes 15 to 20 minutes.
• The biscuits can be stored, cooled and stored in an airtight container, for up to 1 day at room temperature or frozen for up to 3 months.
• Enjoy your homemade buttermilk biscuits!

• In a large pitcher, stir together the tomato-vegetable juice, fresh lemon juice, Worcestershire sauce, black pepper, hot pepper sauce, and crushed celery seeds.
• Chill the mixture, covered, for at least 2 hours or up to 1 week.
• To prepare individual cocktails, shake 2 ounces of vodka with ice and 6 ounces of the juice mixture.
• Pour the prepared cocktail into glasses over ice and garnish each with a celery stalk.
• This recipe makes approximately 8 servings of Wild River Bloody Marys.
• Enjoy

• Preheat your oven to 425°F.
• In a bowl, stir together the flour, sugar, baking powder, cream of tartar, and salt.
• Cut the cold butter into the flour mixture using a pastry blender or a fork until the mixture resembles peas.
• Create a well in the center of the mixture and add ¾ cup of milk to the well.
• Also, add the shredded cheddar cheese and chopped fresh thyme.
• Gently stir until a soft dough forms.
• Turn the dough out onto a floured surface and gently pat it to a thickness of about ½ inch.
• Use a 2-inch biscuit cutter or glass to cut out the biscuits by pressing straight down.
• You can press the scraps together, pat to ½ inch thickness, and cut additional biscuits.
• Transfer the biscuits to a baking sheet.
• Brush the tops of the biscuits with 2 tablespoons of milk (if using), and sprinkle with additional cheese and thyme.
• Bake until the bottoms of the biscuits are golden brown, which takes about 10 to 12 minutes.
• The biscuits can be stored, cooled, and kept in an airtight container for up to 1 day at room temperature or frozen for up to 3 months.
• Enjoy your Cheddar-Thyme Flaky Biscuits!

For Dough:

• Stir together milk and yeast in a large bowl until the yeast dissolves.
• Mix in the butter, eggs, 3½ cups flour, sugar, cardamom, and salt with a wooden spoon.
• If the dough is very sticky, mix in up to ½ cup more flour.
• Cover the bowl with plastic wrap and let the dough rise for 30 minutes.

For Filling:

• Mix together butter, sugar, and cinnamon in a bowl until well combined.
• Assemble and Bake Rolls:
• Transfer the dough to a floured surface and knead until smooth, about 3 minutes.
• Divide the dough in half.
• Roll each half into an 8×10-inch rectangle that’s no more than ½ inch thick.
• Spread each rectangle with half of the filling.
• Stack one rectangle over the other, with the filling sides up.
• Starting with a long edge, roll up the dough to form a long log.
• Cut crosswise into 1-inch-thick slices.
• Arrange the rolls 3 inches apart on 2 parchment paper-lined baking sheets, setting uneven end pieces cut sides up.
• Let the rolls rise for 20 minutes.
• Preheat the oven to 425°F.
• Bake the rolls until they are golden brown, which usually takes about 10 to 12 minutes.

For Icing:

• Stir together powdered sugar, milk, and vanilla in a small bowl.
• Drizzle the icing over the warm rolls.
• Enjoy your Danish Cinnamon Snails!

• Preheat your oven to 350°F.
• Grease a 9×13-inch pan or coat it with baking spray.

Make Topping:

• In a small bowl, mix together the brown sugar, chopped pecans, cinnamon, and nutmeg.

Make Cake:

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, beat the sugar and butter together with a mixer until it’s light and fluffy.
• Beat in the eggs, one at a time.
• Mix in the apple butter, cereal or wheat germ, and vanilla.
• Add the flour mixture alternately with the sour cream, stirring well after each addition.
• Pour half of the batter into the prepared pan and sprinkle half of the topping.
• Repeat with the remaining batter and topping.
• Bake until a toothpick inserted in the center comes out clean, which takes about 35 to 40 minutes.
• Cool in the pan for about 1 hour, then serve the cake slightly warm.
• Enjoy your Apple Butter Spice Cake!

• Preheat your oven to 375°F.
• Toss shallots with olive oil to coat in a 9-inch pie plate.
• Sprinkle with a pinch each of salt and pepper.
• Roast, stirring occasionally, until deep brown and very tender, which takes about 30 to 35 minutes.
• Remove from the oven.
• You can roast the shallots ahead of time and chill them, covered, up to 2 days ahead.
• Increase the oven temperature to 425°F.
• Meanwhile, bring beef broth and port to a boil in a large saucepan over medium-high heat.
• Simmer until it’s reduced by half (about 1¾ cups left), which takes 25 to 30 minutes.
• Whisk in tomato paste.
• Pat the beef tenderloin dry, sprinkle it with dried thyme, and season with the remaining salt and pepper.
• Cook bacon in a large skillet over medium-high heat until it’s golden brown.
• Transfer it to a paper-towel-lined plate to drain.
• Add the beef tenderloin to the skillet and cook for about 7 minutes, turning to brown on all sides.
• Transfer the roast to a rack in a roasting pan.
• Roast until a meat thermometer inserted into the center registers 135°F for medium-rare, which usually takes about 35 minutes.
• Transfer it to a platter and tent with foil.
• Pour the reduced broth mixture into the roasting pan, stirring to scrape up the browned bits.
• Return this mixture to a saucepan and bring it to a simmer.
• Mix together flour and 1½ tablespoons of butter in a small bowl to form a smooth paste, then whisk it into the broth mixture.
• Simmer until it’s thickened, approximately 10 minutes.
• Whisk in the remaining 1½ tablespoons of butter.
• Stir in the roasted shallots and bacon.
• Cut the beef into ½-inch-thick slices.
• Spoon the sauce over the top and garnish with watercress (if using).
• Enjoy your Beef Tenderloin with Roasted Shallots!

• Put the unpeeled potatoes in a saucepan with enough salted water to cover.
• Bring to a boil over medium-high heat and cook, covered, until tender, about 10 minutes.
• Drain.
• You can cook and drain the potatoes and chill them, covered, up to 3 days ahead.
• Meanwhile, melt the butter in a 5-quart pot over medium-high heat.
• Add celery and onion and cook, stirring frequently, until they soften.
• Reduce the heat to medium-low.
• Add the diced cream cheese and milk; cook, stirring, until the cream cheese is completely melted and smooth.
• Stir in the cooked potatoes, shrimp, white wine, salt, and black pepper.
• Cook over medium-low heat, stirring occasionally, until heated through.
• Serve the shrimp chowder topped with crumbled bacon, freshly ground black pepper, and garnish with the celery leaves.
• Enjoy your homemade Shrimp Chowder!

• In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt.
• Stir until blended.
• In a separate microwave-safe bowl, combine water and butter.
• Microwave in 15-second increments until the mixture is very warm but not hot to the touch (between 120°F and 130°F).
• Add this warm liquid to the flour mixture.
• Beat the mixture for about 2 minutes at medium speed using an electric mixer.
• Scrape the sides of the bowl as needed.
• Stir in enough remaining flour to make the dough easy to handle.
• Knead on a floured surface until the dough is smooth and elastic
• Shape the dough into a ball and let it rest for about 10 minutes.
• Roll the dough into a 15 x 10-inch rectangle using a rolling pin.
• Spread 3 tablespoons of soft butter over the dough, leaving at least a 1/2-inch border on the long sides.
• Sprinkle the cinnamon sugar mixture evenly over the butter.
• Starting at the long end of the rectangle, roll up the dough tightly.
• Pinch the seams to seal.
• Cut the rolled dough into 12 equal pieces.
• Place the rolls in a greased baking pan and let them rise in a warm place until they have doubled in size, which takes about 1 hour.
• Preheat your oven to 350°F (175°C) and bake the rolls for 25 to 30 minutes, or until they are golden brown.
• Once done, allow them to cool on a wire rack for at least 20 minutes.
• To make the frosting, combine all the frosting ingredients in a large bowl (begin with 2 tablespoons of milk and add more if needed) and beat until creamy.
• Spread the frosting over the cooled cinnamon rolls.
• Enjoy your delicious homemade cinnamon rolls!