Dried Currant

This recipe was created to accompany <a></a>Turkey with Sherry Wine Vinegar Gravy .

Sophistication in a snap. Purchased puff pastry takes most of the work out of making this beautiful tart.

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

Can be prepared in 45 minutes or less.

Anadama bread, a traditional New England yeast bread made with cornmeal and molasses (said to have been created by a woman from Massachusetts named Anna), is the inspiration for the following muffins. Can be prepared in 45 minutes or less.

This quick-to-make Sicilian side dish can accompany chicken, fish or meats.

Brandied whipped cream adds the perfect finishing touch to this moist, luscious cake. Leftovers are terrific with coffee the next day.

"Instead of staring at the ceiling one night when I was having trouble sleeping, I passed the time by baking," says Angelo Monaco of Cambridge, Massachusetts. "The result of my insomnia was this chocolate cake. It's light, moist and really delicious."

Aunt Jemima’s Pancake Flour, first marketed in 1899, was America’s original ready-mix food. Until the mix became nationally available in 1910, Americans thought of pancakes only as a hearty wintertime breakfast. But with the convenience offered by a mix, flapjacks were established as a quick anytime meal. Here, we’ve taken a few modern liberties with the favorite breakfast standby, with great results.

This stuffing is based on ingredients prevalent throughout the Midwest. Michigan dried cherries are often used to accent dishes in that state, while prunes, raisins and dried currants are often found in many sweet and savory recipes from Ohio and Indiana. Using only three tablespoons of butter for ten servings makes this dish low in fat, too.

These chewy cookies are great with ice cream, espresso or a glass of Marsala.

A terrific family recipe for a classic dessert.

Baked in individual ring molds, these little desserts feature caramelized pears, streusel topping and sweetened cream.

This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech.