Harvey Morris

Preheat oven to 325F degrees. In large mixing bowl, cream butter and sugar. Add sour cream and honey, mixing until incorporated.

Sift baking soda and flour together. Add to the creamed mixture, alternating with eggs (beating each egg one at a time). Add vanilla and pour mixture into a greased and floured bundt cake pan. Bake for 1 hour and 15 minutes.

Let cool for 20 minutes before inverting onto wire rack to cool completely. Slice and serve with your favorite fresh fruit and whipped cream, or cover with a decadent chocolate ganache. A simple and delicious option for breakfast or a light dessert.

Preheat oven to 350F degrees. In large mixing bowl, combine applesauce, cinnamon and brown sugar. Mix until well combined. Slowly mix in flour, baking powder and salt - stirring until well combined. Stir in oats and dried cranberries.

Drop dough by round teaspoonfuls onto baking sheet lined with Silpat or parchment paper. Slightly flatten cookies with back of tablespoon (wet with warm water to keep dough from sticking to spoon).

Bake for 15 minutes or until golden brown. Remove from oven and let cool on baking sheet for 2 minutes before transferring to wire racks to cool completely. Makes about 30 cookies.

Line 13x9-inch baking pan with aluminum foil, allowing foil to extend one inch over the sides. Butter the sides of a heavy, 2-quart saucepan. Put the butter in the pan and heat over medium until melted. Stir in the sugars, corn syrup and water. Bring to a boil. Place candy thermometer in the mixture and cook toffee, without stirring, to 290F degrees (takes about 10 minutes). Watch carefully as it approaches final temperature.

Remove toffee from heat and quickly - but carefully - stir in ginger, cinnamon, cloves and vanilla. Pour toffee evenly into prepared baking pan and set aside for 5 minutes, or until it begins to harden.

Sprinkle chopped chocolate evenly over the hot toffee and let it sit for 30 seconds, or until chocolate begins to melt. Using a spoon or spatula, carefully spread the melting chocolate over the toffee. Sprinkle the pistachios and cherries over the top and set aside on a wire rack to cool (or place in the refrigerator) until toffee is firm (about one hour).

Lift the firm toffee out of the baking pan, using the edges of the foil. Carefully peel away the foil and break the toffee into pieces. Store toffee in airtight container, layered with parchment or waxed paper, in a cool area or refrigerator for up to 3 weeks.

This recipe was slightly adapted from one appearing in Gingerbread: Timeless recipes for cakes, cookies, desserts, ice cream and candy.

Preheat oven to 375F degree. Mix apples, lemon juice, 1/2 cup brown sugar and 1/2 teaspoon ground cinnamon together. Spoon into 8x8-inch greased, shallow baking dish. Set aside. Mix butter, flour, remaining brown sugar, remaining cinnamon and nutmeg in medium bowl until mixture resembles coarse crumbs. Sprinkle evenly over apples. Bake for 35 to 40 minutes. Serve warm.