RECIPES

	Heavenly Molten Fudge Cakes Love chocolate? You'll find a hot, flowing chocolate center that oozes decadence when you fork into these gems.
	Prep Time:15 min Total Time:30 Servings:6 servings

Ingredients

• 5  ounces semisweet or bittersweet baking chocolate, chopped
• 1/2  cup plus 2 tablespoons butter or margarine
• 3  eggs
• 3  egg yolks
• 1 1/2  cups powdered sugar
• 1/2  cup Gold Medal® all-purpose flour
• Additional powdered sugar, if desired
• 1  can (21 ounces) cherry pie filling, if desired

Directions

1. 1Heat oven to 450ºF. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
2. 2Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
3. 3Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.

Tips & Techniques

• Success

  Oven temperature and baking time are critical to the success of the recipe. Be sure to check at the minimum bake time. If the cakes are too soft or do not hold their shape, bake a minute or two longer. If the centers are too cakelike in texture, bake a few minutes less next time.

• Do Ahead

  Make the batter a day ahead and pour into custard cups. Cover with plastic wrap and refrigerate up to 24 hours. You may need to bake the cakes 1 to 2 minutes longer

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	Angelic Cookies Create a heavenly holiday cookie with pretzel wings and a halo of curls--no cookie cutters needed!
	Prep Time:45 min Total Time:45 Servings:28 cookies

Ingredients

• 1  roll (16.5 oz) Pillsbury® refrigerated sugar cookies
• 56  small pretzel twists (from 11-oz bag)
• 1  container (1 lb) creamy white creamy ready-to-spread frosting
• White decorating gel
• 1  tablespoon light corn syrup
• Decorator sugar crystals and colored sprinkles

Directions

1. 1Heat oven to 350°F. Remove half of dough from wrapper; refrigerate remaining dough until needed. Cut dough into 1/4-inch slices.
2. 2For each angel, cut narrow strip from 2 sides of slice, forming triangle. Roll strips into ball. On ungreased cookie sheet, place triangle. To form wings, place 2 pretzels on either side of top point of triangle, making sure single hole side of pretzels touches dough.
3. 3Place ball on top of triangle to form head; press with fingers to flatten. Repeat with remaining dough slices and pretzels, placing 2 inches apart on cookie sheets.
4. 4Bake 7 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost and decorate as desired, using corn syrup to adhere colored sprinkles to pretzel twists.

Tips & Techniques

• High Altitude (3500-6500 ft):

  Bake 9 to 11 minutes.

• Special Touch

  Put a few tablespoons of frosting into a resealable plastic bag. Cut off a tiny corner, and squeeze frosting out to make curls and outlines.