Raisin

An interesting and slightly sweet salad that's great with sandwiches, burgers and grilled chicken. Can be prepared in 45 minutes or less.

This was a recipe that came from my mother, Rae Horowitz. She told me it was from my Grandma Sade Lyon's recipe and she learned to make it from her.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Filled with raisins and brown sugar and baked in Marsala and cider, these apples make a warming ending to the meal. Accompany them with vanilla ice cream and some purchased almond biscotti.

These tiny turnovers have the same balance of filling to dough as my number one favorite cookie, rugelach, but they are easier to prepare because they aren't rolled. Rugelach means rolled; therefore, I have dubbed these "un-rugelach." The buttery cinnamon/walnut flavors fill your mouth with opulent pleasure, but despite their richness, they are easy to keep on eating because of the fresh tangyness from the apricot jam filling.

Offer this healthful Moroccan grain dish as a main course or as an accompaniment to roasted chicken.

This dessert, long favored by the British at holiday time, originally contained minced meat along with the fruits and spices. This version, more suited to the nineties table, is meatless and brimming with apples, dried fruit and lots of spices.

Barm brack is a dark and fruity yeast-raised cake (barm means "yeast"; brack means "speckled"). Tea brack is the much more common baking powder version.

These crisp, low-fat cookies are just right for dipping into dessert wine or cappuccino.

A spice cake that's great with coffee.

Can be prepared in 45 minutes or less.

Scots often serve butter and orange marmalade with gingerbread — this recipe goes a step further by incorporating marmalade into the batter.

Dundee has been synonymous with marmalade for hundreds of years. The story goes that around 1700, an enterprising Dundee housewife crafted marmalade as we know it from a boatload of bitter Seville oranges purchased by her husband from a Spanish ship stranded in the harbor. In this recipe, marmalade is gently heated with orange juice and whisky until it liquefies, then the sauce is poured over the cake.