Making Apple Strudel

Place the first sheet of phyllo on a large piece of parchment paper on a smooth, dry work surface. working quickly, layer the phyllo sheets over each other, brushing with butter between each sheet.

Spoon filling mixture lengthwise over phyllo within 2 in. of a long side and 1 in. of short sides; fold in edges. Roll up jelly-roll style, starting from the long side. Place seam side down.

Using the parchment paper to hold the strudel, transfer to a 15-in. x 10-inc. x 1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel.

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Making Spaetzle

Serve quick breads (such as banana, zucchini and cranberry) a day after baking because that is…

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A poinsettia garnish is a great way to add color to a dish during the holidays. Here's how to…

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Making Chocolate Leaves

Wash several lemon, rose or mint leaves and set aside until completely dry. Melt 1/2 cup chips - semisweet, milk, vanilla or white - and 1/4 teaspoons shortening. With a new small paintbrush, brush melted chocolate in a thin layer on the under side of each leaf. Refrigerate until set, about 10 minutes. Apply a second layer of melted chocolate; chill for at least 15 minutes or overnight.

Gently peel leaf from chocolate. If leaves are not to be used immediately, store in a cool dry place in a covered container until needed.

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Making Spritz

Using a cookie press takes practice and patience. If your first few attempts don’t work, scoop up the dough and try again. Use ungreased baking sheets and be certain to use only butter, not margarine, in your dough. It’s very important to chill the dough thoroughly, and chill the baking sheets, too—never use them hot from the oven.

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Making a Tulip Centerpiece

Place small container in center of a large clear glass container and wrap colored raffia around to fill space between containers.

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Making a Pastry Crust for Cheesecakes

Prepare crust according to recipe directions. Remove the bottom from a springform pan. Pat about half of the dough onto the bottom of a springform pan. Or, if recipe directs, roll out half of dough, then place on bottom of pan and trim to fit. Bake as directed.

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Making an Ice Ring

Fill a ring mold halfway with water. Freeze until solid. Top with your choice of fruit. Add lemon leaves if desired. Add enough water to almost cover fruit. Freeze until solid.

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Making Zucchini Ribbons

Trim ends from zucchini. Use a vegetable peeler to make long thin strips from the zucchini.

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Making Cutout Cookies

For easier handling, chill dough for 1 to 2 hours before rolling out. Lightly flour the surface and rolling pin. Roll out dough as evenly as possible to the recommended thickness.

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Making and Shaping Pie Pastry

Combine flour and salt in a bowl. With a pastry blender or two knives, cut in shortening until the mixture resembles coarse crumbs (the size of small peas.)

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