Southern Living, December 2013 Page 6

Red Velvet Marble Bundt Cake Recipe

The trick to creating looping swirls is to gently layer the batter around the Bundt pan with a small cookie scoop. No need to swirl with a knife; it will marble as it bakes.

Cherries Jubilee Cakes Recipe

Santa's secret: No one will ever guess these elegant little cakes came from a box of white cake mix and a can of cherries.

Red Berry Pavlova Tower Recipe

Layer and fill this meringue turret up to one hour before serving for the best contrast of crunchy, chewy, and creamy textures.

Peppermint-Pretzel Bark Recipe

Make even larger quantities for gifting this easy microwave treat by skipping the jelly-roll pan and covering your counter with parchment. It'll take longer to harden at room temperature, but you can make large batches without pans or the refrigerator.

Cranberry Dreamsicle Trifle Recipe

Effortless to pull off? Check. Tastes better the longer it sits? Check. Make this beauty up to one day before company arrives.

Raspberry Panna Cotta Recipe

Cardamom spice gives this silky custard its holiday flavor. Use any berry you wish, adjusting the sugar in the mixture to taste.

Ambrosia Coconut Cake Recipe

Make the filling and frosting up to 2 days ahead. Then, build the cake, and chill up to 24 hours.

Milk Punch Frozen Custards Recipe

For a formal fete, freeze the custards in elegant wine glasses or brandy snifters. For a casual gathering, use small milkshake glasses or punch cups.

Peppermint Ice-Cream Cake Recipe

This is a towering peppermint-lover's dream. Clear about 14 square inches of room in your freezer before you begin.