Must-have equipment: 1 1/2-quart slow cooker with a car adapterInsulated carrier

3 large, red onions , sliced (5 to 6 cups) 1 tablespoon grated, fresh ginger 2 large cloves garlic, crushed 2 cup packed, light brown sugar 1 cup cider vinegar 1 cup red wine vinegar

2 teaspoon butter, or nonstick cooking spray 4 eggs Salt Ground black pepper Steam-Basted Fried Eggs Prepare as directed, except cook eggs until edges turn white. Add 1 to 2 teaspoons water. Cover skillet; cook eggs for 3 to 4 minutes or until yolks begin to thicken but are not hard.

1 cup (2 sticks) butter, softened 8 cup powdered sugar 6 tablespoon maraschino cherry juice or milk ½ teaspoon almond extract Additional maraschino cherry juice Candy Clay 1 12 ounce package white chocolate baking pieces or candy melts ⅓ cup light-color corn syrup Food coloring Powdered sugar Flowers can be made in advance and stored in an airtight container until ready to use. *TIP: If milk is used instead of cherry juice, use red food coloring to tint the frosting pink....

1 cup powdered sugar icing 1 tablespoon milk plus more ¼ teaspoon vanilla

¼ cup butter or margerine 3 tablespoon unsweetened cocoa powder 3 tablespoon buttermilk or milk 2 ¼ cup sifted powdered sugar ½ teaspoon vanilla

¾ cup butter, softened 1 cup sugar ½ teaspoon baking powder ¼ teaspoon salt 1 egg 1 teaspoon vanilla 2 cup all-purpose flour

Author of “A Taste of Prince Edward County”Co-author of “The Last Schmaltz”, with Anthony Rose; and “True North”, alongside Derek DammannFood critic and writer for En Route, Toronto Life, The Global and Mail, among others

3 cup powdered sugar 1 teaspoon vanilla 4 tablespoon milk Salted Lemon Rolls: Prepare Cinnamon Rolls as directed, except omit cinnamon, ginger, black pepper, brown sugar, and the Cinnamon Roll Icing. For filling, in a small bowl stir together 2/3 cup granulated sugar and 2 teaspoons finely shredded lemon peel. Sprinkle the sugar mixture over buttered cinnamon roll dough and sprinkle 2/3 cup finely chopped preserved lemon evenly over sugar mixture....

Blue Cheese-and-Walnut-Stuffed Mushrooms: Prepare as directed, except stir 1/2 cup crumbled blue cheese (2 ounces) and 1/4 cup chopped toasted walnuts into the filling.Per mushroom: 43 cal., 3 g total fat (1 g sat. fat, 0 g trans fat), 5 mg chol., 103 mg sodium, 3 g carbo., 0 g fiber, 2 g pro.Exchanges: 1 Fat

⅓ cup butter 3 ¾ cup powdered sugar 2 tablespoon unsweetened cocoa powder ¼ cup cola