LEKVAR RECIPES

Steps:

• Preheat oven to 350°. Whisk marmalade, honey, adobo, and bourbon in a medium bowl.
• Place ham on a rack in a large roasting pan and add 2 cups water (this keeps drippings from scorching). Score fat in a crosshatch pattern, cutting about ½" deep.
• Brush ham with glaze and roast, basting with pan juices every 20 minutes and tenting with foil if needed, until an instant-read thermometer inserted into the thickest part of ham registers 135°, 1½–2 hours.
• Let rest 10 minutes or more before carving.

Steps:

• 1) Cream butter and cream cheese till fluffy; gradually blending in sugar.
• 2) Stir together flour and salt, stir into a creamed mixture. OR...like me, you could just use a food processor for this step to form the dough.
• 3) Divide in half and roll with your hands to form a "Ball" and Cover; chilling dough several hours or overnight. Be advised; the less you handle the dough the more delicate and flakier it will be when it's baked.
• 4) On lightly floured surface, roll each portion into rectangles, THEN cut them down into about 2 1/2-inch squares. (There WILL be "odd triangle" sizes left. You'll USE them too! - Kiffles are a ROLLED, 'cresent-shape".)
• 5) Place a dollop (about one rounded teaspoon) of filling in the center of each square.
• 6) Lift up two diagonal corners of the dough to center, pinching together to seal into crescents.
• 7) Preheat oven to 375°.
• 8) Place dough on ungreased cookie sheet. (I'd STILL spray them with BUTTER FLAVORED PAM! - Better 'safe' than STUCK!) Bake till firm until golden brown (about 12-15 minutes).
• 9) Cool on wire racks. Sift powdered sugar over slightly warm pastries.
• 10) Store loosely covered in a cool dry place.