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Here's an extra-special Christmas brunch recipe.

Raspberry-Marzipan Coffee Cake
Layers of almond-flavored marzipan, raspberries and streusel.

Ingredients Buttery Streusel---- 1/3 cup Gold Medal all-purpose flour 1/4 cup granulated sugar 1/4 cup firm butter or margarine 1/3 cup slivered almonds Coffee Cake---- 2 cups Gold Medal all-purpose flour 3/4 cup granulated sugar 1/4 cup butter, softened 1 cup milk 2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 teaspoon salt 1 egg 1/2 package (7 or 8 ounce size) almond paste, finely chopped 1 cup fresh or unsweetened frozen (thawed) raspberries

Instructions Heat oven to 350 degrees F. Grease a 9 inch square pan.
Buttery Streusel----In small bowl, mix flour and sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds.

Coffee Cake In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Spread half of batter in pan. Sprinkle with half each of the almond paste, raspberries and streusel. Repeat with remaining batter, almond paste, raspberries and streusel. Bake for about 50 minutes or until a wooden pick inserted in center comes out clean. Serve warm.

This dish will forever secure your reputation as a cooking genius.

Herb-Seasoned Rib Roast with Red Wine Pan Sauce
Tender beef in savory red wine sauce is a holiday show-stopper.

Ingredients Seasoning----- 2 tablespoons steak seasoning blend* 2 teaspoons dried oregano leaves 2 teaspoons dried thyme leaves Beef----well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds) Salt

Red Wine Pan Sauce 1/4 cup finely chopped red onion 3/4 cup dry red wine 1 (13 3/4 to 14 1/2 ounce) can ready-to-serve beef broth 2 tablespoons unsalted butter, softened 2 tablespoons all-purpose flour

Instructions Heat oven to 350 degrees F. Seasoning---- Combine ingredients; press evenly onto all surfaces of beef roast. Beef------ Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350 degrees F oven for 1 3/4 to 2 1/4 hours for medium rare; 2 1/4 to 2 3/4 hours for medium doneness.

Remove roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 15 to 20 minutes. (Temperature will continue to rise about 10 to 15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.) Meanwhile, prepare Red Wine Pan Sauce.

Red Wine Pan Sauce Skim fat from pan drippings, reserving 1 tablespoon. Heat reserved 1 tablespoon fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until tender. Meanwhile, place roasting pan over medium heat; add wine. Cook and stir for 1 to 2 minutes or until browned bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook for 12 to 13 minutes or until reduced by about 1/3 (about 1 1/3 cups). Reduce heat to low. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir for 1 minute or until sauce is thickened.

Carve roast into slices; season with salt, as desired. Serve with wine sauce and fave sides.