This week’s column is dedicated to all of Santa’s elves who are working so hard to make many dreams come true.

Overnight Honey-Wheat Rolls

1 package (1/4 ounce) active dry yeast

1 1/4 cups warm water (110 degrees to 115 degrees), divided

2 egg whites

1/3 cup honey

1/4 cup canola oil

1 teaspoons salt

1 1/2 cups whole wheat flour

2 1/2 cups all-purpose flour

melted butter, optional

In a small bowl, dissolve yeast in 1/4 cup warm water. In large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky.) Cover and refrigerate overnight. Punch dough down.Turn onto a floured surface; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10-inch rope; tie into a knot. Tuck ends under. Place rolls 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Brush with melted butter if desired. 1 1/2 dozen yield.

Champagne Baked Ham

1 boneless fully cooked ham (9 pounds)

1 1/2 cups champagne

3/4 cup packed brown sugar

4 1/2 teaspoons honey

3/4 teaspoon ground ginger

3/4 teaspoon ground mustard

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep. Bake, uncovered, at 325 degrees for 1 to 1 1/2 hours. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until glaze is reduced by half. Remove fro heat. Baste ham with glaze; bake 30 minutes longer or until a meat thermometer reads 140 degrees; basting twice with glaze. Let stand for 10 minutes before slicing. Serve with remaining glaze.

Apple Cherry Punch

4 cups water

4 cups unsweetened apple juice

1 cup sugar

1 envelope unsweetened cherry soft drink mix

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.

Peppermint Ribbon Cake

1 package (18 1/4 ounce) white cake mix

1/2 teaspoon peppermint extract

1/2 teaspoon red food coloring

1/2 cup plus 2 tablespoons crushed peppermint candies, divided

1 cup confectioners’ sugar

1 tablespoon milk

Prepare the cake batter according to package directions. Transfer 1 cup to a small bowl, stir in the extract, food coloring and 1/2 cup crushed candies. Spoon 2 cups of remaining batter into a greased and floured 10 inch fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter. Bake at 350 degrees for 35 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Combine confectioners’ sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

Our thought for the week: “Politicians are like diapers. They should be changed frequently, and for the same reason.” Robin Williams