For syrup, combine water, sugar, lemon juice, and crystallized ginger in a medium saucepan. Bring mixture to boiling; reduce heat. Cover and simmer for 5 minutes. Transfer to a bowl. Cool. Cover; chill the mixture up to 24 hours.

Place fruit in a large serving bowl. Pour syrup over fruit, tossing gently to coat all fruit with syrup. Cover and chill 4 to 24 hours. Makes 12 servings.

For topping, stir together powdered sugar and whipping cream in a small bowl. Pour into an ungreased 12-inch deep-dish pizza pan or a 13x9x2-inch baking pan. Sprinkle pecans evenly over mixture; set aside.

Roll each thawed loaf into a 12x8-inch rectangle on a lightly floured surface. Brush with melted butter. Stir together brown sugar and cinnamon in a small bowl; sprinkle over both rectangles. Top each with raisins, if desired. Roll up rectangles, jelly-roll style, starting from a long side. Pinch to seal. Cut each log crosswise into 6 slices. Place slices, cut side down, atop pecan mixture in pan. Cover with a towel. Let dough rise in a warm place until nearly double (about 30 minutes).

Bake in a 375 degree F oven, uncovered, until golden, allowing 25 to 30 minutes for unchilled rolls and 30 to 35 minutes for chilled rolls. If necessary, cover rolls with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter. Serve warm. Makes 12 rolls.

Make-Ahead Tip: Cover with oily waxed paper, then plastic wrap. Refrigerate 2 to 24 hours. Before baking, let the shaped rolls stand, covered, for 20 minutes at room temperature. Remove towel or wrapping. Puncture any surface bubbles with a greased toothpick.

Stir together flour, baking powder, and salt in a medium mixing bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center.

Snip any large pieces of preserves. Combine 1/2 cup milk and the preserves in a small bowl. Add all at once to dry ingredients. Stir just until dough clings together. Turn out onto a lightly floured surface. Quickly knead by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.

Lightly roll or pat until 1/2 inch thick. Cut with a floured 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place biscuits 1 inch apart on an ungreased baking sheet. Brush tops with milk. Combine sugar and cinnamon in a small bowl. Sprinkle over biscuits.

Bake in a 450 degree F oven for 7 to 10 minutes or until golden brown. Serve warm. Makes 10 biscuits.

Make-Ahead Tip: Cool completely and place biscuits in freezer container or bags. To reheat for serving, wrap frozen biscuits in foil; heat in a 325 degree F oven about 20 minutes or until hot.

For sauce, in a saucepan melt the 3 tablespoons margarine or butter. Stir in flour. Cook and stir for 1 minute. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in the cheeses. Cook and stir over medium heat until cheeses melt. Remove from heat.

For eggs, spray an unheated 12-inch nonstick skillet with nonstick coating. Heat skillet over medium heat. Cook mushrooms and the 1/2 cup green onions in skillet until tender. Transfer vegetables to a bowl; set aside.

In the same skillet melt 1 tablespoon of the margarine or butter. Add half of the eggs. Cook over medium heat without stirring until eggs begin to set on the bottom and around the edge. Using a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until eggs are set throughout, but still glossy and moist. Transfer scrambled eggs to a 3-quart rectangular baking dish. Scramble remaining eggs using remaining margarine or butter; remove from heat.

Spread half of the mushroom mixture over the eggs in the baking dish. Drizzle about half the sauce atop. Top with the remaining scrambled eggs, mushroom mixture, and sauce. Bake, uncovered, in a 350 degree F oven about 25 minutes or until heated through. Top with tomato slices and remaining sliced green onions. Let stand 10 minutes before serving. Garnish with tomato wedges and mushroom buttons. Makes 12 servings.

Make-Ahead Tip: Up to 24 hours ahead, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to about 55 minutes.

Scrub potatoes thoroughly with a stiff brush. Cut potatoes into quarters. Cook potatoes in a 4-quart Dutch oven in a small amount of boiling, lightly salted water for 15 to 20 minutes or until tender; drain.

Meanwhile, heat butter or margarine in a small skillet over low heat until melted. Stir in the rosemary, if using, salt, and pepper. If using rosemary, cook and stir over low heat for 2 minutes. Gently toss cooked potatoes in a bowl with the butter mixture until potatoes are coated. Makes 12 servings.

Place a thin wedge of orange, lemon, or lime in each compartment of an ice cube tray, with one end of the wedge extending above the tray about 3/4-inch. Fill tray with water and freeze for 2 hours or until firm.

Pour orange juice and apricot nectar over ice in a large (11-cup) glass pitcher or punch bowl. Add champagne, wine, or sparkling water, stirring gently. Place a Citrus Ice Cube in each champagne glass or punch cup. Pour or ladle over ice. Makes about 20 1/2-cup servings).