3 cups flour

1 cup brown sugar

3/4 cup butter

1 cup molasses

1 cup hot water

1 teaspoon baking soda

few drops vinegar

2 unbaked pie crusts

 

Blend flour, sugar and butter until lumpy and save for topping. Blend

molasses, hot water, soda and vinegar. Pour mixture into unbaked pie

crusts. Top with crumb mixture and bake in a 350F oven for 35 minutes.

  Pie Crust:

    1 1/2 cups all-purpose flour

    1/4 teaspoon salt

    1/2 cup butter (1 stick)

    3 to 4 tablespoons cold water

 

  Pumpkin Filling:

    1 cup cooked pumpkin purée

    1/4 cup firmly packed light brown sugar

    2 tablespoons sugar

    1 large egg, beaten until frothy

    1 tablespoon heavy cream

    1 tablespoon unsalted butter, softened

    1 tablespoon vanilla extract

    1/4 teaspoon salt

    1/4 teaspoon ground cinnamon

    Pinch of ground allspice

    Pinch of ground nutmeg

 

  Pecan Syrup:

    3/4 cup sugar

    3/4 cup dark corn syrup

    2 small eggs

    1 1/2 tablespoons unsalted butter, melted

    2 teaspoons vanilla extract

    1 pinch salt

    1 pinch ground cinnamon

    3/4 cup pecan pieces

 

  Whiskey Butter Sauce:

    4 tablespoons unsalted butter (1/2 stick)

    1/3 cup sugar

    1 large egg

    1/2 tablespoon very hot water

    1/4 cup heavy cream

1/4 cup bourbon whiskey

 

 Pie Crust -

  Combine the flour and salt in a mixing bowl. Add the butter and

 incorporate with your fingertips until the mixture resembles very

 coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon

increments, stirring continuously with a fork. Form the dough into a

 ball and chill in the refrigerator for 1 hour.

 

 Pumpkin Filling -

  Combine all the ingredients thoroughly in a medium bowl; set aside.

 

 Pecan Syrup -

  Combine all the ingredients thoroughly in a medium bowl; set aside.

 

 Assembly -

  Preheat the oven to 325F. Grease an 8-inch springform cake pan.

  Roll out the dough on a lightly floured work surface to 3/16 inch.

 Very lightly flour the top of the dough and fold it into quarters.

 Carefully place the dough in the greased cake pan. Press firmly in

 place and trim the edges. Chill for 15 minutes.

 

  Spoon the Pumpkin Filling into the pan, spreading evenly to distribute.

 Gently pour the Pecan Syrup on top. Bake until a knife inserted in the

 center comes out clean, about 1 hour and 45 minutes. Cool and serve

 with Whiskey Butter Sauce.

 

Whiskey Butter Sauce -

  Melt the butter in the top of a double boiler set over gently

 simmering water. Beat the sugar and egg in a small bowl until blended.

 Stir the egg mixture into the butter. Add the hot water and stir until

 the mixture coats the back of a spoon, about 7 minutes. Remove from

 the double boiler and let cool to room temperature. Stir in the cream

 and whiskey. Makes an 8-inch pie.

   Crust:

    2 cups crushed graham crackers, Or 2 cups crushed vanilla cookies,

       Or crushed ginger snap cookies

    1 1/2 teaspoon cinnamon

    1/3 cup melted butter

 

   Filling;

    1 1/2 cup sugar

    1/4 cup brown sugar

    4 – 8 oz. packages cream cheese

    3 Tablespoons flour

    2 teaspoons cinnamon

    1 1/4 teaspoons ground ginger

    1/4 teaspoons ground cloves

    1 – 15 oz. can pumpkin or equivalent fresh cooked pumpkin

    4 eggs

    1 Tablespoon vanilla extract

 

  Preheat oven to 325F.

  Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together.

 Add melted butter and mix until well blended. Using fingers, press crust

 mixture into bottom and 2/3 of the way up the sides of a 9 inch

 springform pan. Bake crust for about 6 minutes until set.

  Mix the cream cheese and sugars together until smooth. Stir together the

 flour and spices and mix this into the cream cheese mixture. Beat the

 eggs into the cream cheese mixture one at a time. Beat in the pumpkin

 and vanilla.

  Pour filling into the pre-baked crust and bake for about 1 1/2 hours or

 until a cake tester comes out clean. Cool completely, then cover and

 refrigerate for at least two hours (or overnight) before serving.

  For crust:

1 1/3 cups all purpose flour

1 teaspoon sugar

1/4 teaspoon salt

1/3 cup chilled solid vegetable shortening, cut into small pieces

1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces

2 tablespoons (about) ice water

 

  For filling:

1 cup sugar

3 large eggs

1/2 cup light corn syrup

3 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

1 3/4 cups chopped pecans

 

Make crust:

Mix first 3 ingredients in processor. Add shortening and butter; cut in using

on/off turns until mixture resembles coarse meal. Blend in enough water to

form moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour.

 

Roll dough on floured work surface to 13-inch round. Transfer to 9-inch round

cake pan with 1 1/2-inch-high sides. Trim to align with pan edges. Freeze 15 minutes.

 

Make filling:

Preheat oven to 350F. Whisk first 5 ingredients in medium bowl to blend. Mix in

3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie until set,

about 1 hour 15 minutes. Transfer to rack; cool.

  For mincemeat:

1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches,

      and figs (about 3/4 pound total)

1/2 cup pitted dates

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon salt

1/3 cup sugar

1/2 cup dried cranberries (about 3 ounces)

2 cups plus 2 tablespoons water

1 tablespoon cornstarch

2 tablespoons brandy

 

2 recipes pastry dough

3/4 cup pecans (about 3 ounces)

1/2 tablespoon water

1 large egg yolk

1 tablespoon sugar

 

Make mincemeat:

In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and

sugar. In a heavy saucepan combine dried-fruit mixture, cranberries, and 2 cups

water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is

tender (mixture will be very thick). In a small bowl stir together cornstarch and

2 tablespoons water until combined well. Stir cornstarch mixture into dried-fruit

mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat.

Mincemeat may be used immediately but will improve in flavor if kept, covered and

chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before

proceeding.

 

Preheat oven to 375F.

 

Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin

roll out half of dough into a 13-inch round (about 1/8 inch thick). Fit round into a 9-inch

(1-quart) glass pie plate and trim edge, leaving a 1/2-inch overhang. Chill shell, covered,

30 minutes, or until firm.

 

Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade

darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top.

Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a

3/4-inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp

edge decoratively.

 

In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with

egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.

 

Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack

to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm

or at room temperature.

Ice cream

1 quart vanilla ice cream or frozen vanilla yogurt, slightly softened

1 1/2 teaspoons ground nutmeg

 

  Pudding:

1/4 cup yellow cornmeal

1/4 teaspoon salt

3 cups whole milk

2 tablespoons (1/4 stick) unsalted butter

 

2 large eggs

1/2 cup mild-flavored (light) molasses

2 tablespoons (packed) golden brown sugar

2 tablespoons sugar

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/3 cup dark or golden raisins

 

For ice cream:

Stir ice cream and nutmeg in medium bowl to blend. Cover with foil and

freeze. (Can be prepared 3 days ahead. Keep frozen.)

 

Preheat oven to 300°F. Butter 8x8x2-inch glass baking dish. Combine cornmeal

and salt in heavy medium saucepan. Gradually whisk in 21/2 cups milk. Whisk

over medium heat until mixture boils. Reduce heat to medium-low and simmer

until mixture is thick and creamy, stirring often, about 10 minutes. Whisk in

butter. Remove from heat.

 

Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large

bowl. Gradually whisk in hot cornmeal mixture. Stir in raisins. Pour pudding into

prepared baking dish. Pour remaining 1/2 cup milk over pudding (do not mix

into pudding). Place pudding dish in large roasting pan. Pour enough hot water

into roasting pan to come halfway up sides of pudding dish.

 

Bake pudding until just set, about 1 hour 30 minutes. Remove pudding from

roasting pan. Cool until lukewarm, about 20 minutes. (Can be made 8 hours

ahead. Cool; cover with plastic and let stand at room temperature. Rewarm

covered pudding in microwave oven on low about 8 minutes.)

 

Spoon warm pudding into shallow bowls. Top with scoop of ice cream.

1 package (9 ounces) prepared graham cracker pie crust

1 pint vanilla ice cream softened

1 can (16 ounces) pumpkin

1 cup whipped cream

3/4 cup sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

 

Fill pie crust with ice cream; freeze until solid. In medium bowl,

combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt. Spoon

mixture over frozen layer of ice cream in crust; freeze until solid. To

serve, remove pie from freezer and place in refrigerator one hour before

serving. Slice and serve with additional whipped cream, if desired.

 

Cooking tip: Frozen non-fat yogurt and fat-free whipped topping may be used

in place of ice cream and whipped cream.

2 eggs

1 cup sugar

1 cup sour cream

1-3/4 cups flour

1/4 teaspoon baking soda

1-1/2 teaspoon baking powder

1 teaspoon vanilla

2 cups fresh cranberries, cut in half

 

Cream eggs and sugar, add sour cream. Reserve 2 tablespoons flour. Mix

together the remaining flour, soda, and baking powder. Mix into batter. Add

vanilla andmix again. Sprinkle the reserved flour over the halved cranberries

and stir them into the batter with spoon. Pour the batter into greased and

floured 9×13 inch pan. Bake 30 minutes at 350F.

 

Sauce Topping:

1-1/2 cups granulated sugar

1 cup whipping cream

2 tablespoon butter

2 teaspoon vanilla

 

Mix sugar, cream, and butter in medium saucepan; boil 2 minutes, stirring

constantly. Remove from heat. Add vanilla. Serve warm sauce over cake.

Sauce may be reheated as used.

3/4 cup sugar

3 1/2 Tb cornstarch

1/2 tsp ground cinnamon

1/4 cup amaretto (optional)

1/4 cup peach preserves

10 large ripe peaches (3 lbs), peeled & sliced

1/3 (20 oz pkg) package refrigerated sliceable sugar cookie dough

1 Tb all-purpose flour, divided

1 1/2 Tb sugar

1/4 tsp ground cinnamon

vanilla ice cream

 

Combine first 3 ingredients in a large saucepan; stir well. Stir in amaretto, if

desired, and peach preserves. Add sliced peaches, and stir gently to coat.

Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.

Spoon peach mixture into a lightly greased 11x7x1 1/2-inch baking dish.

 

Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to

a 10×17-inch rectangle. Remove top sheet of plastic wrap, and sprinkle dough

with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on

other side of dough. Freeze dough 15 minutes.

 

Cut 6 (10 x 1/2-inch) strips of dough, using a pastry wheel. Cut 8 (6 x 1/2-inch)

strips of dough. Arrange strips in lattice design over peach mixture in dish.

Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over

cookie dough.

 

Bake at 350 degrees F. for 30 to 35 minutes or until golden brown. Let cobbler

cool 15 minutes on a wire rack. Spoon into individual serving bowls, and top with

ice cream. Yield: 8 servings.

 

Note: Slice and bake remaining cookie dough according to package directions.

Serve additional cookies with cobbler and ice cream, if desired.

3 eggs, beaten

1 1/2 cup sugar

1/2 cup margarine, melted

4 tsp. fresh lemon juice

1 tsp. vanilla

1 1/3 cup coconut

Pinch salt

1 9″ unbaked pie shell

 

Preheat oven to 350F. Combine all ingredients (except coconut). Mix well.

Then stir in coconut. Pour into pie shell and bake 40-45 minutes until center is set.