3 Cups milk

4-1/2 Tablespoons flour

3/4 Teaspoon dry mustard

1/2 Teaspoon salt

1/4 Teaspoon pepper

1 Cup shredded reduced-fat Monterey Jack cheese

2 Cans (4 ounces each) chopped green chilies

2 Cups shredded cooked turkey

10 Flour (8-inch) tortillas

Vegetable cooking spray

 

 In medium saucepan, over medium heat, combine milk, flour, mustard, salt

and pepper and cook 5 to 6 minutes or until sauce is thickened. Stir in

cheese and cook until melted. Remove 1 cup cheese sauce and reserve. Add 1

can chilies to remaining sauce.

 In medium bowl combine turkey, remaining can of chilies and reserved cheese

sauce. On each tortilla spread 1/4 cup turkey mixture and roll up. Place tortilla

seam-side-down in (9-X 13-inch) baking dish, sprayed with vegetable cooking

spray. Repeat with remaining tortillas. Pour remaining sauce over top of tortillas.

Bake at 350F 20 minutes or until hot and slightly bubbly.

1 Package (10 ounces) frozen broccoli spears cooked and drained

2 Cups cooked turkey cubed

1 Can (10-1/2 ounces) cream of mushroom soup

1/4 Cup mayonnaise

1-1/2 Teaspoons lemon juice

1 Teaspoon curry powder

1 Cup seasoned croutons

 

In an 8-inch square baking dish layer broccoli; top with turkey. In a

small bowl combine soup, mayonnaise, lemon juice, and curry powder. Pour

over turkey and top with croutons. Bake at 350F 20 to 25 minutes

or until bubbly.

3 tablespoons butter

3/4 cup sliced mushrooms

3 tablespoons flour

1 1/2 cups milk

1/2 cup hot chicken or turkey stock

1 small jar (2 ounce) diced pimiento

4 cups diced cooked turkey

salt

celery salt

 

Melt butter over medium-low heat. Sauté mushrooms. Add flour; stir until

smooth. Slowly our on milk and stock, stirring constantly, and thickened

and bubbly. Add pimiento, turkey, salt, and celery salt. Cook until heated

through, but not boiling.

1 Can (16 ounces) tomatoes

4 Cups turkey broth or reduced-sodium chicken bouillon

2 Teaspoons Italian seasoning

1/2 Teaspoon salt

1/4 Teaspoon pepper

1 Cup onion chopped

1 Cup carrots thinly sliced

4 Cups cabbage thinly sliced

2 Cups cooked turkey cut into 1/2-inch cubes

1/2 Cup alphabet pasta

 

In 5-quart saucepan, over medium high heat, combine tomatoes, turkey

broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil.

Reduce to low and simmer 10 to 15 minutes or until carrots are tender.

Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until

cabbage and pasta are tender.

  Filling:

10 ounces cream cheese, softened

1/2 cup sugar

1/2 cup packed light brown sugar

2 eggs

1 – 15 ounce can pumpkin

2 tablespoons half & half

1 tablespoon light rum

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon finely grated orange peel

1/2 teaspoon lemon juice

 

  Topping:

1/2 cup heavy cream

2 tablespoons sugar

2 teaspoons light rum

 

Crust:

1 cup flour

1/3 cup shortening

1/2 teaspoon salt

3-4 tablespoons ice water

 

  Prepare crust by blending flour and salt in a large bowl. Add

 shortening and cut in with a pastry knife until particles the

 size of coarse peas form. Add water and blend with a fork until

 a soft dough forms. Roll out and place in a 9-inch pie plate.

 

  Preheat oven to 375F. Combine cream cheese, sugar, and brown

 sugar n large bowl and beat on high speed until fluffy. Add eggs

 and beat on low speed just until combined. Gently stir in all

 the remaining filling ingredients. Slowly pour filling mixture

 into crust. Bake for 50 to 55 minutes or until knife inserted in

 middle comes out clean. Center will be slightly soft but will

 firm as it cools. Beat topping ingredients to make rum whipped

 cream and garnish pie.

2 cups all-purpose flour

1/2 cup light brown sugar, firmly packed

1/4 teaspoon almond extract

1/2 cup butter, softened

  Filling:

2/3 cup sugar

1/2 cup butter, melted

3 eggs

1/2 teaspoon almond extract

1 (6 oz) pkg white chocolate, coarsely chopped

1 cup slivered almonds

1/2 cup slivered almonds

maraschino cherries, for garnish

 

Heat oven to 400F. For the crust: Combine flour, brown sugar, and 1/4 teaspoon

almond extract; mix well. Cut in 1/2 cup butter with a fork or pastry blender. The

mixture will be quite dry. Press 1 3/4 to 2 cups in the bottom and up the sides of

an ungreased 10-inch springform pan. Bake until just light brown, about 10 minutes.

Remove from oven and reduce oven temperature to 350 degrees.

 

For the filling: Combine the sugar, 1/2 cup butter, eggs, and 1/2 teaspoon almond

extract; blend well. Mix in the white chocolate and 1 cup of slivered almonds. Pour

mixture into crust-lined pan. Sprinkle with the remaining crumbs (cover all), then

sprinkle 1/2 cup of slivered almonds around the outer edges of the torte.

 

Bake at 350 degrees for about 40 to 50 minutes, or until golden brown and almonds

are lightly toasted. Cool for 10 minutes; run a knife around side to loosen and remove

pan sides.

    3 cups sugar

    1 cup vegetable oil

    3 large eggs

    1 16-ounce can solid pack pumpkin

    3 cups all purpose flour

    1 teaspoon ground cloves

    1 teaspoon ground cinnamon

    1 teaspoon ground nutmeg

    1 teaspoon baking soda

    1/2 teaspoon salt

    1/2 teaspoon baking powder

    1 cup coarsely chopped walnuts (optional)

 

  Preheat oven to 350F. Butter and flour two 9x5x3-inch loaf pans.

 Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.

 Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking

 powder into another large bowl. Stir into pumpkin mixture in 2

 additions. Mix in walnuts, if desired.

  Divide batter equally between prepared pans. Bake until tester

 inserted into center comes out clean, about 1 hour 10 minutes.

 Transfer to racks and cool 10 minutes. Using sharp knife, cut around

 edge of loaves. Turn loaves out onto racks and cool completely.

  Streusel:

2/3 cup walnuts

1/2 cup (packed) golden brown sugar

1/4 cup yellow cornmeal

1/4 cup all purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

5 tablespoons chilled unsalted butter, cut into small pieces

 

  Filling:

2 1/4 pounds Granny Smith apples (about 6 medium), peeled, quartered,

      cored, cut into 1/2-inch-thick wedges

1/2 cup sour cream

1/4 cup sugar

2 tablespoons all purpose flour

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

 

1 Flaky Pie Crust

 

Vanilla ice cream

 

For streusel: Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in

processor. Using on/off turns, process until nuts are finely chopped. Add butter and

process until small moist clumps form. (Can be prepared 1 day ahead. Cover and

refrigerate.)

 

For filling: Position rack in center of oven and preheat to 375°F. Toss apples with sour

cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg and cloves in small

bowl. Sprinkle mixture over apples and toss to coat.

 

Transfer filling to prepared crust. Sprinkle streusel over apples, covering completely.

Bake pie until apples are tender and streusel is golden, tenting pie with foil if streusel

browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.

 

Serve pie slightly warm or at room temperature with vanilla ice cream.

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.