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.

    12 pounds whole turkey, neck and giblets reserved

    1/3 cup real maple syrup

    2 tablespoons chopped fresh thyme

    2 tablespoons chopped fresh marjoram

    1/2 teaspoon lemon zest

    3/4 cup butter, softened

    2 cups chopped onion

    1 1/2 cups chopped celery

    1 1/2 cups chopped carrots

    2 cups apple cider

 

  Boil apple cider and maple syrup in heavy large saucepan over

 medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove

 from heat. Mix in half of chopped thyme, half of marjoram and lemon

 peel. Add butter and whisk until melted. Season generously with salt

 and pepper. Cover and refrigerate until cold, about 2 hours.

 

  Preheat oven to 375F. Position rack in lower third of oven. Pat turkey

 dry with paper towels. Place turkey on rack set in large roasting pan.

 Slide hand under skin of turkey breast to loosen skin. Rub 1/2 cup maple

 butter over breast and under skin. If stuffing turkey, spoon stuffing

 into main cavity. Rub 1/4 cup maple butter over outside of turkey.

 Reserve remaining maple butter for gravy. Tie legs together loosely to

 hold shape of turkey. Arrange onion, celery, carrots and reserved turkey

 neck and giblets around turkey in pan. Sprinkle vegetables with remaining

 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups

 apple cider into pan.

 

  Roast turkey 30 minutes. Reduce oven temperature to 350F. Cover entire

 turkey loosely with heavy-duty foil and roast until meat thermometer

 inserted into thickest part of thigh registers 180F or until juices run

 clear when thickest part of thigh is pierced with skewer, basting

 occasionally with pan juices, about 2 hours 25 minutes for unstuffed

 turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to

 platter. Tent turkey with aluminum foil and let stand 30 minutes;

 reserve mixture in pan for gravy.

 

  For the gravy: strain pan juices into large measuring cup, pressing on

 solids with back of spoon. Spoon fat from pan juices. Add enough chicken

 broth to pan juices to measure 3 cup. Transfer liquid to heavy medium

 saucepan and bring to boil. Mix 3 tablespoon reserved maple butter and

 1/3 cup flour in small bowl to form smooth paste. Whisk paste into broth

 mixture. Add chopped fresh thyme and bay leaf. Boil until reduced to
sauce consistency, whisking occasionally, about 10 minutes. Mix in

 apple brandy, if desired. Season gravy to taste with salt and pepper.

 Brush turkey with any remaining maple butter and serve with gravy.

Ingredients

• 2 Tbs. instant nonfat milk powder
• 2 tsp. water
• 2 tsp. vanilla extract
• 2 Tbs. honey
• 1/2 cup plus 2 Tbs. smooth natural peanut butter

Directions

Combine milk powder, water, and vanilla in a bowl. Slowly blend in honey and peanut butter, stirring until liquid blends with peanut butter. Form into balls and chill in the refrigerator.

Ingredients

• 2 ounces cream cheese, softened
• 3-1/2 Tbs. creamy peanut butter
• 1/8 tsp. ground cinnamon
• 2 Tbs. plus 2 tsp. chocolate syrup
• 1 Tbs. plus 1 tsp. milk

Directions

Combine first 3 ingredients in a bowl. Beat with electric mixer on medium until smooth. Gradually beat in next 2 ingredients until well blended. Serve with fruit, cookies, or pretzels

Ingredients

• 1 cup sugar
• 1 cup LAND O LAKES® Butter
• 1 tablespoon light corn syrup
• 1 1/2 cups salted cashew pieces*

Directions

In 2-quart saucepan combine sugar, butter and corn syrup. Cook over low heat, stirring occasionally, until candy thermometer reaches 290°F or small amount of mixture dripped into ice water forms brittle strands (25 to 30 minutes). Remove from heat; stir in cashews.

Spread to 1/4 inch thickness on waxed paper-lined 15x10x1-inch jelly roll pan. Cool completely; break into pieces.

*Substitute 1 1/2 cups your favorite salted nuts.

Makes 1 1/4 pounds (2 dozen pieces)

Nutrition Info (1 piece) Calories: 180, Protein: 2 g, Carbohydrate: 14 g, Fat: 14 g, Cholesterol: 25 mg, Sodium: 160 mg

This recipe created by Land O’Lakes.

Ingredients

• Recipe Below:

Directions

Spread 1 tablespoon peanut butter on half a hot dog bun. Top with a sliced half-banana, drizzle with one teaspoon of honey and sprinkle with sunflower seeds (optional). Cover with the other half-bun.

Ingredients :

· 1 cup all-purpose flour
· 1/2 tsp. salt
· 3 tsp. baking powder
· 1 tbsp. granulated sugar
· 1/2 cup cornmeal
· 1 cup milk
· 1 egg, beaten
· 1/4 cup peanut butter
· 1 tbsp. melted butter (or margarine)

Cooking Procedures :

1. Preheat oven to 400°F. Grease 12 muffin cups with low fat cooking spray or paper-lined. Set aside.
2. In a large bowl, combine flour, salt, baking powder and sugar. Stir in cornmeal, mixing to blend well.
3. In a small bowl, combine milk, egg, peanut butter and melted butter (or margarine, if using). Add to dry ingredients, stirring until moistened and blended.
4. Spoon batter into prepared muffin tin, filling cups three-quarters full. Place in the center rack of the oven. Bake for about 20 minutes or until golden brown.

Ingredients

• 50 1-inch Florida clams
• 2 ts Chopped Florida garlic
• 1 Tablesoon chopped Florida jalapeño
• 1/4 c Chopped Florida cilantro
• 1/2 c White wine

Directions

Rinse clams and drain. In large sauté pan with lid bring remaining ingredients to a boil. Add clams and cover. Cook 5 to 7 minutes or until clams open. Serve with lime butter if desired.

Ingredients

• 2 lb Littleneck clams or other small clams
• 1/4 ts Finely ground pepper
• 1/2 c Dry white wine
• 1 tb Oil
• 1 tb Unsalted butter
• 1 md Onion; chopped
• 1 c Long-grain white rice
• 1 1/2 c ;water
• 1/2 ts Salt

Directions

Cilantro Butter:

1/4 c Unsalted butter; softened
1 tb Cilantro; chopped
1 ts Lemon juice

Rinse clams thoroughly. Put them in a large saucepan and add the wine. Cover and cook over fairly high heat just until they open. Reserve 1/2 cup of the clam juice.

In medium skillet heat oil and butter until foaming. Add onion and saute over low heat, stirring occasionally, until soft but not browned. Add rice and cook, stirring occasionally, until lightly browned. Pour in reserved clam juice and water and add salt and pepper. Bring to a boil, cover, and simmer over low heat 20 minutes.

Prepare cilantro butter by mixing thoroughly softened butter with cilantro and lemon juice. Shell and dice clams. Using a two-pronged fork, carefully stir clams into rice. Cover and let stand 10 minutes. Stir in cilantro butter and taste for seasoning. Serve immediately. Makes 4 to 6 servings.

Ingredients

• 36 Cherrystone Clams
• 2 tb Chopped Fresh Basil Leaves
• 1/2 lb Butter, Room Temperature
• Salt To Taste
• 1/4 c Chopped Shallots
• Pepper To Taste
• 1 tb Chopped Garlic
• 1/2 ts Tabasco Pepper Sauce
• 1 tb Worcestershire Sauce
• 1 tb Dijon Mustard
• 2 tb Chopped Fresh Parsley

Directions

Preheat the broiler. Open the clams and arrange them neatly on half shells on a baking sheet. In a small bowl, cream the butter with the remaining ingredients. Spoon the mixture evenly over the clams. Place them under the broiler for 1 minute. Serve immediately with French bread.