Ingredients

• 1 (9-inch) unbaked pie crust
• 1 (8-oz.) pkg. cream cheese, at room temperature
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1 (15-oz.) can pure pumpkin
• 1-2/3 cup half-and-half
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• Topping:
• 1/2 stick butter, melted
• 3/4 cup light brown sugar
• 1 cup chopped pecans

Directions

Serves 8-10.

1. Preheat oven to 425 degrees.

2. In large mixing bowl, combine cream cheese and sugar. Blend well. Beat in eggs. Add pumpkin, half-and-half, salt, cinnamon, ginger and cloves. Mix well.

3. Pour into pie crust. Bake 11-14 minutes or until light golden brown. Cover edges of crust with strips of foil if it begins to get too brown. Reduce oven to 350 degrees and continue baking 35-45 minutes. Pie is done when knife inserted in center comes out clean. Cool on wire rack.

4. Combine melted butter, brown sugar and nuts in small bowl. Spread over cooled pie. Just before serving, place pie under preheated broiler just until topping begins to bubble. Watch carefully to prevent burning.

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 2 1/2 cups Gold Medal all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup raspberry jam
• VANILLA GLAZE
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 2 to 3 teaspoons water

Directions

These pretty homemade cookies are simple to make, and impressive to share.

1. In large bowl, stir together butter, sugars, egg and 1 teaspoon vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.)

2. Heat oven to 350°F. Divide dough into 8 equal parts. On ungreased cookie sheet, roll each part into 8-inch rope; press down until 1 1/2 inches wide. Make indentation down center of each with handle of wooden spoon. Fill with 1 measuring tablespoon jam. Bake 10 to 12 minutes or until edges are light brown; cool 2 minutes.

3. Stir together glaze ingredients until smooth and thin enough to drizzle. Drizzle over strips. Cut diagonally into 1-inch pieces.

About 5 dozen cookies

Ingredients

• 1 goose (10 to 12 pounds)
• Salt and pepper
• 1 medium apple, peeled and quartered
• 1 medium navel orange, peeled and quartered
• 1 medium lemon, peeled and quartered
• 1 cup hot water

Directions

Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan.

Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a meat thermometer reads 185°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.

Yield: 8 servings.

Ingredients

• 4 cups plus 2 T. milk, divided
• 2 – inch cinnamon stick
• 3 to 4 whole cloves
• 1/4 cup sugar
• 1 T cornstarch
• nutmeg

Directions

Combine 4 cups milk, cinnamon stick and cloves in a saucepan; cook over medium heat for 15 minutes, stirring occasionally. Do not boil. Remove from heat and discard spices. Combine sugar, cornstarch and 2 Tbl milk; stir until smooth. Blend into hot milk mixture and cook one minute, stirring constantly. Pour into mugs and sprinkle with nutmeg.

Serves 4.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla or 1/2 teaspoon rum extract
• 2 1/2 cups all-purpose flour
• 3/4 cup finely chopped red and/or green candied cherries
• 3/4 cup finely chopped pecans
• 3/4 cup flaked coconut

Directions

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Add milk and vanilla and beat well.

Add flour and beat until well mixed. Stir in cherries and pecans. Divide dough into thirds. Shape each portion into a 7-inch-long log. Roll each log in 1/4 cup of the coconut to coat. Wrap and chill in the refrigerator at least 2 hours or up to 24 hours.
Cut into 1/4-inch-thick slices. Place on an ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes or until edges are lightly browned. Cool cookies on wire rack.

Makes about 80.