Cranberry Salad

Hot Cider Non Alcoholic

Lemon Kiwi Fruit Tart

makes 12 servings

Butter Crust:

5 eggs

1/2 cup sugar

2 teaspoons grated lemon zest

3/4 cup fresh lemon juice

1/2 cup butter

2 kiwifruit, peeled and sliced or strawberries or chocolate balls (optional)

Jelly or apricot jam, optional

Prepare the Butter Crust. In a bowl, beat the eggs, sugar, lemon zest, and juice. Place over a pan of simmering water and whisk until the mixture thickens, about 10 minutes. Remove from heat and whisk in the butter, a little at a time. Pour into the crust or refrigerate in a container. Garnish the top with kiwi fruit slices, if desired (optional). Drizzle with jelly, if desired. Chill.

Butter Crust:

In a food processor combine 1 cup all-purpose flour, 6 tablespoons butter, diced, and 2 tablespoons powdered sugar, processing until fine crumbs and loose. Pat into an 11-inch flan pan with removable bottom. Freeze 10 minutes. Bake in a preheated 425ƒF oven for 8 minutes or until browned; let cool

Cranberry Apple Tart

makes 10 servings

Butter Crust: see above

6 Granny Smith apples, sliced 1/4 inch thick

3/4 cup cranberries

3 tablespoons flour

1/2 cup sugar

1/2 teaspoon cinnamon

Streusel topping:

1/2 cup rolled oats

1/3 cup flour

1/3 cup packed light brown sugar

3 tablespoons butter, melted

Preheat the oven to 375ƒF. Line an 11-inch tart pan with Butter Crust. Toss the apples and cranberries with flour, sugar, and cinnamon and place in the pan. Mix together the streusel toppping and sprinkle over. Bake in the oven for 40 minutes, covering the top with foil the last few minutes once it is golden brown.

Sweet Potato-Corn Muffins

makes 12-15 muffins

To make sweet potato purÈe, boil two peeled and cubed sweet potatoes in water until soft. PurÈe potato using a ricer, blender or food processor.

3 eggs, beaten

2/3 cup brown sugar, lightly packed

1/2 cup butter, melted

1 1/4 cup sweet potato puree

4 tablespoons molasses (can substitute brown sugar, since it has molases in it)

1/2 cup milk

1/2 teaspoon vanilla

1 cup fresh, sweet corn kernels (one ear)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

pinch ground cloves

1/4 teaspoon ground allspice

3/4 teaspoon ground cinnamon

Preheat oven to 400ƒF. Lightly spray inside of muffin cups with a vegetable spray or line with muffin liners. Place eggs, brown sugar, melted butter, sweet potato puree, molasses, milk, vanilla and corn in a large bowl. Mix the remaining ingredients in a separate bowl. Gently fold wet ingredients into dry ingredients and fold until just combined. Spoon into prepared pan. Bake for 20 minutes. Remove from pan and cool on wire rack.

Pumpkin Chiffon Pie

serves 6 to 8

You may use a nut, gingersnap or graham cracker crumb crust instead of the pie pastry by combining 1 3/4 cups crumbs with 2 tablespoons sugar and 3 tablespoons melted butter. Pat into the pie pan, and bake in a preheated 325 degree oven for 10 minutes.

Cool before filling.

one 9-inch baked deep dish pie shell

1 tablespoon unflavored gelatin

2 tablespoons each fresh orange juice and cold water

1 cup brown sugar

2 cups pumpkin puree, fresh or canned

1 teaspoon cinnamon

1/4 teaspoon each ground ginger and cloves

3 egg yolks

1/4 teaspoon salt

3 egg whites

2 tablespoons sugar

2 teaspoons finely grated orange zest

1 cup heavy cream

At least four hours before serving the dessert, combine the orange juice and water in a small dish. Sprinkle the surface with the gelatin, and set aside for about 5 minutes to soften.

In a saucepan, combine brown sugar, pumpkin puree, spices, egg yolks, and salt. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in softened gelatin until it is dissolved. Stir in the orange zest and pour the mixture into a large bowl. Refrigerate just until mixture becomes cool and syrupy, about 30 minutes.

Whip egg whites until soft peaks form, then add the sugar and whip until slightly stiffer peaks form. In another bowl, whip the cream just until soft peaks form. Fold the egg whites into the mixture, then fold in half the whipped cream. Pour the filling into the pie crust. Spoon dabs of the remaining whipped cream on top. Run the blade of a kitchen knife around the filling just to swirl the two mixtures together. Refrigerate for about 3 hours or until set.

Pumpkin Dinner Rolls

Pumpkin Dinner Rolls

makes about 32 rolls

Meltingly tender, these delicious vegetable-flavored dinner rolls are a wonderful addition to any Thanksgiving feast.

1 package active dry yeast

1/4 cup (110 degrees) water

3/4 cup milk, scalded and cooled

1 cup pumpkin puree, canned

1/3 cup light brown sugar

6 tablespoons butter, softened

5 cups all-purpose flour

1/2 teaspoon salt

dash cayenne pepper

In a small bowl, sprinkle the yeast over the water. Set aside for 10 minutes to proof and soften. In a large bowl, combine the milk, the pumpkin puree, sugar, and butter. Add the dissolved yeast to the mixture, and with an electric mixer (preferably a heavy-duty one), beat in about 2 cups flour, the salt and cayenne. Continue beating until the mixture is smooth and well blended. Gradually add the remaining flour until the dough is stiff enough to knead.

On a lightly floured surface, knead until the dough is smooth and elastic, about 8 minutes. Place the dough in a large oiled bowl, turn dough in the bowl to coat top with some of the fat to keep the dough's surface moist and soft. Cover top of bowl with plastic, then a cloth towel. Set in a warm place until doubled in bulk, about 1 to 1 1/2 hours.

Gently punch dough down. Turn it out onto a lightly floured surface. Divide the dough and roll each half into a long rope, about 16 inches long. Cut each rope into 1-inch pieces. Shape each piece into a ball on the work surface or between the palms of your hands. Transfer the rolls to lightly greased or parchment-lined baking sheets, spaced 2 inches apart. Sprinkle the rolls with flour, cover lightly with plastic wrap. Set aside and let the rolls rise until light and puffy, almost double in bulk.

Adjust rack in lower third of oven and preheat oven to 400 degrees. Bake for 20 minutes, or until light golden. Serve piping hot.

Freezing Tip: Place a plastic or waxed-paper lined baking sheet in the freezer at least 15 minutes. Shape dough into balls, and and place them on the cold baking sheet. Freeze, uncovered. Place frozen balls into a heavy plastic freezer bag, and freeze up to 2 weeks. To bake, remove dough from freezer, and place on parchment-lined baking sheets. Cover and let rise until doubled in bulk, about 1 1/4 hours. Bake as directed.

Brown Sugar Cookies

makes 8 dozen

3 1/3 cups flour

1 teaspoon each cream of tartar and baking soda

1/2 teaspoon salt

8 ounces unsalted butter, soft

2 cups light brown sugar, packed

2 large eggs

2 teaspoons vanilla

1 1/2 cups (6 ounces) coarsely chopped walnuts

Sift the flour, cream of tartar, baking soda and salt. Using an electric mixer, cream butter until smooth. Add sugar and continue to cream until mixture is light. Add eggs, one at a time, just until mixture is smooth and thoroughly blended. Stir in vanilla.

Add flour mixture in three parts. Stir in nuts. Divide dough into quarters, shaping each portion into logs about 8-inches long and 1 1/2-inches in diameter. Wrap each log in plastic and refrigerate until frim, for at least 4 hours or up to 3 days; or freeze, well-wrapped, up to 1 month.

Adjust rack to lower third of oven and preheat oven to 350 degrees. Line baking sheet with parchment paper. Remove one log at a time from refrigerator. Using a sharp knife, cut slices, 1/4 inch thick and space them about 1 inch apart on the baking sheet. Bake for 10 to 11 minutes, or until pale golden. Using a metal spatula, transfer the cookies to a wire rack until cool. Stack in an airtight metal container and store at room temperature up to 1 week.

Apple Squares

serves 16 people

3 cups flour

3/4 teaspoon salt

1/2 teaspoon baking powder

5 tablespoons unsalted butter

2/3 cup shortening

1 egg yolk

1/3 cup milk

1 cup crushed corn flakes

1/2 cup sugar

1/3 cup brown sugar

1/4 cup flour

1 teaspoon cinnamon

8 large apples, peeled, cored, and sliced to yield 8 cups

1/4 cup golden raisins

3 tablespoons butter, melted

In a large bowl, mix the flour with the salt and baking powder. Cut in the butter and shortening until the size of peas. Blend the yolk and milk together. Gradually add to the flour mixture, mixing with a fork. When the dough comes together, divide it in half. Wrap each half in plastic and refrigerate at least 1 hour.

Adjust rack to lower third of oven and preheat to 425 degrees. Lightly grease the bottom of a 10 x 15 jelly roll pan. Roll out half the dough and fit into the pan. Sprinkle with corn flakes. Combine the sugars, flour, and cinnamon. Sprinkle over apples and raisins and toss to combine. Add melted butter. Again toss to combine. Arrange apple slices over corn flakes. Roll out remaining half of dough to fit the top. Place over the apples and seal edges. Make several slits on top with a paring knife to allow steam to escape. Bake for 20 minutes, then reduce heat to 375 and bake 30 to 40 minutes longer or until golden. Spread glaze on bars while warm. Cool slightly before cutting. Serve warm or at room temperature.

Glaze: Combine 1 cup powdered sugar with 5 teaspoons lemon juice and 1 teaspoon vanilla until well blended.