@@@@@Christmas Cut-Out CookiesDough:2 1/2 cups flour1 cup sugar1 cup butter, softened1 egg, beaten1 teaspoon baking powder2 tablespoons orange juice1 tablespoon vanillaFrosting:2 cups confectioners' sugar1/4 cup butter, softened1 1/4 tablespoons milk (1 1/4 to 2)1 teaspoon vanilla3 drops food coloring (optional)Combine all dough ingredients and beat at low speed, scraping sides of bowl often until well mixed (1 - 2 minutes). Cover and chill for 2 - 3 hours until firm enough to roll. On a floured surface, roll small portions of the dough to 1 /4-inch thick. Cut with cookie cutters and bake at 400 degrees for 6 - 10 minutes or until edges are light brown. Frosting: Combine all ingredients and beat at low speed until fluffy. Frost and decorate cooled cookies. @@@@@Cut-Out Chocolate Cookies1/2 cup butter, softened3/4 cup sugar1 egg, beaten1 teaspoon vanilla1 1/2 cups flour1/2 cup unsweetened cocoa powder1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon saltIn a large bowl, beat butter, sugar, egg and vanilla until blended. In a medium bowl, stir together flour, cocoa, baking powder, baking soda and salt. Add to butter mixture, blending well. Chill for I hour. Roll small portions of dough to 1/4-inch thickness between 2 pieces of wax paper. Cut with cookie cutters; place on an ungreased cookie sheet. Bake at 325 degrees for 5-7 minutes. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost and decorate or leave plain. @@@@@Candy Cane Cookies1 cup confectioners' sugar2 1/2 cup flour1/2 cup butter, softened1/2 cup shortening1 egg, beaten1 teaspoon vanilla1 teaspoon salt1/2 cup granulated sugarDrop peppermint flavor1/2 teaspoon red food coloring1 1/2 teaspoon almond extract 1/2 cup crushed peppermint candyCombine all ingredients except food coloring and crushed peppermint; mix well. Divide dough mixture in half. Color half of the dough with food coloring. Shape l/2 teaspoon of dough into logs. Twist a plain log and a red log together; shape into canes. Place on a greased cookie sheet. Bake at 375 degrees for 9 - 12 minutes. Sprinkle with crushed peppermint candy while warm. Cool on rack. @@@@@Festive Cream Cheese Cookies1 cup butter, softened1 (8-ounce) package cream cheese, softened1 cup sugar1/2 teaspoon vanilla2 1/2 cups flour1/2 teaspoon salt1/2 cup pecans, chopped fineRed & green sugar crystalsIn a large mixing bowl, cream together butter and cream cheese. Add sugar and vanilla, beating until well blended. Stir in flour and salt; mix well. Stir in pecans. Form dough into two rolls and wrap in foil, making sure all air is out of wrapping. Chill overnight. Remove from refrigerator, one roll at a time. Coat roll with red and green sugar crystals. Cut roll into 1/4-inch slices. Place on an ungreased cookie sheet. Bake at 325 degrees for IS - 18 minutes or until bottom of cookie is lightly browned. Yields 8 dozen cookies. @@@@@Swedish Butter Cookies1 cup butter, softened1/2 cup sugar1 egg, separated1 tablespoon cream1 teaspoon vanilla2 cups flour1/2 teaspoon baking powder1 cup pecans, chopped & dividedJelly or cherriesCream butter. Add sugar and beat in egg yolk, cream and vanilla. Blend in flour and baking powder. Add 1/2 cup pecans. Shape dough into l-inch balls and roll in remaining pecans. Using your thumb, make an indentation in the top of each ball and place jelly or a cherry in the indentation. Place on a cookie sheet. Bake at 350 degrees for 20 minutes. Cookies will be very fragile; handle carefully when removing from cookie sheet. @@@@@ Raspberry Thumbprint Cookies1/2 cup butter, softened1/4 cup firmly packed brown sugar1/4 cup sugar1/2 teaspoon salt1 teaspoon vanilla1 1/2 cups flour, sifted2 tablespoons milk1/3 cup miniature semisweet chocolate chipsRaspberry preservesIn a medium mixing bowl, cream butter, sugars, salt and vanilla until light and fluffy. Blend in flour and milk. Stir in chocolate chips. Shape dough into l-inch balls and place on an ungreased cookie sheet. Using your thumb, make a small indentation in the top of each ball. Use a teaspoon to place a small amount of preserves in each indentation. Bake at 375 degrees for 10 - 12 minutes. Remove from sheet and cool on wire rack. Yields 3 dozen cookies. @@@@@Gingerbread Men1/3 cup soft shortening1 cup packed brown sugar2/3 cup cold water1/2 cup dark molasses6 cups flour2 teaspoons baking soda1/2 teaspoon salt1/2 teaspoon ginger1 teaspoon cloves1 teaspoon cinnamonCream shortening and brown sugar; add water and molasses. Sift dry ingredients together and add to creamed mixture; mix well. Form into a large ball and chill for 2 hours. Roll out a small portion of the dough and cut with a gingerbread cookie cutter. Bake at 350 degrees for 10 - 15 minutes. Check after 10 minutes. Don't over bake. Remove from oven, cool and frost with a powdered sugar frosting, adding your own embellishments. Note: Use frosting from Christmas Cut-Out Cookies. @@@@@ Cherry Chocolate Kisses1 cup confectioners' sugar1 cup butter, softened2 teaspoons maraschino cherry liquid1/2 teaspoon almond extract3 drops red food coloring (3 to 4)2 1/2 cups flour1/2 teaspoon salt1/2 cup maraschino cherries, drained & chopped48 milk chocolate kisses, unwrappedCombine confectioners' sugar, butter, cherry liquid, almond extract and food coloring. Blend well. Add flour and salt; mix well. Fold in cherries. Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Bake at 350 degrees for 8 - 10 minutes. Immediately top each with a candy kiss, pressing down firmly. Yields 4 dozen cookies. @@@@@Chocolate Truffle Cookies4 ounces unsweetened chocolate6 tablespoons butter1 (12-ounce) package semisweet chocolate chips, divided1/2 cup flour2 tablespoons unsweetened cocoa powder1/4 teaspoon baking powder1/4 teaspoon salt1 cup sugar3 eggs1 1/2 teaspoon vanillaChop up unsweetened chocolate. Cut butter into chocolate pieces and melt in double boiler with half of chocolate chips, stirring occasionally. Cool. In a separate bowl, mix together flour, cocoa, baking powder and salt. With mixer, beat the sugar and eggs for about 2 minutes. Beat in vanilla. Stir in chocolate mixture, then flour mixture and finally the remaining 1 cup of chocolate chips. Cover and chill until firm, at least 1 hour. Shape into l-inch balls. Place on an ungreased cookie sheet about 2 inches apart. Bake at 350 degrees for about 10 minutes, until puffed. Yields 4 dozen. @@@@@Snow Balls1/2 cup butter1/2 cup shortening1/4 cup honey2 teaspoons vanilla1/2 teaspoon salt2 cups flour3 cups pecans, choppedConfectioners' sugarCream butter, shortening and honey. Add vanilla, salt, flour and pecans; mix well. Form dough into l-inch balls, and place on a greased cookie sheet. Bake at 300 degrees for 10 minutes. Roll in confectioners' sugar while warm. Roll again when cool. @@@@@Christmas Rosettes3/4 cup evaporated milk2 eggs, beaten2 teaspoons vanilla1 cup sifted flour2 tablespoons granulated sugar1/8 teaspoon saltVegetable oilSifted confectioners' sugarIn a medium bowl, combine milk, eggs and vanilla; whisk until well blended. In a small bowl, combine flour, granulated sugar and salt. Gradually add dry ingredients to milk mixture; whisk until smooth. Cover and chill for 30 minutes. Place 3/4-inch of oil in a heavy medium saucepan over medium-high heat. Preheat rosette iron in hot oil; blot on paper towel. Dip bottom of iron into batter and immediately into hot oil. Cook for about 30 seconds or until lightly browned. Batter should release from iron. If not, gently shake to release batter. Drain on paper towels. Sprinkle warm rosettes with confectioners' sugar. Store in an airtight container in single layers between sheets of wax paper. Yields 8 dozen rosettes. @@@@@Christmas Pecan LassiesTart Shells:1 (3-ounce) package cream cheese, softened1/2 cup butter, softened1 cup flour, siftedFilling:1 egg, beaten3/4 cups light brown sugar1 tablespoon butter, softened1 teaspoon vanilla1/2 teaspoon salt1 cup pecans, choppedIn a small bowl, combine cream cheese and butter; add flour and mix well. Chill for 1 hour. Shape dough into 24 (l-inch) balls and place in ungreased 13/4-inch muffin tins. Press bottom and sides to form tart. Filling: Beat together egg, brown sugar, butter, vanilla and salt until smooth. Pour egg mixture into shells and top with pecans. Bake at 350 degrees for 25 minutes. Cool and remove. @@@@@Almond Fingers1 cup butter, softened1/2 cup firmly packed brown sugar1/2 cup sugar1 egg yolk, lightly beaten1/2 teaspoon vanilla1/2 teaspoon almond extract2 1/4 cups flour1 (6-ounce) package semisweet chocolate chips1 cup almonds, finely choppedCream butter and sugars together until fluffy. Beat in egg yolk, vanilla and almond extract. Stir in flour. Roll teaspoonfuls of dough into 2-inch long fingers. Place on a lightly greased cookie sheet. Bake at 350 degrees for 10 - 12 minutes or until edges are very lightly browned. Remove from sheet and cool on wire rack. Melt chocolate chips. Dip ends of each cookie 1/2 inch into melted chocolate. Roll ends in chopped almonds. Place on wax paper, allowing chocolate to set. Yields 5 dozen cookies. @@@@@Pumpkin Bars4 eggs, beaten1 2/3 cups sugar1 cup oil1 (16-ounce) can pumpkin2 cups flour2 teaspoons cinnamon1 teaspoon salt1 teaspoon baking sodaFrosting:1 (3-ounce) package cream cheese, softened1 tablespoon butter, softened1 teaspoon vanilla1 3/4 cups confectioners' sugar (1 3/4 2)Using a mixer, beat eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, cinnamon, salt and baking soda. Add to pumpkin mixture and mix thoroughly. Spread batter into an ungreased 10 x 15-inch baking pan. Bake at 350 degrees for 30 - 35 minutes. Cool. Frosting: Combine cream cheese, butter and vanilla. Add confectioners' sugar and stir until smooth. Frost cooled bars. @@@@@Carrot Bars4 eggs, beaten2 cups sugar1 teaspoon salt2 teaspoons baking soda2 teaspoons cinnamon1 1/2 cups oil3 (4-ounce) jars carrot baby food2 1/2 cups flourFrosting:2 (3-ounce) packages cream cheese, softened1/2 cup margarine, softened2 tablespoons milk1 teaspoon vanilla2 1/2 cups confectioners' sugar (2 1/2 to 3)Mix all bar ingredients and bake in a greased and floured 9 x 13-inch pan at 350 degrees for 35 minutes. Frosting: Combine all ingredients and frost cooled bars. @@@@@Christmas Fruitcake Bars1 1/2 cups walnuts, coarsely chopped1 cup raisins 1 cup packed pitted dates, cut into large pieces1 cup candied fruit1 cup flour, divided4 eggs1/2 teaspoon salt1 cup packed brown sugar1 teaspoon vanillaZest of 1 large orangeConfectioners' sugarIn a large bowl, combine walnuts, raisins, dates and candied fruit. Sprinkle with 1/4 cup flour. Toss with hands to coat and separate pieces. Set aside. In a small bowl, beat eggs, just to mix. Blend in salt, sugar and vanilla. Stir in remaining flour until blended. Stir in orange peel. (Batter will be thin. ) Pour over fruit; mix well. Pour into a greased10 x 15-inch pan. Bake at 325 degrees for 30 - 35 minutes until top is golden brown. Cool in pan. Dust with confectioners' sugar. @@@@@Pecan Pie BarsCrust:1 1/2 cups flour2 tablespoons packed brown sugar1/2 cup butter, softenedFilling:2 eggs, beaten1/2 cup dark corn syrup1/2 cup packed brown sugar1 cup pecans, chopped1 teaspoon vanilla1/4 teaspoon salt2 tablespoons butter, meltedMix flour and brown sugar. Cut in butter. Pat into an ungreased 7 x 11-inch pan. Bake at 350 degrees for 15 minutes. Filling: Combine all ingredients. Pour over baked layer. Bake at 350 degrees for 20 - 25 minutes. Cool before cutting. Yields 32 bars. @@@@@Seven-Layer Bars1/2 cup butter, melted1 cup graham cracker crumbs1 cup butterscotch chips1 cup chocolate chips1 cup shredded coconut1 cup pecans, chopped1 cup sweetened condensed milkMelt butter in a 9 x 13-inch pan. Layer the ingredients in the order given over the melted butter. Do not mix. Drizzle condensed milk over all. Bake at 350 degrees for 25 minutes. Cool and cut into squares. @@@@@Ultimate Double Chocolate Brownies3/4 cup unsweetened cocoa powder1/2 teaspoon baking soda2/3 cup margarine, melted1/2 cup boiling water2 cups sugar2 eggs, beaten1 1/3 cups flour1 teaspoon vanilla1/2 cup pecans, coarsely chopped1 (12-ounce) package semisweet chocolate chipsIn a large bowl, combine cocoa powder and baking soda. Blend in 1/3 cup melted margarine. Add boiling water and stir until well blended. Stir in sugar, eggs and remaining margarine. Add flour and vanilla. Stir in pecans and chocolate chips. Pour into a greased 9 x 13-inch pan. Bake at 350 degrees for 40 minutes. Cool. Yields 3 dozen. @@@@@Christmas Truffles2/3 cups heavy cream1 (12-ounce) package semisweet chocolate chips4 tablespoons unsalted butter, softenedOptional (for coating):flaked coconutground nutsconfectioners' sugarchocolate sprinklescocoa powderIn a heavy saucepan, heat cream until just coming to a boil. Remove from heat and whisk in chocolate chips and butter. Beat until smooth. Pour into a 9 x 13-inch glass dish and cover with plastic wrap. Refrigerate until mixture is very cold but still pliable, about 2 - 3 hours. Take a spoonful of the chocolate and roll it between your palms. Roll the ball into the coating of choice, and place on a sheet of wax paper. Store in the refrigerator in an airtight container. @@@@@Creme De Menthe Squares1 1/4 cups margarine, melted & divided1/2 cup unsweetened cocoa powder3 1/2 cups confectioners' sugar, divided1 egg, beaten1 teaspoon vanilla2 cups graham cracker crumbs1/3 cup green creme de menthe (syrup can be used)1 1/2 cups semisweet chocolate chipsBottom Layer: In a saucepan, combine 1/2 cup margarine and cocoa powder. Heat and stir until well blended. Remove from heat and add 1/2 cup of the confectioners' sugar, egg and vanilla. Stir in graham cracker crumbs, mix well. Press into bottom of ungreased 9 x 13-inch pan. Middle Layer: In a small bowl, combine 1/2 cup melted margarine and creme de menthe. At low speed, beat in the remaining 3 cups confectioners' sugar until smooth. Spread over chocolate layer. Chill. Top Layer: Melt the remaining 1/4 cup of margarine and the chocolate chips. Spread over mint layer. Chill slightly. Cut into small squares; store in refrigerator. Yields 96 small squares. @@@@@Cherry Sugarplums1/3 cups butter, softened1/3 cup light corn syrup1 teaspoon cherry flavoringRed food coloring4 cups sifted confectioners' sugar4 ounces candied cherries, halved6 ounces chocolate-flavored candy coating4 ounces bittersweet baking chocolateIn a medium bowl, cream butter and corn syrup until fluffy. Stir in cherry flavoring; tint pink using food coloring. Beating with an electric mixer, gradually add confectioners' sugar until too stiff to beat. Stir in remaining sugar. Turn onto a dampened smooth surface. Knead until smooth and creamy. Shape a teaspoon of dough around cherry halves. Place balls on wax paper. Lightly cover with wax paper and dry overnight at room temperature. In a heavy medium saucepan over low heat, melt candy coating and chocolate. Remove from heat. Place each ball on a fork over saucepan, and spoon chocolate over balls. Place balls on a cookie sheet covered with wax paper. Refrigerate to allow chocolate to harden. Store in refrigerator in an airtight container. Yields 5 1/2 dozen candies. @@@@@Ultimate Chocolate Fudge1 (12-ounce) package semisweet chocolate chips12 ounces bittersweet chocolate1 pint marshmallow creme2 cups nuts, chopped (optional)3 cups sugarPinch of salt1/2 cup butter, softened1 (12 1/2-ounce) can evaporated milk1 teaspoon vanillaIn a medium saucepan over low heat, melt chocolate chips and bittersweet chocolate. Add marshmallow creme and nuts. Combine sugar, salt, butter and evaporated milk. Slowly bring to a boil, stirring constantly. Boil for 6 minutes. Pour boiling syrup over chocolate mixture in bowl. Beat; add vanilla. Pour into a buttered 9 x 9-inch pan. Chill well. Cut and serve. Optional: Add 1/2 cup chopped candied cherries. @@@@@White Fudge1 1/3 cups sugar1/2 cup margarine2/3 cup non-dairy liquid coffee creamer1/8 teaspoon salt1/2 pound white chocolate coating (wafers or block chocolate, finely chopped)2 cups miniature marshmallows1/2 teaspoon vanillaIn a medium saucepan, cook sugar, margarine, creamer and salt to 238 degrees without stirring. Remove from heat and add white chocolate, marshmallows and vanilla. Blend well. Pack into a 9 x 9-inch pan. When partially cool, cut into squares. Optional: Use other colors of chocolate (pink, green, yellow, butterscotch), adding appropriate flavoring, fruits or nuts. Yields about 64 pieces. @@@@@Microwave Peanut Brittle1/2 cup light corn syrup1 cup sugar1 cup dry roasted peanuts1/2 teaspoon salt1 teaspoon butter or margarine1 teaspoon vanilla1 1/2 teaspoons baking sodaIn a 2 quart microwave-safe dish, combine corn syrup and sugar. Microwave on high for 4 minutes. Stir in peanuts. Microwave on high for 3 - 5 minutes, until golden brown. Stir in salt, butter and vanilla. Microwave on high for 1 - 2 minutes. Stir in baking soda until mixture foams. Quickly pour onto a greased cookie sheet. Cool and break into pieces. Store in an airtight container. Yields 3 cups. @@@@@Pretzel Wands10 ounces vanilla candy coatingPink paste food coloring1 large package stick pretzels, 8 1/2 inch longPink decorating sugarMelt candy coating in a microwave-safe 2 cup measuring cup on high for 1 2 minutes, stirring every 30 seconds until smooth. Use food coloring to tint candy coating pink. Dip each pretzel into candy coating to cover 1/3 of pretzel. Sprinkle with sugar. Stand each pretzel, coated side up, in a glass until candy coating hardens. @@@@@Cranberry Upside-Down Cake1 tablespoon margarine, melted1/2 cup firmly packed brown sugar2 cups cranberries2 tablespoons margarine, softened1 cup granulated sugar2 eggs1 1/2 teaspoons vanilla1 1/2 cups sifted cake flour1 1/2 teaspoons baking powder1 teaspoon cinnamon3/4 cup low-fat buttermilkPour melted margarine in the bottom of a 9-inch springform pan. Combine brown sugar and cranberries; arrange over margarine. Using a mixer, cream softened margarine and granulated sugar on medium speed until well blended. Add eggs, one at a time, beating well after each addition; add vanilla. Combine flour, baking powder, and cinnamon; stir well. Add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Spoon batter evenly over cranberries. Bake at 350 degrees for 45 minutes or until a toothpick inserted in center comes out clean. Invert cake onto a serving platter. Yields 8 servings. @@@@@Fruitcake3/4 cups shortening2/3 cup sugar3 eggs1/2 cup dark molasses1 cup raisins1 1/2 cups mixed candied fruit1/2 cup walnuts, chopped1/2 cup sifted flour2 1/2 cup flour1 teaspoon baking powder1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon cloves3/4 teaspoon salt1 cup applesauceCream together shortening and sugar. Add eggs, one at a time, beating after each one. Add molasses and mix. Dredge raisins, candied fruit and walnuts in 1 h cup of sifted flour. Sift together 2 1 h cups of flour, baking powder, cinnamon, nutmeg, cloves and salt. Add dry ingredients alternately with applesauce to the creamed mixture. Add fruit mixture; mix thoroughly. Bake in a greased tube pan at 325 degrees for 60 - 70 minutes. @@@@@Layered Carrot Cake1 1/2 cups oil2 cups sugar4 eggs, beaten2 cups flour2 teaspoons baking soda1 teaspoon salt3 teaspoons cinnamon3 cups carrots, grated1/2 cup nuts, choppedFrosting:6 tablespoons margarine, softened1 (8-ounce) package cream cheese, softened4 cups confectioners' sugar1 1/2 teaspoons vanillaCombine oil, sugar and eggs; blend well. Add the flour, baking soda, salt and cinnamon; beat well. Fold in carrots and nuts. Divide batter into two greased 9-inch round cake pans. Bake at 350 degrees for 35 - 40 minutes or until toothpick comes out clean. Frosting:Cream together margarine and cream cheese. Beat in sugar and vanilla. Frost cooled cakes between layers, up sides and on top. @@@@@ Spiced Christmas Cake1 tablespoon fresh white bread crumbs1 cup butter1 cup superfine sugar1/4 cup water3 eggs, separated2 cups self-rising flour1 1/2 teaspoons cinnamon2 tablespoons angelica, chopped2 tablespoons each orange & lemon zest1/4 cup glace cherries, chopped1/4 cup walnuts, choppedConfectioners' sugar (to dust)Brush an 8-inch 2 1/2 pint fluted ring mold with melted butter and coat with bread crumbs; shake out excess. In a saucepan, heat I cup butter, sugar and water, stirring until melted. Boil for 3 minutes until syrupy; cool. Whisk the egg whites until stiff. Sift the flour and cinnamon into a bowl; add the angelica, orange and lemon zests, cherries and walnuts; stir well. Add the egg yolks. Pour the cooled mixture into the bowl and beat with a wooden spoon. Gradually fold in the egg whites until the mixture is evenly blended. Pour into the prepared mold and bake at 350 degrees for 1 hour or until the cake springs back when pressed in the center. Cool on a wire rack. Dust with confectioners' sugar. @@@@@Pumpkin Layer Cheesecake2 (8-ounce) packages cream cheese, softened1/2 cup sugar1/2 teaspoon vanilla2 eggs, beaten1/2 cup canned pumpkin1/2 teaspoon cinnamonDash each cloves & nutmeg1 (9-inch) graham cracker crumb crustMix cream cheese, sugar and vanilla on medium speed until well blended. Add eggs; mix until blended. Reserve I cup of the batter; stir in pumpkin and spices and set aside. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 degrees for 35 - 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight. Yields 8 servings. @@@@@Maple & Pecan Cheesecake2/3 cup graham cracker crumbs2 tablespoons sugar1 tablespoon margarine, melted1/2 teaspoon cinnamon2 (8-ounce) packages Neufchatel cheese, softened2 (8-ounce) packages fat-free cream cheese, softened2 tablespoons cornstarch1/4 teaspoon salt1 1/4 cups maple syrup3 egg whites1/4 cup pecans, chopped & toastedIn a medium bowl, combine cracker crumbs, sugar, margarine and cinnamon; toss until blended. Press into the bottom of an 8-inch springform pan coated with cooking spray. Bake at 400 degrees for 8 minutes. In a large bowl, combine cheeses, cornstarch and salt; beat on high speed until smooth. Gradually add maple syrup; beat well. Add egg whites; beat just until well blended. Pour half of mixture into prepared pan; sprinkle with pecans. Top with remaining cheese mixture. Bake at 525 degrees for 7 minutes. Reduce heat to 200 degrees and bake for 45 minutes or until almost set. Let cool to room temperature. Cover and chill for at least 8 hours. @@@@@Light Pumpkin Pie1/2 cup sugar1 1/2 teaspoons pumpkin pie spice1/2 teaspoon salt1/2 cup skim milk2 egg whites1 egg1 (29-ounce) can pumpkin1 (9-inch) unbaked deep-dish pastry shellCombine sugar, spice, salt, milk, egg whites, egg and pumpkin; beat on low speed until smooth. Pour into pastry shell. Bake at 425 degrees for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Yields 8 servings. @@@@@Praline Pumpkin Pie1 (8-ounce) package cream cheese, softened1/2 cup sugar, divided1/2 teaspoon vanilla3 eggs, beaten & divided1 (9-inch) unbaked pastry shell1 1/4 cups canned pumpkin1 cup evaporated milk1/4 cup packed brown sugar1 teaspoon cinnamon1/4 teaspoon salt1/4 teaspoon nutmeg1/2 cup pecans, chopped2 tablespoons butter, softened2 tablespoons flour2 tablespoons brown sugarIn a small bowl, beat together cream cheese, 1/4 cup sugar, vanilla and 1 egg until smooth. Chill for 30 minutes. Turn into pastry shell. Combine pumpkin, milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup sugar, cinnamon, salt and nutmeg. Carefully pour over cream cheese mixture. Cover edge of the pie with foil. Bake at 350 degrees for 25 minutes. Remove foil; bake for 25 more minutes. Combine pecans, butter, flour and 2 tablespoons brown sugar. Sprinkle over pie. Bake for IS minutes or until a knife inserted near the center comes out clean. Cool on wire rack. @@@@@Delicious Pecan Pie4 eggs1 cup sugar1/8 teaspoon salt1 1/2 cups dark corn syrup2 1/3 tablespoons butter (2 tablespoons + 1 teaspoon), melted1 teaspoon vanilla1 cup pecan halves1 (9-inch) unbaked pie shellPreheat oven to 350 degrees. Beat eggs in bowl with rotary beater just until blended, but not frothy. Add sugar, salt, syrup, butter and vanilla, mixing just enough to blend. Spread pecans in bottom of pie shell. Pour in filling. Place pie in oven. Reduce heat to 325 degrees at once. Bake for 50 - 60 minutes or until crust is golden brown and custard is set. Cool on rack. @@@@@Frozen Christmas Peppermint Pie1/2 gallon peppermint ice cream, softened2 graham cracker pie crustsHot fudge sauceSalted peanuts, chopped1 (8-ounce) carton whipped toppingPlace half of ice cream in each pie crust. Warm hot fudge sauce and pour over ice cream. Sprinkle with peanuts. Freeze until firm. Spread whipped topping over the top and freeze until ready to serve. Substitute: Use prepared chocolate cookie crusts instead of graham cracker. @@@@@Chocolate & Cinnamon Fondue1/4 cup margarine8 ounces bittersweet chocolate1/4 cup flour2 cups light corn syrup3 tablespoons instant coffee granules1/2 teaspoon cinnamonIn a small saucepan over medium heat, melt margarine and chocolate. Add flour, stirring with a wire whisk until blended. Cook for I minute, stirring constantly. Add corn syrup and coffee; cook for I minute. Remove from heat; stir in cinnamon. Pour into a fondue pot and keep warm. Serve with strawberries, banana chunks, orange sections and cubed angel food or pound cake. Yields 3 cups. Note: If fondue is not served immediately, cover with heavy-duty plastic wrap and refrigerate.@@@@@ Angel Christmas Dessert1 box angel food cake mix1 (12 1/2-ounce) can sweetened condensed milk1 (8-ounce) package cream cheese, softened1/2 cup sugar1 (12-ounce) carton whipped topping1 teaspoon almond extract1 teaspoon vanilla1 (18-ounce) can cherry pie fillingPrepare angel food according to package directions. Using a serrated knife, cut cake into bite-sized cubes and set aside. Blend together all the other ingredients except pie filling. In a large trifle bowl, layer half of cake, half of cream mixture and half of pie filling. Repeat layers. Refrigerate. Note: Can make this 1 or 2 days ahead. Use low fat milk, low fat cream cheese and light whipped topping to reduce calories. @@@@@Old-Fashioned Bread Pudding4 eggs1 1/4 cups sugar1 1/4 teaspoon cinnamon2 teaspoons vanillaDash salt4 cups milk8 cups bread (8 to 9) (French bread or day old bread), cubed Lemon Sauce:3/4 cup sugar2 tablespoons flour1 eggJuice of 1 1/2 lemons1 cup waterCombine the eggs and sugar; beat until thick. Add cinnamon, vanilla and salt. Blend in milk. Pour over bread cubes. Put in a greased 9 x 13-inch pan. Bake at 350 degrees for 45 - 60 minutes. This will be fairly compact. Serve with whipped cream or lemon sauce. Lemon Sauce: In a small saucepan, cook all ingredients until clear. Serve warm.