Traditional Pecan Pie

1 cup pecan halves or pieces

4 eggs, beaten slightly

1/3 cup melted butter

1 cup light corn syrup

Beat eggs. Add remaining ingredients including pecans. Pour into 9-inch unbaked pie shell. Bake at 350 degrees for 50-60 minutes or until knife inserted halfway between center and edge comes out clean.

Raspberry Chocolate Heart Tart

1 purchased refrigerated pie pastry for 9-inch pie (or a homemade 9-inch pie

1 cup (6 ounces) Semi-Sweet Chocolate Morsels

2/3 cup Sweetened Condensed Milk

2 teaspoons vanilla extract

2 cups raspberries, rinsed and dried

Sifted powdered sugar

Preheat oven to 4250 F.

Place pastry circle with plastic removed on lightly floured surface; roll

out slightly. Trim small amount of pastry away to form heart shape. Place

heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick

pastry with tines of fork.

Bake for 10 to 12 minutes or until golden brown. Cool completely on baking

Microwave morsels and sweetened condensed milk in medium, microwave-safe

bowl on high (100%) power for 1 minute; stir. Microwave at additional

10-second intervals, stirring until smooth. Stir in vanilla extract. Spread

over crust. Refrigerate for a few minutes or until chocolate is set.

Arrange raspberries over chocolate; sprinkle with powdered sugar.

Makes 8 to 10 servings

The Ultimate Pumpkin Pie

1 medium sugar pumpkin

1 tablespoon vegetable oil

1 9-inch frozen pastry for single crust pie

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 tablespoon dark run

4 eggs, lightly beaten

1 cup honey, warmed slightly

1/2 cup heavy whipping cream

1/4 cup chopped pecans

Cut pumpkin in half, and remove seeds. Lightly oil the cut

surface. Place cut side down on a jelly roll pan lined with

foil and lightly oiled. Bake at 325 degrees until the flesh

is tender when poked with a fork. Cool until just warm.

Scrape the pumpkin flesh from the peel. Either mash, or puree

in small batches in a blender. In large bowl, blend together

2 cups pumpkin puree, spices, and salt. Beat in eggs, rum,

honey, milk and cream. Pour filling into pie shell. Bake at

400 degrees for 50 to 55 minutes, or until a knife inserted

1 inch from edge of pie comes out clean. Cool on a wire rack

and store in refrigerator until ready to serve. To serve,

add a large dallop of whipped cream on each slice, then add

a light dusting of cinnamon and a pinch of the pecans over

the whipped cream.

Yield: 9-inch pie

Sautee Apple Pie

3 Tbsp. lemon juice

1/2 cup cinnamon-sugar

1 tsp. cornstarch

1 graham cracker piecrust

In a small sauté pan pour apples, lemon and sugar over medium flames.

When apples fold down (get tender and soften), add cornstarch and heat

over low heat for three more minutes.

Pour into graham cracker crust and refrigerate for one hour.

Pumpkin Pound Cake w/ Cream Cheese Icing

2 cups plain flour

2 teaspoons soda

1 tablespoon cinnamon

1/4 teaspoon salt

2 cups pumpkin (16 oz can)

** Cream Cheese Icing

8 ounces cream cheese

1 teaspoon vanilla

1 box confectioners sugar

CAKE DIRECTIONS:

Mix ingredients well. Grease tube or Bundt pan and bake 1

hour and 15 minutes at 350 degrees. Cool completely and frost.

ICING DIRECTIONS:

Let cheese and butter soften and mix with sugar and vanilla

and spread on cake.

Chocolate Banana Cream Pie

1 package (3.4 oz.) instant vanilla pudding

1/2 tsp. vanilla extract

2 cup frozen whipped topping, thawed

1 (6 oz.) ready crust chocolate piecrust

2 medium bananas, sliced

In a mixing bowl, combine milk, pudding mix, vanilla, and whipped topping.

Mix on low speed until blended.

Increase speed and beat until thick, about 2 minutes.

Pour 1/3 of the mixture into the crust.

Layer sliced bananas on top, reserving half of the bananas for garnish.

Pour remaining filling into crust.

Garnish with remaining bananas and chocolate syrup.

Walnut and Apricot Tart

1/4 cup toasted walnuts, finely chopped

3/4 cup toasted walnuts, finely chopped

1/4 cup brown sugar

1/4 cup golden syrup

1 cup dried apricots, chopped

Mix walnuts, flour, sugar and butter. Add the egg and mix until the

ingredients knead into a ball. Press into a lightly greased pie dish

to line the base and sides.

Mix walnuts, butter, brown sugar, syrup, eggs and apricots.

Pour the filling into the base and bake at 350 degrees for 20-25 minutes.