Yield: 8 servings

Ingredients:

1 1/4 cups all-purpose flour

1/4 tsp salt

3 tbsp shortening

3 tbsp cold butter, cubed

3-4 tbsp cold water

Filling

2 eggs

1 can (15 oz.) solid-pack pumpkin

1 cup eggnog

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

Topping

1/2 cup packed brown sugar

2 tbsp butter, softened

1/2 cup chopped pecans

Instructions:

1. In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1-1 1/2 hours or until easy to handle.
2. Roll out pastry to fit a 9″ pie plate. Transfer pastry to pie plate. Trim pastry to 1/2″ beyond edge of plate; flute edges.
3. In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust.
4. In a small mixing bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling.
5. Bake at 350°F for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Prep Time: 1 hour + chilling | Bake: 10 mins / batch | Yield: 10 dozen

Ingredients:

2 cup butter, softened

1 pint vanilla ice cream, softened

4 cups al-purpose flour

2 tbsp ugar

2 can (12 oz. each) apricot and / or raspberry cake and pastry filling

1-2 tbsp confectioners’ sugar, optional

Instructions:

1. In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll one portion of dough into a 12×10″ rectangle, cut into 2″ squares. Place a teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2″ apart on un-greased baking sheets. Repeat with remaining dough and filling.
3. Bake at 350°F for 11-14 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners’ sugar if desired.

Prep Time: 1 hour | Bake: 45 mins + cooling | Yield: 2 dozen

Ingredients:

2 1/2 cups all-purpose flour

1 tsp salt

1 cup cold butter

1 egg, separated

3-4 tbsp milk

1 cup crushed cornflakes

9 cups thinly sliced peeled tart apples (about 10 medium)

1 cup plus 1 tbsp sugar, divided

2 tsp ground cinnamon, divided

1/2 tsp ground nutmeg

Glaze

1 cup confectioners’ sugar

1/2 tsp vanilla extract

1-2 tbsp milk

Instructions:

1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball.
2. Divide dough in half. Roll one portion into a thin 15×10″ rectangle. Transfer to the bottom of an un-greased 15x10x1″ baking pan. Sprinkle with cornflakes. In a large bowl, combine the apples, 1 cup sugar, 1 1/2 tsp ground cinnamon and nutmeg; toss to coat. Spoon over crust.
3. Roll remaining dough into a thin 15×10″ rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake at 350°F for 45-50 minutes or until golden brown.
4. For glaze, combine the confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

Prep Time: 15 mins | Bake: 35 mins + chilling | Yield: 6-8 servings

Ingredients:

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sugar

4 eggs

1 tsp vanilla extract

1 unbaked pstry shell (9″)

1 1/4 cups chopped pecans

1 cup caramel ice cream topping

Instructions:

1. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.
3. Bake at 375°F for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.

Prep Time: 20 mins + chilling | Bake: 10 mins / batch + cooling | Yield: 3 dozen

Ingredients:

3/4 cup butter, softened

3 tbsp sugar

2 tsp lemon juice

1 1/4 cups all-purpose flour

1/2 cup cornstarch

1 tsp grated lemon peel

Lemon Frosting

1/4 cup butter, softened

1 cup confectioners’ sugar

2 tsp lemon juice

1 tsp grated lemon peel

Additional grated lemon peel, for garnish

Instructions:

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
2. Shape into a 1 1/2″ roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4″ slices. Place 2″ apart on un-greased baking sheets.
3. Bake at 350°F for 8-10 minutes or until edges are golden brown. Cool completely on pans on wire racks.
4. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.

Prep: 25 mins | Bake: 1 hour + cooling | Makes: 2 loaves (12 slices each)

Ingredients:

2 pkg. (8 oz. each) pitted dates, chopped

1 lb. chopped candied pineapple

1 lb. red candied cherries

1/2 lb. walnut halves

1/2 lb. Brazil nuts

1 cup all-purpose flour

1 cup sugar

2 tsp baking powder

Dash salt

4 eggs, separated

1 tsp vanilla extract

Instructions:

1. In a large bowl, combine the dates, pineapple, cherries and nuts. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated.
2. In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into two well-greased and floured 8×4″ loaf pans. Bake at 300°F for 1-1 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pans to wire racks. Cool completely. Wrap tightly and store in a cool dry place. Using a serrated knife, cut in slices.

Prep: 45 mins | Bake: 10 mins + chilling | Makes: 7 1/2 dozen

Ingredients:

2 cups molasses

1 cup butter, melted

1 cup (8 oz.) sour cream

1 tbsp lemon juice

8 cups all-purpose flour

1 cup packed brown sugar

3 tsp each: ground cinnamon, nutmeg and cloves

2 1/4 tsp baking soda

1 tsp grated lemon peel

3/4 tsp salt

3 cups chopped walnuts

1 2/3 cups raisins

1/4 cup chopped candied lemon peel

1/4 cup chopped candied orange peel

Frosting

4 1/2 cups confectioners’ sugar

1 cup heavy whipping cream

2 tbsp lemon juice

Garnish

2 cups red or green candied cherries, cut as desired

Instructions:

1. In a large bowl, beat molasses, butter, sour cream and lemon juice until well blended. Combine flour, brown sugar, spices, baking soda, lemon peel and salt. Gradually add to butter mixture; mix well. Stir in walnuts, raisins and candied peels. Cover; refrigerate for 30 minutes or until easy to handle.
2. Divide dough into for portions. On a lightly floured surface, roll out each portion to 1/4″ thickness. Cut with a flour 2 1/4″ round cookie cutter. Place 1″ apart on un-greased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
3. Beat frosting ingredients until smooth. Frost cookies; decorated with cherries. Store in an airtight container.

Prep: 20 mins | Bake: 15 mins + chilling | Makes: 4 1/2 dozen

Ingredients:

1 cup butter, softened

1/2 cup sugar

2 tsp vanilla extract

1 3/4 cups all-purpose flour

1/3 cup baking cocoa

1 tbsp instant coffee granules

1 cpu finely chopped pecans or walnuts

Confectioners’ sugar

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well. Stir in pecans. Roll into 1″ balls. Place 2″ apart on un-greased baking sheets.
2. Bake at 325°F for 14-16 minutes or until firm. Cool on pans for 1-2 minutes before removing to wire racks. Roll warm cookies in confectioners’ sugar.

Prep: 1 hour + chilling | Bake: 20 mins + chilling | Makes: 8 dozen

Ingredients:

1 cup butter, softened

2/3 cup sugar

1 egg

3 cups all-purpose

Filling

2 cups sugar

1 1/4 cups heavy whipping cream

3/4 cup butter, cubed

2/3 cup honey

4 cups sliced almonds

1 1/2 cups red and / or green candied cherries

3/4 cup dried currants

Garnish

1 1/4  lbs. white candy coating

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle.
2. Roll dough into an un-greased 15x10x1″ baking pan. Bake at 375°F for 7-9 minutes or until lightly browned.
3. Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter and honey. Cook, stirring occasionally, until a candy thermometer reads 246°F (firm ball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust.
4. Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight.
5. Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim. Cut lengthwise into six strips; cut each strip into 16 triangles.
6. In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on waxed paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator.

Prep: 30 mins + chilling | Bake: 10 mins / batch + cooling | Makes: 7 1/2 dozen

Ingredients:

1 cup butter, softened

2 cups sugar

2 eggs

2 tbsp milk

2 tsp vanilla extract

4 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

Frosting

1/2 cup shortening

3 3/4 cups confectioners’ sugar

2 tbsp milk

1 tsp almond extract

1/2 tsp vanilla extract

1-2 tbsp water

4 1/2 cups sliced almonds

3 1/2 cups finely chopped walnuts

Miniature semisweet chocolate chips

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/8″ thickness. Cut with a 3″ bird-shaped cookie cutter. Place 1″ apart on baking sheets coated with cooking spray. Bake at 350°F for 7-9 minutes or until set. Remove to wire racks to cool.
3. For frosting, in a small bowl, combine the shortening, confectioners’ sugar, milk, extracts and enough water to achieve spreading consistency. Frost cookies. Arrange almonds over the bodies and walnuts over the heads. Add chocolate chip eyes.