Double Cherry Pie

• 1/2 C Mini semisweet chocolate pieces
• 5 T. butter
• 3/4 C. rolled oats
• 3/4 C. all-purpose flour
• 1/4 C. packed brown sugar
• 1 20 oz can reduced calorie cherry pie filling
• 1 16 oz. can pitted tart red cherries (Water pack, drained
• 1/4 tsp. almond extract
• 1/2 C. a/p flour
• 2 Tbsp. rolled oats
• 3 Tbsp butter, softened
• 1/4 C. mini semisweet chocolate pieces.

1. Grease a 10" pie plate set aside. For crust, in a medium saucepan melt 1/2 c. choco pieces and 5 Tbsp butter. Remove from heat. Stir in 3/4 C. oats, 3/4 C. flour, and 1/4 C. brown sugar. Press onto bottom and sides of prepared pie plate to form a firm, even crust. Bake in a 350*F oven for 10 minutes.
2. Meanwhile, for fillinf, in a med. bowl, combine pie filling, cherries and almond extract. Pour fillin ginto crust
3. For topping, in a small bowl, stir, together 1/2 C flour, 2 Tbsp brown sugar, and 2 tbsp of oats. Using a pastry blender or two knives, cut in the 3 Tbsp butter until mixture resembles coarse crumbs. Stir in 1/4 C. choco pieces. Sprinkle over filing. Bake in 350*F for 35 mins. Cool on rack. Makes 10 servings

Lemon Cheese Pie

• 1 lemon
• 1 8-oz package of cream cheese, cut up and softened
• 1 3-oz package of cream cheese, cut up and softened
• 1 C. sugar
• 1 C. cottage or ricotta cheese
• 1 tsp. vanilla
• 3 eggs beaten
• Lemon Peel Strips (optional)

Preheat oven to 450*F. Line a 9-inch pie plate with the pastry. Trim and crimp edges, if desired. Line pastry with a double thickness of foil. Bake at 450*F oven for 8 minutes. Remove foil. Bake 4-5 minutes more or until set and dry. Set aside. Reduce temperature to 350*F.

Using a fine shredder, remove yellow peel from the lemon; set peel aside. Peel and cut up lemon removing the seeds; set aside.

In a food processor bowl or blender container, combine the cream cheese, sugar, cottage cheese vanilla shredded lemon peel and cut up lemon. Cover and process or blend until smooth, stopping to push the mixture down as needed.

In a large bowl place the beaten eggs. Using a wooden spoon, stir cheese mixture into eggs. Pour into baked pastry shell. Bake at 350*F oven for 35-40 minutes or until center appears nearly set when shaen.

Cool on a wire rack for one hour. cover and chill at least 4 hours before servig. If desired, garnish with lemon peel strips.

Make 8 servings.

Sweet baked apples

Serves 8

Remove and discard the cores from 8 baking apples (Cortland, empire, gala, braeburn or pippin are ideal). Place the apples in a 9 x 13 inch baking dish. In a small bowl, combine 1/2 cup chopped candied or plain nuts, 1/3 cup light or dark brown sugar and 4 tablespoons of unsalted butter, cut into small pieces. Divide the mixture among the apples (you can cover and refrigerate for up to 24 hours) Bake until tender, about 25 minutes. Serve warm with a scoop of vanilla ice cream.

Boozy Clementines w/ pound cake

Serves 24

Using a knife, remove the peels and pith from 24 clementines. In a large pan, bring 4 1/2 cups brandy, 2 1/4 cups honey, and 4 1/2 cups water to a boil. Add the clementines, reduce heat and simmer for 5 minutes. Remove from heat, let cool. Transfer to a serve bowl. Cover and refrigerate for at least 3 1/2 hours and up to 3 days. Serve at room temperature with 3 thickly sliced store-bought pound cakes.

Eggnog Custard

Serves 8

Heat oven to 350*F. Whisk together 5 large eggs and 3/4 c sugar. Slowly whisk in 2 C. of whole milk, 1 C. heavy cream, 1 tsp. vanilla extract and 1/4 C, brandy or rum. Pour the custard into an 8" baking dish, 8 ramekins or 8 ovenproof teacups. Place in a roasting pan. Add enough hot water to reach halfway up the sides. Bake for 40 minutes. Cool on a wire rack. Cover and refrigerate for at least 3 hours and up to 48 hours. Served with whipped cream and a sprinkle of nutmeg.

Cookie Base

Total Time: 50 mins
Makes 40

2 sticks unsalted butter, at room temperature
1 c. packed dark brown sugar
1/2 c. granulated sugar
2 T. corn syrup
1 t. vanilla extract
1 lg egg
2 3/4 C. all-purpose flour
1/2 t. kosher salt
1 1/4 t. baking soda.

Heat oven to 375*f. Line 2 baking sheets w/ parchment paper or foil. W/ electric mixer on med-high, beat butter, sugars, corn syrup and vanilla for 3 minutes. Add egg and beat until combined. In separate bowl, whisk flour salt and baking soda. Reduce mimxer speed to low and slowly add flour mix to the the egg mix. Form the dough into tablespoon size mounds. Place on prepped baking sheets, 2" apart. Bake until lightly browned at the edges, 12 -15 minutes. Cool on baking sheets for 5 mins before transferring wire cooling racks.

Blueberry Delight (VEGAN)

• 1/2 C plus 2 T. sugar
• 2 T. cornstarch
• 1/2 C. water
• 1 t. lemon juice
• 4 C. blueberries
• 1 C. unbleached flour
• 1 1/2 t. baking powder
• 1/4 t salt
• 1/2 t nutmeg
• 1/4 C earth balance
• 1/3 C. vanilla soy milk
• non dairy creamer

Mix 1/2 C. sugar w/ cornstarch in lg saucepan over med. heat. Stir water and lemon juice until well blended. Stir in the blueberries. Cook. stir constantly, until thick and boiling. Boil for 1 minute.

Mix the flour, remaining sugar, baking powder, salt, and nutmeg in a bowl. Cut in the margarine until the mixture resembles fine crumbles. Stir in the soy milk, forming a dough.

Drop the dough, 2/3 T. at a time onto the hot blueberry mixture. Cook, uncovered, over low heat for 10 mins. Cover and cook for 10 more minutes.

Serve hot w/ the nondairy creamer

My Classic Biscuits

2 C. flour
1 T. Baking Powder
3/4 C Cold Salted Butter
1 C. Milk (I prefer whole, gives better flavor and texture)

bring it together with your hands. Do not knead. When you're able to get a dough ball, STOP.
Turn it out on a floured surface. Pat gently into a flat round about 8 inches about a 1/4 " thick.

Using a sturdy glass rim about 2 to 2 1/2" across, press the rim into flour, then cut out the biscuits. Place on a buttered biscuit pan or round pie tin, in a circle, and touching.

When you run out that round, pat the excess together without much aggitation, and cut until you use up the dough.

Indent the tops with 3 fingers a bit, brush the tops with a little butter, or egg wash.

Bake at 425 for 10-12 minutes, when its lightly Golden Brown.

Spinach Souffle

This is one of the best spinach dishes I've tasted. A great choice for a holiday side dish.

• 1 bag (16 oz) frozen chopped spinach
• 1/4 C. butter or margarine
• 1/4 C. All purpose flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 C. milk
• 2 Tbsp finely chopped onion
• 1/2 tsp salt
• 1/8 tsp nutmeg
• 3 lg eggs (Separated)
• 1/4 tsp, cream of tartar

Thaw spinach in a colander; squeeze well to get as much moisture as possible out

preheat oven to 350*F. Butter a 1 qt. souffle or casserole dish.

heat butter in saucepan over med-low heat. when butter is melted, add flour and stir until smooth and bubbling. Add 1/2 tsp salt and 1/8 tsp pepper. Gradually add milk, stir constantly. When its thick and boiling, remove from heat. stir in onion, 1/2 tsp of salt and the nutmeg.

in VERY CLEAN metal or glass mixing bowl, beat egg whites and cream of tarter until stiff peaks. In seperate bowl, beat yolks until frothy and lemon colored.

Stir yolk into the sauce mixture; stir in spinach

stir about 1/4 of the whites into the spinach mixture, then GENTLY fold in the remaining white in batches, into the mixture.

Pour mixture into the baking dish, set into large pan than add water to the pan, to a depth of about 1 inch.

Bake for 50-60 minutes. The top will be lightly browned. Serve immediately.

Baked Pumpkin w/ Mixed Rice Pilaf (VEGAN)

Serves 6

• 1 5-6 lb. pumpkin or several small winter squash
• 1 1/2 Tbsp. vegan margarine (Earth Balance)
• 1 tsp salt
• 1/3 tsp. pepper
• 3 1/4 C. water
• 1 C. Brown rice
• 1/2 C. Wild rice
• 2 Tbsp. vegan margarine (Earth Balance)
• 3/4 C. chopped onion
• 2 small tart apples, cored and diced.
• 1/2 C chopped and toasted pecans
• 1 dash, nutmeg
• 1/8 tsp. cinnamon (Or to taste)
• salt & pepper to taste
• 3 Tbsp. apple cider
• 1/4 golden raisins

Preheat the oven to 375*F. With a sharp knife, cut off the top of the pumpkin. Scoop out the seeds and fibers and discard. Place pumpkin with top next to it, on a baking sheet. Place 1 1/2 Tbsp margarine, in small dollops, inside the pumpkin. Season with salt & pepper.

Bake until the inside of the pumpkin is tender, about 1 hour. Remove from the oven and keep warm. covering the top with foil to prevent the flesh from drying out.

Meanwhile, bring water to boin in a heavy saucepan. Add brown & wild rice and return to a boil. Reduce heat and simmer, covered until most of the water has been absorbed, approx. 50 minutes. Turn off heat and let stand for 10 minutes (Keep covered. Do not peek)

Heat 2 Tbsp of Margarine in a large skillet. Add onions, and saute until golden. Add apples, pecans, nutmeg, cinnamon, salt and pepper and saute for another 5 minutes, stirring often. Add the apple cider, and sautee for 5 minutes. Add raisins and rice and sautee for an additional 5 minutes.

Spoon into the pumpkin and cover with the top.

When serving, scoop out the pumpkin flesh along with the pilaf.

Swiss Chard w/ Chickpeas and Couscous

hands on time: 20 minutes | total time: 20 minutes | serves 4

• 1 10-oz box couscous
• 1/2 C. pine nuts
• 3 Tbsp olive oil
• 2 Cloves garlic, sliced thinly
• 1 15.5-oz can chickpeas, rinced
• 1/2 C raisins (dark or golden)
• 2 bunches Swiss Chard, stems trimmed.
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

place the couscous in a bowl. Add 1 1/2 C. boiling water and stir. Cover tightly and let stand for 10 minutes. Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3-4 minutes. Transfer to a plate. Return skillet to medium heat, add the oil and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.

Butternut Squash Risotto (Real Simple Magazine)

hands on time: 25 mins | Total time: 55 mins | serves 4

• 4C. low-sodium chicken broth
• 2 Tbsp olive oil
• 1 lg yellow onion, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 Tbsp finely chopped fresh sage
• 1 sm butternut squash - peeled, seeded and grated (@ 4C.)
• 1 lg clove garlic, finely chopped
• 1 1/2 C. Arborio rice
• 1 C. dry white wine
• 1/2 C (2 oz.) grated Parmesan

Warm the broth in a small sauce pan over low heat. Meanwhile, heat the oil in a large saucepan over medium head. Add onion, salt and pepper and cook for 4 mins. Add the sage and cook for 1 min. Add squash and garlic, cook until the squash begins to soften, about 3 mins. Add rice and cook, stirring constantly for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 C. at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 mins for all the broth to be absorbed. Remove from heat and stir in the Parmesan. Spoon into individual bowls.

Spinach Frittata (From Real Simple Magazine)

hands-on time: 5 minutes | total time: 20 minutes | serves 1

• 1 C. fresh spinach
• 2 egg whites
• 1 egg yolk
• 1/8 tsp. black pepper
• 3 Tbsp part-skim ricotta

Heat oven to 350*F. Pour about 1/2" of water into a small saucepan and bring to a simmer over med-high heat. fit a steamer basket in pan. Place spinach in the steamer, cover and steam until the spinach is wilted, 1 -2 minutes. In a medium bowl, whisk together the egg whites, yolk and pepper. Stir in the steamed spinach. Pour the mixture into a 6" nonstick oven-proof skillet. Top with spoonfuls of the ricotta and bake 12 - 15 minutes or until set. Using a rubber spatula, slide the fritatta onto a plate; sprinkle with additional pepper (if desired).