Spiced Apple Tea

The Holiday Collection-2 cups unsweetened apple juice 6 whole cloves 1 cinnamon stick 3 cups water 3 bags cinnamon herbal tea  Combine juice, cloves and cinnamon stick in med saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 10 min. Meanwhile, place water in another med saucepan. Bring to a boil over high heat. Remove from heat; drop in tea bags and allow to steep for 6 min. Remove and discard tea bags. Strain juice mixture; discard spices. Stir juice mixture into tea. Serve warm with additional cinnamon sticks, if desired or refrigerate and serve cold over ice. (Tea may be made ahead and reheated.)  Makes 4 servings) (Source: Publications International,LTD)

Apple pumpkin desserts

The Holiday Collection- 1 (21-oz) can apple filling or topping 1 (16-oz) can pumpkin (about 2 cups) 1 (14-oz) can sweetened condensed milk  2 eggs 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 1 cup gingersnap crumbs ( about 18 cookies) 2 TB margarine or butter, melted  Heat oven to 400 degrees.  Spoon apple filling into 8-10 custard cups. In large mixer bowl, beat pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt; spoon over apple filling. Combine crumbs and margarine. Sprinkle over pumpkin mixture. Place cups on 15 by 10-inch baking pan. Bake 10 min. Reduce oven temp to 350 degrees, bake 15 min or until set. Cool. Garnish with whipped cream, if desired. Refrigerate leftovers. Makes 8-10 servings. (Source: Publications International,LTD)

Pumpkin pie

A Holiday favorite!!  3 eggs,slightly beaten. 1 cup granulated sugar or light brown sugar, firmly packed 1/2 tsp salt 2 1/2 tsps pumpkin pie spice 2 cups cooked pumpkin or 1- 15 oz can canned pumpkin 1 1/2 cups light cream or evaporated milk 1 9" unbaked pie shell with high fluted edge   Combine eggs, sugar, salt and spice and beat well. Blend in pumpkin. Add cream and beat well. Pour into pie shell. Bake in oven preheated to 450 degrees for 10 min. Then reduce temp to 350 degrees and continue baking for 45 min or until knife inserted in center of pie comes out clean. Cool. Garnish with whipped cream, if desired. (Source: Watkins)

PUMPKINS, PUMPKINS, PUMPKINS!!!

Butterscotch Meringue Pie

Holiday Recipes Collection- A variation on an old classic, this meringue uses brown sugar instead of white. The result is a meringue that it is still light and delicious, but less sweet. It marries beautifully with the sweetness of the butterscotch filling.  CRUST  1 1/2 cups all-purpose flour 1 TB sugar 1/8 tsp salt 3/4 cup unsalted butter, chilled, cut up 2-3 TB ice water  FILLING. 1/4 cup unsalted butter,cut up 1 cup packed brown sugar 1 1/4 cups whole milk,divided 1/2 cup heavy cream 1 egg 1 egg yolk 3 TB cornstarch  Dash salt  1 1/2 tsps vanilla extract  MERINGUE   1/3 cup water 1 TB cornstarch 4 egg whites 1/2 cup packed brown sugar 1/2 tsp cream of tarter   In large bowl, stir together flour,sugar and 1/8 tsp salt. With pastry blender or 2 knives, cut in 3/4 cup butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 TB of the water, stir until dough starts to form, adding additional water 1 tsp at a time,if needed. Shape into flat round; cover. Refreigerate at least 20 min.  On lightly floured surface,roll dough into 1/8-thick round (12-13 inches across). Fold dough in half; transfer to 9-inch pie plate. Gently ease dough into plate, without stretching. Trim to 1/2 inch beyond edge of pan. Flute edges. Freeze 20-30 min or until firm.  Meanwhile, heat oven to 375 degrees. Cover pie crust with foil. Fill with pie weights, beans or rice. Bake 25 min. Remove foil and weights; bake an additional 15-20 min or until crust is golden brown. Cool on wire rack. Reduce oven temp to 350 degrees. Melt 1/4 cup butter in med saucepan over med heat. Add 1 cup brown sugar; cook and stir 3 min or until sugar is melted and mixture is smooth. Whisk in 3/4 cup of the milk and cream. Cook whisking constantly, until mixture comes to a boil. Remove from heat.  In med bowl,  whisk together egg, egg yolk and remaining 1/2 cup milk. Whisk in 3 TB cornstarch and dash salt. Slowly whisk in hot sugar mixture. Pour into same saucepan. Cook over med-low heat, stirring constantly, 5 min or until thick. Strain into med bowl; stir in vanilla. Cover to keep warm. To make meringue, in small saucepan, combine 1/3 cup water and 1 TB cornstarch; mix well. Bring to boil over med heat. Boil 30 seconds, stirring constantly. Turn off heat; cover to keep warm. In large heatproof bowl, whisk together egg whites and 1/2 cup brown sugar. Place over pan of simmering water (bowl should not touch water); whisk constantly 1-2 min or until sugar has dissolved. (To test, remove bowl from heat and rub small amount of mixture between your fingers. It should feel smooth and silky,without any graininess.)  Remove from heat. Add cream of tarter, with electric mixer, beat at med speed until soft peaks form. With mixer running, add warm cornstarch mixture. Increase speed to med-high, beat 2-3 min or until meringue is shiny and stiff peaks form.  Heat filling until hot; pour into crust.  Working quickly, spread meringue evenly over hot filling, making sure meringue completely covers filling and touches crust on all edges. Use spoon to make decorative finish.  Bake at 350 degrees for 13-15 min or until meringue is golden brown. Cool on wire rack 2 hrs. Refrigerate. (Pie can be made up to 4 hrs ahead. Refrigerate.)  WINE  This butterscotch offering needs a rich dessert wine.  The nonvintage Barbadillo Olorosso Sherry from Spain is a full -flavored and moderately sweet wine. For an especially memorable pairing, try Castello di Brolio Vin Santo, Tuscany's most famous dessert wine. It has outstanding caramel and nut flavors. YIELD:  8 servings (Source: Lisa Saltzman-cooking school instructor- Eugene Oregon- Cooking Club of America)

Coney Sauce :)

Holiday Recipes Collection- A family favorite!!  1 lb hamburger (or ground turkey)  1 qt tomatoes, pureed 1 med fresh, or 2 Tbsp dried  1 clove fresh garlic, or 1 tsp granulated  1 or 2 Tbsp  2 tsp chili powder  1 tsp salt  1/2 tsp paprika  1/2 tsp allspice  1/2 tsp cumin  1/2 tsp oregano 1/2 tsp basil   Cook meat and mash into small chunks. Add tomatoes and spices.  Simmer and stir occasionally until reduced and thickened, about 1 to 2 hours. Crock pot would also work set on low for several hours. (Source: Florence MacSmith, 1979, courtesy of Dick Schutz)

Caramel-Pear Pie

Holiday Recipes Collection- Dough for 1 (9-inch) double-crust pie  3 TB all-purpose flour, divided  1 TB ground almonds 3 lb. Bartlett pears( about 6),peeled, quartered 1 TB pear or apple cognac, if desired 2 TB unsalted butter 1/2 cup sugar  Heat oven to 400 degrees. Line 9-inch pie pan with 1 circle of dough. Sprinkle 1 TB of the flour and ground almonds over bottom of crust; refrigerate while preparing filling.  Toss pears with cognac in large bowl. Melt butter in large skillet over medium heat. Add sugar; cook and stir 7-8 min until golden brown.( At first, caramel will appear crystalized,followed by a separating of butter and sugar. It will smooth out as it begins to brown.) Whisk in remaining 2 TB flour until combined. Add pears; reduce heat to low. (Some of the caramel will harden.) Cook and stir 3-5 min or until caramel melts and coats pears. Place pears on pie crust; pour remaining caramel over pears.  Cut remaining circle of dough into 10 (3/4 inch wide) strips. Weave strips into lattice over pie filling, letting strips overhang pie pan. Trim strips to 1/2-inch overhang; fold under edge of bottom crust. Press down gently to seal; flute or crimp edge. Bake 45-55 min or until crust is golden brown and filling is bubbly, covering edges with foil after 20 min if browning too quickly. Cool on wire rack to room temperature. TIP:  If you're new to making caramel,reduce the heat to low as the sugar starts to carmelize to minimize the chances of getting too dark. Serve pie with a scoop of vanilla ice cream or drizzle of cr'eme fraiche.  8 servings  (Source: Cooking Club of America)