LAYERED PUMPKIN DESSERT

This dessert is truly special, it is very light and with its buttery graham cracker crust and luscious spiced layers it is a perfect ending to a Holiday meal. The layers are so attractive, your guest won't want to eat it, they will think you slaved for hours making it.

1-1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted

CREAM CHEESE FILLING:

12 ounces cream cheese, softened
1 cup sugar
3 eggs

PUMPKIN FILLING:

1 can (15 ounces) solid-pack pumpkin
3 eggs, separated
3/4 cups sugar, divided
1/2 cup milk
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 envelope unflavored gelatin
1/4 cup cold water

TOPPING:

1 cup heavy whipping cream
3 tablespoons sugar
1/4 teaspoon vanilla extract

In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350 F. for 15-20 minutes or until set. Cool on a wire rack.
In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160 F. . Remove from the heat.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160 F., about 12 minutes.
Remove from the heat ; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at leat 4 hours or until set.
Just before serving, in a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer. Yield: 15 servings.

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CANDIED FRUIT CRANBERRY CHUTNEY

For Thanksgiving I like to make my own cranberry sauce, it is super easy to do and beats canned sauce any day. This first one is the one my Mom always made and it is delicious the second one is a little sweeter but just as tasty.

3 cups fresh or frozen cranberries (1 bag)
1 cup water
1 cup sugar
1 medium orange, peeled and diced
1 medium apple, washed, unpeeled and diced

In a medium saucepan, bring water and sugar to a boil; let boil 5 minutes til sugar is dissolved.
Wash cranberries in cold water and add to boiling water mixture. Add diced orange and diced apple and bring back to a soft boil. Let cook stirring often until cranberries are "popped", leave some whole if that is the way you like them. Store in the refrigerator until ready to serve.
Yield: about 2 1/2 cups.

This sauce is a little sweeter and chunkier!

4 cups fresh or frozen cranberries
2 cups packed brown sugar
1 medium apple, peeled and diced
3/4 cup white sugar
3/4 cup chopped mixed candied fruit
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon ground cloves

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Cool. Transfer to a bowl; cover and refrigerate until serving.

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APPLE PIE BARS

These delicious bars, with their flaky crust and scrumptious fruity filling, are the perfect way to serve apple pie to a crowd. This is one of my favorite apple desserts to make everyone loves them. This is a great time of year to bake with apples. I hope you try them!

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
4 egg yolks
2 tablespoons lemon juice
8 to 10 tablespoons cold water

FILLING:

7 cups finely chopped peeled apples
2 cups sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
Dash ground nutmeg

GLAZE:

1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon lemon juice


In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.
Roll out one portion of dough between two large sheets of waxed paper into a 17-in x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge.
In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan.; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top. Bake at 375F. for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting. Yield: about 2 dozen.


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