Thanksgiving

Pumpkin Gingerbread Trifle

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool.

Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.

Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl. Makes 16 servings

Perfect Pumpkin Pie

Pastry
6 tbsp cold unsalted butter
6 tbsp cold vegetable shortening
1 1/2 cups all purpose flour
2 tbsp sugar
1/2 tsp fine salt
4 to 5 tbsp ice water

Pumpkin Pie
2 cups canned pumpkin
3/4 cup light brown sugar, packed
3 tbsp fancy molasses
1 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp fine salt
3 large eggs
1 1/3 cups whipping cream
3 tbsp brandy or orange liqueur

Spiced Whipped Cream
1 cup whipping cream
2 tsp sugar
1/4 tsp cinnamon
Pinch nutmeg

For pastry, freeze butter and shortening for 30 minutes. Combine flour, sugar and salt in a large bowl. Using a box grater, grate the butter and shortening into flour. Toss this mixture with your fingers to coat the fats, breaking up lumps with your fingers as you go.

The dough should be a rough, crumbly texture and take on a slight yellow tone. Add 3 Tbsp of the water and mix with a spatula or wooden spoon to bring dough together, adding a little more water if needed. Shape dough into a disc and chill for an hour before rolling.

Pumpkin Pie: Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to just under ¼-inch thick. Dust the bottom of a 9-inch pie shell with flour and line with dough. Trim edges, keeping scraps to roll and cut for garnish, if desired. Chill while preparing filling.

For filling, whisk pumpkin with brown sugar, molasses spices and salt. Whisk in eggs, then whipping cream and brandy or orange liqueur. Pour into chilled pie shell.

Bake for 10 minutes, then lower temperature to 350 degrees F. and bake for 20 to 30 minutes, until filling puffs just a little around edges but still has a bit of jiggle in center when moved. Allow to cool to room temperature, then chill completely.

To serve pumpkin pie warm, it is recommended to bake and chill completely, then re-warm in a 300 degrees oven for 15 minutes before slicing. Serve with spiced whipped cream.

Spiced Whipped Cream: Whip cream with sugar and spices until medium peaks form. Dollop over the pieces of pie. Makes 68 servings

Roasted Turkey with Herb Gravy

Roasted Turkey
1 12 lb. young turkey
8 oz diced pancetta
8 large shallots, sliced lengthwise
2 tbsp butter
Sprigs of thyme, whole and chopped
Sprigs of sage, whole and chopped
Sprigs of rosemary, whole and chopped
1/4 cup sugar
1 1/2 tbsp sherry vinegar
Coarse salt and freshly cracked black pepper
Butter, for rubbing the outside of turkey
Sprigs of herbs, for garnish, optional
Fresh Herb Gravy
1 cup dry white wine
3 tbsp cornstarch
1/2 cup cold water

Roasted Turkey: Preheat oven to 350 degrees. Add pancetta to medium saute pan over medium heat. Sautee until fat begins to render, about 4 minutes. Remove pancetta and reserve.

To the same pan over medium heat, add butter, shallots and chopped herbs. Saute shallots until translucent, about 4 minutes. Sprinkle with sugar and continue to saute shallots 2 more minutes or until lightly browned. Add the vinegar and remove from heat and stir. Season with freshly ground pepper. Combine shallots with pancetta.

Let cool to room temperature. Remove giblets and turkey neck from turkey cavity. For additional flavour to pan drippings roast turkey neck in roasting pan with turkey. Remove any pockets of fat from bird cavity. Thoroughly rinse with cold water. Pat turkey dry with paper towel.

Run your hands gently between skin and meat of the turkey breast and legs to separate skin from meat. Do so carefully to prevent the skin from tearing. Gently slide about ½ of the shallot mixture and some fresh chopped herbs between skin and meat of the breast and legs.

Rub bird with butter and season with salt and pepper. Fill bird cavity with remaining shallot mixture and whole sprigs of herbs. Truss legs together with butcher’s twine to maintain shape while roasting.

Roast bird, breast side up, in a large, lightly oiled roasting pan on the lower portion of oven at 350 degrees for first 30 minutes then reduce heat to 325 degrees. Continue to roast, basting often, until thermometer inserted into thickest part of thigh reads 180 degrees about 2 to 2 1/2 hours.

Remove remaining shallot mixture from cavity of turkey and place in roasting pan. Transfer turkey to serving platter. Cover loosely with foil and keep warm and let rest 15 to 20 minutes before serving. Garnish platter with fresh sprigs of herbs if desired. Make gravy while turkey is resting.

Fresh Herb Gravy: Place roasting pan with pan drippings and shallot mixture over medium heat on stovetop. Add white wine. Scrape pan dripping on the bottom of the pan to incorporate into wine. Bring to a boil and simmer until reduced slightly, about 10 minutes.

Stir cornstarch into 1/2 cup cold water until blended and pour into roasting pan. Whisk briskly over medium heat until bubbling and slightly thickened, about 3 to 4 minutes. Remove from heat and serve gravy with turkey. Makes 8 servings

Maple-Plum Glazed Turkey Breast

2 cups red plum jam
1 cup maple syrup
1/4 cup cider vinegar
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 (5- to 5 1/2-pound) bone-in turkey breast
1/2 teaspoon salt
8 fresh sage sprigs

Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring often, 25 minutes or until thickened and bubbly. Remove from heat, and cool completely. Reserve 1 1/2 cups sauce; cover and chill. Set aside remaining sauce for basting.

Loosen skin from turkey without totally detaching skin; sprinkle salt evenly under skin, and carefully arrange 4 sage sprigs on each side of breast. Replace skin, and place turkey in a lightly greased 11- x 7-inch baking dish. Spread 3/4 cup maple-plum sauce evenly over turkey; cover loosely with aluminum foil.

Bake at 325° for 1 hour; uncover and bake 1 more hour or until a meat thermometer registers 170°, basting with remaining 3/4 cup maple-plum sauce every 15 minutes.

Remove turkey from baking dish; cool. Wrap in plastic wrap and then aluminum foil, and chill 8 hours. Serve turkey at room temperature. Cook reserved 1 1/2 cups maple-plum sauce until thoroughly heated; serve with turkey.

Maple-Plum Glazed Turkey Tenderloins: Substitute 2 (16-ounce) packages turkey tenderloins for breast. Place tenderloins on a rack in a broiler pan coated with cooking spray; sprinkle evenly with salt, omitting sage.

Baste with 3/4 cup maple-plum sauce. Bake at 425° for 25 to 30 minutes or until done, basting often with remaining 3/4 cup maple-plum sauce. Makes 10 servings

Thanksgiving Pecan Pie

1 (15-ounce) package refrigerated piecrusts
3 large eggs
1 cup sugar
3/4 cup light corn syrup
2 tablespoons butter or margarine, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves

Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into piecrust. Bake at 350° for 55 minutes or until set. Serve warm or cold. Makes 8 servings

Pumpkin Pie with Maple Cream and Sugared Pecans

1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons ice water
2 cups canned pumpkin
2/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/2 teaspoons grated orange rind
1 1/2 cups half-and-half
3 large eggs, beaten
2 tablespoons granulated sugar
1/2 cup chopped pecans
1 cup whipping cream
1/4 cup powdered sugar
1/4 cup maple syrup

Combine flour and 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture resembles the size of peas. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; cover and chill 30 minutes.

Roll dough to 1/8" thickness on a lightly floured surface. Fit into a 9" deep-dish pieplate; trim off excess pastry along edges. Fold edges under, and crimp.

Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 450° for 8 minutes. Remove weights and foil; bake pastry 4 more minutes. Remove pastry crust to a wire rack to cool; reduce oven temperature to 375°.

Whisk together pumpkin and next 10 ingredients in a large bowl until combined. Pour filling into crust.

Bake at 375° for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes. Cool on a wire rack. Cover and refrigerate overnight.

Combine 2 tablespoons granulated sugar and pecans in a small skillet. Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted. Spoon onto wax paper to cool. Crumble sugared pecans into pieces.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form. Slowly fold maple syrup into whipped cream. Cover and chill 1 hour.

To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream. Makes 1 (9") deep-dish

Chocolate Bourbon Pecan Pie

1/2 (15-ounce) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust. Bake at 325° for 55 minutes or until set; cool on wire rack. Makes 8 servings

Festive Green Bean Casserole

1 cup chopped sweet red pepper
1 small onion, finely chopped
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup milk
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
2 packages (16 ounces each) frozen French-style green beans, thawed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup (4 ounces) shredded cheddar cheese

In a skillet, saute red pepper and onion in butter until tender. Add soup, milk, Worcestershire sauce and hot pepper sauce; stir until smooth. Stir in beans and water chestnuts.

Transfer to an ungreased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 15 minutes or until heated through. Makes 6-8 servings.

Apple-Raisin Bundt Cake

3/4 cup butter, softened
1-1/2 cups sugar
1 cup plus 2 tablespoons strawberry jam
3-1/3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground nutmeg
3/4 teaspoon each ground allspice, cloves and cinnamon
1-1/2 cups buttermilk
1-3/4 cups raisins
3/4 cup chopped walnuts
3/4 cup chopped peeled apple

Glaze:
1 cup confectioners' sugar
4 teaspoons milk

In a large bowl, cream butter and sugar until light and fluffy. Stir in jam. Combine the flour, baking soda and spices; add into creamed mixture alternately with buttermilk, beating well after each addition. Stir in the raisins, walnuts and apple. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cake. Makes 12-16 servings.

Coconut Custard Cake

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup flaked coconut
Dash ground nutmeg

Melba Sauce:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish.

Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack.

In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard. Makes 6 servings.

Orange Date Nut Bread

Bread:
2 eggs
2 tablespoons butter or margarine
3/4 cup sugar
1 small unpeeled orange, cut into pieces and seeded
1 cup pitted chopped dates
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans

Sauce:
1/2 cup orange juice
1/2 cup sugar

For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large mixing bowl. In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans.

Pour batter into greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour or until bread test done. If bread begins to darken, cover with foil during last few minutes of baking. Meanwhile, for sauce, heat orange juice and sugar until sugar melts.

When bread comes out of the oven, prick with a wooden pick and pour the sauce over top. Let bread stand 15 minutes before removing from pan. Cool on wire racks. Makes 1 loaf.

Cranberry-Orange Pound Cake

1-1/2 cups butter, softened
2-3/4 cups sugar
6 eggs
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange peel
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped fresh or frozen cranberries

Vanilla Butter Sauce:
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake. Makes 16 servings (1-1/2 cups sauce).

Pumpkin Pecan Loaves

3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans

Caramel Glaze:
1/4 cup butter
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract

In a bowl, combine the first six ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans.

Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For glaze, combine the butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves. Makes 2 loaves.

Clove Bundt Cake

1 cup butter or margarine, softened
2 cups sugar
3 eggs, lightly beaten
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 to 3 teaspoons ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Confectioners' sugar, optional

In a mixing bowl, cream butter and sugar. Add eggs; mix well (mixture will appear curdled). Combine the flour, cinnamon, cloves, baking soda and salt; add to creamed mixture alternately with buttermilk.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack; cool completely. Dust with confectioners' sugar if desired. Makes 12-14 servings.

Devil's Food Caramel Torte

1 package (18-1/4 ounces) devil's food cake mix
1 cup buttermilk
1/2 cup canola oil
3 eggs
1 package (7 ounces) milk chocolate turtle candies, chopped, divided
1 tablespoon baking cocoa
1-1/2 cups heavy whipping cream
1/3 cup caramel ice cream topping
1 can (16 ounces) chocolate frosting
Additional milk chocolate turtle candies, broken, optional

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies and cocoa; fold into batter.

Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper.

In a small bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies.

Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies if desired. Refrigerate until serving. Makes 12 servings.

Wild Rice Pilaf

2 cans (14-1/2 ounces each) chicken broth
3/4 cup uncooked wild rice
1 cup uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/2 cup butter, cubed
3 cups fresh broccoli florets
1/4 teaspoon pepper

In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender.

Meanwhile, in a large skillet, saute the onion, carrots, garlic and rosemary in butter until vegetables are tender. Stir in the rice, broccoli and pepper.

Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving. Makes 10 servings.

Devil's Food Caramel Torte

1 package (18-1/4 ounces) devil's food cake mix
1 cup buttermilk
1/2 cup canola oil
3 eggs
1 package (7 ounces) milk chocolate turtle candies, chopped, divided
1 tablespoon baking cocoa
1-1/2 cups heavy whipping cream
1/3 cup caramel ice cream topping
1 can (16 ounces) chocolate frosting
Additional milk chocolate turtle candies, broken, optional

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies and cocoa; fold into batter.

Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper.

In a small bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies.

Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies if desired. Refrigerate until serving. Makes 12 servings.

Cashew-Peach Sweet Potatoes

6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped cashews
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) sliced peaches, drained
3 tablespoons butter

Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes.

In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11-in. x 7-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Makes 10 servings.

Triple-Cheese Macaroni

1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly. Makes 6 servings.

Pumpkin Corn Chowder

2 tablespoons butter
1 cup thinly sliced leeks or 8 large green onions, thinly sliced
2 cloves garlic, minced
1-1/2 teaspoons ground cumin
2 cups 1-inch cubes sweet potatoes (about 12 ounces)
1 14-ounce can vegetable broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 15-ounce can pumpkin
1 14.75-ounce can cream-style corn
1 10.75-ounce can condensed cream of celery or onion soup
1 cup milk
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 tablespoons pumpkin seeds, toasted
Dairy sour cream (optional)
Assorted crackers (optional)

In a 4-quart Dutch oven, melt butter. Add leeks and garlic. Cook and stir over medium heat for 5 minutes. Sprinkle in cumin and stir for 30 seconds. Add sweet potatoes, broth, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until potatoes are tender.

Stir pumpkin, corn, celery soup, milk and thyme into potato mixture. Cook over medium heat until heated through, stirring occasionally. To serve, sprinkle soup with pumpkin seeds. If you like, garnish soup with sour cream and serve with crackers. Makes 6 servings.

Chocolate-Coconut Candy Bar Cake

Candy Bars
2 2/3 cups flaked coconut
1 2/3 cups powdered sugar
1/4 cup butter or margarine, softened
2 tablespoons hot water
1 teaspoon vanilla

Cake
3 egg whites
1/2 teaspoon cream of tartar
2 cups granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
3 egg yolks
1 teaspoon vanilla
1 teaspoon coconut extract
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 cup chopped almonds
1 cup flaked coconut

Creamy Filling
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2/3 cup evaporated milk
2 teaspoons vanilla

Frosting
4 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 cup baking cocoa
1 teaspoon vanilla
1/3 cup hot water

Heat oven to 350°. Grease bottoms and sides of three 9-inch round cake pans with shortening; lightly flour. In medium bowl, mix 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water and 1 teaspoon vanilla with spoon; divide evenly into 16 pieces.

Shape each piece into bar, about 1 1/2 inches long. (Mixture will be sticky; butter hands if desired.) Place bars on waxed paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form; set aside.

In another medium bowl, beat 2 cups granulated sugar, 1/2 cup butter and the shortening with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, 1 at a time, beating after each addition until blended.

Beat in 1 teaspoon vanilla and the coconut extract. In small bowl, mix buttermilk and baking soda until baking soda is dissolved. Alternately add flour and buttermilk mixture to sugar mixture, beating after each addition until smooth. Stir in almonds and 1 cup coconut. Fold in egg whites. Pour into pans.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Fill layers with filling. Arrange candy bars evenly around edge of cake; cover and freeze at least 2 hours.

In medium bowl, mix all frosting ingredients except 1/3 cup hot water with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable.

Spoon frosting by tablespoonfuls over candy bars just until bars are covered. Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily). Makes 16 servings

Chocolate Cherry Lincoln Log

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar
1 quart cherry ice cream, softened

Frosting:
1 square (1 ounce) unsweetened chocolate
1 tablespoon butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons milk

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin).

Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For frosting, in a microwave-safe bowl, melt chocolate and butter. Add confectioners' sugar and milk; beat until smooth. Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight. Makes 14 servings.

Lemon Chiffon Cake

7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

Lemon Frosting:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon peel
Dash salt
1/4 cup lemon juice

Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.

In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake. Makes 12-16 servings.

Coconut Cake

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 eggs
5 egg yolks
3 cups cake flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1-2/3 cups buttermilk
3 teaspoons lemon extract

Frosting:
1-3/4 cups sugar
4 egg whites
1/2 cup water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup flaked coconut, divided

In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs and yolks; mix well. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in extract.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30 -35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

In a heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes. Pour into a large mixing bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.

Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Spread remaining frosting over top and sides of cake; sprinkle remaining coconut over the top. Makes 12 servings.

Baked Virginia Ham

1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth.

Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature. Makes 18 servings