Thanksgiving

Cherry Chocolate Marble Cake

1 cup butter, softened
2 cups sugar
3 eggs
6 tablespoons maraschino cherry juice
6 tablespoons water
1 teaspoon almond extract
3-3/4 cups all-purpose flour
2-1/4 teaspoons baking soda
3/4 teaspoon salt
1-1/2 cups (12 ounces) sour cream
3/4 cup chopped maraschino cherries, drained
3/4 cup chopped walnuts, toasted
3 squares (1 ounce each) unsweetened chocolate, melted
Confectioners' sugar, optional

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the cherry juice, water and extract; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Divide batter in half.

To one portion, add cherries and walnuts; mix well. To the second portion, add chocolate; mix well. Spoon half of the cherry mixture into a greased and floured 10-in. fluted tube pan. Cover with half of the chocolate mixture. Repeat layers.

Bake at 350° for 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners; sugar if desired. Makes 10-12 servings.

Streusel Pumpkin Pie

2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons water

Filling
1 can (30 ounces) pumpkin pie filling
1 can (14 ounces) sweetened condensed milk
1 egg, lightly beaten

Streusel Topping
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9-in. pie plate; place pastry in pie plates. Flute edges and set aside.

Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil.

Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving. Makes 2 pies (6-8 servings each).

Pumpkin Apple Pie

1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter or margarine
3 cups sliced peeled tart apples
Pastry for a single-crust pie (9 inches)

Pumpkin Layer
3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Whipped cream, optional

In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil. Add apples. Cook and stir for 4 minutes. Place pastry in a 9-in. pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.

Flute the edges or decorate with pastry leaves. Bake at 375° for 50-55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil for the last 15 minutes of baking time to prevent overbrowning. Cool completely. Garnish with whipped cream if desired. Store in the refrigerator. Makes 6-8 servings.

Note: Additional pastry will be needed to decorate pie with pastry leaves.

Herb-Roasted Turkey

1 turkey (14 pounds)
1 tablespoon salt
1 teaspoon pepper
18 sprigs fresh thyme, divided
4 medium onions, sliced
4 celery ribs, sliced
2 medium carrots, sliced
3 bay leaves
1 tablespoon peppercorns
1/2 cup butter, melted
1 teaspoon minced fresh sage or 1/2 teaspoon rubbed sage
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced chives

Rub the surface of the turkey and sprinkle cavity with salt and pepper. Place 12 sprigs of thyme in cavity. In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. Place the turkey, breast side up, over vegetables. Drizzle butter over turkey and sprinkle with minced herbs.

Cover loosely with foil. Bake at 325° for 2-1/2 hours. Remove foil; bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, basting every 20 minutes.

Cover and let stand for 20 minutes before carving. Discard bay leaves and peppercorns; thicken pan drippings for gravy if desired. Makes 12-14 servings.

Holiday Ham

1 can (20 ounces) sliced pineapple
1/2 spiral-sliced fully cooked bone-in ham (8 to 10 pounds)
2/3 cup maraschino cherries
1-1/2 cups packed brown sugar
1/2 teaspoon seasoned salt

Drain pineapple, reserving juice. Place ham on a rack in a shallow roasting pan. Secure pineapple and cherries to ham with toothpicks. Combine brown sugar and seasoned salt; rub over ham. Gently pour pineapple juice over ham.

Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 140° and ham is heated through. Baste frequently with brown sugar mixture. Makes about 18-20 servings.

Pork Loin with Spinach Stuffing

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped onion
1 garlic clove, minced
3 tablespoons butter
1 cup soft bread crumbs
1/2 teaspoon salt
1 boneless pork loin roast (3-1/2 pounds)
1/4 cup orange juice
2 tablespoons soy sauce
1 tablespoon ketchup
1 cup (8 ounces) sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon seasoned salt
1/4 teaspoon dill weed

Set aside 1/2 cup spinach for sauce. In a skillet, saute onion, garlic and remaining spinach in butter until tender. Remove from the heat; stir in bread crumbs and salt.

Separate roast into two pieces; spoon spinach mixture onto one piece of meat. Top with second piece; tie with kitchen string. Place in a shallow roasting pan.

Combine the orange juice, soy sauce and ketchup; pour half over roast. Bake, uncovered, at 350° for 1 hour. Baste with remaining orange juice mixture. Cover and bake 1 hour longer or until a meat thermometer reads 160°-170°. Let stand 10 minutes before slicing.

In a saucepan, combine the sour cream, horseradish, mustard, seasoned salt, dill and reserved spinach. Cook over medium heat just until heated through (do not boil). Serve warm with pork. Makes 10-12 servings.

Holiday Cranberry Cobbler

1 can (21 ounces) peach pie filling
1 can (16 ounces) whole-berry cranberry sauce
1 package (18-1/4 ounces) yellow cake mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cold butter, cubed
1 cup chopped nuts
Vanilla ice cream or whipped cream

Combine pie filling and cranberry sauce. Spread in an ungreased 13-in. x 9-in. x 2-in. baking dish. In a large bowl, combine the cake mix, cinnamon and nutmeg; cut in butter until crumbly. Stir in nuts; sprinkle over fruit.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream or whipped cream. Makes 12-15 servings.

Festive Peas and Onions

1 package (16 ounces) frozen pearl onions
2 cups water
1 package (10 ounces) frozen peas, thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 jar (2 ounces) diced pimientos, divided
1/3 cup shredded sharp cheddar cheese

In a covered saucepan, cook onions in water for 25 minutes or until tender. Drain, reserving 1/4 cup liquid. Combine onions, peas, soup, 2 tablespoons pimientos and reserved cooking liquid; stir to coat. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese and remaining pimientos. Bake 5 minutes longer or until the cheese is melted. Makes 4-6 servings.

Praline Pumpkin Torte

3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans
CAKE:
4 eggs
1-2/3 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt

Topping
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans

In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool.

For cake, in a large mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; add to pumpkin mixture and beat just until blended.

Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.

For topping, in a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.

Place one cake layer praline side up on a serving plate. Spread with two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator. Makes 14 servings.

Orange-Glazed Turkey

2 teaspoons salt
2 teaspoons pepper
2 teaspoons dried savory
2 teaspoons rubbed sage
1 turkey (18 to 20 pounds)
2 medium pears, thinly sliced
1 large onion, quartered
1 celery rib, quartered
1/2 cup butter or margarine, melted
3/4 cup orange marmalade
3/4 cup orange juice
1 tablespoon honey

In a small bowl, combine the salt, pepper, savory and sage. Rub 1 tablespoon of seasoning mixture in turkey cavity. Place the pears, onion and celery in turkey cavity; tie drumsticks together. Place, breast side up on a rack in a roasting pan. Combine butter and remaining seasoning mixture; brush over turkey. Bake, uncovered, at 325° for 3-1/4 to 3-1/2 hours.

Meanwhile, combine orange marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until meat thermometer reads 180°, brushing occasionally with the orange glaze. Cover and let stand for 15 minutes before carving. Thicken pan juices for gravy if desired. Makes 18-20 servings.

Sweet Potato Bake

7 large sweet potatoes (about 6 pounds), peeled and cubed
1/4 cup butter
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground ginger

Topping
12 oatmeal cookies, crumbled
6 tablespoons butter, softened

Place sweet potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and cook just until tender, about 15 minutes. Drain well.

Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top. Bake, uncovered, at 400° for 20 minutes or until browned. Let stand for 15 minutes before serving. Makes 10-12 servings.

Roast Pork with Onion Stuffing

1 boneless pork loin roast (3 pounds)
1 tablespoon olive or vegetable oil
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon pepper

Stuffing
4 large onions, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup water

Rub roast with oil. Combine salt, thyme and pepper; sprinkle over roast. Place roast in a shallow baking pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 160°. Meanwhile, in a skillet, saute onions in butter for 8-10 minutes or until tender. Stir in flour, lemon juice, bouillon, salt, nutmeg and pepper; add water.

Cook over medium heat for 2 minutes, stirring constantly. Cut roast almost all the way through into 3/8-in. slices. Spoon 1 tablespoon of stuffing between each slice. Spoon remaining stuffing over roast. Bake, uncovered, at 325° for 30 minutes If desired, thicken pan juices to make gravy. Makes 10 servings.

Sausage-Stuffed Pork Roast

1-1/2 pounds bulk pork sausage
1/2 cup dry bread crumbs
1/2 cup ricotta cheese
1/2 cup shredded carrot
6 garlic cloves, minced
1 tablespoon dried parsley flakes
1 boneless whole pork loin roast (3 to 4 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside.

Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap.

Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast.

Cover and bake at 350° for 45 minutes. Uncover; bake 60-70 minutes longer or until a meat thermometer reads 160°. Discard toothpicks. Let stand for 10-15 minutes before slicing. Makes 12-14 servings.

Orange Date Pound Cake

1 cup butter, softened
3 cups sugar, divided
4 eggs
1 tablespoon orange peel, divided
3 cups all-purpose flour
1 teaspoon baking soda
1-1/3 cups buttermilk
1 pound chopped dates
1 cup coarsely chopped pecans
1/2 cup orange juice

In a mixing bowl, cream butter and 2 cups sugar. Add the eggs, one at a time, beating well after each addition. Add 2 teaspoons orange peel. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk. Stir in dates and pecans. Pour into a greased and floured 10-in. tube pan; spread evenly.

Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. combine the orange juice and remaining sugar and orange peel; pour over cake. Cool for 30 minutes before removing from pan to a wire rack to cool completely. Makes 12-16 servings.

Pumpkin Spice Bread

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

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.

Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. Makes 2 loaves.

Gobbler Goodies

1/4 cup butter
4 cups miniature marshmallows
6 cups crisp rice cereal
28 chocolate cream-filled sandwich cookies
1-1/2 cups chocolate frosting
1 package (12-1/2 ounces) candy corn

In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in the cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls. Twist apart sandwich cookies; spread frosting on the inside of cookies.

Place 28 cookie halves under cereal balls to form the base for each turkey. Place three pieces of candy corn in a fan pattern on remaining cookie halves; press each half onto a cereal ball to form the tail. Attach remaining candy corn with frosting to form turkeys head. Makes 28 servings.

Peach Pie

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Pastry for double-crust pie (9 inches)
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter

In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.

In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 450° for 25 minutes. Remove foil. Reduce temperature to 350°; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes 6-8 servings.

Banana Cream Pudding

Cookie Crunch
1 package (4-serving size) banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
Peanuts, if desired

Bake and cool Cookie Crunch. Make pudding mix in large bowl as directed on package, using 2 cups milk. Layer half of the Cookie Crunch, pudding, bananas and whipped topping in 2-quart serving bowl; repeat layers. Cover and refrigerate at least 4 hours. Top with peanuts. Store covered in refrigerator.

Cookie Crunch
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter (firm)
1/2 cup peanuts

Heat oven to 400 degrees. Mix flour and brown sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased square pan, 9x9x2 inches.

Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour. (To cool quickly, place in larger pan in freezer.) Makes 6 servings

Cookie Turkeys

40 fudge-striped cookies
1/4 cup chocolate frosting
2 packages (5 ounces each) chocolate-covered cherries
20 pieces candy corn

Place 20 cookies on a flat surface, solid chocolate side down. With frosting attach a chocolate-covered cherry to the top of each base cookie. Position another cookie perpendicular to each base cookie; attach with frosting.

With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. Let stand until set. Makes 20 servings.

Maple Tree Cake

4 eggs
2 cups sugar
2 cups (16 ounces) sour cream
2 teaspoons maple flavoring
2-1/2 cups all-purpose flour
2 teaspoons baking soda
Dash salt
1/2 cup chopped pecans

Frosting
1/4 cup butter, softened
3 cups confectioners' sugar
1/2 cup plus 1 tablespoon maple syrup
1/4 cup semisweet chocolate chips
1/4 cup peanut butter chips
2 tablespoons dried cranberries
2 tablespoons golden raisins
2 tablespoons chopped dried apricots
2 tablespoons chopped dried apples

In a large mixing bowl, beat the eggs and sugar. Add sour cream and maple flavoring. Combine the flour, baking soda and salt; add to sour cream mixture and mix well. Fold in pecans.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 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.

For frosting, in a mixing bowl, cream butter and confectioners' sugar. Add syrup; mix well. Spread between layers and over top and sides of cake.

In a microwave-safe bowl, melt chocolate and peanut butter chips; stir until smooth. Transfer to a pastry or a heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe a tree and branches on top of the cake. Combine dried fruit; sprinkle around tree base and at ends of branches to resemble leaves. Makes 12 servings.

Vegetable Platter

1 1/2 cups small broccoli flowerets
1 1/2 cups small cauliflowerets
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 small zucchini, sliced diagonally
3 medium carrots, sliced diagonally

Prepare Buttermilk Dressing. Arrange vegetables in separate sections on serving platter. Serve with Buttermilk Dressing. Makes 6 servings

Buttermilk Dressing
1/2 cup mayonnaise
1/3 cup buttermilk
1 tablespoon chopped fresh parsley
1/2 teaspoon instant minced onion
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 garlic clove, crushed

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake before serving. About 3/4 cup dressing.

Sausage Corn Bread Dressing

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/4 cup unsweetened applesauce
2 egg whites

Dressing
1 pound turkey Italian sausage links, casings removed
4 celery ribs, chopped
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 medium tart apples, chopped
1 cup chopped roasted or canned sweet chestnuts
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 cup chicken broth
1 egg white

For corn bread, combine the first five ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble corn bread over mixture. Add apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: 16 servings.

Note: Dressing can be prepared as directed and used to stuff a 10- to 12-pound turkey.

Mustard-Glazed Ham

1 boneless fully cooked ham (4 to 5 pounds)
3/4 to 1 cup water
1/4 cup orange marmalade
1/4 cup prepared mustard
1/4 teaspoon ground ginger

Place ham in a shallow roasting pan; add water to pan. Bake, uncovered, at 325° for 1 hour. In a bowl, combine marmalade, mustard and ginger; mix well. Brush some over the ham. Bake 1 hour longer or until a meat thermometer reads 140°, brushing occasionally with glaze. Makes 12-15 servings.

Traditional Pumpkin Pie

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water

Filling
6 eggs
1 can (29 ounces) solid-pack pumpkin
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon each ground cloves, nutmeg and ginger
2 cups evaporated milk

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 in. beyond edge of plate. Flute edges.

For filling, beat eggs in a large mixing bowl. Add pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells.

Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Makes 2 pies (6-8 servings each).

Moist Carrot Cake

1-1/3 cups sugar
1/2 cup packed brown sugar
1 cup unsweetened applesauce
1/2 cup canola oil
2 eggs
2 egg whites
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup golden raisins
1/2 cup finely chopped walnuts

Frosting
5 ounces cream cheese
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/4 cup finely chopped walnuts, toasted

In a large mixing bowl, beat the sugars, applesauce, oil, eggs, egg whites and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.

Transfer to a 10-in. fluted tube pan coated with nonstick cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

For frosting, in a large mixing bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator. Makes 16 servings.