apple bistro tart
1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon finely shredded lemon peel
2 medium tart green apples, peeled, cored, and cut into 1/2-inch-thick slices
1/2 cup caramel apple dip
1/2 cup chopped pecans
1/4 cup apple jelly
Powdered sugar
Preheat oven to 425° F. In a bowl combine granulated sugar, cinnamon, and lemon peel. Add apple slices, tossing to coat.
Place unfolded piecrust on a large baking sheet. Spread caramel apple dip over crust to within 2 inches of edges. Place apple mixture over caramel. Sprinkle with nuts. Fold edges of crust 2 inches up and over apples, folding edges as necessary.
Bake 20 minutes or until crust is golden brown and apples are just tender. In a small saucepan melt apple jelly over low heat. Brush melted jelly over entire tart and edges. Sprinkle with powdered sugar. Serve warm. Makes 8 servings.

buttermilk brownies
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
2 cups granulated sugar
1/3 cup unsweetened cocoa powder
3/4 cup warm water
2 eggs
1/2 cup buttermilk
1-1/2 teaspoons vanilla
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2-1/4 cups sifted powdered sugar
1 teaspoon vanilla
Preheat oven to 350° F. Grease a 15x10x1-inch baking pan; set aside. In a large mixing bowl, combine flour, granulated sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, 1/2 cup buttermilk, and 1-1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake about 25 minutes. Place pan on a wire rack.
Meanwhile, for frosting in a medium saucepan bring the 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk to boiling. Remove from heat. Add powdered sugar and 1 teaspoon vanilla. Beat with a wooden spoon until smooth. Pour warm frosting over warm brownies, spreading evenly. When cool, cut into bars. Makes 24 servings.

graham cracker bars
3/4 cup butter
3/4 cup granulated sugar
1/4 cup milk
1 egg, lightly beaten
1 cup chopped pecans, toasted
1 cup graham cracker crumbs
12 graham cracker rectangles
1 Tbsp. butter, softened
1/2 cup powdered sugar
2 to 3 tsp. milk
For filling, in medium saucepan combine 3/4 cup butter, granulated sugar, 1/4 cup milk, and egg. Stirring constantly, cook over medium heat until mixture comes to full boil. Remove from heat. Stir in pecans and crumbs. Cool 30 minutes.
Meanwhile, place 6 of the graham cracker rectangles, side by side, on a foil-lined baking sheet to make a rectangle about 10x7 inches in size. Spoon filling in small mounds onto graham cracker rectangles. Carefully spread to an even layer being careful not to move crackers. Place remaining cracker rectangles on top to match up with bottom rectangles. Lightly cover bars with plastic wrap. Chill in the refrigerator at least 4 hours or until filling is firm. Cut into bars.
In small bowl beat one tablespoon butter with whisk or electric mixer until smooth. Gradually whisk in powdered sugar and enough milk to make a thick drizzling consistency. Drizzle over bars. Let stand until set. Makes 24 bars.

pumpkin cream cheese spread
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

pecan streusel sweet potato pie
Filling:
1-1/2 cups mashed, cooked sweet potatoes
1/2 cup packed brown sugar
2 tablespoons corn syrup
1 cup evaporated milk
3 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
Topping:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter
1/4 teaspoon ground cinnamon
1/2 cup chopped pecans
1 deep dish pie crust
Heat oven to 425°F. Place sweet potatoes in food processor, process until smooth. In a large bowl, mix sweet potatoes and remaining filling ingredients with wire whisk. Pour into frozen pie crust.
Bake on cookie sheet 15 minutes. Reduce oven temperature to 350°F, bake 20 minutes longer. Meanwhile, in small bowl, mix streusel ingredients. Carefully sprinkle streusel over filling. Bake 10 to 15 minutes longer or until knife comes out clean. Cool completely, about 3 hours.

pumpkin charlotte
2 3-oz. packages (24 total) ladyfingers, split
2 3-oz. packages cream cheese, softened
2 tablespoons granulated sugar
2 cups whipping cream
2 tablespoons powdered sugar
2 4-serving-size packages instant vanilla pudding mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon pumpkin pie spice
1 15-ounce can pumpkin
1 cup milk
Chill a mixing bowl and beaters. For crust, line the bottom of a 9-inch springform pan with ladyfingers, cutting to fill spaces. Trim bottoms of the remaining ladyfingers slightly to stand in pan. Place ladyfingers, round side out, against pan sides. Set aside.
For filling, beat cream cheese and granulated sugar with an electric mixer. In the chilled bowl beat 1-3/4 cups of the whipping cream and the powdered sugar until soft peaks form; set aside 1/2 cup of the whipped cream mixture. Fold remaining whipped cream mixture into cream cheese mixture.
For pumpkin filling, stir together pudding mixes, cinnamon, ginger, and pie spice. Add pumpkin and milk; beat until thick. Fold in reserved whipped cream mixture.
Spread the cream cheese filling evenly onto the bottom of prepared pan. Carefully spread pumpkin layer over cream cheese layer. Cover and refrigerate overnight.
To serve, remove side from pan; place charlotte on a platter. Put a dollap of whipped cream, if desired, on each piece and sprinkle with pumpkin pie spice. Makes 12 servings.

buried cherry cookies
1 10-ounce jar maraschino cherries (42 to 48)
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1-1/2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
1-1/2 cups all-purpose flour
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk
Preheat oven to 350° F. Drain cherries, reserving juice. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball. Place a cherry in each center.
For frosting, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over low heat until chocolate melts. Stir in 4 teaspoons reserved cherry juice. (If necessary, frosting may be thinned with additional cherry juice.) Spoon 1 teaspoon frosting over each cherry, spreading to cover.
Bake about 10 minutes or until edges are firm. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool. Makes: 42 to 48 cookies.

triple peanut bars
1 18-oz package refrigerated peanut butter cookie dough
1 12-oz package semisweet chocolate pieces (2 cups)
1 can sweetened condensed milk
1-1/2 cups dry-roasted peanuts
1 10-oz package peanut butter-flavor pieces
1/4 cup peanut butter
1 cup sifted powdered sugar
Milk
Heat oven to 350° F. Coat a 15”x10”x1” baking pan with nonstick spray. Press cookie dough into pan. Sprinkle chocolate pieces evenly over dough. Drizzle sweetened condensed milk over chips; top with peanuts and peanut butter pieces. Press down firmly. Bake for 25 minutes. Cool in pan on a wire rack.
Beat together peanut butter, powdered sugar, and one tablespoon milk. Add additional milk one teaspoon at a time, to make of drizzling consistency. Drizzle over cookies. Cut into bars. Makes 72 bars.