Serves: 4

8 lamb chops, trimmed
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
10 ounces cooked spinach, drained and chopped
6 ounces cream cheese
1 egg
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
1/8 teaspoon ground nutmeg
1/2 teaspoon salt

• preparation

Brush lamb chops with oil, season with thyme and black pepper.
Broil 4 to 6 minutes on each side or until desired doneness. Remove from broiler, cover and set aside.
In a saucepan, combine cream cheese, egg, Parmesan cheese, onion and nutmeg. Cook over low heat while stirring for 10 minutes or until cream cheese is melted. Add the spinach and blend well.
Heat for 5 minutes.
Arrange spinach mixture on a serving platter, top with lamb chops. Season with salt.

Serves: 4

2 pounds small zucchini, about 8 small
1 cup of spring water
1 teaspoon chicken base
2 tablespoons semolina or corm meal
1/2 cup milk
1/2 teaspoon nutmeg
salt and pepper to taste
3/4 cup grated Emmenthal cheese

• preparation

Preheat oven to 400 degrees.
Peel and slice zucchini. Put in a saucepan together with water and chicken base. Cover and boil until 3/4 of the moisture has evaporated about 20 minutes.
Using a wooden spoon, break zucchini into small pieces. Gradually stir in corn meal then add milk or cream.
Stir over medium heat until mixture is medium thick. Add more cornmeal if necessary. Transfer to a baking dish.
Sprinkle with grated cheese. Bake for 15 to 20 minutes, or is golden brown

Serves: 4

1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch pieces
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 3/4 cups low-sodium nonfat chicken broth
2 large onions, coarsely chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1/4 teaspoon crushed red pepper
2 bay leaves
2/3 cup dry white wine
1-28-ounce can crushed tomatoes
1 medium butternut squash, peeled and cut into 1-inch chunks (3 cups)
1/2 cup coarsely chopped cilantro
Couscous for serving

• preparation

Preheat oven to 350 degrees.
Season the pork with salt and pepper. In a large oven proof casserole, heat 1/2 tablespoon of the olive oil. Add half of the pork and cook over moderately high heat, stirring occasionally, until browned on all sides, about 5 minutes.
Transfer the pork to a plate. Repeat with another 1/2 tablespoon of olive oil and the remaining pork. Meanwhile, in a small saucepan, boil the chicken broth until reduced to 1 cup, about 10 minutes. Add the remaining 1 tablespoon of oil to the casserole. Add the onions and cook, stirring until softened. Stir in the garlic, cumin, crushed red pepper and bay leaves and cook over moderate heat for 1 minute. Add the wine and boil until reduced by half. Stir in the tomatoes, chicken broth and the pork.
Bring to a simmer, cover, then transfer to the oven and bake for 1 hour. Return the casserole to the top of the stove and add the butternut squash to the stew; cook over moderate heat until the squash is tender, about 20 minutes. Discard the bay leaves from the stew. Stir in half of the cilantro and sprinkle the rest on top. Spoon the stew on plates and serve with couscous.

Serves: 4

3 tablespoons butter
2 8- to 10-ounce pork tenderloin
1 cup chopped onion
2 tablespoons chopped fresh rosemary
1 cup canned low-salt chicken broth
3/4 cup canned whole berry cranberry sauce
2 tablespoons balsamic vinegar

• preparation

Preheat oven to 450 °F.
Melt 1 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155 °F, about 10 minutes.
Meanwhile, melt remaining butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté over medium heat until onion is tender, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 3 minutes.
Transfer pork to a warm plate. Scrape any juices from large skillet into cranberry mixture.
Boil until sauce has reduced enough to coat spoon thickly. Season with salt and pepper. Slice pork and serve with sauce.

Serves: 4

For filling:
olive oil
3 tomatoes
1 small zucchini
1 red onion, thickly sliced
1/4 teaspoon each salt and pepper

For crust:
olive oil
1/2 cup cornmeal
3/4 cup water
1/2 cup milk
1 egg white
1/2 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped fresh parsley
1/4 teaspoon chopped fresh thyme
1/4 cup Emmenthal cheese

• preparation

Preheat broiler to high. Line a baking sheet with foil; brush with oil. Cut tomatoes into 1/2-inch slices; scoop out and discard seeds and juice. Cut zucchini into 1/4-inch diagonal slices.
Arrange tomatoes, zucchini and onion in single layer on baking sheet; brush vegetables with oil and sprinkle with salt and pepper. Broil until surface of tomatoes appears dry and zucchini and onions are browned. Set aside.
Lightly oil a 9-in pie plate or cake pan; sprinkle base and sides with a little cornmeal, tilting pan to coat entire surface evenly.
Tap pan to remove excess; set aside. In medium saucepan combine 1/2 cup cornmeal and the water; bring to boil over medium-high heat.
Reduce heat to low; cook, stirring constantly, 3 minutes or until mixture thickens and pulls away from sides of pan.
Whisk in milk until mixture is smooth. Set aside 5 minutes to cool slightly. Whisk in egg white; stir in Parmesan cheese.
In small bowl, combine flour, baking powder and salt; stir into cornmeal mixture until well combined.
Spread cornmeal mixture over base and up sides of prepared pan to form 1/2-in thick layer. Sprinkle with half of parsley and thyme. Using a slotted metal spatula, lift vegetables from baking sheet, draining off juices.
Cover cornmeal mixture with half of tomatoes, half of onion, the remaining thyme and all but 1 tablespoon of the parsley.
Arrange remaining tomatoes, the zucchini and onion decoratively on top. Bake in a 375 degree oven for 35 minutes or until crust is puffed and golden. Sprinkle evenly Emmenthal and reserved parsley. Let stand 15 minutes before cutting into wedges.

Serves: 5

4 green tomatoes, cut in 1/4-inch slices
1 cup flour
1 egg beaten with cup skim milk
1 cup yellow cornmeal
1 teaspoon each salt and black pepper
Canola oil for frying

• preparation

Assemble ingredients. Spread flour on a sheet of waxed paper or on a plate. Put the egg wash in a shallow dish. Spread the cornmeal on a sheet of waxed paper or plate, add salt and pepper, and mix well.
Dredge the tomato slices in flour and shake off the excess. Dip each slice in the egg wash and drain off excess, and then coat with the cornmeal, shaking off excess gently.
Place on a tray and set aside. Heat the oil in a large heavy (preferably cast iron) skillet over a medium flame.
When hot, add the tomato slices. Do not overcrowd the skillet. Cook several minutes, until golden, then turn.
Drain on paper towels and serve while still hot.

Serves: 4

1 (3 pound) butternut squash
1/4 cup butter
1/2 teaspoon salt
pinch of pepper

• preparation

Peel and cut squash into cubes. In large saucepan of boiling salted water, cook for 20 minutes or until tender.
Drain and return to pot. Mash with butter, salt and pepper.

Serves: 4

4 large baking potatoes
To taste, salt and pepper
1 tablespoon oil
2 tablespoon butter
1/2 cup grated gruyere cheese

• preparation

Preheat oven to 400 degrees F.
Peel and wash potatoes. Grate on a food processor grater. Squeeze moisture and starch out, either by hand or in a towel. Season to taste.
Heat oil and butter in a non stick frying pan. Spread half of the potatoes over bottom of pan.
Sprinkle with cheese. Add remaining potatoes over cheese. Brown over medium heat for 5 to 8 minutes.
Turn galette over and brown other side. Cook in oven until potatoes are cooked inside. Unmold on a serving platter.

Serves: 4

1 (2 pound) acorn squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
pinch of pepper

• preparation

Preheat oven to 425 degrees. Wash and cut squash crosswise into 1/2 inch thick slices; remove seeds. Place on rimmed baking sheet.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.

Serves: 8

6-14 ounce cans vegetable broth
2 cups wild rice
1 cup dried apricots coarsely chopped
1/2 cup dried currants
1 cup blanched slivered almonds, toasted
2/3 cup chopped red onion
1/2 cup chopped fresh parsley
6 tablespoons tarragon vinegar
4 teaspoons Dijon vinegar
2 garlic cloves

• preparation

Bring broth to boil in heavy saucepan. Mix in wild rice. Reduce heat to medium-low. Simmer uncovered until rice is tender, stirring occasionally, about 50 minutes. Drain rice well. Transfer rice to bowl.
Mix dried apricots and currants into rice mixture. Cool completely.
Mix toasted almonds, chopped red onion and parsley into rice. Whisk vinegar, Dijon mustard and minced garlic, gradually whisk in olive oil.
Mix enough dressing into salad to season to taste. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate).

Serves: 6

½ cup sugar
1 teaspoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice

Biscuit topping:
1 large egg
3 tablespoons melted butter, melted and cooled
1/4 cup heavy cream
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
vanilla ice cream (optional)

• preparation

Preheat oven to 400 degrees.
Combine sugar and cornstarch in a bowl. Blend in blueberries and lemon juice. Arrange into ungreased 2-quart casserole. Set aside.
Combine egg, melted butter, and cream in a bowl; Whisk and set aside.
Biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Make a well in center of dry ingredients, and put egg mixture into well. Mix dry and wet ingredients and work dough until just mixed together. Drop dough by spoonfuls onto fruit, spreading evenly over the surface. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with ice cream.

Serves: 10

1/2 cup butter, soft
1/2 cup brown sugar, packed
1 cup molasses
1 egg
2-1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1-1/4 cups fresh blueberries
1 cup hot water

• preparation

Cream butter. Add sugar and molasses. Beat until light. Add egg and beat well.
Sift dry ingredients together and use a small amount to coat berries. Add remainder alternately with hot water to first mixture, beating until smooth. Fold in floured blueberries.
Bake in greased and floured 13-inch by 9-inch 3-inch pan at 350 degrees for about 35 minutes.
Serve hot or cold with blueberry sauce.

Serves: 8

1/2 cup fresh cranberries
1/2 cup dried cranberries
1 tablespoon cornstarch
3 large ripe pears
1/2 cup butter
1 cup white sugar
1 teaspoon finely grated orange peel
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 sheets phyllo pastry
icing sugar

• preparation

Toss fresh cranberries with cornstarch. Reserve.
Peel pears; core and chop into bite-size pieces.
Melt two tablespoons of the butter in a heavy skillet over high heat. Add pears and toss to coat in butter. Sprinkle with sugar and add fresh cranberries. Cook, tossing, until pears are golden and cranberries are beginning to split.
Stir in dried cranberries, orange peel, ginger and cinnamon. Cool to room temperature.
Melt remaining butter. Spread a sheet of phyllo on counter and brush evenly with butter. Add remaining layers, brushing liberally with butter between each layer. Leaving a 1-inch border along one of the short sides of the pastry and at top and bottom, spoon the pear mixture in a band down the side of the phyllo.
Fold over the edge and roll to encase fruit. Brush all edges with additional butter and press together to fully encase fruit.
Turn phyllo bundle so that the seam side faces down on a foil-lined, rimmed baking sheet. Brush remaining butter over top.
Preheat oven to 400 degrees. Slice three vent holes in strudel using a sharp knife. Bake for 20 minutes or until golden .
Cool pan on a rack. Sprinkle with icing sugar. Serve sliced at room temperature or warm.

Serves: 8

1 recipe never fail pie crust, baked

1 cup mincemeat
1 teaspoon lemon juice
1/2 cup brandy
1 envelop unflavored gelatin
3 egg yolks
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon grated lemon rind
2/3 cup milk
3 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup heavy cream
1/4 cup chopped candied cherries

• preparation

In a medium saucepan, combine mincemeat, lemon juice, Brandy and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin.
In a double boiler, combine egg yolks, sugar, salt, lemon rind, and milk. Stir until thickened. Combine with mincemeat mixture. Chill on ice. Spoon into pie crust.
Whisk egg whites with cream of tartar. Gradually add sugar, and whisk until firm peaks appear.
Whip cream until firm.
Fold into egg white mixture together with candied cherries. Top pie with cream mixture.
Brown in 450 F. oven.

Serves: 4

3 tablespoons butter
2 large golden delicious apples, peeled, cored and sliced
2 Cortland apples, peeled, cored, sliced
3 tablespoons sugar
1/2 cup apple cider
1/8 teaspoon cinnamon

• preparation

Melt butter in heavy skillet. add apple slices. sprinkle with sugar. Stir.
Cover and cook over medium heat, stirring from time to time, for 4 to 5 minutes.
Stir in apple cider and cinnamon.
Cover and cook, stirring occasionally, until apples are tender.
Remove cover and boil until syrup begins to thicken.
To serve:
Spoon warm apples into compote dishes.
Top each serving with a small scoop of frozen yogurt.
Delicious served over Brown sugar Pound cake.

Serves: 6

1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
3 teaspoons milk
1/2 cup flour
1/4 cup cornstarch
3 eggs
1 teaspoon baking powder
1 teaspoon dark rum
1 pinch salt
3 large baking apples

• preparation

Preheat oven to 350 degrees.
Cream in an electric mixer soft butter, sugar, and vanilla.
Mix in milk, flour, cornstarch. Beat in eggs one by one.
Stir in baking powder, rum, and salt.
Spoon in an 8-inch buttered round mold. Peel and slice 3 apples.
Stick slices in batter.
Bake 35 to 40 minutes.

Serves: 8

1 (12-ounce) package cranberries
1 1/2 cups apple juice
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
10 cups sliced peeled apples

Topping:
1 1/2 cups flour
1/3 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, cubed
2/3 cup milk

• preparation

Preheat oven to 400 degrees.
In heavy saucepan, bring cranberries, apple juice, sugar, cornstarch, cinnamon and nutmeg to boil over medium heat; cook, stirring, until thickened.
Spoon into 13 x 9-inch baking dish. Arrange apples over cranberry mixture, overlapping to fit.
Bake for 15 minutes.
Topping:
Combine flour, all but 1 tablespoon of the sugar, baking powder and salt. Cut in butter until in coarse crumbs. Drizzle with milk, stirring until in pebble-size chunks. Drop by spoonfuls onto apples.
Sprinkle with remaining sugar. Bake for 45 minutes or until golden brown.
Note:
Apples that hold their shape well in this recipe . Golden Delicious, Idared, Mutsu (Crispin)and Northern Spy.

Serves: 6

1 1/2 cups fresh or frozen cranberries
1/4 cup brown sugar, chopped
1 teaspoon cornstarch
1/2 cup chopped walnuts
1 egg
1/2 cup white sugar
1/2 cup all-purpose flour
1/3 cup melted butter
Vanilla ice cream

• preparation

1. Preheat oven to 325 degrees F (165 degrees C.)
2. Butter a 9 inch cake pan. Combine the cranberries, brown sugar, walnuts and cornstarch in a bowl. Layer the cranberies mixture on the bottom of cake pan.
3. In a large bowl, beat egg. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
4. Bake in the preheated oven for 45 minutes, or until golden brown. Allow the cake to cool at room temperature for 10 minutes then invert on a serving platter.
5. Serve warm with vanilla ice cream.

Serves: 8

Pie Crust
1¼ cups all-purpose flour, plus more for rolling out the dough
½ teaspoon salt
1 tablespoon sugar
3 tablespoons vegetable shortening or butter , chilled
4 tablespoons cold unsalted butter, cubed
4-5 tablespoons ice water

Apple Filling
5 large Granny Smith apples (about 2½ pounds)
4 large McIntosh apples (about 2 pounds)
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter
½ cup heavy cream

Streusel Topping
1¼ cups all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
7 tablespoons unsalted butter, melted

• preparation

1. For the pie crust: Process the flour, salt and sugar in a food processor until combined. Add the shortening or butter and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Sprinkle 4 tablespoons of the ice water over the mixture. Continue to pulse until the mixture comes together in a loose ball. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.

Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

2. Remove the dough from the refrigerator. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Ease the dough into the pan corners. Trim the dough edges to extend about ½ inch beyond the rim of the pan. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.

3. Adjust an oven rack to the lower-middle position and hat the oven to 375 degrees F. Remove the dough-lined pie plate from the freeze, press a doubled 12-inch piece of heavy-duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil. Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. Carefully remove the foil and weights. Continue baking until deep golden brown, about 12 minutes more. Transfer to a wire rack and increase the oven temperature to 425 degrees F.

4. For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.

5. Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cram to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.

6. For the streusel topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.

Serves: 8

1 (9 inch) unbaked pie shell
1/3 cup flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
4-1/2 cups fresh blueberries
1 tablespoon lemon juice
1/2 cup firmly packed brown sugar
1 cup flour
1/2 cup margarine or butter

• preparation

Preheat oven to 425 degrees.
Combine flour, 1/2 cup sugar, cinnamon and blueberries. Mix well and put into pie shell. Drizzle top with lemon juice.
Combine 1/2 cup brown sugar and flour. Cut in butter until mixture resembles coarse meal. Spread topping over berries.
Bake for 30 minutes at 425 degrees, then cover with foil and continue baking for 20 minutes more.

Serves: 4

For the sauce:
1 1/3 cups sugar
1/2 cup water
1 cup whipping cream
1 teaspoon Calvados
Pears:
4 small bartlet pears, peeled (About 5 oz each)
4 teaspoons red currant jelly
1 pound puff pastry sheets
1 egg yolk, beaten for glaze
Vanilla ice cream (optional)

• preparation

For the sauce:
Stir sugar and water in a saucepan over medium heat until sugar dissolves.
Increase heat and boil until syrup turns deep-amber color. Remove from heat.
Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in calvados. (can be made 1 or 2 days ahead.) Cover and chill.
For pears:
Cut off top of 1½ inches from stem end of the pears and reserve.
Core each pear through top, leaving bottom intact. Spoon 1 teaspoon jelly into hole of each pear. Replace stem end.
Roll out puff pastry about ¼ inch thick. Cut out 4 8-inch rounds and 4 2-inch rounds.
Place pear in center of each 8-inch pastry round. Gather pastry around each pear and pinch pastry to hold in place. Brush pastry with egg glaze.
Make hole in center of each 2-inch pastry round. Fit 1 round over stem of each pear to form top.
Press firmly against pastry bottom to seal.
Brush pastry top with egg glaze. Cut out 4 small leaves from pastry scraps. Brush with egg and place 1 leaf just below stem of each pear.
Refrigerate for 1 hour. Preheat oven to 400 degrees. Butter baking sheet.
Place pears on sheet and bake until pastry is golden brown, about 25 min.
Rewarm caramel sauce, stirring frequently. Spoon sauce over 4 plates.
Place hot pear in center of each plate. Serve with scoops of vanilla ice cream if desired.

Serves: 6

2 cups quick cooking oatmeal
1 cup firmly packed brown sugar
1 cup flour
3/4 cup butter, melted

1 tablespoon flour
pinch salt
1/2 cup sugar
3 tablespoons water
2 tablespoons lemon juice
2 cups fresh blueberries

• preparation

Preheat oven to 350 degrees.
Mix oatmeal, brown sugar and flour. Add butter and mix well. Spread mixture in 8 inch square pan, leaving 3/4 cup aside for topping.
Combine flour, salt, sugar, water, lemon juice and blueberries in saucepan and simmer for 5 minutes.
Pour over oat mixture and sprinkle with remaining mixture. Bake for 35 minutes.
Can be served with ice cream or whipped topping.

Serves: 8

CRUST:
1 1/3 cups graham crumbs
1/3 cup ground almonds, toasted
2 tablespoons sugar
1/4 teaspoon grated orange peel
1/3 cup butter, melted

Filling:
2 3-1/2-ounces vanilla instant pudding
1 cup evaporated milk
4 ounces cream cheese, softened
14 ounces pumpkin puree
1 tablespoon frozen orange juice concentrate
1/2 teaspoon vanilla
1/4 teaspoon grated orange peel
1/4 teaspoon cinnamon

• preparation

Crust:
Preheat oven to 350 degrees. In small bowl, thoroughly combine the crust ingredients. Press mixture over bottom and side of 9-inch pie plate. Bake for 6 to 8 minutes. Cool before filling.
Filling:
In large mixer bowl, combine pudding mix with 1 cup evaporated milk. Beat until well blended, 1-2 minutes.
Beat in cream cheese until smooth. Gradually beat in remaining ingredients.
Pour in crust. Freeze until firm. Allow frozen pie to stand at room temperature 10 to 15 minutes before slicing.
Garnish with whipped if desired.

Serves: 10

Topping:

1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter

Cake:
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 cup fresh blueberries
1 cup fresh raspberries

• preparation

For Topping:

Combine sugar, flour, cinnamon and salt. Add butter and cut in until mixture resembles coarse meal.
For Cake:
Preheat oven to 375 degrees. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt. Cream butter until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries.
Pour half of batter in pan. Spoon berries over.
Spread remaining batter over berries.
Sprinkle with topping. Bake until tester inserted in centre comes out clean, about 1 hour.
Cut into squares.

Serves: 4

4 firm-ripe Bartlett pears
1/2 cup sugar
1/2 cup apple juice
1 tablespoon unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
6 dried figs, quartered lengthwise
8 ounces plain low-fat yogurt
1 teaspoon vanilla
1 1/2 tablespoons superfine sugar

• preparation

Preheat oven to 425 degrees.
Halve the pears lengthwise and core them, then cut each half lengthwise into 3 wedges.
In a large nonstick ovenproof skillet, cook the sugar, apple juice and butter over moderate heat until the butter melts.
Stir in the cinnamon and allspice. Stir in the pears and figs and cook for 5 minutes.
Transfer the pears to the oven and roast for 25 minutes, or until tender.
Whisk the yogurt with the vanilla and superfine sugar. Spoon the compote on plates.
Serve warm or at room temperature with the yogurt sauce.

Serves: 4

For the poached pear:
1 cup dry white wine
1 tablespoon lemon juice
1/2 cup sugar
1/3 cup water
Zest from a lemon
4 firm, not quite ripe Bosc, Barlett or Anjou pear, peeled, quartered and cored

For the toffee:
3 tablespoons honey
2 tablespoons unsalted butter
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 star anise, broken into pieces
1/8 teaspoon freshly cracked whole peppercorns
Vanilla ice cream

• preparation

For the poached pear:
In a medium saucepan, heat the wine, sugar, lemon juice and water, stirring constantly, until the sugar dissolves. Increase the heat to medium and bring to a gentle simmer.
Add the lemon zest and juice and pear quarters and simmer gently, turning occasionally, just until the pears are tender and cooked through.
Remove from the heat; set aside to cool slightly. Transfer the pear quarters to a plate. Discard the poaching liquid or reserve for another use.
For the toffee:
Pat the pear quarters dry. In a small skillet over medium heat, heat the honey and butter, stirring constantly, until the butter melts. Add the allspice, cinnamon, star anise and peppercorns and heat, stirring constantly, until the mixture is combined and bubbles.
Add the pear quarters and cook, without moving, until they are slightly seared on one side, about 3 minutes. Cook, turning every few minutes, until the pear pieces are seared on all sides, and well coated with toffee, 3 to 5 minutes more.
Remove the skillet from the heat; remove and discard the star anise. The toffee should have reduced slightly to a glaze.
To serve, transfer 2 pear quarters to each plate, drizzle with the remaining toffee and immediately top with ice cream, which will melt into the sauce. Serve immediately.