Pecan Cranberry Pie

Ingredients:
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
3 tablespoons water
1 cup pecan halves, divided
2/3 cup packed dark brown sugar
2 large eggs
2 large egg whites
1/3 cup light corn syrup
1 1/2 tablespoons cider vinegar
1 tablespoon butter, melted
2 teaspoons vanilla extract
Pinch of salt
1/3 cup coarsely chopped dried cranberries
Nutrition InfoPer Serving

2. Cooking Directions
Preheat oven to 375 degrees F.
Lightly oil a 9-inch tart pan with a removable bottom or coat it with nonstick spray.
To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. Let cool.
Place the oats in a food processor and process until coarsely ground.
Stir together oats, flour, sugar, baking powder and salt in a large bowl.
Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 Tbsp. at a time, until dough just comes together.
Turn the dough out onto a floured surface and knead 7 to 8 times.
Roll dough out to an 11-inch circle, dusting with flour if necessary.
Transfer dough to prepared pan, pressing to fit.
Trim edges. (If necessary, use scraps to patch any holes in crust.)
To make filling and bake: Spread 1/2 cup pecans on a baking sheet and bake for 5 to 10 minutes, or until fragrant. Let cool and coarsely chop.
Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. Stir in dried cranberries and chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of filling.
Bake tart for 20 to 25 minutes, or until filling is set and crust is golden. Cool completely in the pan on a wire rack.
Yield: 10 servings

Picnic Pecan Pie

3 eggs
1 cup dark corn syrup
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
1 (9 inch) unbaked pastry shell
Nutrition InfoPer Serving



2. Cooking Directions
In a small bowl, lightly beat the eggs. Stir in the corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well.
Pour into pie shell. Cover edges loosely with foil. Bake at 350 degrees F for 20 minutes. Remove foil; bake 20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Yield: 6 servings

One-Bite Pecan Pies

Ingredients:
4 ounces PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 cup flour
1 egg
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
3/4 cup finely chopped PLANTERS Pecans
3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted

2. Cooking Directions
Beat cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.
Preheat oven to 350 degrees F. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin cups; press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell three-fourths full.
Bake 25 min. or until lightly browned. Let stand 5 min.; remove from pans to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.
Yield: 24 servings

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Hot Apple Cranberry Cider.

Ingredients:

1 gallon (24 cups) apple cider
6 cups cranberry juice
1/2 cup brown sugar
1/2 tsp salt
4 cinnamon sticks
1 1/2 tsp. whole cloves

Directions:

Pour apple cider and cranberry juice in a 30 cup coffeepot.
In coffee basket, add sugar, salt, cinnamon sticks, and cloves.
Perk until done.
Serve with a cinnamon stick or apple slice.

Note: If you do not have a coffeepot, you can put all ingredients in a large pan. Bring to a boil. Reduce heat and simmer for 15-20 minutes.



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Ginger Pumpkin Pie

Ingredients
2 c crushed gingersnap cookies
2½ T margarine or butter, melted
2 T granulated sugar
Cooking spray
1½ c canned pumpkin puree
¾ c packed brown sugar
1 T cornstarch
1 tsp cinnamon
1 tsp vanilla extract
¼ tsp salt
¼ tsp nutmeg
3 large eggs
1 (12-ounce) can evaporated skim milk

Directions:
Combine first 3 ingredients in a bowl; toss with a fork until moist.
Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
Bake at 325° for 5 minutes; cool on a wire rack.

Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust.
Bake at 325° for 1 hour or until a knife inserted in center comes out clean.

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