Turkey –Watercress Cranberry Filling
2 ½ cups diced cooked turkey              
½ teaspoon seasoned salt
¾ cup diced dried cranberries
¼ teaspoon freshly gr pepper
1 bunch fresh watercress, torn
Garnishes, fresh watercress leaves
1(8oz) package cream cheese, softened
Stir together first 6 ingredients. Serve as a
Sandwich spread.  Garnish, if desired.
Yield about 3 cups.

Hot Cranberry Tea
2 cups cranberry juice
2 ¼ cups unsweetened pineapple juice
½ cup water
1/3 cup brown sugar, packed
¼ teaspoon each of ground cloves, cinnamon, and allspice
Dash of nutmeg and salt

Stir the spices into the brown sugar. Combine with the liquids and heat to
boiling in a heavy saucepan.  Pour into cups with ½ teaspoon butter and add
a cinnamon stick for stirring.

Oak – Leaf Turkey Cranberry Tea Sandwich
4 oz. cream cheese
¼ cup pecans- finely chopped
½ cup dried cranberries chopped
8 slices of turkey
16 slices of bread

Cut bread and turkey with leaf shaped cutter.
Spread bread with mixture. Assemble sandwiches and garnish to serve.

Brown Sugar Shortbread
1 cup butter, softened
½ cup firmly packed dark brown sugar
2 cups flour
2-3 Tablespoons white sparkling sugar.

Beat butter at medium speed until creamy.
Gradually add brown sugar, beating until light and fluffy.  Gradually add flour, beating at low speed until smooth.  Cover and chill 30 minutes.
Roll dough to ¼ inch thickness on a lightly floured surface.  Cut with cookie cutter (2 inch triangle shape); place 1 inch apart on lightly greased baking sheets.  Sprinkle with sparkling sugar.  Bake at 375 degrees  10-12 minutes or until edges are golden.  Cool on baking sheet for 5 minutes. Remove and cool completely.  Yield 1 ½ dozen.

Tiny Pecan Pies
Crust :   1 – 3 0z. package of cream cheese                
1 cup flour
½ cup butter-softened
Filling:  1 egg, beaten
¾ cup firmly packed light brown sugar         
Pinch of salt
1 Tablespoon butter – softened                            
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 325 degrees.     In a medium bowl, blend together cream cheese and butter.  Add flour and mix until smooth to form dough. Cover and chill 1 hour. Shape dough into 24 balls. Place in ungreased cups of miniature muffin pan.  Press dough into bottom and up sides of cups to form tart shells.
In a medium bowl, mix together egg, brown sugar, butter, vanilla extract, and salt. Mix until smooth to form filling. Equally divide pecans and place in bottom of shells. Pour filling into shells.  Bake 25-30 minutes for until filling is set.  Cool in pans for 10 minutes.  Remove from pans and cool completely on wire rack.  Yield: 24 tarts.

Olive –Cheese Tartlett
1 cup sliced ripe olives
8 chopped green onions
8 oz. shredded Mozzarella cheese
8 oz. shredded Cheddar cheese
2 cup real mayonnaise
Combine ingredients and store in refrigerator for at least 3 hours.  Fill tarts and bake in
oven at 350 degrees for approximately 10 minutes.

Pumpkin Fudge
3 cups sugar
¾ cup butter
2/3 cup evaporated milk
½ canned pumpkin
2 Tablespoons corn syrup
1 ½ teaspoon pumpkin pie spice
¼ teaspoon cinnamon
1(11 oz) package with chocolate morsels
1(7 oz) jar marshmallow crème
1 ½ teaspoons vanilla extract
1 ½ cups walnuts, toasted

Line a 13x9x2 inch pan with aluminum foil, set aside.  In a Dutch oven, combine sugar, butter, milk, pumpkin, corn syrup, pumpkin pie spice, and cinnamon over medium-high heat.  Bring mixture to a boil, stirring constantly, until a candy thermometer registers 234 degrees.
Remove from heat, stir in white chocolate until melted.  Stir in remaining ingredients and smooth.  Quickly pour into prepared pan.  Let cool for 2 hours. Cut into small squares to serve.
Yield approximately 3 lbs.

Fennel, Leek, and Spinach Spirals

2 Tablespoons butter
1 Tablespoon olive oil
1 cup chopped fennel
1 cup chopped leek
½ teaspoon garlic salt
¼ teaspoon ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8-ounce) package cream cheese, softened
½ cup grated Parmesan cheese
1 (17.5-ounce) package frozen puff pastry sheets, thawed

In a medium saute pan over medium heat, heat butter and olive oil, until butter is melted.  Add fennel, leek garlic salt, and pepper; sauté 6 minutes, or until tender.  Add spinach; sauté 3 minutes.  Add cream cheese and Parmesan cheese, stirring until melted.

Roll one puff pastry sheet into a 13x11-inch rectangle.  Spread half of spinach mixture over pastry, leaving a ½-inch border.

Beginning with the long side, roll up, jellyroll style.  Repeat procedure with remaining puff pastry and spinach mixture.  Wrap tightly in plastic wrap; chill 2 hours, or up to 2 days, if desired.

Preheat oven to 350 degrees.  Lightly grease baking sheets.  Cut rolls into ¼-inch thick slices and place on prepared sheets.  Bake for 25 to 30 minutes, or until golden brown.

Makes about 48 spirals

Smoked Turkey and White Cheddar Tea Sandwiches with Green Apple Chutney
3 Granny Smith apples, peeled, cored, and finely chopped (about 4 ½ cups)
1 ½ cups sugar
1 cup golden raisins
1 cup apple cider vinegar
1 lemon, unpeeled, seeded, and chopped
1 Tablespoon fresh minced ginger
2 cloves garlic, minced
16 pieces thinly sliced white bread
¼ cup mayonnaise
¼ pound sandwich-sliced smoked turkey
¼ pound sandwich-sliced white Cheddar

Combine Granny Smith apples, sugar, golden raisins, apple cider vinegar, lemon, ginger, and garlic in heavy saucepan.  Cook apple chutney over medium heat 35 minutes, stirring often, until very thick.  Remove from heat and cool.  Using 2-inch cutter, cut bread slices into squares.  Spread bread squares evenly with mayonnaise.  Using 1 3/4 –inch cutter, cut turkey and place on top of mayonnaise.  Using 11/2-inch cutter, cut cheese and place on top of turkey.  Spoon 1 ½ teaspoons chutney on top of cheese.

*Instead of using square cutters, we used a leaf shape cutter. Instead of white bread, we used wheat bread.  Then, we cut the turkey with the leaf cutter, the cheese with the leaf cutter, then the bread.  Spread both slices of bread with mayonnaise, top with turkey, then cheddar.  Place top slice of bread, with mayonnaise side down, on top.  Place dollop of chutney on top and garnish with a sprig of flat parsley.

Pork Tenderloin Crostini with Sweet and Sour Red Cabbage
1 (2-pound) pork tenderloin
2 Tablespoons olive oil
1 Tablespoon minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper
1 French baguette, sliced
1/3 cup butter, melted
4 ounces cream cheese, softened
2 Tablespoons mayonnaise
1 Tablespoon chopped fresh thyme
1 recipe Sweet and Sour Red Cabbage (recipe follows)
Garnish:  fresh thyme sprigs

Preheat oven to 350 degrees.  Trim skin and excess fat from pork tenderloin.
In a small bowl, combine olive oil, garlic, salt, and pepper.  Rub mixture on outside of pork loin.  Place in roasting pan and roast 1 hour, or until meat thermometer inserted in center reaches 145 degrees or desired degree of doneness.  Cool completely, and slice thinly.
Cut baguette into 24 (1/2-inch ) slices.  Brush both sides of each slice with melted butter.  Place on baking sheet and bake 10 minutes, or until golden around edges.
In a small bowl, combine cream cheese, mayonnaise, and thyme.  Spread cream cheese mixture evenly over all baguette slices.  Layer prepared baguette slices with pork slices, and top with Sweet and Sour Red Cabbage.
Garnish with fresh thyme sprigs, if desired.
Makes 24 crostini

Sweet and Sour Red Cabbage
3 Tablespoons olive oil
½ cup thinly sliced onion
1 teaspoon minced garlic
3 cups finely shredded red cabbage
2/3 cup chicken broth
2 Tablespoons apple cider vinegar
2 Tablespoons dark brown sugar
¼ teaspoon salt
¼ teaspoon ground black pepper

In a medium sauté pan over medium heat, heat olive oil.  Saute onion 3 to 4 minutes, or until tender.  Add garlic; sauté 1 minute.
Add cabbage and chicken broth; cook 5 minutes.  Add apple cider vinegar, brown sugar, salt, and pepper; cook 3 minutes, stirring constantly.
Makes 2 cups

Apple and Date Scones
1 ½ cups all-purpose flour
2 Tablespoons firmly packed light brown sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
1/3 cup cold unsalted butter, diced
½ cup quick-cooking oats
½ cup apple, peeled and chopped small
½ cup chopped dates
1 egg, lightly beaten
¼ cup plus 2 teaspoons heavy cream, divided
2 teaspoons coarse sugar

Preheat oven to 400 degrees.
In a large bowl, combine flour, brown sugar, baking powder, cinnamon, and salt.  Using a pastry blender, cut in butter until mixture is crumbly.  Stir in oats, apple, and dates.  Stir in egg and ¼ cup cream.  Form dough into a ball.
Turn dough onto a lightly floured surface; gently roll in flour to coat.  Knead lightly with hands 10 times.
Roll dough to ½-inch thickness.  Using a 2-inch round cutter, cut dough into rounds.  Place on an ungreased baking sheet.  Lightly brush each scone with remaining 2 teaspoons cream.  Lightly sprinkle each scone with coarse sugar.
Bake for 15 minutes or until golden brown.  Let cool on pan 10 minutes; remove to wire racks to cool completely.
Makes 16 scones

*We used a 2 ¼ - 2 ½  inch round cutter and then got 10 scones from a batch instead of 16.

Mock Devonshire Cream
½ Cup heavy whipping cream
2 Tablespoons powdered sugar (additional 1 Tablespoon optional)
½ Cup sour cream

In a chilled bowl, beat the cream until medium stiff peaks form, adding sugar during the last few minutes of beating.  Fold in sour cream and blend.  Makes 1 ½ Cups.

Pecan Cheesecake Bars
1 ½ cups all purpose flour
1 ½ cups firmly packed brown sugar, divided
½ cup butter, softened
2 cups finely chopped pecans, divided
2 (8-ounce) packages cream cheese, softened
½ cup sugar
½ cup milk
2 teaspoons vanilla extract
½ cup light corn syrup
1/3 cup butter, melted
3 large eggs, lightly beaten

Preheat oven to 350 degrees.
In a medium bowl, combine flour and ¾ cup brown sugar.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Stir in ½ cup pecans.  Press mixture evenly in bottom of a 13x9x2-inch baking pan; bake for 10 minutes.
In a medium bowl combine cream cheese and sugar; beat at medium speed with an electric mixer until smooth.  Add milk and vanilla, beating until well combined; pour over cooled crust.  Bake for 15 minutes; remove from oven and cool for 10 minutes.
In a medium bowl, combine ¾ cup brown sugar, corn syrup, melted butter, and eggs.  Stir in 1 ½ cups pecans.  Pour brown sugar mixture over cream cheese mixture.  Bake for 40 to 45 minutes, or until center is set.
Makes 2 dozen