Pistachio Wreaths

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• 1 cup flour
• 3/4 cup plus 1 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp salt

Mix altogether and set aside.

In a mixer bowl, beat

• 1 stick (4 oz) of soft butter
• 1/2 cup sugar
• 2 egg yolks
• 2 tsp vanilla
• 1/2 tsp almond extract

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Spiral Snickerdoodles

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• 1/2 cup soft butter
• 1 cup sugar
• 1 egg
• 2 cups flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp vanilla

Cinnamon Sugar:

• 8 tsps sugar
• 2 tsps cinnamin

Mix these two together well and set aside.

Cheesecake Cookies

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Mix together:

• 1 cup flour
• 1-1/4 cups graham cracker crumbs
• 1-1/2 tsp baking powder
• 1/4 cinnamon

In a mixer bowl, beat:

• 1 stick (4 oz) soft butter
• 1/2 cup brown sugar
• 1 egg white – save the yolk for the filling
• 1/2 tsp vanilla

Mix well together – if the mixer seems a bit dry, add a few drops of water until it forms a dough

Holiday Pumpkin Praline Torte

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Grease and flour two 8″ or 9″ cake pans

In a saucepan, put:

• 1/3 cup butter (5-1/3 tbsps)
• 3/4 cup brown sugar
• 3 tbsps heavy whipping cream
• 3/4 cup chopped pecans

Cook over medium heat until the butter melts and the sugar dissolves.  Pour half into each pan.

Put half of the pecans in each pan over the praline.  Set aside.

Caramelized Asian Pear Cake

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Grease and flour a 12 or 15 cup bundt pan.

In a small fry pan, put 1-1/2 tbsps butter and 1/3 cup sugar and 2-3 Asian Pears, peeled, cored and diced large. (NOTE:  You can use regular pears or apples)

Cook over medium high heat until the mixture boils.  Keep it boiling until it begins to turn a light tan color.  At this point, stir in 1 tbsp. heavy cream.  Stir well.