1/2 cup pecans
2/3 cup sugar
1 1/4 cups unsalted butter, softened
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
18 pecan halves (garnish)
1 egg white, beaten

1. Heat oven to 325 degrees. Place the pecans in a food processor with the sugar and pulse until mixture resembles coarse sand. Add the butter, vanilla and salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
2. Turn the dough out into a 9-inch tart pan and spread it out evenly with a spatula. Dip the spatula into a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
3. Place the pan on a baking sheet and prick the dough all over with a fork. Generously sprinkle the top with additional sugar. Toss the 18 pecan halves in the egg white and evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown, about 1 hour and 10 minutes.
4. Cool in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a pecan half. Cool shortbread wedges on a rack.

Yields 18 cookies: Calories 211, Total Fat 16g, Cholesterol 34mg, Carbohydrate 16g, Protein 2g, Sodium 193mg

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla extract
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
1 pound cashews

1. Butter two cookie sheets and keep warm. Mix baking soda, 1 teaspoon of water and vanilla extract; reserve. Mix sugar, 1 cup of water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on a candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water).
2. Stir in the butter and cashews. Cook, stirring constantly until temperature reaches 300 degrees or until a small amount of the mixture dropped into very cold water separates into threads that are hard and brittle, about 5 to 10 minutes. Watch carefully so mixture does not burn. Immediately remove from heat; stir in baking soda mixture. The mixture will bubble.
3. Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/4-inch thick and cool. Break into pieces.
NOTE: The brittle can be stored in an airtight container at room temperature for up to one month.

Yields about 2 pounds candy (4 oz. servings) Calories 314, Total Fat 16g, Cholesterol 6mg, Carbohydrate 43g, Protein 5g, Sodium 170mg

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable shortening
1/4 cup sugar
2 eggs, slightly beaten
3/4 cup fresh
or frozen orange juice
1 tablespoon grated
orange rind
1/2 cup chopped nuts
1 1/2 cups coarsely
chopped fresh cranberries

1. Heat oven to 350 degrees. Sift together flour, soda, salt and baking powder. Cream the shortening and sugar until light and fluffy. Beat in eggs and add the flour mixture alternately with orange juice. Stir in rind, nuts and cranberries.
2. Pour into greased and lightly floured loaf pan and bake for 1 hour and 10 minutes. Cool in pan on rack for 10 minutes, then remove from pan and finish cooling on rack. Do not slice until cold.
Note: Miniloaf pans (5×3 inches) can be used. Fill three miniloaf pans and bake for 35 minutes.

Yields 1 loaf
Calories 145, Total Fat 7g, Cholesterol 27mg, Carbohydrate 19g, Protein 3g, Sodium 137mg

2 1/2 cups all-purpose flour
1 cup sugar
1 cup sweet cream butter, softened
1 egg
1 teaspoon baking powder
2 tablespoons orange juice
1 tablespoon vanilla

1. Combine all ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until well-mixed, about 1 to 2 minutes. If desired, divide dough into 3 equal portions; color 2 portions of dough with desired food coloring. Mix until dough is evenly colored. Wrap in waxed paper; refrigerate until firm, about 2 to 3 hours.
2. Heat the oven to 400 degrees. Roll out dough, 1/3 of it at a time, on well-floured surface to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1-inch apart on cookie sheets. If desired, sprinkle colored sugars on some of the cookies or bake and decorate later. Bake the cookies for 6 to 10 minutes or until edges are lightly browned. Cool completely.

Yields 3 dozen (each)
Calories 102, Total Fat 5g, Cholesterol 20mg, Carbohydrate12g, Protein 1g, Sodium 68mg

3/4 cup butter-flavored vegetable shortening
1 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 1/2 cups all–purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup coarsely chopped walnuts
3/4 cup milk chocolate chips
3/4 cup white chocolate chips

1. Heat oven to 375 degrees. Combine shortening, sugar, milk and vanilla. Beat in the egg.
2. Combine flour, salt and baking soda. Beat into creamed mixture at low speed until blended. Stir in the walnuts and chocolate chips.
3. Drop two level tablespoons of dough into a mound for each cookie. Place about 3 inches apart on an ungreased cookie sheet.
4. Bake for 8 to 9 minutes (cookies will appear moist). Cool 2 minutes on cookie sheet. Do not overbake. Cookies continue to bake during 2 minutes of cooling time on baking sheet. Remove to cooling rack.

Yields about 2 dozen cookies (3-inch cookies)
Calories 233, Total Fat 13g, Cholesterol 10mg, Carbohydrate 26g, Protein 3g, Sodium 151mg

1 16.5- ounce package refrigerated sugar or peanut butter cookie dough
3/4 cup whole blanched, honey roasted or sliced almonds.
1 tube red decorator gel

1. Heat oven to 350 degrees. Divide the dough into quarter. Work with one-fourth of the dough at a time, keep remaining dough refrigerated. For each cookie, roll heaping teaspoonful of dough into 2 1/2-inch finger shape. Place on ungreased cookie sheets, 2 inches apart.

2. Press almond, into one end of each “finger” to look like fingernail, about 1 inch from each end of each finger. Gently make lines in dough to look like knuckles. Chill in freezer until firm, about 15 to 20 minutes.

3. Bake 10 to 12 minutes or until set. Cool 1 minute. Squeeze red decorator gel around the nail bed, so that gel oozes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes

1 pair of clear plastic gloves
2 rubber bands or twist ties
Colored water, juice, or gingerale
1 quart lime sherbert, softened
1 liter gingerale or lemon lime, chill

1. Pour water, juice or gingerale into gloves, adding enough liquid to fill loosely but not too full. Fasten closed with rubber bands or twist ties.

2. Place on a paper towel lined rimmed baking sheet. Freeze for 3 hours to 6 hours or until firm. (Make more than one pair if you would like to replace the “hands” when they melt.)

3. Place the sherbet in large punch bowl. Pour in the gingerale. Remove the plastic gloves from frozen hands and place the hands on top of punch. Serve immediately.

1 unbaked 9-inch
whole-wheat pie crust
1/3 cup sugar
3 tablespoons Splenda granular
1 tablespoon all-purpose flour
2 large sweet potatoes,
cooked, peeled and mashed
2 tablespoons butter
1 egg, slightly beaten
2 egg whites, slightly beaten
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup skim evaporated milk

1. Heat oven to 325 degrees. Line a prepared pie pan with crust; set aside.
2. Combine the sugar, Splenda and flour in a large mixing bowl and add the sweet potatoes, butter, eggs and egg whites, nutmeg, cinnamon, vanilla and salt. With electric mixer on medium speed, beat potato mixture until light and fluffy. Slowly blend in milk.
3. Pour mixture evenly into prepared crust. Bake for 20 minutes and increase oven temperature to 375 degrees; bake until done, about 45 minutes. Let cool before cutting.

Yields 10 servings
Calories 179, Total Fat 8g, Cholesterol 28mg, Carbohydrate 23g, Protein 4g, Sodium 230mg

Whole-Wheat Crust
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons vegetable shortening
4 to 5 tablespoons cold water

1. Combine the flour and salt in a medium bowl. Cut shortening into the flour mixture until particles are the size of small peas.
2. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moist and pastry almost clears side of bowl.
3. Gather pastry into ball: shape into flattened round on a lightly floured surface. Roll pastry 2 inches larger than inverted pie plate with floured rolling pin. Press firmly against bottom and side. Fold and roll pastry under even with plate; flute. Fill and bake.

Yields 1 pie crust

Pastry
1 1/4 cups all-purpose flour
2 tablespoons Splenda granular
1/4 teaspoon salt
4 tablespoons chilled butter or margarine, cut into pieces
5 tablespoons iced water

Filling
3 Golden Delicious apples, peeled, cored and cut into 1/4-inch thick slices (about 1 1/2 pounds)
1/3 cup sugar
2 tablespoons Splenda granular
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon apple jelly, melted

1. Heat the oven to 375 degrees. Combine the flour, Splenda and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle with iced water and toss with a fork until moist and crumbly (do not form a ball).
2. Press the flour mixture gently into a 4-inch circle on heavy-duty plastic wrap and cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Chill the dough in freezer for 5 minutes or until the plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Trim excess dough.
3. Combine the apples and remaining ingredients; toss gently. Arrange the apple slices in prepared crust. Bake for 45 minutes or until crust is golden and filling is bubbly. Brush with apple jelly. Cook on wire rack for 20 minutes.

Yields 8 servings
Calories 186, Total Fat 6g, Cholesterol 16mg, Carbohydrate 31g, Protein 2g, Sodium 128mg

1 cup prepared granola (your choice of flavor)
1 cup diced fresh pineapple
1 cup sliced fresh strawberries
1/4 cup shredded coconut
1 6-ounce container low-fat vanilla yogurt (or your choice of flavor)
1/4 cup coconut
Mint Leaves

1. In each of two (14-ounce) parfait glasses, layer 1/4 cup granola, about 1/4 cup yogurt, 1/4 cup strawberries, 1/4 cup pineapple and 1 tablespoon coconut

2. Repeat layer. Garnish with mint if desired and additional strawberry.

Yields 2 servings