Holiday Brie ~ posted by Holly in FL

**Holiday Brie**

1c Cranberries, fresh; chopped (I use my food processor)
1/2c Pears; peeled, chopped (I use one can, drained, save liquid)
2T Honey
1T Dried Currants (can use raisins, or omit
1/4tsp Pumpkin pie spice
3T reserved pear juice
2T Red wine vinegar
2tsp Lemon juice
15oz Brie round (or 2 – 8oz rounds)


1. Combine first 8 ingredients in a heavy saucepan; bring mix to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes, stirring frequently.
2. Uncover and cook an additional 5 minutes or until mix is thickened, stirring frequently. Cool mix to room temperature.
3. Scrape, using a spoon, a circle in the top rind of cheese, leaving an 1/4″ border of rind.
4. Place Brie on an ovenproof serving platter. Spread cranberry mix over top.
5. Bake at 350 for 12-15 minutes or until cheese is bubbly. Serve immediately with melba rounds, crackers, bread, etc.

Kentucky Pecan Pie ~ posted by Brigitte in NC

kentuckey Pecan Pie

Pastry for 9 inch one crust pie
2/3 cup sugar
1/3 margarine or buttr , melted
1 cup corn syrup
2 tablespoons bourbon (mine are pretty generous tablespoons!)
1/2 teaspoon salt
3 eggs
1 cup pecan halves or pieces
1 cup semisweet chocolate chips

Heat oven to 375. Prepare pastry. Beat sugar, margarine, corn syrup, bourbon, salt and eggs with hand beater (I use my Kitchen Aid). Stir in pecans and choc. chips. Pour into pastry-lined pie plate. Bake until set, 40 to 50 mnutes. Refridgerate until chilled, at least 2 hours. Immediately refridgerate any remaining pie.

From Betty Crocker’s American Country Cooking