Cream Scones

2 Cups Flour

1 Tbsp baking powder

1/4 Tsp salt

1/4 Cup sugar

1/3 Cup butter cut up

1 Cup whipping cream

Combine first 4 ingredients; cut in butter w/pastry blender until crumbly. Add whipping cream, stirring just until moistened.

Turn out onto a lightly floured surface; knead. Roll 1/2 inch thickness cut with a 2" round cutter. Place in lightly greased pans. Bake at 375F for 15 minutes.

Spiced Pumpkin Cheesecake

Makes 16 servings

38 Ginger Snaps, finely crushed

1/4 cup finely chopped Pecans

1/4 cup butter, melted

4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 cup sugar

1 can (15 oz.) pumpkin

1 tbsp. pumpkin pie spice

1 tsp. vanilla

4 eggs

1 cup thawed cool whip whipped topping

1/2 tsp. ground nutmeg

How to make it...

Heat oven to 325 F. Mix crumbs, nuts and butter, press onto bottom and 1 inch up side of 9-inch spring form pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with a dollop of Cool Whip and a dusting of nutmeg.

Fresh Goat Cheese with Crunchy Vegetables & Walnut Pesto

Serves 6

1/2 cup shelled walnuts, toasted

1 small garlic clove, crushed

1 cup tightly packed basil leaves

salt to taste

1/2 cup extra virgin olive oil

8 ounces fresh goat cheese

6 radishes

1/4 cup peeled fava beans, fresh or frozen

Place the walnuts, garlic, basil and a pinch of salt in a food processor, process until the mixture is finely chopped. Add the oil in a slow stream and blend until well combined. Adjust seasoning with salt and pepper and set aside.

Place the goat cheese on a serving plate and scatter the radishes and fava on top and around. Drizzle with the walnut pesto and serve with toasts.

Aioli

4 to 6 large fresh garlic cloves, to taste

1/2 teaspoon salt

1 large egg yolk, at room temperature

1 teaspoon mustard

1/2 cup extra-virgin olive oil

1/2 cup vegetable oil

1/2 juive of lemon (optional)

1/2 teaspoon piment d'Espelette (optional)

Peel and cut the garlic in half, then remove the green sprout that runs lengthwise through the center of the garlic.

Place the garlic and salt on a chopping board and mince mashed together evenly to form a paste. Transfer to bowl. We used a pesto and mortar for this process as well as for the entire recipe.

Add the egg yolk and stir to thoroughly blend. Add the mustard and blend.

Very slowly whisk in the oils, drop by drop, until the mixture thickens. Gradually, whisk in the remaining oil in a slow, thin stream until the sauce is thickened to a mayonnaise consistency.

Season with lemon juice and piment d'espelette. Refrigerate until ready to serve.

makes about 1 cup