Winning recipes

Winner: Nancy Norlin

Pumpkin Cheesecake Bars

1 cup all-purpose flour

1/3 cup packed light brown sugar

5 tablespoons butter

1/2 cup pecans, finely chopped (2 ounces)

1 8-ounce package cream cheese, softened

3/4 cup granulated sugar

1/2 cup canned solid-pack pumpkin

2 eggs, lightly beaten

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1 teaspoon vanilla

Glazed Pecan Halves (recipe follows)

In medium bowl, combine flour and brown sugar. Cut in butter to make crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8-inch square baking pan. Bake in preheated 350-degree oven for 15 minutes. Cool slightly.

In large mixer bowl, combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 35 to 40 minutes or until slightly firm. Cool on wire racks. Cut into bars and then into triangles, if desired. Garnish each bar with a glazed pecan half. Makes 32 bar cookies, 1 by 2 inches.

Glazed Pecan Halves:

Place greased wire rack over cookie sheet. In small saucepan, bring 1/4 cup dark corn syrup to a boil. Boil 1 minute, stirring constantly, until mixture slightly thickens. Remove from heat. Add 32 pecan halves, stirring until well coated. With slotted spoon, remove pecans from syrup. Separate onto wire rack; cool. Place 1 on top of each bar.

2nd place: Mary Ann Cruse

Lemon Basil Snaps

Chilling the dough will help cookies hold their shape while baking. I don't recommend substituting dried basil in this recipe.

3/4 cup butter, softened

3/4 cup sugar

1 large egg

1 tablespoon grated lemon rind

1 tablespoon fresh lemon juice

1/2 cup fresh minced lemon basil leaves (fresh, sweet basil may be substituted)

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup finely chopped pistachio nuts

3 Tablespoon sugar

Beat butter at medium speed with electric mixer until fluffy. Add 3/4 cup sugar, beating well. Add egg and next three ingredients. Beat until well blended. Combine flour, baking soda and salt. Gradually add to butter mixture. Beat until well blended. Cover and chill one hour.

Combine nuts and 3 teaspoons sugar in a shallow bowl. Shape dough into 1-inch balls, roll in nut mixture and place two inches apart on ungreased baking sheets. Flatten slightly with hands or bottom of a glass. Bake at 350 degrees for 10 to 12 minutes or until golden brown.

Remove to wire racks to cool.

3rd place: Marcia Schlueter

Butterscrunch Shortbread

1 cup (2 sticks) butter, softened

2 cups sifted all-purpose flour

1/2 cup sifted confectioners sugar

1/4 teaspoon salt

One (2.1 ounce) Butterfinger candy bar, crushed

Preheat oven to 325 degrees. In a large bowl, cream butter until light and fluffy. In a separate bowl, sift together flour, confectioners sugar and salt, then blend the mixture into the butter along with the crushed candy bar.

Divide dough into 8 pieces. Pat into 4-1/2 inch ungreased tart pans or an ungreased 9-inch square pan. Using a fork, prick the dough in each pan at 1/2-inch intervals.

Bake 18 to 20 minutes or until lightly browned. (If using a 9-inch square pan, bake 25 to 30 minutes.) Cut into squares while warm. Cool completely in pans. Store in airtight container.