Lemon Cranberry Pie

1 9-inch baked pastry shell
1 16-oz can whole berry cranberry sauce
2 tbs cornstarch
2 tbs light brown sugar
1 14-oz can low fat or fat free sweetened condensed milk
1/2 cup real lemon lemon juice from concentrate
3 egg yolks
yellow food coloring, optional


Preheat oven to 325'. In small saucepan, combine crnberry sauce, cornstarch and sugar. Over medium heat, cook and stir until thickened and bubbly. Spoon into prepared pastry shell. In small mixer bowl, beat condensed milk, lemon juice, egg yolks nad food coloring if desired until well blended. Spoon evenly over cranberry mixture. Bake 30 mintues. Cool. Chill thoroughly. Garnish with whipped cream and whole cherries if desired. Refrigerate leftovers.

Old Time Molasses Pecan Pie

1 1/2 cups packed brown sugar
2 1/2 tbs all purpose flour
1/4 cup butter, melted
5 eggs
1 1/3 cups light corn syrup
1/4 cup molasses
1 1/2 tsp vanilla extract
1 1/2 cups pecan pieces
1 unbaked pie shell
pecan halves


In a mixin gbowl, beat sugar, flour, butter and eggs. Add corn syrup, molasses and vanilla; mix until smooth. Arrange pecan pieces in pie shell and pour liquid mixture over pecans (the nuts will rise to the top during baking. ) Bake for 50-60 minutes at 360' or until filling is completely set in the center. Cool on a rack for about an hour before serving. Garnish with pecan halves.