Caraway & Celery Seed Bread from Carolyn Taylor

(found in A World of Breads, by Delores Casell)

1 TB yeast
1/4 cup warm water
2 oz. (1/2 stick) unsalted butter
1 cup milk
1 1/2 tsp. salt
1/4 cup honey
2 eggs, beaten
1 TB celery seed
1 TB caraway seed
Approximately 4 cups flour

Directions:
Dissolve yeast in water in mixing bowl. Melt butter; add milk, salt and honey and heat till warm. Add eggs and seeds to warmed milk mixture. Add milk and egg mixture to yeast and water. Add flour until dough is stiff (use dough hook if you have one).
Knead until smooth, 5-7 minutes. Let rise in a lightly oiled bowl until double. Punch down.
Form into two loaves--braid or make baguettes, or use loaf pans. Let rise again until double. Brush with egg yolk wash (1 yolk to 1 TB half-n-half).
Bake at 375 for 30-35 minutes until loaves sound hollow when tapped.

Just stack, frost and decorate with small candies, dragees, edible glitter, or sprinkles for a quick holiday treat! What's that, no cupcake?? Improvise by using a pre-made snack cake, cookies or just wedge a full-size graham cracker into the base of the tree.

PUMPKIN CHEESECAKE from Gaby Goggin

1½ cups gingersnap crumbs
1/3 cup melted butter
6 eggs, separated
2 8-oz packages cream cheese
1 3/4 cups canned pumpkin
14-oz sweetened condensed milk
1¼ tsp. cinnamon
½ tsp. nutmeg
1 cup sour cream
Preheat oven to 350°.
Butter a 9" springform pan.

Combine gingersnap crumbs and melted butter. Press mixture onto bottom only of springform pan. Bake for 15 minutes. Let cool.

Beat egg yolks until thick and lemon colored. Add cream cheese and beat until smooth. Add pumpkin, condensed milk and spices. Beat until well blended.
In a separate bowl, whip egg whites until stiff but not dry. Fold into pumpkin mixture. Pour into prepared pan. Bake for 60-75 minutes or until set. When cool, spread with sour cream and chill until serving time. Serves 12-16.

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