Mince Cheesecake Pie, Apple Mince Pie, Holiday Pumpkin Squares, Maple Pumpkin Cheesecake, Pecan Pie Bars, Easy French Toast and Lemon Crème

(Family Features) - Home for the holidays means mincemeat pies warm from the oven ... creamy, smooth eggnog with a sprinkling of nutmeg ... rich cookies full of chocolate, nuts ... and other good things. And cozy breakfasts to start the day. Be ready to welcome family and friends with gifts from your kitchen and special dishes you know they'll love.

This year, make the holidays even more memorable. Deck your halls, scent the air with evergreen and spices and set your holiday table with these fabulous foods. These quick/easy recipes ensure you'll have plenty of special moments beyond the kitchen.

Mince Cheesecake Pie
Prep Time: 15 minutes
Baking Time: 40 minutes
Makes one 9-inch pie

1 (27-ounce) jar None Such Ready-to-Use Mincemeat (Regular or Brandy & Rum)
1 1/2 teaspoons grated orange rind, divided
Pastry for 1-crust pie
2 (3-ounce) packages cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract

Place rack in lowest position in oven; preheat oven to 425°F. Combine mincemeat and 1 teaspoon rind; turn into pastry-lined 9-inch pie plate. Bake 15 minutes.

Meanwhile in small mixer bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla and remaining 1/2 teaspoon rind; mix well. Pour over mincemeat.

Reduce oven temperature to 350°F. Bake 25 minutes longer or until set. Cool. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.

Apple Mince Pie
Prep Time: 30 minutes
Baking Time: 35 minutes
Makes one 9-inch pie

3 medium all-purpose apples, cored, pared and thinly sliced
3 tablespoons flour
2 tablespoons margarine or butter, melted
Pastry for 2-crust pie
1 (27-ounce) jar None Such Ready-to-Use Mincemeat (Regular or Brandy & Rum)
1 egg yolk plus 2 tablespoons water, mixed

Place rack in lower half of oven; preheat oven to 425°F. In large bowl, toss apples with flour and margarine; turn into pastry-lined 9-inch pie plate. Spoon mincemeat evenly over apples.

Cover with top crust; cut slits near center. Seal and flute. Brush egg mixture over crust. Bake 10 minutes. Reduce oven temperature to 375°F; bake 25 minutes longer or until golden. Cool. Garnish as desired.

Tip: 1 (9-ounce) package None Such Condensed Mincemeat, reconstituted as package directs, can be substituted for None Such Ready-to-Use Mincemeat.

Holiday Pumpkin Squares
This Thanksgiving, offer two favorite flavors-pumpkin and mincemeat-in a new way: dessert squares instead of pies.
Prep Time: 25 minutes
Baking Time: 15 minutes + 15 minutes + 15 minutes
Makes 24 servings

1 1/4 cups unsifted flour
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
3/4 cup butter
1 (15-ounce) can pumpkin
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 (27-ounce) jar None Such Ready-to-Use Mincemeat
1 cup chopped walnuts
1 tablespoon unsifted flour

Preheat oven to 375°F. In medium bowl, combine 1 1/4 cups flour and sugars. Cut in butter until crumbly. Reserve 1 cup mixture. Pat remaining mixture on bottom of ungreased 13x9- inch baking pan. Bake 15 minutes.

Meanwhile, in large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, allspice and salt. Evenly spread mincemeat over partially baked crust. Spoon pumpkin mixture over. Bake 15 minutes. Remove from oven.

Stir nuts and 1 tablespoon flour into reserved crumb mixture. Sprinkle over pumpkin mixture. Bake 15 to 20 minutes longer or until set. Cool slightly. Cut into squares. Serve warm. Store leftovers, covered, in refrigerator.

Maple Pumpkin Cheesecake
Prep Time: 40 minutes
Baking Time: 1 hour + 15 minutes
Cooling Time: 1 hour
Chilling Time: 4 hours
Makes one 9-inch cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (15-ounce) can pumpkin (1 3/4 cups)
3 eggs
1/4 cup Pure Maple Syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze (recipe below)

Preheat oven to 325°F. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well.

Pour over crust in prepared springform pan. Bake 1 1/4 hour or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with additional pecans if desired. Pass remaining sauce. Store leftovers, covered, in refrigerator.

Maple Pecan Sauce: In medium saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

Note: To use 13x9-inch baking pan, press crumb mixture firmly on bottom of pan. Proceed as above, except shorten bake time to 50-60 minutes or until center appears nearly set when shaken.

Pecan Pie Bars
Prep Time: 15 minutes
Baking Time: 35 minutes
Makes 36 bars

2 cups unsifted flour
1/4 cup packed brown sugar
1/2 cup (1 stick) butter, chilled
1 1/2 cups chopped pecans, divided
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs, beaten
2 tablespoons lemon juice from concentrate

Preheat oven to 350°F. In medium bowl, combine flour, 1/2 cup chopped pecans and brown sugar; cut in butter until crumbly.

Press mixture on bottom of ungreased 13x9-inch baking pan. Bake 10 minutes.

Meanwhile, combine remaining pecans, sweetened condensed milk, eggs and lemon juice from concentrate; pour over crust. Bake 25 minutes or until filling is set. Cool. Cut into bars. Store, covered, at room temperature.

Easy French Toast
Start to Finish: 10 minutes
Makes 8 slices (4 servings)

1 1/4 cups Borden Eggnog
8 slices bread
Lemon Crème, powdered sugar or maple syrup

Pour eggnog into shallow bowl; dip bread into eggnog. Cook bread in hot greased skillet or on griddle until golden brown on both sides. Serve hot with Lemon Crème, powdered sugar or maple syrup.

Lemon Crème
Prep Time: 5 minutes
Makes 1 1/2 cups

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice from concentrate
4 drops yellow food coloring, if desired

In medium bowl, stir together sweetened condensed milk and lemon juice from concentrate. Stir in food coloring if desired. Use immediately or cover and store in refrigerator for up to 5 days. Store leftovers, covered, in refrigerator.

For more recipes and information, visit www.eaglebrand.com.

SOURCE: Borden EggNog
Eagle® Brand Sweetened Condensed Milk
None Such® Ready-to-Use Mincemeat