Soften the cream cheese until it is workable. Shred the ham (food processor is excellent). Add all remaining ingredients except the pecans to the cream cheese and mix thoroughly. Shape into ball, or other desired shape, and roll in pecans.
This is a family favorite and is expected at all family gatherings...especially Thanksgiving and Christmas! (HINT: For lower fat version, use the low-fat cream cheese and the fat-free ham!)
Bring all incredients to boil in a large, heavy saucepan. Reduce heat and simmer uncovered, stirring often, 30 minutes or until thickened. Cool; ladle into clean jars. Cover and refrigerate.
This makes about 5 cups of sauce. Store in the refrigerator for up to one month!
On medium speed, beat all ingredients except pecans until blended. On waxed paper or plastic wrap, roll mixture into six 6-inch-long logs. Wrap and refrigerate overnight. Unwrap; roll in pecans to coat, wrap in clean plastic wrap and refrigerate.
These can be stored in the refrigerator for up to 3 weeks.
Stir spices into pancake mix, then add the molasses mixture just until moistened. Heat lightly oiled griddle or large nonstick skillet over medium heat. Drop 3 Tbsp batter for each pancake on griddle. Cook 4 to 5 minutes, turning once, until puffed and lightly browned. Cool on wire racks, then freeze on cookie sheets until firm. Freeze in airtight container with waxed paper between layers.
To serve: Heat oven to 350 degrees. Place frozen pancakes directly on oven racks. Bake 5 minutes or until hot. Serve immediately with Chunky Applesauce and Maple Whipped Cream.
Makes 12 servings, 4 pancakes each.
Beat cream and syrup until soft peaks form when beaters are lifted. Refrigerate up to 2 hours before serving. If mixture separates, whisk to blend.
Pare, core and cut apples in 3/4-inch chunks. Put in medium saucepan with remaining ingredients. Simmer, stirring occasionally, 25 to 30 minutes until thickened. Cool, cover and refrigerate. Makes 4 cups.
Tip: Can be made up to 5 days ahead. Reheat before serving with Gingerbread Pancakes.
Combine fruit, sugar and 1 c. water in a saucepan over high heat. Bring to a boil, reduce heat, and cook for about 20 minutes, until fruit is very soft. Puree the mixture, then return it to low heat. Cook, stirring frequently, until the mixture is thick and spreadable, 2 to 2 1/2 hours. Let cool, and transfer to an airtight containers. Fruit butters will keep, refrigerated, for about one month, or frozen for up to three months.
It's called fruit butter, but this thick spread doesn't contain an iota of fat - it's simply the essence of summer fruit!
Mix all ingredients except the apples in a large bowl. Gently fold in apples, taking care not to break them.
NOTE: To toast walnuts, spread on a cookie sheet and bake in a 350 degree oven 8 minutes, stirring occasionallly. Or spread in a circle on microwave-safe plate and microwave on high 4-5 minutes, stirring every 30 seconds, until aromatic and lightly browned.