Biscuits
1 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
½ cup sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 cup chilled whipping cream
½ teaspoon vanilla extract

Strawberries
2 pounds small strawberries, hulled, quartered
(about 3 ½ cups)
8 tablespoons powdered sugar, divided
¼ cup fresh orange juice
2 tablespoons Grand Marnier or other orange
liqueur
½ teaspoon finely grated orange peel
Pinch of salt
½ cup chilled whipping cream
½ cup chilled sour cream

For Biscuits Preheat oven to 400ºF. Line baking shett with parchment. Whisk first 5 ingredients in large bowl. Using electric mixer, beat cream and vanilla in medium bawl until firm peaks form. Stir cream into flour mixture until moist clumps form. Transfer mixture to lightly floured surface and knead gently until dough forms ball about 10 turns. Pat dough out to ¾-inch thickness. Using 3-inch cutter, cut out bescuits. Gather dough, pat our again, and cut out total of 6 biscuits. Place biscuits on prepared baking sheet. Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes. Transfer to rack; cool. DO AHEAD Can be made 6 hours ahead. Let stand at room temperature. For Strawberries Stir strawberries, 6 tablespoons powdered sugar, and next 4 ingredients in medium bowl. Cover and chill at least 1 hour and up to 2 hours. Using electric mixer, beat chilled whipping cream, sour cream, and remaining 2 tablespoons powdered sugar until soft peaks form. Place 1 biscuit on each of 6 plates. Place large spoonful of berries with juices atop biscuits. Top with whipped cream. Pass remaining berries alongside.

Applesauce

5 lbs. choice apples (Newton Pippin, Golden Delicious, McIntosh, Winesap Gravenstein or Granny Smith)

½ cup Gizdich Apple Juice

½ cup sugar (or to taste)

Peel, core and slice washed apples. Place in large cooking pot with apple juice to start cooking process. Mix in sugar for desired sweetness. Cook slowly until tender and apples break down to desired consistency. Add more sugar if needed. Variations: Sweeten with brown sugar or honey. Add cinnamon, nutmeg or cloves. Add raisins during the cooking time. For color and spice, drop in a few Red Hots candy.

Preheat oven to 325 degrees, Mix first 5 ingredients in large bowl. In medium bowl, mix remaining ingredients, including apples and walnuts. Combine apples mixture with dry ingredients and stir until just combined. Pour batter into bundt pan. Bake approximately 1 hour.

Beat butter and sugars until light and fluffy. Add pumpkin, eggs and vanilla: stir well. In a small bowl, stir together dry ingredients: add to pumpkin mixture and mix well. Pour into a greased loaf pan and bake at 350º for 45 min. or until a toothpick comes out clean. Cool before slicing.

Combine pumpkin, cream cheese, 3 Tbsp. maple syrup, honey, ½ tsp. cinnamon and nutmeg in a medium bowl; mix together until smooth. In a medium bowl, beat heavy cream until soft peaks form. Add remaining 2 Tbsp. syrup and ¾ tsp. cinnamon and beat again making sure soft peaks form. Spoon half of pumpkin mixture into 6 glasses. Top with half of whipped cream and half a pecans. Repeat layers and top with pecans. Chill before serving.

For Your Health

Antioxidants