Thanks, Debbie, for starting the recipe. I'll copy and paste your part to make it easier, but here's the rest added on to the end: Pumpkin Pie with Hazelnuts from "French Women Don't Get Fat" Piecrust: 2/3 c unsifted flour pinch of salt 1 TB sugar 6 TB chilled butter 1 1/2 TB ice cold water Filling: 1/3 cup ground hazelnuts 1/4 cup granulated brown sugar 2 TB softened butter 2 eggs, plus 1 egg yolk 1 cup unsweetened canned pumpkin puree (organic, natural preferred) 1 TB flour 2/3 cup granulated brown sugar 1/4 tsp cinnamon 1/4 tsp ground cloves 1/2 tsp salt 1 cup heavy cream 1. Put the flour, pinch of salt, and sugar in the bowl of a food processor and pulse to combine. 2. Cut the chilled butter into small pieces and add to the bowl. Also add the water and process for 15 seconds. If the dough is too dry, add more water by droplets. The dough should just hold together. Do not knead. 3. Wrap the dough in waxed paper and refrigerate at least 4 hours or overnight. 4. Preheat oven to 400 degrees. Roll out the pastry and fit it into a 9 inch pie plate, 2 inches deep. Prick the pastry with a fork all over the bottom. Line the pie plate with alumimum foil. Add pie weights or dried beans to weigh down the dough, and bake for 10 minutes in the preheated oven. Remove from the oven and discard foil and beans. 5. Increase the oven temperature to 450 degrees. Prepare the filling by combining hazelnuts, 1/4 cup granulated brown sugar, and butter. Work into a paste and spread with the back of a fork or a rubber spatula into the partially cooked pastry shell. Bake for 10 minutes. 6. Mix together the eggs, egg yolk, pumpkin puree, flour, 2/3 cup granulated brown sugar, spices, salt, and heavy cream. Pour into the pastry shell. Turn the oven temperature down to 325 degrees and bake the pie for 45 minutes. 7. Serve at room temperature or cold. Optional: Serve with unsweetened whipped cream ( 1 cup for the entire pie) on the side. The pie will keep a few days in the refrigerator. Always take out 15 minutes before serving. Thank you again, Debbie, for a wonderful package. I love everything.

Peppi, they are selling the paczki here too, but as far as I can see, they're just jelly donuts, sold at a higher price, of course. Walmart, Meijer, even the local Wesco gas station, all have boxes of puczkis. None of them are good, of course, LOL. Heavy greasy squares of dough filled with jelly and coated with granulated sugar, not even powdered. I think I ought to just make my own. And wouldn't you think the bakery would make them? Nope, we actually have a bakery in my tiny town and they don't make them!! Annie

Several churches around here are offering Pancake Suppers on Shrove Tuesday, Mar. 8 ... ... but they ain't free! At least ... if they may be, I haven't heard of it: most are asking about $5.00. One used to hear a good deal more about fasting and deprivation in the Roman Catholic variety of Christendom than in many of the Protestant churches. A number in the those groups had the feeling that they couldn't see much value in a season of deprivation for its own sake ... ... that if someone wanted to take on some task or discipline that had a positive purpose, that such a project had much more to recommend it. ole joyful

I used to make Strawberry butter for pancakes & French Toast every day when they were in season. I simply softened some butter, beat in some cream cheese & added the berries which I had processed in a course chop & drained in a colendar(to drain any juice), just before adding to the butter mix. Delish! I've done it w/raspberries too but some folks don't like the seeds in the raspberries.