Cathy Speronis was in to cook some Thanksgiving Treats.

To get information on Cathy's upcoming cooking class you can go to her website cookinwithcathy.com

All of the recipes for the treats she cooked on the show are below.

Fall Fruit Compote

1 cup dry red wine
Juice of 1/2 an orange
3/4 cup granulated sugar
3 whole cloves
1/2 cup dried apricots, coarsely chopped
1/2 cup dried cranberries
1 Granny Smith apple, peeled, cored and coarsely diced
1/2 Cortland apple, peeled, cored and coarsely diced

In a 2-quart saucepan combine wine, orange juice, sugar and cloves. Bring to a simmer over medium-low heat. Cook for 1 minute. Remove cloves. Add remaining ingredients. Bring back to a simmer and cover.

Lower the heat and simmer, covered for 20 minutes until fruit is softened and apples are cooked.

Drain fruit in a colander placed over a bowl, collecting the juices. Set fruit aside.

Pour juices back into the saucepan and place over medium heat. Bring to a fast simmer and reduce until syrupy, about 7 minutes. Remove from heat.

In a bowl combine the fruit with the reduced sauce.

Serve with assortment of crackers and cheese.

Cranberry Orange Cream Pie

Crust:
1 package of graham crackers (9 crackers)
2 Tbsp. sugar
1/2 tsp. cinnamon
1 tsp. orange zest
4 Tbsp. unsalted butter
1 Tbsp. water

Filling:
2 cups fresh cranberries
1 cup sugar
Juice of 1/2 orange
1 tsp. vanilla
1 cup whipping cream

Glaze:
1/2 cup sugar
1 Tbsp. cornstarch
3/4 cup fresh cranberries
2/3 cup water

1/2 cup drained mandarin orange slices to garnish

Make the crust:
Preheat oven to 375 degrees.

Process graham crackers, sugar, cinnamon and orange zest in the bowl of a food processor until finely processed. Place in large bowl and set aside. Melt the butter in a saucepan. Remove from heat and add water. Add butter mixture to graham cracker mixture and combine with a fork until completely combined.

Place crumb mixture in a 10" pie tin and press evenly along bottom and sides. Place a piece of aluminum foil inside of crust forming and covering completely. Fill with pie weights. Bake in center of oven for 12 minutes. Remove foil with weights and bake for an additional 3 minutes. Remove from oven and cool completely.

Make the filling:
In a food processor coarsely chop the cranberries. Add the sugar, orange juice and vanilla. Combine in processor until cranberries are finely chopped.

With a stand or hand mixer whip the whipping cream until stiff peaks.

Gently fold the cranberry mixture into the whipped cream until incorporated. Pour into prepared graham crust, spreading evenly with a spatula and place in freezer overnight.

Make the glaze:
Combine all glaze ingredients in a small saucepan. Cook over medium-low heat stirring occasionally until cranberries have popped and mixture is clear and thickened. Set aside to cool completely.

Garnish the pie with the cooled glaze and mandarin oranges.

Pumpkin Chip Cupcakes with Cream Cheese Frosting
Makes 19

2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 eggs
1/2 tsp. vanilla extract
1/2 cup pumpkin puree
3/4 cup milk
1/2 cup mini semi-sweet chocolate chips

Frosting:
8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp. vanilla extract
4 cups sifted powdered sugar

Preheat oven to 350 degrees.

Combine flour, baking powder, salt, cinnamon, ginger, and nutmeg in a bowl; set aside.

In the bowl of an electric mixer cream butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and pumpkin puree and mix well. Add the flour mixture and milk alternately starting and ending with the flour mixture. Fold in the chips.

Pour batter into lined cupcake tins. Bake in center of oven for 18 minutes or until cupcakes spring back and a cake tester comes out clean. Remove from oven. Cool in pans for 10 minutes. Place cupcakes onto cooling racks and cool completely.

Combine cream cheese, butter and vanilla in electric mixer until creamy. Add the powdered sugar 2 cups at a time and beat until smooth.

Frost cupcakes and serve.

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