Pre-heat ove to 350 F. Stir together sugar and flour. Cut in 1/2 cup butter until mixture is crumbly. Stir in egg yolk. Press mixture into the bottom of a 9×9-inch baking pan. Bake 18 to 20 minutes or until crust starts to turn golden. Spread jam over the hot crust. In a bowl, mix condensed milk and coconut. Spread gently on top of jam. Return to oven and bake another 25 minutes or until the surface is golden and firm. Remove from oven and set on a wire rack to cool completely. In the top of a double boiler over hot (not boiling) water, melt semi-sweet chocolate and 1 tablespoon butter; stir. Spread melted chocolate over coconut layer. Refrigerate to allow chocolate to harden. Remove from refrigerator 15 minutes before cutting into squares.
Preheat oven to 350° F. In large mixing bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla, and beat until creamy. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 13×9 inch baking pan. Bake 25-30 minutes, or until edges begin to brown. Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft. Spread the rest of the chocolate chips evenly over top. Cool completely.
1 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
2-3/4 cups all-purpose flour
Orange food color
For the Filling:
2 cups raisins, finely chopped
3/4 cup chopped walnuts, finely chopped
1/2 cup frozen orange juice concentrate, thawed
Preheat oven to 350 F. In a large bowl with an electric mixer, beat together butter and sugar until creamy. Beat in egg and vanilla. Add baking powder, spice, and flour one cup at a time mixing after each addition. The dough will be very stiff. Blend last flour in by hand. Do not chill dough. To tint with food color: add small amounts until desired color is reached. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter.
Dip round or pumpkin-shaped cookie cutters in flour before each use, to make pumpkin-shaped cookies with all of the dough. Place half the cookies on cookie sheets. Place 1 tablespoon filling on cookie. Cut out the eyes and mouth from remaining cookies, to make a jack-o-lantern. Place on top of filling. Press to seal edges. Bake for 12 to 15 minutes or until lightly browned.
For the filling: Mix together the raisins, walnuts, and orange juice concentrate in