Georgieanna McArthur of Poland Spring does a great deal of baking. And plenty of cooking. Because she had so many recipes tucked up her sleeve — and because she was asked so many times over the years by friends and family to share them — she decided to gather her favorites and most-requested into a cookbook.

McArthur shared three recipes from her “Georgie’s Goodies” cookbook to provide readers a slightly nontraditional approach to their Thanksgiving dessert selections, along with a great, delicious way to quickly use up a good portion of your leftover turkey meat.

While you’re out picking up those last-minute groceries for the big day, I suggest you toss some dates, dried cranberries and three cans of apricot halves into your cart. If you don’t have refrigerated pie crust dough in the fridge, add your favorite brand to your shopping list (unless, of course, you make your own). Make sure to have pumpkin pie spice, walnuts and brown sugar on hand, too.

Her super-delicious Chocolate Chip Pecan Pie Bars recipe offers a fun alternative to pecan pie. Again, she said it’s really easy to make, and is not as rich as a typical pecan pie. Plus, for the calorie-conscious among us, you can cut it into smaller pieces, she said.

The Date Nut Pudding is baked in individual ramekins, and somewhat resembles a lava cake, bread pudding or a very moist cake, she said. For busy cooks — or those that like to prepare as much the day before as possible — the puddings can be made in advance and warmed up long enough to re-melt the brown sugar just before serving. You can watch McArthur demonstrate how to make the puddings at www.sunjournal.com.

Regarding the Festive Cranberry-Apricot Pie, she said it is “kind of like a peach cobbler.” It can easily be simplified by making a lattice-top crust instead of the fancier leaf version, she added. It only takes 1/2 cup of dried cranberries, but, she said, “they puff right up like raisins” and provide some tartness, and the pumpkin pie spice gives it a little kick. If it’s too late to add it to your Thanksgiving menu, perhaps you might consider it a lovely Christmas dessert instead?

An excellent way to use up your leftover turkey is the turkey lasagna, McArthur said. It is easy to make “and everybody loves it!” McArthur usually uses cream of chicken soup, but advises you to use whichever flavor you have on hand. And if you aren’t into green olives, she said it’s OK to omit them, perhaps replacing them with an equal amount of finely chopped celery.

Collected throughout the years, McArthur’s culled recipes came from many sources: her grandmother, a lot of friends, other relatives, books and magazines. “And I adjusted most of them,” she said, adding with a laugh, “It’s all in the wrist” — meaning she usually doesn’t measure each ingredient. For the cookbook — to ensure accuracy and exact duplication — she made sure to evaluate any ambiguous measurements first.

McArthur has no retail shop, so all of her goodies must be ordered by phone and delivered. “I only bake to order,” she said. It’s like catering, but only in the dessert department.

She went into business — which she considers “more of a hobby and a lot of fun” — after retiring nearly 15 years ago. She had worked in local dentists’ offices for years, and co-workers had suggested she should sell her baked goods because they were so tasty.

“My husband, Jim, goes to a lot of fairs, too,” she said. They will set up tables at school fairs, Andover Old Home Days and at Sunday River during the two-day wife carrying event. During the summer months, her whoopee pies — in assorted flavors — can be found at Fox Ridge Golf Course and also at the Lisbon Farm Market, along with other breads, jams and jellies. She estimates she puts up nearly 2,000 jars of jams, jellies, marmalade and zucchini relish every year.

McArthur can be reached by calling 998-4812.

Date Nut Pudding

1 1/2 cups chopped dates

1 1/2 cups boiling water

4 tablespoons butter

1 cup brown sugar

1 egg

1 cup chopped nuts

1 teaspoon vanilla

1 1/2 cups flour

1/4 teaspoon cardamon

1/2 teaspoon baking powder

1 teaspoon baking soda

Pinch salt

Butter 8 cups or ramekins. Place 2 teaspoons of brown sugar in the bottom of each. In bowl, mix dates and boiling water, add brown sugar, egg, chopped nuts and vanilla. Mix dry ingredients together and mix thoroughly with wet ingredients. Pour into cups. Top with 1 tablespoon brown sugar. Bake at 325 degrees for 20-25 minutes. While still hot, invert onto dish and serve with whipped cream.

Festive Cranberry-Apricot Pie

1 (15 ounce) package folded refrigerated unbaked pie crust (2 crusts)

1/2 cup sugar

3 tablespoons cornstarch

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoons salt

1/2 cup dried cranberries, snipped

3 (15 1/4 ounce) cans apricot halves, drained and cut in quarters

1 egg white

1 tablespoon milk

1 tablespoon sugar

1/4 teaspoon pumpkin pie spice

Preheat oven to 375 degrees. Using one of the crusts, line a 9-inch pie plate according to directions on package. Fold edge under. Set aside. In a large bowl combine the 1/2 cup sugar, cornstarch, the 1 1/2 teaspoons pumpkin pie spice and salt. Stir in cranberries and apricots. Spoon mixture into prepared crust. Place remaining crust on a lightly floured surface. Cut with a 2-inch-long leaf-shaped cutter (or other desired cutter) to make about 18 leaves. In a small bowl stir together egg white and milk; brush mixture over leaves. Combine the 1 tablespoon sugar and the 1/4 teaspoon pumpkin pie spice and sprinkle over half of the leaves (remaining leaves can stay plain). Arrange the leaves over the pie filling as desired (some of the filling may show through) and bake for 50 minutes or until golden. Georgieanna McArthur usually covers the edges with tinfoil so the crust doesn’t get overly dark.

Georgie’s Tip: Any remaining egg white mixture can be combined with the yolks, if desired, and used for scrambled eggs or other egg dish.

Chocolate Chip Pecan Pie Bars

1 1/2 cups Bisquick

1 cup powdered sugar

1/4 cup margarine or butter

4 eggs

1 cup dark corn syrup

1/4 butter, melted

1 teaspoon vanilla

1 (6 ounce) package chocolate chips

1 1/2 cups chopped pecans

Mix Bisquick and sugar, cut in butter. Press in 9 x 13 pan. Bake 15 minutes at 350 degrees, cool. Beat eggs, butter, corn syrup, vanilla, chocolate chips and pecans together and pour over crust. Bake 25-30 minutes. Cool.

Turkey Lasagna

1 (8 ounce) package lasagna noodles

1 can cream of mushroom, chicken or celery soup

3/4 cup milk

1/2 teaspoon salt

1/2 teaspoon poultry seasoning

1 (6 ounce) package cream cheese, softened

1 1/4 cup cottage cheese

1/3 cup sliced stuffed olives (green)

1/3 cup onion, chopped

1/3 cup green peppers, chopped

1/4 cup fresh parsley, minced

3 cups diced turkey, cooked

1 1/2 cups buttered bread crumbs

Cook noodles. Mix next 4 ingredients and heat. Beat cheeses together and stir in next 4 ingredients. Place 1/2 noodles in pan. Spread with 1/2 cheese mixture, 1/2 turkey and 1/2 soup mixture. Repeat. Top with bread crumbs. Bake at 375 degrees for 30 minutes or until heated through.