Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.

Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.

Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.

Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into bars.

Fill your sink or a large bowl with a couple inches of ice water. This will be used to quickly stop the caramel from cooking once it’s reached the desired temperature.

In a large sauce pan (the caramel bubbles up so make sure the pot is much larger than the quantity of the ingredients) heat the cream and salt to a simmer. Once small bubbles appear stir in the honey and ground cardamom. Bring to a boil then reduce heat to a simmer. Stir occasionally to avoid scorching on the sides or bottoms of the pan.

Continue to cook until the temperature reaches 255-260*F. If not cooked enough the caramel will be too soft and run off the fruit. If cooked too long the caramel will be difficult to chew.

. Preheat oven to 350 degrees Fahrenheit.

. Combine butter and brown sugar in large mixing bowl. Microwave about 30 seconds. Stir until consistent.

. Add peanut butter, maple syrup and vanilla extract. Stir until consistent.

. Add raisins, coconut flakes, chocolate chips, oatmeal and lastly the egg. Knead until ingredients have an even, cookie dough-like consistency, 2 or 3 minutes.

. Scrape dough into 9×13 baking dish. Gently press dough, evenly distributing ingredients throughout pan. Bake 30 minutes or until golden brown around edges. The bars are cooked when toothpick comes away cleanly when poked into center of dish. Allow to cool.

. Run knife along edges of dish and cut bars into sections. Refrigerate. Wrap and pop into zip-close bags for the road.

HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake.

Use a citrus press or a juicer to juice the grapefruits, oranges, tangerines, and lime.

Juice the pomegranates (2/3 cup juice) into a separate container, and keep everything chilled.

When it is time to serve the drinks, fill each glass about ⅔ full with the citrus juice, and then top with the pomegranate.  Due to it’s density, the pomegranate will settle to the bottom, and the two juices will stay separated.  Add a shot of silver tequila, and you have a real solstice treat!