If you've got a cooler, this would be perfect because it's best made 2 days ahead:
PUMPKIN CHEESECAKE
3 cups finely ground gingersnaps
1/2 cup confectioners' sugar
1 1/2 sticks butter, melted
Two 8 oz pkg cream cheese, softened
5 eggs
3/4 cup packed light brown sugar
16 oz can solid-pack pumpkin
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground mace
1/4 tsp vanilla
1/2 cup brandy
2 cups sour cream
1/4 cup granulated sugar

Preheat oven to 350°. Combine the gingersnap crumbs, confectioners' sugar & melted butter in a bowl & mix thoroughly. Press the crumb mixture onto the bottom & up the sides of an ungreased 9" springform pan.
Beat the cream cheese with a mixer on medium speed. Add the eggs, 1 at a time, the brown sugar, pumpkin, spices, vanilla & 1/4 cup of the brandy to the cream cheese & mix until smooth. Pour the pumpkin mixture into the prepared pan & bake 40 minutes or until the edge of the cheesecake begins to pull away from the side of the pan.
Remove the cheesecake from the oven & reset the temperature to 400°. Whisk together the sour cream, sugar & remaining 1/4 cup of brandy in a small bowl. Spread the sour cream mixture over the hot cheesecake, return to the oven & bake 10 minutes more. Cool to room temperature, cover & refrigerate in the pan overnight or up to 4 days. Remove sides of the pan before seriving.~~
From Savor the Brandywine Valley. It said it won a prize in Creative Cooking's cheesecake contest.

FRESH AUTUMN PEAR BREAD
1 stick unsalted butter, softened
1 cup sugar
2 eggs, slightly beaten
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp nutmeg
1/4 cup buttermilk or yogurt
1 cup coarsely chopped fresh ripe pears, skin left on

Preheat oven to 350°. Butter a 9" loaf pan.
In a large bowl, using a mixer, cream the butter & sugar together until light & fluffy. Add the eggs & vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda & nutmeg. Add the flour mixture to the butter mixture alternately with the buttermilk, mixing gently but thoroughly. Gently stir in the pears. Transfer the dough to the prepared pan. Bake 1 hour or until a cake tester inserted near the center comes out clean.~~

Again, if you have a cooler this would work also:
SUN-DRIED TOMATO BREAD
2 cloves garlic
1/3 cup oil-packed sun-dried tomatoes
1 bunch green onions
2 1/2 cups flour
2 tsp baking powder
1 1/4 tsp salt
1/2 tsp baking soda
5 oz Provolone cheese, grated
3/4 tsp dried rosemary
3/4 tsp pepper
1/3 cup pine nuts, lightly toasted
2 TBL Crisco (room temperature)
2 TBL sugar
2 large eggs
1 1/4 cups buttermilk

Preheat oven to 350°. Grease one 9" loaf pan or three 4x3x2" pans.
In a small saucepan, cook the garlic in boiling water to cover for 15 minutes. Meanwhile, drain & chop the tomatoes, reserving 2 TBL of the oil. Slice the green onions thin & include 1" of the green part. In a large bowl, stir together the flour, baking powder, salt & baking soda. Add the cheese, green onions, rosemary, pepper, sun-dried tomatoes & pine nuts. Toss the mixture until combined. In a small bowl, whisk together the shortening, reserved oil & sugar until the mixture is smooth.
When teh garlic has finished cooking, drain, peele & mash it with a fork. Add to the shortening mixture along with the eggs & buttermilk. Add the shortening mixture to the flour mixture & blend until well combined. Pour the batter into the prepared pan. Bake in the middle of the oven until a cake tester comes out clean, 25-30 minutes for the small loaves, 45-50 minutes for the large loaf. Cool the bread in the pan on a wire rack for 5 minutes. Turn onto the rack & cool completely. The bread keeps, wrapped tightly in foil & refrigerated for up to 4 days.~~