Process turkey in a food processor until chopped. Add 1/2 cup butter and next 3 ingredients; process until almost smooth, stopping to scrape down sides. Transfer turkey spread to a medium bowl. Stir in 1/4 cup parsley, 3 tablespoons chives, and salt.

Trim crusts from bread, using a serrated or an electric knife.

Spread about 1/4 cup turkey spread on 8 bread slices. Top with remaining 8 bread slices; pressing lightly to adhere. Cut each sandwich into 4 fingers, using a serrated knife or an electric knife.

To garnish, tie a whole chive around each finger sandwich, and knot; or spread cut sides of sandwiches with 1/4 cup softened butter, and dip lightly into 1/4 cup chopped parsley. Arrange on a serving platter.

Note: You can make sandwiches up to 1 day ahead. Just lay a damp paper towel over sandwiches before covering with plastic wrap. Store in refrigerator.

Beat butter and sugar in a large bowl at medium speed with an electric mixer until fluffy. Add egg, honey, and molasses, beating until blended. Combine flour and next 5 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture. Pour batter into a lightly greased and floured 9" square pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into 20 rectangles.

Combine first 7 ingredients in a heavy nonaluminum saucepan. Cook, whisking constantly, over medium heat 8 to 10 minutes or until butter melts and sugar dissolves.

Gradually whisk about one-fourth of hot sugar syrup into beaten eggs; add to remaining hot syrup, whisking constantly. Reduce heat to medium-low; cook 12 to 15 minutes, stirring gently, or until curd thickens and coats a spoon; let cool. Cover and chill overnight.

Combine first 4 ingredients in a large bowl; cut in butter with a pastry blender until crumbly.

Whisk together half-and-half and 1 egg in a bowl; add to dry ingredients, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times.

Divide dough in half; shape each into a ball. Pat each into a 5 1/2" circle on a lightly greased baking sheet. Cut each circle into 6 wedges, using a sharp knife (do not separate wedges).

Whisk together remaining egg with 1 teaspoon water in a small bowl; brush egg wash over dough. Sprinkle 1 tablespoon sugar evenly over dough.

Bake at 425° for 19 to 21 minutes or until golden. Serve warm. Serve with Pink Princess Spread, if desired.

Beat cream cheese, butter, and powdered sugar at medium speed with an electric mixer until smooth. Stir in strawberry spread. Cover and chill.

Combine all ingredients in a large zip-top plastic bag.

To make 1 serving, place 2 heaping tablespoons spiced tea mix in a cup; add 1 cup boiling water, and stir gently.