Pecan Divinity AARON STEWARD 4 DOZEN PECAN HALVES 1 TABLESPOON BUTTER, MELTED 1/4 TEASPOON SALT 2 1/2 CUPS SUGAR 2/3 CUP WATER 1/2 CUP LIGHT-COLORED CORN SYRUP 2 LARGE EGG WHITES 1 TEASPOON VANILLA EXTRACT PREHEAT OVEN TO 350. COMBINE PECANS AND BUTTER, AND TOSS TO COAT. SPREAD MIXTURE EVENLY INTO A SHALLOW PAN. BAKE AT 350 FOR 12 MINUTES, STIRRING ONCE. REMOVE FROM OVEN; SPRINKLE WITH SALT COMBINE THE SUGAR, WATER, AND CORN SYRUP IN A MEDIUM SAUCEPAN; BRING TO A BOIL OVER MEDIUM HEAT. COVER AND COOK 3 MINUTES. UN- COVER AND CONTINUE COOKING, WITHOUT STIRRING FOR ABOUT 8 MIN- UTES. REMOVE FROM HEAT BEAT EGG WHITES IN A LARGE MIXING BOWL WITH A HEAVY-DUTY STAND MIXER AT HIGH SPEED FOR 4 MINUTES; STIR IN VANILLA. POUR HOT SYRUP IN A THIN STREAM OVER BEATEN EGG WHITES WHILE CONTINUING TO BEAT AT HIGH SPEED. CONTINUE BEATING FOR ABOUT 3 ADDITIONAL MINUTES. WORKING QUICKLY, DROP BY ROUNDED TEASPOONFULS ONTO WAX PAPER. WHILE WARM, PRESS A PECAN HALF ON TOP OF EACH PIECE OF CANDY. LET COOL BEFORE SERVING
Oatmeal Raisin/Chocolate Chip Cookies CRYSTAL GORE 1/2 CUP(S) BUTTER 3/4 CUP(S) BROWN SUGAR 1/2 CUP(S) GRANULATED SUGAR 2 EGGS 2 TEASPOON(S) VANILLA 1-1/2 CUP(S) ALL-PURPOSE FLOUR 1 TEASPOON(S) BAKING SODA 1 1/4 TEASPOONS GROUND CINNAMON 1/2 TEASPOON(S) SALT 2 TEASPOONS MAPLE SYRUP 3 CUPS OF UNCOOKED OATMEAL 1 1/4 CUPS OF RAISINS 1/4 CUP CHOCOLATE CHIPS PREHEAT OVEN TO 350 COMBINE ALL THE DRY INGREDIENTS AND MIX, SLOWING ADDING IN THE WET INGREDIENTS ROLL INTO BALLS AND SQUISH ONTO A GREASED COOKIE SHEET FOLD IN THE RAISINS AND CHOCOLATE CHIPS LAST BAKE AT 350 FOR 11-15 MINUTES, DEPENDS ON COOKIE SIZE CREATED (WATCH CLOSELY, UNDERCOOKING IS BETTER)! LET COOKIES COOL BEFORE FROSTING FROSTING: MIX ALL TOGETHER AND LET CHILL TEN MINUTES. THEN FROST AWAY FROSTING: 1 ½ CUP OF MARSHMALLOW FLUFF ¼ CUP OF MAPLE SYRUP ¼ TSP OF CINNAMON 1 CUP CHOCOLATE CHIPS
Sweet Potato Casserole JACQUELYN BLOCK 4 CUPS SWEET POTATO, CUBED 1/2 CUP WHITE SUGAR 2 EGGS, BEATEN 1/2 TEASPOON SALT 4 TABLESPOONS BUTTER, SOFTENED 1/2 CUP MILK 1/2 TEASPOON VANILLA EXTRACT 1/2 CUP PACKED BROWN SUGAR 1/3 CUP ALL-PURPOSE FLOUR 3 TABLESPOONS BUTTER, SOFTENED 1/2 CUP CHOPPED PECANS ORIGINAL RECIPE YIELDS 12 SERVINGS (6 CUPS) PREP: 30 M COOK: 30 M READY IN: 1 H PREHEAT OVEN TO 325 DEGREES F (165 DEGREES C). PUT SWEET POTATOES IN A MEDIUM SAUCEPAN WITH WATER TO COVER. COOK OVER MEDIUM HIGH HEAT UNTIL TENDER; DRAIN AND MASH IN A LARGE BOWL, MIX TOGETHER THE SWEET POTATOES, WHITE SUGAR, EGGS, SALT, BUTTER, MILK AND VANILLA EXTRACT. MIX UNTIL SMOOTH. TRANSFER TO A 9X13 INCH BAKING DISH IN MEDIUM BOWL, MIX THE BROWN SUGAR AND FLOUR. CUT IN THE BUTTER UNTIL THE MIXTURE IS COARSE. STIR IN THE PECANS. SPRINKLE THE MIX- TURE OVER THE SWEET POTATO MIXTURE BAKE IN THE PREHEATED OVEN 30 MINUTES, OR UNTIL THE TOPPING IS LIGHTLY BROWN
Turkey Brine JAMIE BOWERS 1 UNCOOKED FRESH OR PRE- THAWED, ORGANIC TURKEY (1 POUND PER GUEST) 8 OZ. BUTTER (KERRYGOLD PURE IRISH BUTTER*, SALTED), SOFTENED 3 QUARTS COLD WATER OR 6 LBS ICE (APPROXIMATE) 1 ONION, PEELED AND QUARTERED 3 CELERY RIBS, CUT IN HALF 3 LARGE CARROTS, PEELED AND CUT IN HALF SALT AND PEPPER *NOTE: YOU COULD ALSO SUB AN HERB COMPOUND BUTTER FOR ADDI- TIONAL FLAVOR IF DESIRED. START THE BRINE - IN LARGE POT, BRING 3 QUARTS OF WATER TO A BOIL OVER MEDIUM HEAT. ONCE BOILING, ADD IN THE SALT, STIR UNTIL DIS- SOLVED ADD IN THE REST OF THE BRINE INGREDIENTS, AND THEN REMOVE POT FROM HEAT. LET THE BRINE COOL, WHILE YOU PREP THE TURKEY - REMOVE FROM PACKAGE, REMOVE THE NECK, GIZZARDS, LIVER, RINSE THE BIRD, ETC. IF YOU HAVE A LARGE ENOUGH REFRIGERATOR, YOU CAN POUR THE COOLED BRINE IN A LARGE CONTAINER AND ADD ADDITIONAL COLD WATER AS RE- QUIRED (ENOUGH TO FULLY SUBMERGE THE TURKEY IN THE BRINE). ALTER- NATIVELY, YOU CAN USE A COOLER SIZED TO FIT THE TURKEY POUR IN THE COOLED BRINE, THEN ADD ADDITIONAL COLD WATER AND ICE FULLY SUBMERGE THE TURKEY IN THE BRINE, BREAST SIDE DOWN BRINE TURKEY FOR AT LEAST 24 HOURS (FOR A SMALLER, 16 POUND) TO 48 HOURS (FOR A LARGER 22+ POUND). KEEP THE TURKEY AND BRINE COLD DURING THE MARINATING PROCESS. EVERY 12 HOURS, ROTATE/FLIP THE TURKEY IN THE BRINE TO EVENLY MARINATE IT 24-48 HOURS LATER REMOVE THE TURKEY FROM THE BRINE AND RINSE WELL WITH COLD WATER, PAT DRY PLACE THE TURKEY (BREAST UP) ON A ROASTING RACK. (THIS IS ALSO A GOOD TIME TO START PRE-HEATING YOUR OVEN
Brine 3 QUARTS WATER 2 CUPS KOSHER OR SEA SALT 1 TABLESPOON BLACK PEPPER- CORNS, WHOLE 12 OUNCES LAGER BEER 1 CUP MOLASSES* 2 CUPS HONEY* 1 TABLESPOON DRIED PEPPER FLAKES (OPTIONAL) 4 WHOLE BAY LEAVES 6 CLOVES GARLIC, PEELED AND QUICK SMASH 4 FRESH ROSEMARY SPRIGS 4 FRESH SAGE SPRIGS (OR 1 TABLE- SPOON DRIED) LARGE BUNCH FRESH THYME 2 LEMONS, ZESTED STUFF THE MAJORITY OF THE BUTTER UNDER THE SKIN ON EITHER SIDE OF THE BREASTBONE. YOU CAN LOOSEN THE SKIN ON EITHER SIDE OF THE BREASTBONE STARTING WITH YOUR FINGERS WITH THE CAVITY FACING TOWARD YOU, AND SMOOTH THE BUTTER OUT EVENLY BETWEEN THE SKIN AND THE BREAST. (THIS IS HARD TO DESCRIBE, BUT YOU CAN ALWAYS GOO- GLE RUBBING BUTTER UNDER THE TURKEY SKIN FOR VIDEOS IF YOU NEED MORE DIRECTION.) RUB THE REMAINING BUTTER ON TOP OF THE SKIN, AND SPRINKLE WITH SALT AND PEPPER TO TASTE STUFF THE CAVITY OF THE TURKEY WITH THE ONION, CELERY, AND CARROTS PLACE THE ROASTING RACK IN THE PRE-HEATED OVEN AND COOK APPRO- PRIATELY BASED ON THE WEIGHT OF YOUR BIRD. (YOU CAN REFER TO THE CHART HERE, HTTP://BZFD.IT/2FH8SHD) WHEN THE TURKEY IS DONE COOKING, REMOVE IT FROM THE OVEN. COV- ER/TENT LOOSELY WITH FOIL AND LET IT REST FOR 30 MINUTES. CARVE AND ENJOY! *NOTE: YOU CAN SUB 2 CUPS DARK BROWN SUGAR FOR THE MOLASSES AND HONEY IF DESIRED.
Flourless Chocolate Cake JON ROLLINS 4 OZ BITTERSWEET CHOCOLATE CHIPS 1/2 CUP UNSALTED BUTTER 3/4 CUP SUGAR 3 EGGS 1/2 CUP UNSWEETENED COCOA POWDER PREHEAT OVEN TO 375 DEGREES GREASE 9-INCH BAKING PAN WITH ANY NON-STICK SPRAY OR BUTTER IN A DOUBLE-BOILER, MELT CHOCOLATE AND BUTTER, STIRRING UNTIL SMOOTH REMOVE BOWL CHOCOLATE FROM HEAT WHISK IN SUGAR UNTIL COMBINED, THEN ADD EGGS ONE AT A TIME SIFT COCOA POWDER OVER MIXTURE AND WHISK TO COMBINE. POUR BATTER INTO BAKING PAN AND BAKE 25 MINUTES OR UNTIL TOP HAS FORMED INTO THIN CURST COOL CAKE ON WIRE RACK, 5-10MINUTES, THEN INVERT ON TO SERVING PLATE. GARNISH WITH COCOA POWDER AND/OR POWDERED SUGAR
Jansson s Frestelse (Jansson s Temptation) LENA STAROSTINE 2 LARGE ONIONS, CUT INTO 1/4 INCH WIDE STRIPS 14 FILLETS SWEDISH ANCHOVIES, OR REGULAR ANCHOVIES 6 POTATOES, PEELED, CUT INTO STRIPS 1 1/2 CUPS HEAVY CREAM 2 TABLESPOONS DRY BREAD CRUMBS 1 TABLESPOON MELTED BUTTER PREHEAT OVEN TO 425 DEGREES F (220 DEGREES C). BUTTER A 9X13 INCH BAKING DISH. SPREAD ONIONS EVENLY ONTO THE BOTTOM OF THE PREPARED BAKING DISH. EVENLY DISTRIBUTE ANCHOVIES ON TOP OF THE ONIONS. PLACE PO- TATOES ON TOP OF THE ANCHOVIES, THEN POUR IN HEAVY CREAM. MIX BREAD CRUMBS TOGETHER WITH THE MELTED BUTTER, THEN SPRINKLE OVER TOP OF THE POTATOES. PLACE ONTO A BAKING SHEET TO CATCH ANY CREAM WHICH BUBBLES OVER. BAKE IN PREHEATED OVEN UNTIL THE POTATOES HAVE SOFTENED, THE CREAM HAS REDUCED, AND THE DISH HAS TURNED DEEP GOLDEN BROWN, ABOUT 45 MINUTES. PREHEAT OVEN TO 425 DEGREES F (220 DEGREES C). BUTTER A 9X13 INCH BAKING DISH. SPREAD ONIONS EVENLY ONTO THE BOTTOM OF THE PREPARED BAKING DISH. EVENLY DISTRIBUTE ANCHOVIES ON TOP OF THE ONIONS. PLACE PO- TATOES ON TOP OF THE ANCHOVIES, THEN POUR IN HEAVY CREAM. MIX BREAD CRUMBS TOGETHER WITH THE MELTED BUTTER, THEN SPRINKLE OVER TOP OF THE POTATOES. PLACE ONTO A BAKING SHEET TO CATCH ANY CREAM WHICH BUBBLES OVER. BAKE IN PREHEATED OVEN UNTIL THE POTATOES HAVE SOFTENED, THE CREAM HAS REDUCED, AND THE DISH HAS TURNED DEEP GOLDEN BROWN, ABOUT 45 MINUTES.
Corn Casserole LOREN BOYNTON 1 (15 1/4 OUNCE) CAN WHOLE KERNEL CORN, DRAINED 1 (14 3/4 OUNCE) CAN CREAM-STYLE CORN 1 (8 OUNCE) PACKAGE CORN MUFFIN MIX (RECOMMENDED (JIFFY) 1 CUP SOUR CREAM 1/2 CUP BUTTER, MELTED 1-1 1/2 CUP SHREDDED CHEDDAR CHEESE PREHEAT OVEN TO 350 DEGREES F IN A LARGE BOWL, STIR TOGETHER THE 2 CANS OF CORN, CORN MUFFIN MIX, SOUR CREAM, AND MELTED BUTTER. POUR INTO A GREASED CASSEROLE DISH. BAKE FOR 45 MINUTES, OR UNTIL GOLDEN BROWN. REMOVE FROM OVEN AND TOP WITH CHEDDAR. RETURN TO OVEN FOR 5 TO 10 MINUTES, OR UNTIL CHEESE IS MELTED. LET STAND FOR AT LEAST 5 MINUTES AND THEN SERVE WARM.
Arroz con Leche (Rice Pudding) LUIS TEJEDA ½ CUP SHORT GRAIN RICE, SUCH AS ARBORIO, PEARL OR VALENCIA 1½ CUPS WATER 1 MCCORMICK GOURMET COLLEC- TION CINNAMON, STICK 1 QUART (4 CUPS) MILK ½ CUP SUGAR 1 TEASPOON PURE VANILLA EXTRACT 1 TEASPOON GRATED LEMON PEEL OPTIONAL: GROUND CINNAMON AND/ OR NUTMEG FOR GARNISH PLACE RICE, WATER AND CINNAMON STICK IN MEDIUM SAUCEPAN. BRING TO BOIL ON MEDIUM HEAT. REDUCE HEAT TO LOW; COVER AND SIMMER 15 MINUTES OR UNTIL WATER IS ABSORBED. MEANWHILE, BRING MILK, SUGAR AND VANILLA TO SIMMER IN LARGE SAUCEPAN ON MEDIUM HEAT. STIR IN COOKED RICE AND CINNAMON STICK. COOK 45 MINUTES OR UNTIL MIXTURE IS THICK AND CREAMY, STIRRING OC- CASIONALLY. REMOVE CINNAMON STICK. STIR IN LEMON PEEL. POUR RICE PUDDING INTO LARGE BOWL. (PUDDING WILL THICKEN AS IT COOLS.) PLACE PLASTIC WRAP DIRECTLY ON SURFACE OF RICE PUDDING. COOL SLIGHTLY. SERVE SLIGHTLY COOLED, OR REFRIGERATE 3 HOURS OR OVERNIGHT UNTIL WELL CHILLED.
Cheese Daisies MORGAN HARRISON ¾ CUP BUTTER ¼ CUP GRATED PARMESAN ¾ TSP. PAPRIKA 1 ½ CUP GRATED CHEDDAR 1 ½ CUP FLOUR 1 TSP. SALT USING YOUR HANDS, MIX ALL INGREDIENTS TOGETHER THOROUGHLY. USE A COOKIE PRESS OR ROLL IN SMALL BALLS AND FLATTEN WITH A FORK (BUT FLATTER THAN PEANUT BUTTER COOKIES) ON A COOKIE SHEET BAKE AT 350 DEGREES UNTIL FIRM AND ONLY BEGINNING TO BROWN (YOU HAVE TO KEEP YOUR EYE ON IT)!
Auntie Mae s Coffee Cake SANDRA BEER FILLING: 3T SUGAR 4 ½ T. OF YOUR FAVORITE COFFEE 4 ½ T. UNSWEETENED COCOA POW- DER BATTER: 1/2 C. UNSALTED SOFTENED BUTTER 2C. ALL-PURPOSE FLOUR 1T. BAKING POWDER 1T. BAKING SODA 1T. SALT 1C. SUGAR 2 LG EGGS 1C. SOUR CREAM 1T. PURE VANILLA EXTRACT PREHEAT OVEN TO 350 STIR TOGETHER THE FILLING AND SET ASIDE BUTTER A 10IN. BUNDT PAN AND THEN DUST IT WITH FLOUR, TAPPING OUT THE EXCESS. WHISK TOGETHER FLOUR, BAKING POWDER, BAKING SODA AND SALT IN A MEDIUM BOWL. USING AN ELECTRIC MIXER WITH A PADDLE ATTACHMENT, PUT THE BUTTER AND SUGAR INTO THE BOWL AND MIX ON MEDIUM-HIGH UNTIL PALE AND FLUFFY, 3-4 MINUTES. REDUCE SPEED TO MEDIUM AND ADD EGGS ONE AT A TIME. MIX FLOUR IN THREE BATCHES ALTERNATING WITH SOUR CREAM. ADD VANILLA AND MIX 1 MINUTE. SPREAD 1/3 OF THE BATTER INTO THE BUNDT PAN. SPRINKLE WITH HALF THE FILLING. SPREAD ANOTHER THIRD OF THE BATTER ON TOP, FOLLOWED BY THE REMAINING FILLING. SPREAD THE REMAINING BATTER OVER THE TOP. RUN A THIN KNIFE THROUGH THE BATTER TO MARBLEIZE. BAKE 35-38 MINUTES OR UNTIL A TOOTH PICK INSERTED INTO THE CENTER COMES OUT CLEAN. LET COOL 30 MINUTES. INVERT ONTO A FINE PLATE.
Pumpkin Bread STEPHEN PICKARD 4 EGGS 2 CUPS SUGAR 1 CUP VEGETABLE OIL 2 CUPS SIFTED FLOUR 2 TSP BAKING SODA 2 TSP CINNAMON (BE GENEROUS) 1/8 TSP SALT 1 CAN PUMPKIN BEAT EGGS. ADD SUGAR AND BEAT TILL LIGHT. ADD VEGETABLE OIL, MIX. ADD FLOUR AND REMAINING DRY INGREDIENTS. ADD PUMPKIN AND MIX AGAIN. POUR INTO SPRAYED BUNDT PAN BAKE AT 350 DEGREES FOR APPROXIMATELY 50 MINUTES.
Fudge SUSAN WRIGHT 2/3 CUP COCOA 1/8 TSP SALT 1 1/2 CUP MILK 1/4 CUP BUTTER 1 TSP VANILLA BUTTER DISH COMBINE SUGAR, COCOA AND SALT STIR IN MILK COOK OVER MEDIUM HEAT TO ROLLING BOIL BOIL WITHOUT TURNING UNTIL MIXTURE REACHES SOFT BALL STAGE REMOVE FROM HEAT AND ADD BUTTER AND VANILLA. DON T STIR COOL TO 110 BEAT UNTIL THICKER