What makes my pecan pie special is the spiced rum in the filling, and the fact that there is enough filling to fill a generous deep dish pie pan. A pecan pie is actually a custard pie. The high egg content is what makes it a custard. So think of it as a sugar custard topped with pecans. Because it’s a custard pie it will need to bake at a low temperature for a long time. Ingredients: 5 tablespoons butter, melted (not too hot) 5 eggs, beaten 1 cup white sugar 1 1/3 cup dark corn syrup or maple syrup […]
Monthly Archives: December 2023
4 posts
This is my very best mac n cheese recipe. It’s layered with all kinds of flavors like bitter, creamy, sweet and savory. This recipe serves as many as a dozen people, with leftovers. I also have an option down below describing how you can separate this recipe into two large quantities, top with a crispy panko top and then freeze for later. This recipe works so well because of the layering of several important flavors: The Evaporated milk adds a sweetness to this recipe, and a creaminess too. If you grew up on boxed mac n cheese, you’ll remember that […]
My favorite buttermilk biscuits! A food processor makes this recipe very easy to throw together. Just follow my steps outlined in the video and you’ll get a light, tender, delicious buttermilk biscuit! To freeze: On a half sheet pan, lay out the cut, uncooked biscuits and “flash freeze” for 2-3 hours. When the biscuits are frozen solid, remove from the sheet pan and store in a ziplock bag in the freezer. Defrost and bake whenever you’d like fresh biscuits. Alternatively, you can freeze the biscuit dough in large dough sheets in freezer bags.
This dressing is very easy to put together, and is festive, refreshing and versatile. I especially love this with a salad of This vinaigrette will be great with your holiday dinner or to make your lunch salads more seasonal.