Parsnip, Yam, and Watercress Chowder

A very yummy, thick chowder. The ingredients compliment each other very well. I served it with freshly baked bread.

Bon Appetit, December 2007

4 to 6 Servings

Prep: 30 minutes; Total: 50 minutes

1/4 cup (1/2 stick) butter

4 cups 1/2 inch cubes peeled parsnips (about 4 large)

1 1/2 cups chopped onion (about 1 large)

3 cups (or more) low-salt chicken broth

1 cup chopped peeled Granny Smith apple (about 1 medium)

1 1/2 cups 1/2 inch cubes peeled yam (red-skinned sweet potato; about 1 large)

1/8 tsp freshly ground nutmeg

1/4 cup whipping cream

4 cups watercress sprigs (tops of 2 bunches)

Melt butter in heavy large pot over medium heat. Add parsnips and onion. Saute until onion softens, about 5 minutes. Add 3 cups broth and apple. Cover and simmer until parsnips are tender, about 12 minutes. Puree 2 cups parsnip mixture in blender until very smooth. Return puree to pot. Add yam cubes and nutmeg. Cover and simmer until yam cubes are tender, about 12 minutes. Mix in cream, then watercress. Stir until watercress wilts, about 2 minutes. Thin chowder with more broth, if desired. Season to taste with salt and pepper.

Super-Quick Mocha Yule Log

This is a no-bake cake formed to look like a yule log. You can make your own meringue mushrooms or buy the cookies. You'll need a very long platter to fit the cake. Make sure to cut on a 45 degree angle so it looks the best. The meringue recipe follows.

Bon Appetit, December 2009

10 Servings

1/2 cup powdered sugar plus additional for garnish

1/4 cup natural unsweetened cocoa powder

2 tsp instant espresso powder

2 cups chilled heavy whipping cream

1 tsp vanilla extract

1 9 oz package chocolate wafer cookies

8 purchased vanilla meringue cookies (or make your own)

Sift 1/2 cup powdered sugar, cocoa powder, and espresso powder into small bowl. Using electric mixer, beat cream and vanilla in large bowl until soft peaks form. Add cocoa mixture and beat until stiff peaks form.

Spread 1 side of 1 chocolate wafer with 1 rounded teaspoonful mocha cream; top with another wafer. Continue layering wafers and mocha cream for stack of 5 cookies. Place stack on its side on long platter. Repeat making stacks with remaining wafers and some of mocha cream; form log on platter by attaching stacks with mocha cream. Using offset spatula or rubber spatula, spread remaining mocha cream over outside of log to coat. Cover; chill at least 2 hours. Do Ahead: Can be made 1 day ahead. Keep chilled.

Place platter with yule log on work surface. Using fork, gently pull tines of fork along length of frosting on log to create design resembling tree bark. Sift powdered sugar over log to resemble snow. Arrange meringue cookies or Meringue Mushrooms along sides of log. Cut log on diagonal into thick slices. Serve immediately.

Meringue Mushrooms

INGREDIENTS

• 2 large egg whites, room temperature
• Pinch of cream of tartar
• 8 tablespoons superfine sugar
• 1/4 teaspoon vanilla extract
• Powdered sugar (for garnish)
• Natural unsweetened cocoa powder (for garnish)

PREPARATION

• Position rack in center of oven and preheat to 250°F. Line large rimmed baking sheet with parchment paper. Using electric mixer, beat egg whites and cream of tartar in medium bowl until stiff peaks form. Add superfine sugar 1 tablespoon at a time, beating well after each addition until dissolved and mixture is stiff and glossy. Beat in vanilla.
• Transfer mixture to large pastry bag fitted with 1/2-inch plain pastry tip. To form mushroom caps, pipe twelve 1 1/2-inch-diameter mounds onto prepared baking sheet. To form stems for mushroom caps, on same baking sheet position pastry bag and tip 1/4 inch above surface of sheet and pipe out 12 steady pointed cones of 1- to 1 1/4-inch-high meringue, pulling straight up while squeezing pastry bag. Reserve some meringue in pastry bag for attaching stems to mushroom caps.
• Bake meringues until dry to touch and still white, 60 to 65 minutes. Remove from oven and let meringues cool on baking sheet. DO AHEAD Can be made 1 day ahead. Store meringues in airtight container in single layer at room temperature. Wrap pastry bag with remaining meringue in plastic and chill.
• Carefully poke small hole in underside of each meringue mushroom cap; pipe in small amount of meringue, then carefully insert stem. Repeat with all remaining caps and stems. Dust mushrooms with powdered sugar, then lightly with cocoa powder. Lean meringue mushrooms against yule log and serve.

Mexican Chocolate Macaroons

If you like the combination of chocolate and cinnamon, you will love these cookies. No flour or butter is used in the recipe. When I made it, I ran out of almonds, so I couldn't press them into the cookies (next time). Make sure you grease the sheets really well. I thought I did, but they still stuck! Because so many of mine stuck, I didn't drizzle the chocolate over top. Warning: you'll need a cup of milk when you eat these.

Classic Christmas Cookies, pg. 46

Prep and Bake Time: 30 minutes

Makes 3 dozen cookies

1 package (8 oz) semisweet baking chocolate, divided

1 3/4 cups plus 1/3 cup whole almonds, divided

3/4 cup sugar

1 tsp ground cinnamon

1 tsp vanilla

2 eggs whites

Preheat oven to 400. Grease baking sheets; set aside.

Place 5 squares chocolate in food processor; process until coarsely chopped. Add 1 3/4 cups almonds and sugar; process using on/off pulsing action until mixture is finely ground. Add cinnamon, vanilla and egg whites; process just until mixture forms moist dough.

Form dough into 1 inch balls (dough will be sticky). Place about 2 inches apart on prepared baking sheets. Press 1 almond on top of each cookie.

Bake 8 to 10 minutes or just until set. Cool 2 minutes on baking sheets. Remove cookies from baking sheets to wire racks. Cool completely.

Heat remaining 3 squares chocolate in small saucepan over very low heat until melted. Spoon chocolate into small resealable plastic food storage bag. Cut small corner off bottom of bag with scissors. Drizzle chocolate over cookies.

Tip: For longer storage, allow cookies to stand until chocolate drizzle is set. Store in airtight containers.

Better Butter Bites

I had leftover cornflakes that I needed to use up, and I found this cookie recipe. I didn't have any pecans when I made them, so I left it out. I'd use them the next time I make the recipe. It's a really easy drop cookie recipe and it makes a lot.

Grandmother's Cookies, pg. 39

1 cup oil

2 eggs, beaten

1 cup packed light brown sugar

1 cup sugar

1 tsp vanilla

3/4 cup chopped pecans

1 (6 oz) package butterscotch chips

2 cups flour

1 cup oats

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups corn flakes

Preheat oven to 325. In large bowl, combine all ingredients except corn flakes. After ingredients mix well, gently stir in corn flakes.

On ungreased baking sheet, drop mixture by spoonfuls and bake 8 to 10 minutes. Remove from pan to cool.

Whole Wheat Bread

This is a delicious loaf of bread. I used white whole wheat flour which gives it a lighter flavor and texture.

Better Homes and Gardens Homemade Bread Cook Book

Makes: 1 loaf

4 to 4 1/2 cups whole wheat flour

2 packages active dry yeast

1 3/4 cups milk

1/3 cup packed brown sugar

2 tbsp shortening

2 tsp salt

In large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat milk, brown sugar, shortening, and salt just till warm (115 to 120 degrees), stirring constantly to melt shortening. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer to 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough.

Turn out onto lightly floured surface and knead till smooth and elastic (4 to 5 minutes). Shape in a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch dough down; turn out on lightly floured surface. Cover; let rest 10 minutes.

Shape in a loaf; place in greased 8 1/2 x4 1/2x2 1/2 inch loaf pan. Cover and let rise in warm place till double (about 30 minutes). Bake at 375 for 35 to 40 minutes. Remove from pan ad cool on wire rack. Makes 1 loaf.

Barley Stew with Leeks, Mushrooms, and Greens

A healthy meatless stew. Very hearty. Travis said it was even better the second day for leftovers. I made it without mushrooms. I made it with the turkey stock I made from the Thanksgiving turkey carcass.

Bon Appetit, December 2009
Prep: 25 minutes
Total: 55 minutes
6 servings

1 tbsp olive oil, divided
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8 oz container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 1/4 tsp minced fresh rosemary
1 14.5 oz can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 oz) trimmed, center stalks, removed, leaves coarsely chopped (about 8 cups packed)

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and saute until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and saute until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

Cauliflower Soup with Curried Apple

Bon Appetit, December 2006
4 to 6 Servings

6 tbsp (3/4 stick) butter, divided
1 28 oz head of cauliflower, cut into florets (about 5 cups)
1 cup coarsely chopped onion
1 cup coarsely chopped leek (white and pale green parts only)
1 bay leaf
1/2 cup dry white wine
4 cups vegetable broth
1 cup whipping cream

2 tbsp fresh lemon juice
1/4 tsp (scant) cayenne pepper

1 large unpeeled Fuji or Red Delicious apple
1/2 tsp curry powder plus more for garnish

Melt 4 tbsp butter in large pot over medium-low heat. Add cauliflower, onion, leek, and bay leaf; saute until onion is translucent, about 8 minutes. Add wine; simmer until almost all liquid has evaporated, about 4 minutes. Add broth and cream. Bring to boil. Reduce heat to medium; simmer until cauliflower is tender, stirring often, about 20 minutes.
Remove bay leaf from soup. Working in batches, puree soup in blender. Return soup to pot. Mix in lemon juice and cayenne pepper. Season with salt and pepper. Do Ahead: Can be made 1 day ahead, cover and chill.
Cut apple into matchstick-size strips. Melt remaining 2 tbsp butter in large skillet over medium heat. Add apple and curry powder; saute until apple is tender, about 2 minutes.
Bring soup to simmer; ladle into bowls, Spoon warm apple mixture over. Sprinkle with additional curry powder.

Nut-Crusted Salmon with Ginger Butter Sauce

This was so rich. The flavors of the fish went perfectly with the butter sauce. I substituted chopped walnuts for the macadamia nuts.

Bon Appetit, December 2006
4 Servings

Sauce
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup chopped shallots (about 2)
6 black peppercorns
2 bay leaves
1 tbsp minced peeled fresh ginger
1/2 cup whipping cream

Fish
1/3 cup blanched slivered almonds
1/3 cup chopped macadamia nuts
1 tbsp olive oil
1 1/2 tsp (packed) brown sugar
1 1/2 tsp honey
1 tsp fresh lime juice
4 6 to 7 oz skinless salmon fillets

6 tbsp (3/4 stick) chilled butter, cut into 1/2 inch cubes

For Sauce: Boil first 6 ingredients in heavy medium saucepan until almost all liquid evaporates, about 4 minutes. Add cream; bring to boil. Strain into heavy small saucepan.

For Fish: Preheat oven to 350. Using on-off turns, puree first 6 ingredients in processor until mixture resembles coarse breadcrumbs. Heat large nonstick ovenproof skillet over medium heat. Sprinkle salmon with salt and pepper. Cook salmon until browned on 1 side, about 1 1/2 minutes. Turn salmon over. Top with nut mixture, pressing to adhere. Bake until salmon is opaque in center, about 7 minutes (if nut mixture isn't browned enough, place under broiler briefly).
Meanwhile, bring sauce to simmer; remove from heat. Add butter a few tbsp at a time, whisking until melted and smooth. Season to taste with salt and pepper. Transfer fish to plates. Spoon sauce around fish and serve.

Glazed Carrots with Molasses and Marjoram

A very good Thanksgiving side. It's cooked on the stove, so it doesn't compete with the baking dishes. I couldn't find marjoram so I substituted rosemary.

Bon Appetit, November 2006
12 Servings

3 large fresh marjoram sprigs
2 tbsp (1/4 stick) unsalted butter
2 tbsp extra-virgin olive oil
3 lbs medium carrots, peeled, halved lengthwise, cut crosswise into 1 1/2 inch lengths
1/2 cup fresh orange juice
1/2 cup water
1/4 cup mild-flavored (light) molasses
2 tbsp chopped fresh Italian parsley

Remove leaves from marjoram sprigs. Chop enough leaves to measure 2 tsp, reserve stems. Melt butter with oil in large skillet over medium-high heat. Add carrots; season with salt and pepper. Toss with tongs until evenly coated and sizzling, about 4 minutes. Add orange juice, 1/2 cup water, molasses, and marjoram stems. Reduce heat to medium-low. Cover and simmer until carrots are almost tender. about 12 minutes. Uncover; increase heat to high and boil until juices are reduced to syrup and carrots are tender, about 5 minutes. Discard marjoram stems. Add parsley and chopped marjoram; toss to coat. Season to taste with salt and pepper.

Brown Sugar-Pecan Cupcakes with Caramel Frosting

I made these for my birthday. I was sharing it with Jerome from France, so we each had candles to blow out. I'm writing down the directions for the frosting, but I have to say that we tried it twice with no success. We never got to the "add cream" step because the sugar hardened. Instead, I used Betty Crocker vanilla frosting and topped with pecans. I didn't have cake flour or sea salt, so I used all purpose and regular salt.

Bon Appetit, November 2009
Makes 12

Cupcakes
Nonstick vegetable oil spray
1 cup all purpose flour
1/2 cup cake flour
1/2 tsp baking powder
1/2 tsp fine sea salt
1 1/4 cups coarsely chopped toasted pecans
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs, room temperature
1/3 cup sour cream
1 tsp vanilla extract

Frosting
1 cup sugar
1/4 cup water
1/2 cup heavy whipping cream
2 large egg yolks
1/2 cup (1 stick) unsalted butter, room temperature
1/8 tsp fine sea salt
1 cup powdered sugar, sifted
1 cup coarsely chopped toasted pecans

Special Equipment
12 paper muffin cup liners

Cupcakes: Put rack in bottom third of oven; preheat to 350. Spray 12 cup muffin pan with nonstick spray; line with muffin cups.
Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool. Do Ahead: Can be made 8 hours ahead. Cover, store at room temperature.
Frosting: Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.
Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.
Spread frosting over cupcakes. Place pecans on a plate. Roll edges of cupcakes in nuts. Do ahead: Can be made 8 hours ahead. Store airtight at room temperature.

Sage Butter-Roasted Turkey with Cider Gravy

For Thanksgiving this year, we made this turkey on Wednesday along with the gravy. Because of the salt rub, it made for a very salty gravy. On Thursday we made Turkey #2 and we loaded the cavity with carrots, celery, and sage and rubbed it with sage and butter. I also basted it with apple cider. The gravy from that one was added to gravy #1 and it was still on the salty side so we had to add water to it. It was probably the best gravy I've ever had, but I wouldn't recommend making it from a salt rubbed turkey. We served Turkey #2 first because it was fresh out of the oven and it got rave reviews (and it was so easy!). Turkey #1 was delicious while we picked at it during the carving on Wednesday.

Bon Appetit, November 2009
12 Servings

Turkey
3 tbsp coarse kosher salt
1 tbsp dried rubbed sage
1 16 to 18 lbs turkey, rinsed, patted dry.
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped fresh sage
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice

Gravy
2 cups (or more) Turkey Stock or low-salt chicken broth
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 tbsp all purpose flour
2 to 3 tbsp Calvados (apple brandy) or applejack brandy
1 tbsp chopped fresh sage

Turkey: Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
Set rack at lowest position in oven and preheat to 375. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350. Roast turkey 45 minutes. Pour 3/4 cup apple cider over. turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165, basting and turning pan occasionally for even cooking, about 1 1/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

Gravy: Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tbsp fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tbsp Calvados, or more to taste, and sage. Season with salt and pepper.
Serve turkey with gravy.

Sourdough Stuffing with Sausage, Apples, and Golden Raisins

This was a really great stuffing for Thanksgiving. I doubled the recipe and when we tried to bake it all in one pan, it didn't dry out well enough for some to enjoy. But I'm sure if you make it as written, you'll be fine.

Bon Appetit, November 2009
16 servings

1 1/2 lb loaf sourdough bread, crusts removed, bread cut into 1/2 inch cubes (about 13 cups)
2 lbs bulk pork breakfast sausage
2 large onions, chopped (about 4 generous cups)
2 cups chopped celery (about 5 stalks)
4 tbsp (1/2 stick) butter, divided
6 cups 1/2 inch cubes peeled Granny Smith apples (about 28 oz)
3/4 cup golden raisins (about 4 oz)
2 tbsp chopped fresh sage
2 1/2 cups low-salt chicken broth
3 large eggs.

Position rack in center of oven and preheat to 350. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
Saute sausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes, Add onions and celery to drippings in skillet, saute until golden brown, about 12 minutes. Transfer to bowl with bread sausage mixture (do not clean skillet).
Melt 2 tbsp butter in same skillet over medium-high heat. Add apples; saute until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
Melt remaining 2 tbsp butter in same skillet over low heat. Add 2 tbsp sage stir 30 seconds. Add sage butter to bowl with bread-sausage mixture, toss to blend. Season stuffing with salt and fresly ground black pepper. Can be made 1 day ahead. Cover and chill.
Position rack in center of oven and preheat to 350. Generously butter 15x10x2 inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

Pumpkin Bread

This is from the healthy makeover section of the magazine. It still tastes just as good as the original! I made 3 loaves in November because it was so good.

Good Housekeeping, November 2009
Active Time: 20 minutes
Total Time: 1 hour 10 minutes plus cooling
Makes 1 loaf (16 servings)

1 c. packed light brown sugar
2 large eggs whites
1 c. pure pumpkin (not pumpkin pie mix)
1/4 c. canola oil
1/3 c. low-fat plain yogurt
1 tsp. vanilla extract
1 c. all purpose flour
3/4 c. whole wheat flour
1 1/2 tsp baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350. Spray 8 1/2 by 4 1/2 inch metal loaf pan with nonstick cooking spray with flour.
In large bowl, with wire whisk, combine brown sugar and eggs whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture stir until just combined. Do not over mix.
Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

Cranberry-Cornmeal Quick Bread

This turned out really well. We ate it for breakfast a couple days. The pecan halves in a row on the top of the loaf make it extra special. I left out the extract because I couldn't find it.

Bon Appetit, November 2007

Makes 1 loaf

Nonstick vegetable oil spray
1 cup unbleached all purpose flour
1 cup white whole wheat flour or regular whole wheat flour
1 cup medium-grind whole grain cornmeal or regular cornmeal
1/2 cup sugar
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/4 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted
1/2 cup pure maple syrup
2 large eggs
1/2 tsp maple extract
3/4 cup chopped pecans plus 10 pecan halves for garnish
3/4 cup dried cranberries (about 4 oz)

Position rack in center of oven and preheat to 350. Spray 9x5x3 inch metal loaf pan with nonstick spray. Whisk both flours, cornmeal, sugar, salt, and baking powder in large bowl. Whisk buttermilk, melted butter, maple syrup, eggs, and extract in medium bowl. Add buttermilk mixture to flour mixture; stir just until blended. Stir in 3/4 cup chopped pecans and cranberries.
Spoon batter into pan. Arrange pecan halves in row down center of batter.
Bake bread until top is golden brown and paring knife inserted into center of bread comes out clean, tenting bread loosely with foil if browning too quickly, about 1 hour 10 minutes. Cool in pan on rack 20 minutes. Turn out onto rack; cool.
Can be made 1 day ahead. Wrap break in foil and store at room temperature.
Or can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.

Old-Fashioned Pecan Pie

Super easy and delicious. If you want, you could add 2 tbsp bourbon and 1/4 tsp freshly grated nutmeg to the egg mixture for a grown-up version.

Good Housekeeping, November 2008
Active time: 23 minutes
Total time: 1 hour 25 minutes plus chilling and cooling
Makes 10 servings

9 inch Baked Pie Shell
3/4 c. dark corn syrup
1/2 c. packed dark brown sugar
3 tbsp butter or margarine, melted
1 tsp vanilla extract
pinch salt
3 large eggs
1 1/2 c. pecan halves, toasted

Prepare 9 inch baked pie shell. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350.
In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.

Classic Sugar Cookies

It's not Christmas without cut-out sugar cookies. This recipe makes a lot of cookies! I always decorate with sprinkles before baking.

Good Housekeeping December 2009

Active time: 1 hour 30 minutes
Bake time: 12 minutes per batch
Makes about 152 cookies

6 c. all-purpose flour
1 tsp baking powder
1 tsp salt
2 c. butter (4 sticks) softened
3 c. sugar
4 large eggs
2 tsp vanilla extract

In large bowl, whisk flour, baking powder, and salt. In separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with rubber spatula.
Divide dough into 8 equal pieces; flatten each into a disk, wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4 inch thickness, keep remaining dough cold. With floured 3 to 4 inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart on ungreased cookie sheets.
Bake until edges are golden ,12 to 15 minutes. With wide metal spatula, transfer cookies to wire rack to cool. repeat with remaining dough and trimmings.
When cookies are cool, store cookies in tightly sealed containers, with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.

Whole-Grain Gingersnaps

Good Housekeeping, December 2009
Active Time: 45 minutes plus chilling
Bake time: 9 minutes per batch
Makes about 84 cookies

2 c. all-purpose flour
2 c. whole wheat flour
2 tbsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 c sugar
3/4 c. trans-fat free vegetable oil spread (60% to 70% oil)
2 lg. eggs
1 c. dark molasses
nonpareils or round white sprinkles (optional)

In medium bowl, whisk both flours, ginger, baking soda, cinnamon, and salt until blended.
In large bowl, with mixer on low speed, beat sugar and oil spread until blended. On high speed, beat until light and creamy, scraping bowl with rubber spatula. Beat in eggs and molasses. On low speed, blend in flour mixture. Cover dough and refrigerate until easier to handle (dough will be sticky) about 1 hour.
Preheat oven to 350. With greased hands, shape dough into 1 inch balls. Dip tops of balls in nonpareils; place, 2 1/2 inches apart, on ungreased cookie sheets.
Bake cookies until tops are slightly cracked, 9 to 11 minutes. (cookies will be very soft.) Cool cookies on cookie sheets 1 minutes. With metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough. Store in airtight container at room temperature up to 3 days or in freezer up to 1 month.