Cooks’ Illustrated Crescent Rolls and Inn at Temple Square Raspberry Butter

Cooks’ Illustrated Crescent Rolls and Inn at Temple Square’s Raspberry Honey Butter(Makes 16 Rolls) Ingredients: For Dough:¾ cup skim milk16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces¼ cup sugar3 large eggs3 ½ cups (17 ½ ounces) unbleached high-protein all-purpose flour (such as King Arthur) or 4 cups (20 ounces) unbleached all-purpose flour (such […]

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Cornbread Sausage Stuffing

Cooks’ Illustrated Cornbread Sausage StuffingMAKES ABOUT 12 CUPS, SERVING 10 TO 12+In this recipe, the stuffing is baked outside of the turkey in a baking dish.To make the stuffing a day in advance (I recommend), increase both thestock and half-and-half by ¼ cup each and refrigerate the unbaked stuffing12 to 24 hours. Before transferring to […]

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Fresh Cranberry Sauce

Fresh Cranberry Sauce (Makes about 2 ½ cups) It’s important to make this relish at least 2 days in advance Ingredients:One 12 ounce package fresh cranberries, picked over1 orange, unpeeled, cut into eighths, seeds removed1 cup sugar Instructions: Place half of the cranberries and half of the orange pieced into a food processor fitted with […]

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Cranberry-Orange Ginger Chutney

Cranberry-Orange Ginger Chutneyfrom Cooking Light, November 2006Makes about 1 ½ cups Ingredients:1 tsp. olive oil½ cup minced shallots1 Tbsp. finely minced ginger¼ cup fresh orange juice2 cups fresh or frozen cranberries½ cup sugar2 Tbsp. cider vinegar¼ tsp. kosher salt¼ tsp. ground allspice Instructions:Heat oil in a medium saucepan over medium heat. Add shallots and ginger, […]

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Market Street Clam Chowder

Market Street Clam Chowder (a modified version)adapted from Market Street Grill(Serves 12) Ingredients:3-4 potatoes, cut into 1/2″ dice2 green peppers, cut into 1/2″ dice2 small onions, 1/2″dice4 stalks of celery, 1/2″ dice3 or 4 leeks, cut into 1/2″ dice** (see note)3, 6.5 oz. cans of chopped clams plus the juice3/4 Tbsp. fresh coarsely ground black […]

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Chicken Pot Pie With Biscuit Topping

Chicken Pot Pie with Biscuit Toppingfrom Cooks’ Illustrated Ingredients: For filling: 2 to 3 boneless, skinless chicken breasts (or about 6-7 boneless, skinless thighs)3 large carrots, peeled and cut into 1/2″ pieces3 celery stalks, peeled and cut into 1/2″ pieces2 potatoes, cut into small cubes1 cup frozen baby peas (uncooked)1 onion, finely chopped1 garlic clove, […]

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Buttermilk Biscuits

Buttermilk Biscuitsfrom Cooks’ Illustrated MAKES 12 SMALL BISCUITS Ingredients:2 cups flour1 tsp. sugar2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt8 Tbsp. cold butter, cut into pieces3/4 cup buttermilk Instructions:Mix all dry ingredients together. Add the cold butter to the flour and rub between your fingers, or use a pastry blender, until the butter is […]

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Lion House Gingerbread

Lion House Gingerbread Ingredients:1/2 cup granulated sugar1/2 cup butter, softened1 egg, well beaten1 cup molasses2 1/2 cups all-purpose flour, sifted1/2 tsp. salt1 1/2 tsp. baking soda1 tsp. cinnamon1 tsp. ground ginger1/2 tsp. ground cloves1 cup very hot water Instructions:1. Preheat oven to 350 degrees. Grease a 9X13″ baking pan with non-stick cooking spray or butter. […]

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