Spinach Salad with Candied Pecans and Creamy Apple Poppy Seed Dressingoriginal recipe Ingredients: For Candied Pecans: 2 cups whole pecans 1/2 cup white sugar 2 Tbsp. butter 1/2 tsp. vanilla extract For Creamy Apple Poppy Seed Dressing: 1/3 cup sour cream 3 Tbsp. mayonnaise 3 Tbsp. frozen apple juice concentrate 1 Tbsp. poppy seeds salt and pepper to taste For Salad: 1 bag of baby spinach, washed and dried 1/2 lb. bacon, cooked until crispy […]

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 as Gold Medal or Pillsbury), plus extra for work surface1 tsp. rapid-rise or instant yeast1 ½ tsp. salt For Egg […]

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 baking dish, let the stuffing stand atroom temperature for about 30 minutes, or until stuffing loses its chill. For Golden […]

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 a steel blade. Pulse until mixture is chopped, but not pureed. Transfer to a separate bowl and repeat with remaining […]

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, cook 5 minutes, or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining […]

I made this for Thanksgiving when my friend Kristen took pity on us and invited us to join her family.  I had given birth just two weeks earlier to my oldest daughter.  But I HAD to have this tart.  I found it in a complimentary copy of Chocolatier magazine I received when I accompanied Kristen to the NYC Chocolate Show.  Happy memories. :) Thanksgiving is no longer complete without this tart. To make this gluten-free, […]

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 pepper1 1/2 Tbsp. kosher salt6-7 stalks of fresh thyme3-6 bay leavesa couple of shakes of Tabasco sauce4 cups water1 stick […]

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, minced1/2 tsp. each: fresh rosemary and thyme, chopped finelyfreshly ground black peppersalt (add last to adjust to taste)3 cups (or […]

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 worked into the flour and it looks like coarse meal**. Add the buttermilk and stir quickly, but not too much. […]

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. 2. Cream butter and sugar until light and fluffy. Add egg and molasses; beat well. 3. Sift dry ingredients together […]