This recipe is for pumpkin pie made from fresh pumpkin. I have not tried swapping out the pumpkin for the same volume of canned pumpkin. I typically use a Cheese or Galeux d’Eysines pumpkin. The former is a squat, grey colored pumpkin that looks like a cheese wheel and the latter like it was grown in Chernobyl and is grey covered in what can best be described as warts. The more ‘warts’ the sweeter they are. They are both delicious.→ Continue reading “Pumpkin Pie”
My wife made these cookies and they were, by far, the best snickerdoodle cookies I’ve every had. The original recipe can be found here.
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cup Flour
- 1 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter
Makes about 12 cupcakes.
- 1/2 cups black beans cooked and drained
- 3 large eggs
- 1 cup plus 2 tablespoons granulated sugar
- 4 tablespoons unsalted melted butter
- 1/2 cups cocoa powder
- 1 teaspoon instant cofee
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup of chopped dark chocolate
- 4 tablespoons unsalted butter
- 1 tablespoons cocoa powder
- 1/2 cup powdered sugar
- Preheat seep to 350F
- In a blender add all at the ingredients
Serves 8 to 10
- 4 x 1 ounce-squares unsweetened chocolate
- 3/4 cup sugar
- 1/4 cup water
- 6 eggs, separated
- 2 tablespoons dark rum
- In top of double saucepan combine chocolate, sugar and water. Cook over hot water, stirring occasionally, until chocolate is melted.
- Add egg yolks, one at a time, beating well after each addition. Remove from heat; cool.
- Meanwhile, in mixing bowl beat egg whites until stiff but not dry.
- Stir rum into chocolate mixture; pour over egg whites.
This is for a 12×9 inch sheet pan cookie cake.
- 3 cups all-purpose flour
- 1 TBSP cornstarch
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup light brown sugar
- 1/3 cup granulated sugar
- 2 1/4 cups unsalted butter
- 1 cup dark or semi-sweet chocolate chips
- 2 eggs
- 1 TBSP vanilla extract
If you have a stand mixer this is much easier, but if all you have is a hand mixer that will work too.
- Preheat oven to 350
This is a pie crust recipe from my Nanna (my Father’s mother). I heard that often she used seltzer water, or orange juice in place of the water in her recipe, but never milk. I have not tried either, as of yet, just water.
This is a pie crust recipe for a 9″ or 10″ pie crust pan, for both single and double crust pies.
If you are going to make two, two crust pies, don’t double the recipe, make → Continue reading “Homemade Pie Crust”
This recipe uses honey as the sweetener. You can substitute with sugar.
- 3 cups oatmeal (not the quick oats)
- 1 cup flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 cup honey
- 3/4 cup butter
- 1 egg
- 1 cup raisins
- 1/2 cup chopped dates?
Melt the butter in a sauce pan on the stove over very low heat.
Mix all of the dry ingredients together. Then mix in the raisins and the chopped dates.
Mix the honey into the melted → Continue reading “Oatmeal Raisin and Date Cookies”