3/4 lb unsalted butter
1 cup brown sugar
1/3 cup molasses
1 cup honey
10 egg yolks
2 cups ground almonds
1 tsp salt
4 tsp ground ginger
3 tsp cinnamon
3 tsp cloves
12 tsp baking powder
8 cups flour
In a large bowl, blend all wet ingredients from top to bottom. In a separate bowl, mix all dry ingredients together. Combine dry into wet ingredients. Roll out dough on a greased baking sheet just less than 1/2 inch thick.
Cut as desired, (I like Gingerbread Men). Bake in preheated oven at 350 for 20 minutes.
Camila Alves McConaughey: Chocolate Bourbon Pecan Pie
1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans
Preheat oven to 325 degrees.
In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
Bake in preheated oven for 50 to 55 minutes, or until set and golden.
May be served warm or chilled.
Beth Buccini, Co-founder of our favorite NYC store Kirna Zabete
Corn Spoon Bread
2 SLIGHTLY BEATEN EGGS
1 BOX OF JIFFY MIX
8 OZ SOUR CREAM
8 OZ CREAMED CORN
8 OZ WHOLE CORN DRAINED
1 STICK OF BUTTER MELTED
MIX ALL TOGETHER AND PLACE IN A LIGHTLY GREASED SMALL CASSEROLE DISH
BAKE AT 350 DEGREES FO R 45-60 MIN
WE USUALLY DOUBLE IT AND PUT IN A 9X13 DISH
Sarah Easley, Co-founder of our favorite NYC store Kirna Zabete
Four Pecan Pie
9 Large Eggs
2 1/4 c. sugar
1 jar white Karo syrup
1/4 tsp. salt
1 1/2 stick butter, melted
1 tbsp. vanilla
3 c. or 4 oz. pecan halves per pie
4 unbaked pie shells (shallow Pet-Ritz)
Put pecan halves in circles in bottom of 4 unbaked pie shells.
Mix first 6 ingredients. Blend Well. Scoop mixture over pecans with a cup. Nuts should float to top.Add a few more nuts if needed.
Bake at 400 degrees for 10 minutes, then reduce heat and bake at 300 degrees for 35 minutes. Cook as many of the pies at a time as your oven will hold.
Louise Roe: Butternut Squash Appetizer
1 French baguette
5 oz goat cheese
6 oz arugula (the size of a pre-washed bag)
12 oz cubed butternut squash (lots of supermarkets sell a great precut bag)
salt and pepper
Preheat your oven to 400 degrees. Dice your butternut squash into bite-sized pieces, then place it on an baking dish. Drizzle with olive oil, salt and pepper, mix, and put into the oven. Roast for about 20 minutes.
Slice your baguette and brush it lightly with olive oil. When there are 5 minutes left on the timer for the butternut squash, place the slices on a baking dish and in the oven. The last five minutes will toast the bread.
Once you’ve removed your bread and squash from the oven, allow them to cool for 3-5 minutes. Then spread each slice with goat cheese, sprinkle on a pinch of salt and pepper, a few leaves of arugula and as many pieces of butternut squash as will fit.
That’s it! All that’s left is plate them and pass them around for your family and friends to enjoy.
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