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Recipes
Bourbon Sweet potatoes
By taniaf
Preheat oven to 350. Arrange sweet potatoes in a buttered 9 by 13 inch baking dish
- 4 lbs sweet potatoes, peeled and cut into wedges
- 1/2 cup brown sugar
- 2 tbsp bourbon
- salt and pepper
- 3 tbsp butter, room temp
Honey-Fig cupcakes
By taniaf
with goat cheese frosting
- 1.75 cups cake flour
- 1.25 cups flour
- 1 cups sugar
- 3/4 c honey
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 sticks butter, room temp (in pieces)
- 4 eggs
- 1/2 cup milk
- 1.5 tsp vanilla
- 1 jar fig preserves
Raspberry Macaroons
By taniaf
Pulse powdered sugar and flour in food processor until combined
- 1 cup powdered sugar
- 3/4 cup almond flour or ground almonds
- 2 egg whites
- pinch of cream of tartar
- 1/4 cup sugar
- 1 tbsp raspberry puree, strained
- 3-4 drops pink food coloring
- 3/4 cup berry jam.
Chocolate Pecan pie bars
By taniaf
Preheat oven to 350 degrees
- 1 stick butter, room temp
- 2 tbsp melted butter
- 1/4 cup brown sugar
- 1 1/4 cup flour
- 1/2 tsp salt
- 3 eggs
- 3/4 cup corn syrup
- 1/2 cup sugar
- 12 oz chocolate chips
- 2 cups chopped pecans
Baked Gruyere and Sausage Omelet
By taniaf
Preheat the oven to 425 degrees F
- Butter, for greasing baking dish
- 2 tablespoons olive oil
- 1 small onion, diced
- 1/2 pound mild turkey sausage, casings removed
- 8 large eggs
- 1/3 cup whole milk
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 1/2 cups (4 ounces) grated Gruyere cheese
- 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
Snack Mix
By taniaf
per half cup: 171 cal
- 6 cups crisp corn or rice cereal (Chex)
- 3 cups thin pretzel sticks
- 3 cups oyster crackers
- 2 cups roasted peanuts
- 1 stick (1/2 cup) butter, melted
- 2 tbsp Worcestershire sauce
- 2 tbsp plus 2 tsp Old Bay seasoning
- 2 tbsp lemon juice
- 2 tsp hot sauce (Tabasco)
Chocolate Raspberry Pavlova
By taniaf
Preheat oven to 350. Line a baking sheet with parchment
- Base:
- 6 large egg whites
- 2 cups superfine sugar
- 3 tbsp cocoa powder, sifted
- 1 tsp balsamic or red wine vinegar
- 2 oz dark chocolate, finely chopped
- Topping:
- 2 cups heavy cream
- 4 cups raspberries
- 1-2 oz dark chocolate
Pear-raspberry heart pies
By taniaf
Make crust: pulse flour, salt, and sugar in food processor to combine
- for crust:
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 2 sticks cold butter, cut into pieces
- 1/2 cups plus 2 tbsp ice water
- for filling:
- 2 firm, ripe pears (Anjou or Bartlett), peeled and cut into cubes
- 2 tsp lemon juice
- 1 1/2 tbsp butter
- 3 tbsp sugar
- 1/4 tsp cinnamon
- 1/3 cup raspberries, chopped
- 1 egg yolk, beaten with 1 tbsp cream
- sanding sugar
Maple spiced kettle corn
By taniaf
Heat a large pot over medium
- 2 tbsp veg oil
- 1/4 cup plus 2 tbsp popcorn kernels
- 1 tbsp plus 1 tsp powdered sugar
- 1/4 cup maple sugar
- salt and pepper
Croque-monsieur
By taniaf
Melt butter in saucepan over medium
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1/2 cup grated Gruyere
- 8 slices Gruyere
- 1/2 cup grated Parmesan cheese
- 8 thick slices rustic bread
- 12 slices ham
- dijon mustard