Makes one 8-inch cheesecake Graham Cracker Crust Cheesecake
Christmas Brittle
Where I grew up in New Jersey, there was a local candy shop that sold macadamia nut brittle that was a prized possession in my house. It was, as you can expect, expensive as kids candy went, and my parents/Santa only got it once a year to sneak into our […]
Coleslaw
Makes 8 Servings
Corn Muffins
Makes 2 dozen muffins These are classic corn muffins, perfect for toasting on a griddle with some salted butter or to dunk in a hot bowl of chili. Ingredients 2 1/4 cups all-purpose flour 1 1/4 cups cornmeal 2 teaspoons kosher salt 1 tablespoon baking powder 4 eggs 1 cup […]
Cornmeal Pastry Dough
Makes one disc, enough for one 9-inch single-crust pie This crispy cornmeal crust was developed to be used for both savory and sweet pies. It is especially good paired with stone fruit pies and galettes—just be sure to purchase a high-quality, stone-ground fine cornmeal for the best flavor. Ingredients 1 […]
Cranberry-Apple Brandy Syrup
Makes 3 (8 oz) jars Ingredients 1 cup light brown sugar 1/2 cup water 1 tablespoon raisins 1 tablespoon cranberries 3 pieces dried apple 3 dried plums (prunes) 1 tablespoon honey 1 teaspoon vanilla extract 1/2 cup bourbon, rum, or brandy Directions Heat brown sugar and water in a small […]
Crème Brûlée
Makes 5 servings We can all thank legendary CIA pastry chef instructor, Dieter Schorner, for reinvigorating the United States’ collective love of crème brûlée as pastry chef of New York City’s famed Le Cirque in the 1980s. Enjoy our classic version, but don’t be afraid to add spices or other […]
Eggnog Bundt Cake
Makes one 9-inch loaf cake This recipe makes enough batter for one large bundt cake or one 9-inch loaf pan. If your bundt pan or loaf pans are on the smaller side, fill the pan about 2/3 of the way full. You can transfer any remaining batter to another cake […]
English Muffins
English muffins are one of the easiest breads, made extra simple by their stove-top cook. No oven needed! Though like any bread, they are best the day they are made, a quick trip to the toaster freshens these muffins up for up to a week. Makes 10 servings
Fruit Salad With Orange-Blossom Syrup
Makes 8 servings Chef’s Note: Orange-blossom water, generally available from health food stores and wholesalers, adds a fragrant touch to the delicious syrup. Orange-blossom water is distilled using bitter orange flowers and is commonly used in beverages, confections, and baked goods.
Fudge Brownies
Makes one 9×13-inch pan Ingredients 3/4 lb (3 sticks) unsalted butter, cubed 8 oz unsweetened chocolate, finely chopped 3 1/3 cups sugar 5 eggs 2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt 2 cups cake flour, sifted Directions Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan […]
German Chocolate Brownies
Makes one 9×13-inch pan Brownies Ingredients 3/4 lb (3 sticks) unsalted butter, cubed 8 oz unsweetened chocolate, finely chopped 3 1/3 cups sugar 5 eggs 1/4 teaspoon kosher salt 2 teaspoons pure vanilla extract 2 cups cake flour, sifted Topping Ingredients 1 1/ cups evaporated milk 1 1/4 cups packed […]