Makes two discs (enough for two, single-crust pies or one, double-crust pie) Rolling the Dough for Single- or Double-Crust Pies:
Use this recipe as a stuffing for your turkey or a dressing you can bake separately. Additions like browned sausage, smoked ham, or pecans are natural variations for a hearty option.
Makes one, 5 1/2 by 17-inch slab pie Chef’s Note: If desired, make a vanilla icing glaze by combining 1/2 cup confectioners’ sugar, 1/2 tsp vanilla extract, and 2 tablespoons milk in a bowl. Mix until smooth, adding additional milk 1 tablespoon at a time, if needed, to make a […]
Makes 6 servings Strudels are known for their paper-thin, flaky crust, which takes some patience, but is worth the effort. Once you get the hang of it, you’ll be strudel-ing all of your favorite fillings. You can even use this dough with savory fillings, like seared mushrooms and goat cheese.
Makes 4 to 6 servings
Makes 6 servings Chef’s Note: This recipe may also be cooked in a slow cooker on high for 20 to 25 minutes.
Makes 6 servings Bread Pudding Vanilla Sauce Makes 8 servings
Makes 6 as a side dish Slab bacon, or unsliced bacon, can be found at specialty stores or from your local butcher. If you aren’t able to find slab bacon, look for thick-cut bacon, but your typical bacon or even pancetta will work just fine.
Makes 12 biscuits
Makes 12 apples These are the crunchy-coated carnival apples of your childhood! You can skip the red food coloring if you prefer. They will be glossy and just as tasty. Ingredients 12 apples 12 sticks 4 cups sugar 1 cup light corn syrup 1 cup water Red coloring, as needed […]
Makes 4 to 6 servings This is a hearty side dish for simple roasted chicken or a pork loin, or serve it on its own alongside a green salad or some crusty bread. Substitute yellow or red onion for the shallots and raisins, dried cranberries, or dried cherries for the […]
Makes 6 servings