Tagged: ‘brown sugar’

The Slow Cooker: Glazed Ham with Garnet Cumberland Sauce

Whether you are serving the glamorous or casual, a ham is a delight on the buffet table. Even people who never eat ham will indulge at a party. It is “special” and the hunk looks very impressive sitting on a platter or carving board in all its glistening glory.

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Gingerbread Stories

The flavors of gingerbread are a veritable artist’s palate of tastes with white and dark chocolate, coffee, caramel, coconut, all manner of stone fruits (especially pears, apricots, and apples), lemon, orange, dairy, raisins, dried fruit, winter squash, berries (especially raspberries, which make a smashing side sauce to drizzle over gingerbread), and warm spirits such as rum and sherry. Its almost infinite in culinary terms.

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Freeze and Bake Apple Pie

Thanksgiving and Christmas would not be complete without a beloved homemade apple pie. This pie is assembled and frozen raw in a 2-inch deep ceramic pie dish that is able to go directly from the freezer into the hot oven.…

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Maple Pecan Pie

Preheat the oven to 350º. In a large bowl with a whisk or electric mixer, beat the eggs, then add the sugar, melted butter, syrups, vanilla, and salt. Stir in the pecans. Pour into the prepared pie shells. Bake in the center of the preheated for 45 to 50 minutes, or until the crust is golden brown, and center is puffed and firm, but still a dash wiggly. A thin knife inserted into the center will come out clean. Place on a rack to cool completely; it takes about 3 to 4 hours.

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Cooking for a Crowd: Moroccan Chicken with Dried Fruit and Olives

Moroccan cuisine is influenced by Spanish and French cooking techniques and their main dish meat and vegetable casserole stews are called tagines, which has become a household word in the culinary circles. It is also the name of the traditional baking dish.

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Favorites From Not Your Mother’s Weeknight Cooking

Can you share five recipes from your book Not Your Mother’s Weeknight Cooking and tell us why you like these recipes for busy weeknights.

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My Favorite Devil’s Food Layer Cake

Another winner out of the old McCall’s Cookbook I have been making since about 1980 that I learned from my mother. It is so perfect a cake, I have never had to make another recipe for devil’s food. Devil’s food…

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Peggy’s Cranberry Chutney

Every holiday season I make lots of this bright cranberry chutney to serve with turkey and as a spread for sandwiches. I got it from extraordinaire food writer and recipe developer Peggy Fallon, a cranberry lover, who serves it as an accompaniment to a savory cheesecake for winter entertaining. This is one of my all time favorite cooked sauces, one I prepare every year and often give as gifts. Serve it as a condiment, or dabbed on unsalted crackers with soft cheese.

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Honey Barbecue Pork Ribs and Tangy BBQ Sauce

This glaze is ridiculously simple and splendidly delicious. When my girlfriend has to cook ribs as an appetizer for a rustic wine bar, this is what she made. IF you make your own sauce, make it up to a week before.

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Peggy’s Rhubarb Crisp

Serves 10 to 12


Cinnamon-Walnut Topping:

  • 1 1/4 cups chopped walnuts
  • 2 sticks (8 ounces) unsalted butter, softened to room temperature
  • 1/2 cup (packed) dark or light brown sugar
  • 1/2 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt


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