Perfect Pie Crust Ingredients:
2 ½ Cups All Purpose Flour
1 tsp. Sugar
1 tsp. Salt
½ Cup Butter (1 stick)
½ Cup Nonhydrogenated Shortening
1/3 C. plus 1 Tbsp. Ice Water
Mix sugar and salt into flour with whisk. Cut fat into flour with pastry cutter or two knives until pea-sized. Drizzle water into mixture and gather into ball with hands. Separate into two balls, refrigerate until pie filling is done.
1/3 cup maple sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg
2 Tbsp. Spiced Rum
1 can (15 oz) pumpkin (not pumpkin pie mix)
½ Cup Coconut Milk (in the can, not coconut milk drink)
1. Preheat oven to 375º
2. Mix all filling ingredients together in large bowl.
3. Roll out pie crust, place in a pie plate and fill with filling. Bake for 40-50 minutes or until crust is browned and flaky.
Port Infused Cranberry Sauce
1 Bag Fresh Cranberries
2 Oranges, Zested and Juiced
3/4 C. Sugar
1/4-1/3 C. Port
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Grated Fresh Ginger
Pinch Ground Cloves
1. Place all ingredients in a medium saucepan. Simmer until cranberries are soft and liquid is thickened.
Maple & Sage Brown Butter
10 tablespoons salted butter
12 whole sage leaves
Kosher or sea salt, to taste
Pepper, to taste
1 Tbsp. Maple Syrup
Melt butter over medium heat in medium sauté pan. When foam subsides and the color is gold (and not yet brown) add sage leaves and cook for 1 minute, turning over the sage leaves once. Add salt, pepper, and honey to taste. Place in refrigerator until semi-soft consistency. Spread on biscuits and enjoy!
Bread and Salt
1 cup milk
1⁄4 cup butter (1/2 stick)
2 1⁄4 teaspoons active dry yeast
2 tablespoons sugar
5 cups flour, plus additional for shaping
1 cup sour cream
1⁄4 cup vegetable oil (or canola oil)
1 large egg, slightly beaten (Plus 1 Egg for Egg Wash)
1 teaspoon salt
1. Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.
2. Measure 5 cups flour into work bowl of a stand mixer fitted with the paddle attachment. Add milk-yeast mixture, sour cream, oil, egg and salt. Mix well.
3. Switch to dough hook and knead on medium-low for about 5 minutes or until dough is smooth and elastic. Turn out into a large greased bowl. Flip dough over to grease both sides, cover and let rise until doubled.
4. Heat oven to 350 degrees. Punch down dough and place in a 10-inch round greased pan with high sides (about 3 inches) or handshape into a 10-inch round and place on a parchment-lined baking sheet. Brush with egg and sprinkle with salt.
5. Using a sharp knife or a “lame,” slash top of dough three times. Some make an “X” on top. Bake about 1 hour or until instant-read thermometer registers 190 degrees. Remove from oven and place on cooling rack.