- Portion size 3 servings
- Credits : sonia gregory
- 1 cup butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup rolled oats
- 1 1/2 cup flour
- 1 cup coconut
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Sausage Choucroute Garnie Image by: Jodi Pudge
Sauerkraut and white wine give this meal a slow-simmered taste without taking several hours to cook. If you don't have kielbasa on hand, mild Italian sausage makes a delicious substitute.
Using fork, prick potatoes all over. Microwave on high, turning once, until tender, 6 to 8 minutes. Let cool enough to handle. Peel potatoes; coarsely chop potato flesh.
While potatoes are cooking, in Dutch oven or large heavy-bottomed saucepan, heat half of the olive oil over medium- high heat; cook sausage, stirring occasionally, until browned all over, about 2 minutes. Scrape into bowl. Set aside.
In same pan, heat remaining oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add sauerkraut, cloves, bay leaf, allspice, pepper and salt; cook, stirring, until fragrant, about 30 seconds.
Stir in sausage and wine; bring to boil. Reduce heat and simmer, stirring occasionally, until almost no liquid remains, 8 to 10 minutes. Add potatoes, apple and mustard; cook, stirring occasionally, until apple is warmed through, about 2 minutes. Discard cloves and bay leaf. Stir in parsley.
Makes 4 to 6 servings.
Chocolate Gingerbread Cream Pie Image by: Jodi Pudge
This pie may have a lot of ingredients, but you'll likely find most of them in your pantry. Bonus: You can make the pie the night before and then keep it in your fridge until you're ready to beat the whipped cream topping and serve. Roll out the extra dough this recipe yields and cut it into shapes to add to your cookie tray.
Pastry: In bowl, whisk together flour, cocoa powder, cinnamon, ginger, salt, nutmeg and cloves. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
Whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more ice water if necessary to form ragged dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
On lightly floured work surface, roll out 1 of the pastry discs to generous 1/4-inch thickness; fit into 9-inch pie plate. Trim to fit, leaving 1-inch overhang; fold overhang under. Prick bottom and side of crust all over with fork.
Roll out remaining pastry disc to 1/4-inch thickness. Using 1 1/2-inch gingerbread man cookie cutter, cut out enough shapes to cover rim of crust, rerolling scraps as necessary. Reserve remaining dough for another use.
Whisk egg yolk with 2 tsp water; brush over rim of pastry. Arrange shapes around rim to cover, gently pressing to adhere. Refrigerate until firm, about 30 minutes.
Line crust with foil and fill with pie weights or dried beans. Bake on bottom rack of 400°F oven for 20 minutes. Remove pie weights and foil; bake until no longer shiny, about 10 minutes. Let cool completely.
Custard: While crust is chilling, in heatproof bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar, cornstarch, molasses, cinnamon, ginger, nutmeg and cloves.
In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook over medium heat, whisking constantly, until thick enough to mound on spoon, 3 to 4 minutes. Strain through fine-mesh sieve into bowl; stir in vanilla. Place plastic wrap directly on surface. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Beat cream until stiff peaks form; fold into custard. Spoon into crust, smoothing top; cover loosely with plastic wrap. Refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 12 hours.)
Topping: In bowl, beat cream until soft peaks form; beat in sugar and vanilla. Spoon over custard, leaving 2-inch border uncovered. Dust with cinnamon.
Tip from The Test Kitchen: Roll out reserved dough to 1/4-inch thickness. Using 1 1/2-inch gingerbread man cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheet; sprinkle with 1 tbsp granulated sugar. Refrigerate until firm, about 15 minutes. Bake in 400°F oven until no longer shiny, about 8 minutes. Let cool on pan for 2 minutes; transfer directly to rack to cool completely.
Classic Whipped Shortbread IMAGE Image by: Classic Whipped Shortbread IMAGE
Every bite of these easy-to-make cookies will melt in your mouth. Go the traditional route and decorate with glacé cherries or use a piping bag and star tip to pipe the dough into pretty rosettes.
Two-Tone Chocolate Chip Cookies IMAGE Image by: Two-Tone Chocolate Chip Cookies IMAGE
Two buttery chocolate chip cookie doughs—one with an extra hit of chocolate—are baked together to make these scrumptious cookies.