×
3 Tbsp. brown sugar
4 Tbsp. plus ½ tsp. granulated sugar
¼ cup honey
2⅓ cups all-purpose flour
1 tsp. salt
1 tsp. cinnamon, divided
On top of a sheet of parchment paper, roll out dough to ¼-inch thickness. (Use flour as needed if it is sticking to the parchment.) Chill for 10 to 20 minutes. Cut out cookies in desired shape. Place on parchment-lined baking sheet with at least one inch between each cookie to allow for spreading. Combine ½ teaspoon sugar with remaining cinnamon; sprinkle cinnamon sugar over crackers. Bake for 6 to 9 minutes or until golden brown. Let cool before enjoying.
Graham Crackers by Kayla May, Josephine
These cookies are some of my favorite things to bake around the holiday season. I’ll use them to make s’mores with pumpkin marshmallows or serve them with ice cream and roasted pears. They are delicious all by themselves too!Ingredients:
1¾ sticks butter, softened3 Tbsp. brown sugar
4 Tbsp. plus ½ tsp. granulated sugar
¼ cup honey
2⅓ cups all-purpose flour
1 tsp. salt
1 tsp. cinnamon, divided
Directions:
Preheat oven to 350°F. In a mixer, cream together butter and both sugars until soft and fluffy. Add honey and mix until combined. Scrape down the sides of the bowl. Add flour, salt, and ½ teaspoon cinnamon; mix just until combined. Cover dough with plastic wrap and chill for 30 minutes to 1 hour in the fridge.On top of a sheet of parchment paper, roll out dough to ¼-inch thickness. (Use flour as needed if it is sticking to the parchment.) Chill for 10 to 20 minutes. Cut out cookies in desired shape. Place on parchment-lined baking sheet with at least one inch between each cookie to allow for spreading. Combine ½ teaspoon sugar with remaining cinnamon; sprinkle cinnamon sugar over crackers. Bake for 6 to 9 minutes or until golden brown. Let cool before enjoying.
×
1 1/2 cup sugar
1/2 teaspoon cinnamon
2 teaspoons freshly grated nutmeg
1 teaspoon salt
2 cups heavy cream
1 cup whole milk
4 egg yolks
2 tablespoons whiskey
Egg Nog Pie by Derek May, Silo
This egg nog pie recipe is adapted from a sugar cream pie recipe. Sugar cream pie is a standard pie that is found on any holiday table in my home state of Indiana. It's similar to the southern classic chess pie, minus cornmeal and vinegar. This version has much more nutmeg added to it and a shot of booze to give you that egg nog taste that makes it so you can't help but get in the holiday spirit. Serve cold with whipped cream.Ingredients:
3/4 cup All-purpose flour1 1/2 cup sugar
1/2 teaspoon cinnamon
2 teaspoons freshly grated nutmeg
1 teaspoon salt
2 cups heavy cream
1 cup whole milk
4 egg yolks
2 tablespoons whiskey
Directions:
In a large bowl, mix together flour, sugar, spices and salt. In a separate bowl, mix cream, milk, yolks and whiskey. Create a well in the middle of the dry ingredients and add wet ingredients while whisking, incorporating from the middle out. Once all wet ingredients are added, whisk for one full minute while avoiding to incorporate too much air. Pour mix into an unbaked 9 inch pie shell. There will probably be a little extra base left over. Baked on the middle rack of 350° oven for 45-60 minutes. The filling and crust should be done cooking at about the same time. The pie is done when the center of the pie is set and doesn't jiggle when given a tap. ×
2 Tbsp. plus 2 sticks unsalted butter
¼ cup light brown sugar
7 large egg whites
1 cup powdered sugar
½ cup granulated sugar
¾ tsp. salt
1 cup almond flour (Bob’s Red Mill or Trader Joe’s are good)
½ cup plus 1 Tbsp. all-purpose flour
Seeds of 1 vanilla bean
2 tsp. vanilla extract
1 cup sliced almonds
Preheat oven to 350°F. Butter a 10-inch springform pan and line with bottom with a circle of parchment paper. Cut the 2 sticks of butter into tablespoon-sized pieces; place in a small saucepan and heat over medium-high heat. Melt butter and continue cooking, stirring occasionally. Butter will begin to foam and turn from yellow to light brown. When butter is a light brown color and smells slightly nutty, remove from heat.
Put egg whites, powdered sugar, granulated sugar, and salt in a stainless steel bowl. Fill a saucepan with an inch of water to make a double boiler and place on stove over medium-low heat. Put the bowl with the egg white mixture on top of the pot of water. Whisking occasionally, heat egg whites until they are slightly warm to the touch and the sugars are dissolved. Remove from heat. Whisk in almond flour, all-purpose flour, vanilla seeds and vanilla extract. Add brown butter to the batter ¼ cup at a time, whisking to combine after each addition. Spread batter in the prepared cake pan. Arrange the apple wedges evenly over the top of the batter. Sprinkle the sliced almonds all over, then bake until a cake tester comes out clean, about 45 to 50 minutes. Serve cake slightly warm, preferably with some delicious ice cream.
Apple, Almond, and Brown Butter Cake by Megan Williams, Etch
This delicious cake can be made with almost any imaginable combination of fruit and nuts. For fall months caramelized apples are perfect, but I also like making this with stone fruit or berries in the summer.Ingredients:
3 Granny Smith apples2 Tbsp. plus 2 sticks unsalted butter
¼ cup light brown sugar
7 large egg whites
1 cup powdered sugar
½ cup granulated sugar
¾ tsp. salt
1 cup almond flour (Bob’s Red Mill or Trader Joe’s are good)
½ cup plus 1 Tbsp. all-purpose flour
Seeds of 1 vanilla bean
2 tsp. vanilla extract
1 cup sliced almonds
Directions:
To make caramelized apples, peel the apples and cut into 8 wedges, removing the core and seeds. Heat a medium-size sauté pan over medium-high heat. Melt the 2 tablespoons of butter in the pan and allow to brown slightly. Add apples and sauté about 3 minutes, until browned slightly and beginning to soften. Add the brown sugar and cook until it melts and slightly caramelizes. Remove from heat and set apples aside while you prepare the cake batter.Preheat oven to 350°F. Butter a 10-inch springform pan and line with bottom with a circle of parchment paper. Cut the 2 sticks of butter into tablespoon-sized pieces; place in a small saucepan and heat over medium-high heat. Melt butter and continue cooking, stirring occasionally. Butter will begin to foam and turn from yellow to light brown. When butter is a light brown color and smells slightly nutty, remove from heat.
Put egg whites, powdered sugar, granulated sugar, and salt in a stainless steel bowl. Fill a saucepan with an inch of water to make a double boiler and place on stove over medium-low heat. Put the bowl with the egg white mixture on top of the pot of water. Whisking occasionally, heat egg whites until they are slightly warm to the touch and the sugars are dissolved. Remove from heat. Whisk in almond flour, all-purpose flour, vanilla seeds and vanilla extract. Add brown butter to the batter ¼ cup at a time, whisking to combine after each addition. Spread batter in the prepared cake pan. Arrange the apple wedges evenly over the top of the batter. Sprinkle the sliced almonds all over, then bake until a cake tester comes out clean, about 45 to 50 minutes. Serve cake slightly warm, preferably with some delicious ice cream.