Creamy Pralines.

Creamy Pralines

One box of light brown sugar
1/8 tsp. salt
3/4 cup evaporated milk
1 tsp butter
2 cups pecan halves

Mix sugar, salt, milk and butter in a two quart sauce pan. Cook and stir over medium heat until sugar dissolves. Add pecans and bring up the heat, stirring constantly until a candy thermometer reads 234 degrees. Remove from the heat and allow it to cool for exactly five minutes. Stir rapidly until the mixture coats the pecans and thickens. Drop spoonfuls onto wax paper.

Chocolate Rum Balls.

Chocolate Rum Balls

4 ounces semisweet chocolate
4 ounces bittersweet chocolate
1 stick butter, cut into small pieces
4 cups powdered sugar
2 TBSP dark rum (I find this to be way too little. I use 1/2 cup or more.)
A mixture of half cocoa powder and half powdered sugar, for rolling

In a double boiler, combine the 2 chocolates and melt. Whisk in the butter, and when combined, whisk in the sugar and rum. Roll into small balls, then roll in cocoa/sugar mixture until coated. Store in airtight container.

Note: the rum flavor develops over time, so when the balls are very fresh, there is little rum flavor. A few days later, the rum is more distinct.

Orange Slice Cake.

Orange Slice Cake

1 cup butter
2 cups sugar
4 eggs
1 tsp. baking soda
3 1/2 cups all-purpose flour
1/2 cup buttermilk
1 cup shredded coconut
2 cups orange slice candy, chopped
2 cups chopped pecans
2 cups chopped dates

Dredge fruits & nuts in 1/2 cup flour. Cream butter & sugar with beaten eggs, beat well and set aside. Combine flour & baking soda together and add to egg mixture alternately with buttermilk. Fold in rest of ingredients and bake in tube pan at 250 degrees (NOT 350!) for 2 1/2 hours.

Optional: When cake has cooled, make a glaze with 1 cup orange juice and 2 cups powdered sugar, then pour over the top & sides of cake.

Chinese Chews.

Another from a collection of vintage recipes. I have no idea why these are "Chinese." They seem like a wonderful Christmas treat.

Chinese Chews

1/2 cup butter
1 cup sugar
2 eggs, unbeaten
1 cup sifted flour
1/4 package chopped dates
1/2 cup chopped nuts
12 maraschino cherries, quartered
1 tsp vanilla extract

Cream butter & sugar. Add eggs, flour, dates, nuts, cherries, and vanilla. Mix. Spread in a shallow pan about 1/8 to 1/4 inch thick. Cook at 350 and cut into squares while still warm. Sprinkle with powdered sugar.

Easy Christmas Cookies.

My dear friend, Pam, doesn't consider Christmas to be near unless she is making regular batches of this. She found it in one of my many cookbooks two or three years ago, and it is a staple of the holidays now. And there is nothing that requires actual cooking that can be any simpler. I can not believe that I haven't put this recipe on this blog until now.

Easy Christmas Cookies

2 cups graham cracker crumbs (with the pie supplies in the grocery)
1 can sweetened condensed milk
6 ounces semi-sweet chocolate chips

Mix all together and press into an 8x8 well-buttered baking dish. Bake at 350 for 30 minutes. Cool and cut into squares.

Chocolate Almond Butter Balls.

I ran across this one in an older collection of recipes, and it looks divine.

Chocolate Almond Butter Balls

1 1/2 cups butter, softened
3/4 cup sugar
1 egg yolk
1 tsp vanilla
1/2 tsp salt
3 oz. unsweetened chocolate
2 tsp orange zest
2 cups flour
1 1/4 cups finely chopped almonds, lightly toasted

Cream butter with 1/2 cup sugar. Beat in egg yolk and salt. Melt 2 oz. of chocolate and stir with orange zest into butter mixture. Add flour and 3/4 cup almonds. Shape into 1 1/2 inch balls. Combine remained 1/4 cup sugar, 1 oz. chocolate, and 1/2 cup almonds in blender and process until well mixed. Roll balls in mixture. Bake on ungreased baking sheet at 350 degrees for 13 minutes. Cool on rack. Makes about 3 dozen.

Wedding Cookies.

Wedding Cookies

4 cups sifted all-purpose flour
2 tsp baking powder
3/4 cups butter
1 & 1/2 cups sugar
2 eggs
1 tsp almond extract
1 tsp vanilla extract
3/4 cups chopped pecans
1 cup confectioners sugar (for rolling)


In a large bowl, stir together the flour and baking powder. In a standing mixer with a paddle attachment, cream the butter with sugar until fluffy and light. Mix in the eggs, almond extract, and vanilla extract. Turn down the mixer and slowly add the flour mixture, a third at a time to make a stiff dough. Mix in chopped pecans. Cover & refrigerate for about an hour.

Preheat oven to 350. Roll out 1-inch balls from chilled dough and place them about 2 inches apart on cookie sheet. Bake until starting to brown, around 15 minutes. Cool on rack for about five minutes, then roll in confectioners sugar.

Chewy Ginger Cookies

From one of my favorite pastry chefs on "Top Chef: Just Desserts", Malika Ameen.

Chewy Ginger Cookies

1 cup all-purpose flour
1 tsp baking soda
½ tsp sea salt
½ tsp ground Vietnamese cinnamon
¼ tsp ground ginger
1 tsp ground cardamom
¼ tsp ground white pepper
¼ tsp cocoa powder

¾ cup organic cane sugar
2 Tbsp light brown sugar
2 tsp orange zest
5 Tbsp melted butter at room temperature, preferably European style

1 egg white
1 ½ tsp freshly grated ginger
2 Tbsp molasses
½ tsp pure vanilla extract

¼ cup organic cane sugar, for rolling

In a bowl combine flours, baking soda, salt, spices and cocoa. Whisk together.

In another medium sized bowl mix together sugars and orange zest. Rub together gently with your fingers to release the oils in the zest. Add butter and beat together on medium speed until combined. Beat in egg white , fresh ginger, molasses and vanilla until smooth.

Add in flour mixture all at once and beat on low until thoroughly mixed. Chill dough overnight.

Preheat oven to 350 and line a baking sheet with parchment paper or a silpat.

Place ¼ cup of sugar in a plate. Scoop one teaspoon of dough and roll between the palm of your hands to make an even ball. Roll dough in sugar making sure all sides are coated. Place on baking tray. Repeat with remaining cookies. If dough begins to get warm, chill for 5-7 minutes before baking.
Bake cookies 8-10 minutes maximum for chewy cookies. For crisp cookies bake longer. Makes 3 dozen.

Creamed Spinach.

This is the recipe from the legendary Chicago establishment, the Berghoff, which closed down in 2006 after more than a century of service.

Creamed Spinach

2 cups half-and-half
1 cup milk
1 1/2 tsp chicken base, or 1 cube chicken bouillon
1/2 tsp Tabasco sauce
1/2 tsp ground nutmeg
1/4 tsp granulated garlic
1/8 tsp celery salt
4 tsp (1/2 stick) unsalted butter
1/4 cup all-purpose flour
3 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry (2 1/2 cups)
Salt and ground white pepper, if desired
Ground nutmeg, for garnish
Crisp, cooked, crumbled bacon, for garnish

In a medium-size saucepan, heat the half-and-half, milk, chicken base, Tabasco, and seasonings to a simmer. Remove from the heat and keep warm.

In another medium-size saucepan, heat the butter over medium heat. Add the flour and whisk well to combine. Cook this mixture for 2 to 3 minutes, stirring often. Slowly whisk the heated milk mixture into the butter mixture, a little at a time, whisking constantly until smooth. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly, until it thickens. The sauce will be very thick.

Stir in the spinach and simmer for 5 minutes. Adjust seasonings. Serve while hot.

To serve: Place the hot creamed spinach in a bowl, sprinkled with an extra touch of ground nutmeg on top. Top each serving with 1 tablespoon of crisp, cooked, crumbled bacon, if desired.

Alton's Turkey Brine.

From the master, Alton Brown. For the entire procedure for making the brined turkey, proceed here.

Turkey Brine

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

To brine:

Early on the day or the night before you'd like to eat: combine the brine and 1 gallon of heavily iced water in a 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Perfect Potato Salad.

This is another recipe acquired through the generous sharing of chef Robert St. John.

Perfect Potato Salad

6 cups Idaho potatoes, peeled and cut into a large dice

3 quarts Water

2 tsp. Salt

Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow to cool.

2 cups Mayonnaise

1 /2 cup Yellow mustard

1 Tbl Dijon mustard

2 Tbl Cider vinegar

1 tsp White pepper

1 1 /2 tsp Black pepper, fresh ground

2 tsp Salt

1 cup Green onion, chopped

1 cup Red bell pepper, small dice

1 cup Celery, small dice

4 Eggs, hard-boiled and chopped

1 /4 cup Sweet pickle relish

Combine the first 7 ingredients to form a dressing. Add potatoes and all other ingredients to the dressing and mix well.

Chocolate Toffee Cheesecake.

Found this one in a Land-O-Lakes email......


Chocolate Toffee Cheesecake

Crust:

1 1/3 cups (22 cookies) shortbread cookie crumbs
1/4 cup butter, melted
1/4 cup sugar

Filling:

2 (8 oz.) packages cream cheese, softened
1/4 cup sugar
8 (1 oz.) squares semi-sweet chocolate baking bars, melted
2 eggs
1 teaspoon vanilla
3/4 cup milk chocolate toffee bits

Topping:
3/4 cup real semi-sweet chocolate chips
1/2 cup whipping cream
1/4 cup milk chocolate toffee bits

Heat oven to 325°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 4 minutes.

Beat cream cheese and 1/4 cup sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.

Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.

Robert's Cornbread Dressing.

I saw this today in Robert St. John's column, and believe it to be the fanciest version of the humble southern cornbread dressing that I have ever seen.

Robert’s Cornbread Dressing

1 Cornish (Game) hen

2 quarts Chicken broth

1 /2 Onion

1 /2 Carrot

1 Bay leaf

Place the hen, broth, onion, carrot and bay leaf in medium sized stockpot. Simmer one hour and 20 minutes over medium heat. Remove hen and strain the broth. Allow hen to cool and pull meat from the bones. Chop meat.

1 Tbl. Bacon grease (or canola oil)

1 /4 cup Bell pepper, diced

1 cup Celery, diced

1 cup Onion, diced

2 tsp Celery salt

2 tsp Poultry seasoning

1 recipe Basic Cornbread, crumbled (recipe below)

2 cups Mushroom Béchamel Sauce (recipe below)

2 cups Heavy cream

1 1 /2 cups Chicken broth, strained from cooking hen

4 Eggs

2 Eggs, hard-boiled

Preheat oven to 325 degrees.

In a medium sized skillet, melt bacon grease over low heat. Add vegetables and seasoning and cook slowly for 10 minutes. Pour into a mixing bowl. Add Mushroom Béchamel Sauce, cream, broth and eggs mixing well. Add crumbled cornbread and hen meat. Mix until all is well incorporated. Pour into a three-quart baking dish. Bake one hour 15 minutes. Do not overcook dressing (it should be moist but not runny). Yield: 8-12 servings

Basic Cornbread

1 cup Cornmeal

1 cup Flour

1 /2 cup Corn flour

2 tsp Baking powder

1 /2 tsp Baking soda

2 tsp Salt

2 Eggs

1 Tbl Bacon grease (or canola oil)

1 cup Buttermilk

1 cup Milk

Preheat oven to 350 degrees. In a mixing bowl, combine all of the dry ingredients and mix well. In a separate bowl, whisk the wet ingredients. Fold the wet ingredients into the dry ingredients. Do not over mix. Pour batter into a greased cast-iron skillet or a buttered two-quart baking dish and bake for 20-25 minutes.

Mushroom Bechamel

2 tsp Olive oil, light

2 Tbl Onion, minced

1 Tbl Shallot, minced

1 Tbl Celery, minced

1/2 tsp Salt

1/4 tsp Garlic, granulated

1 /8 tsp Thyme, dry

3 oz Mushrooms, cleaned, sliced (1 cups)

1 cup Chicken broth

3 Tbl cup Butter

1/4 cup Flour

1/3 cup Whipping cream

Heat oil in a three-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes.

In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook three to four minutes and add cream. Freezes well. Yield: three cups

Cornbread Casserole.

This recipe is supposed to simulate the wonderful side dish at Lee Roy Selmon's in Tampa. It would make an excellent addition to the Thanksgiving spread, and is very simple to make. Another version that I have used is also excellent.


Cornbread Casserole

2 eggs, slightly beaten
1 cup sour cream
1 -17 oz can of cream style corn
1 -17 oz can of whole kernel corn, drained
4 oz ( ½ cup) melted butter (Plus a little for the casserole dish)
½ cup granulated sugar
Pinch of salt
1 or 2 Tablespoons of your favorite hot sauce
1- 8.5 oz package Jiffy Corn Muffin mix

Butter a 2 qt casserole dish and set aside. In a mixing bowl, combine the first 8 ingredients. Sprinkle the Jiffy mix over the combined ingredients and fold in with a spatula. Do not beat the mixture. Bake at 350 degrees for approximately 50 minutes or until a toothpick inserted into the center comes out clean. Allow casserole to rest 10 minutes before serving.

Pecan Pie.

Update 6/2/2026: After 16 years, I've updated this recipe to one that is better because it reliably sets perfectly!

Pecan Pie

1 nine-inch deep dish pie crust (I use frozen, allowed to thaw for an hour, and then pricked & baked at 350 for 6 minutes before adding the pie ingredients.) 

1/2 cup light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted
3 eggs, lightly beaten

1 cup white corn syrup

1/8 tsp salt
1 tsp. vanilla
1 & 1/2  cups broken pecans

OPTIONAL: to make even more decadent, spread 3/4 cup semisweet or dark chocolate chips on the bottom of the crust before adding everything else. 

In a medium bowl, cream butter & brown sugar together. Beat in the eggs. Add corn syrup, salt, and vanilla and blend until well combined. Spread the pecans onto the bottom of the crust, then pour filling on top. Bake at 350 degrees for about 50-60 minutes, until a knife inserted int the center comes out clean. Let cool completely before serving. 

Horseradish Cream Sauce

Horseradish Cream Sauce


3 tbsp. prepared horseradish
1 tbsp. cider vinegar
1 tsp. dry mustard
3 tbsp. mayo
1/8 tsp. ground red pepper (or chili powder)
1/2 cup sour cream

Whisk together all ingredients and serve as a sauce for prime rid, pork tenderloin, etc.

Holiday Punch.

Holiday Punch

1 quart peppermint ice cream (I prefer Blue Bell)
1 quart egg nog
48 oz. ginger ail
1 cup good rum
24 mini peppermint candy canes for hanging on punch bowl as garnish

Stir ice cream until softened, then stir in egg not and rum. Add ginger ale slowly. Garnish bowl with peppermint sticks and a few extra scoops of still-frozen ice cream, if desired.

Shrimp & Corn Soup.

My dear friend, Jennifer, reports that this soup is excellent. I don't care for crawfish, so would substitute in shrimp.


Crawfish & Corn Soup

1/2 cup butter
2 tablespoons all-purpose flour
1 medium onion, chopped
1/4 cup chopped green onion
4 cups milk
2 (15 oz.) cans cream-style corn
1 (15 oz.) can whole kernel corn
1 (10.75 oz.) can condensed cream of potato soup
1/4 teaspoon Creole seasoning
1/2 teaspoon Worcestershire sauce
1 dash pepper sauce
salt to taste
1 pound crawfish, peeled

Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes. Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

Shrimp Al'Arrabbiatta

Shrimp Al'Arrabbiatta


1 tsp olive oil
1 ed bell pepper, diced
2 cloves garlic, minced
3/4 cup bottled clam juice
1 tomato, chopped
1/4 cup Kalamata olives, pitted & slivered
3/4 tsp dried oregano
1/2 tsp ground ginger
1/2 tsp dried rosemary
1/4 tsp red pepper flakes
1/4 tsp salt
1 pound medium shrimp, shelled & deveined
3/4 tsp cornstarch mixed with 1 tsp water

In a large nonstick skillet, heat oil over medium heat until hot, but not smoking. Add the bell pepper and garlic. Cook, stirring until well coated, about 1 minute. Add 1/4 cup of the clam juice and cook until peppers are softened, about 3 minutes. Stir in the remaining clam juice, tomato, olives, oregano, ginger, rosemary, red pepper flakes, and salt. Cook for 3 minutes to reduce slightly. Add the shrimp and cook until the shrimp are just opaque, about 2 minutes. Bring to a boil, stir in cornstarch mixture, and cook while stirring until slightly thickened, about 1 minute. Serve.

Champagne Chicken.

Champagne Chicken

4 boneless, skinless chicken breasts
1/4 cup olive oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 bottle champagne
1 pound penne pasta

Saute chicken in oil until lightly browned on each side. Remove chicken to a casserole dish, cover with seasonings, then pour champagne over to cover. Add skillet drippings to the chicken and bake in a 325 degree oven for 1 hour or until chicken is done. Remove from oven and slice chicken into serving-size pieces.

Sun-dried Tomato Alfredo Sauce

8 ounces sun-dried tomatoes
1/8 cup olive oil
1 clove garlic, chopped
1 quart heavy whipping cream
1/2 stick butter
8 ounces feta cheese
8 ounces grated Parmesan
1 tsp salt

While chicken is cooking, pour olive oil into a skillet, and heat on medium. Add in garlic & sun-dried tomatoes. Just as the garlic & tomatoes begin to change color, add 1/2 stick of butter and continue stirring. Pour in 2 cups of heavy cream, continuously stirring until mixture starts to thicken. When thickened, add feta cheese and continue to stir. When feta melts, add Parmesan and salt and continue to stir.

Boil pasta until al dente and drain. Serve chicken over pasta and cover with sauce.