by By Emily Black | Photo by Rory Doyle
Gingersnaps ¼ cup sugar 1 teaspoon cinnamon ¾ cup vegetable shortening 1 cup sugar ½ teaspoon salt 2 teaspoons baking soda 1 large egg 1/3 cup molasses 2 1/3 cup plain flour 2 teaspoons ginger ½ teaspoon ground cloves 1 teaspoon cinnamon Preheat oven to 375 degrees...
by Emily Black | Photo by Rory Doyle
2 cups milk ½ cup sugar ½ cup shortening 1 cup sourdough starter 6 cups flour, divided 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda ¼ cup melted butter 6 tablespoons butter, melted, divided 1 cup brown sugar 2 teaspoons ground cinnamon 1 cup...
by Germaine Benoit | photos by Melanie Thortis
Fall is here, school is back in session, and routines seem more relevant again. And with that comes the chore of figuring out healthy but easy ways to feed your family. That’s what I wanted to give you with these dishes. They are all healthy and should make a Monday...
by By Emily Black | Photo by Rory Doyle
½ tablespoon chocolate syrup 1 tablespoon crushed graham crackers 2 ounces chocolate liqueur, cold 2 ounces vanilla or marshmallow flavored vodka, cold 1 ounce heavy cream, cold 2 marshmallows 2 (3-inch) skewers For glass rim, in 2 separate saucers, pour chocolate...
by Patty Roper | photo by Melanie Thortis
1 (15-ounce) package of 2 (9-inch) pie crusts 1 egg, beaten 1 tablespoon water Cream Cheese Layer: 1 (8-ounce) package cream cheese, softened ⅓ cup sugar 1 egg 1 teaspoon vanilla Pecan Layer: 1½ tablespoons unsalted butter, melted and cooled 2/3 cup dark corn syrup 2...
