This recipe makes enough peanut brittle to share with family, friends, and coworkers. I have been tweaking this recipe ever since I thoroughly failed my first attempt in 1995. I was at my sister Jaque’s house for our annual Christmas Cookie Day, and neither of us realized that her candy thermometer was broken. As I waited and waited for the magic 300°F hard crack stage, the concoction suddenly turned into a solid mass of charred sugar.
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When testing Sweet Potato Pie, I asked for feedback from my southern friend, Bernard, who knows how sweet potato pie should really taste. One of the first ingredients to go was cloves. I made adjustments and baked off little ramekin samples until he assured me that it was just right. It’s southern goodness in a crust. Thanks, Bernard!
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Autumn Leaf Pumpkin Pie has enriched our Thanksgiving celebrations for years. It all goes back to 1996, which was the year of pumpkin pie tests. After each, Mark asked for more spices and a deeper dish. After this version, there were no more requests other than I make it more often! It is especially delicious when topped with homemade whipped cream. Growing up, we lived in a world where Cool Whip was all the rage. No one in our family was making whipped cream the old-fashioned way. Then one year, Mark’s mom started serving it at family gatherings, which was the end of the tub.
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After I finished testing this recipe, I made it again and again over the next three days. It was absolutely addictive. The butter and brown sugar glaze creates a subtle sweetness, while the cranberries and ham add a beautiful contrast of tart and savory. There are simply not enough meals in a day.
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Why Quick Roast Turkey? Roasting a turkey at the typical 325°F takes forever, and it ties up the oven right when it needs to be available for the rest of the meal. All those hours under heat take their toll, and you’ll frequently find yourself apologizing to everyone with “Well… I think the breast turned out a little dry.” At 375°F, it is an entirely different story. The bird gets crispy on the outside but remains moist on the inside. Once you discover how easy this is, you will wonder why you ever did it any other way. For the most attractive presentation, select a bird with the breast skin intact to cover the breast meat completely.
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