3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
1/4 cup molasses
2 cups all-purpose flour, plus more for work surface
1/4 cup light brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
granulated sugar for sprinkling
1/2 cup powdered sugar
3 tablespoons eggnog
Preheat oven to 400 degrees. In a small bowl, whisk together 3/4 cup of cream, egg and molasses. In a large bowl, whisk together the flour, granulated sugar, baking powder, ginger, cinnamon, salt and cloves.
With a pastry blender, cut the butter into the flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. With a fork, stir in the cream mixture until just combined. The dough will still be crumbly.
Transfer the dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush the tops with 1 tablespoon cream and sprinkle with granulated sugar. Transfer to the oven and bake until golden, 16 to 18 minutes, rotating the sheet pan halfway through. Allow to cool on the sheet pan for 5 minutes and then transfer to a wire rack to cool completely.
While the scone cool, whisk together the powdered sugar and eggnog until smooth. Drizzle the glaze over the scones. Allow the glaze to set, approximately 30 minutes, before serving.
Store in an airtight container for up to 48 hours. Best when served the same day.
4 smallish sweet potatoes (we prefer garnet), 6-8″, 2-3″ in diameter
4 tablespoons olive oil or melted coconut oil
Salt to taste
Preheat oven to 450 degrees and lightly grease 2 cookies sheets, or line with parchment. Peel your sweet potatoes, but do not rinse them, you need them dry so the oil adheres. Slice your sweet potatoes into french fries: no perfect way to do this, but keep the pieces equal in size and thickness. Fries should be between ½” and ¾”.
In a large bowl, toss the fries with the olive oil, and any seasonings if you so choose. Spread the fries out in a SINGLE LAYER on a cookie sheet. Do not crowd your fries unless you want them mooshy! Sprinkle the fries with salt.
Place no more than two cookie sheets in the preheated oven and bake for 15 minutes. Remove cookie sheets and using tongs, flip the fries over, they should be golden on the flipped side. Return the cookie sheets, flip flopping the cookie sheet positions. Cook for another 10-15 minutes until the fries are golden and crispy.
Bourbon Vanilla Dipping Sauce
2 c Mayonnaise
1/3 c Bourbon prepared + .25 oz reserved raw
½ tsp vanilla extract
2 ½ T maple syrup
1.5 tsp molasses
¾ tsp Cinnamon
pinch kosher salt
In a medium sized sauce pan, add 1/3 C bourbon and place on high heat. Once the alcohol ignites, turn the burner off and allow the alcohol to burn off. Cool and set aside. In a large mixing bowl, add all ingredients, cooked bourbon and raw bourbon. Whisk thoroughly to incorporate. Place into a container, cover, label, date and refrigerate.
1 lb. dried pinto or navy beans
½ lb. bacon (about 12 slices)
1 large onion, finely diced
3 tablespoons molasses
½ cup brown sugar
1 cup ketchup
1 teaspoon dry mustard
½ cup apple cider vinegar
1 teaspoon salt
1 ½ teaspoons ground black pepper
1 ½ tablespoons minced garlic or 1 teaspoon garlic powder
Place dried beans in a large bowl and add enough water to cover by 2-3 inches (about 8 cups). Let the beans soak overnight. (I put them in my 8 qt stockpot).
Drain and rinse the beans. Simmer beans in a heavy bottomed stockpot or Dutch oven with 8 cups of water and 1/4 cup of apple cider vinegar until tender, about 1 to 2 hours (longer is fine, especially if your beans are older). Don’t boil, as this may make your beans tougher.
Drain and set aside, reserving 2 cups of the cooking liquid.
Preheat oven to 350° F. Using a large, heavy pot or Dutch oven, cook the bacon until crisp, 7 or 8 minutes. Add the beans and all other remaining ingredients and bring to a simmer. Add some of the cooking liquid if the mixture is too thick.
Transfer pot to oven. Bake uncovered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally.
3 tablespoons packed brown sugar
2 tablespoons butter, softened and divided
1 teaspoon ground ginger
1 teaspoon dark molasses
1 teaspoon pineapple juice
1⁄4 teaspoon almond extract
1 tablespoon cilantro, chopped
1 1⁄2 lbs sweet potatoes, scrubbed and cut diagonally into 1/4 inch slices (about 2 large)
Prehat grill for 5 minutes.
In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well.
Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
Melt the rmaining butter and brush both sides of cut potato slices.
Grill for 8 to 10 minutes or until tender.
Spoon the molasses mixture evenly over cooked potato slices and serve.
When preparing outside, I use my pizza crisper pan to place sweet potatoes on and baste them lightly with sauce during cooking process.