1/4 cup bacon drippings OR real butter
6 tart apples – cored, sliced
1 tsp. lemon juice
1/4 cup packed brown sugar
1/8 tsp. salt
1 tsp. ground cinnamon
1 dash ground nutmeg
In a large skillet, melt bacon drippings. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender. Sprinkle with cinnamon and nutmeg.
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 tbsp. brown sugar
1 pinch (each) cinnamon, nutmeg
1/4 cup unsalted butter
1/4 cup shortening
1/3 cup finely chopped pecans (optional)
1/2 cup evaporated milk or light cream
2/3 cup mashed cooked sweet potato
Preheat oven to 425°F. Sift together flour, baking powder, salt, brown sugar, salt, and spices. Cut in shortening and butter until mixture is mealy. Stir in chopped pecans.
Stir milk into mashed sweet potato and stir into dry flour mixture to form a soft dough. Knead very briefly on a lightly floured board and pat down to a thickness of 1/2-3/4 inch. Cut into 2-1/2 inch rounds with a cookie cutter. Pat extra dough out for extra biscuits. Bake until lightly golden, 12-15 minutes.
3 cups granulated sugar
3/4 cup butter
2/3 cup eggnog
2 cups white chocolate chips
1 7-oz jar Marshmallow Creme
1 teaspoon vanilla
1/2 teaspoon nutmeg
holiday sprinkles for decorating (optional)
In a large heavy-bottomed saucepan, add the sugar, butter and eggnog, and bring to a rolling boil over medium heat, stirring constantly
Let mixture boil for 5 minutes, and continue stirring as it thickens
Remove from heat, and stir in the white chocolate, marshmallow cream and vanilla
Continue stirring until mixture is well combined, thick and no longer shiny
Pour mixture into foil-lined and greased 9×9-inch baking pan, and allow to cool completely
Cut into 1-inch (or smaller) pieces to serve
1/2 cup butter, softened
3/4 cup dark brown sugar
2 tablespoons molasses
1 teaspoon lemon zest
1 1/2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Demerara, or coarse, sugar for rolling
Preheat the oven to 350 °. Line two baking sheets with parchment or silpat baking mats.
In a large bowl cream together the butter and sugar until fluffy. Mix in the molasses, egg, and lemon zest until well mixed.
Stir in the flour, baking soda, and spices.
Roll dough into 1-inch balls and roll in the demerara sugar.
Place 9 cookies on a sheet, spacing evenly. Cookies will spread while baking.
Bake cookies for 10 minutes or until set. Cool completely on wire rack.
Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.