Cooking Method: Baking
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Spaghetti Pie
Spaghetti Pie is an old family favorite of our friend Carol Stephens—sadly now gone but NOT forgotten—who served this to her large family in their farmhouse in the English countryside. It is traditionally cooked in a casserole dish (we always use a large soufflé dish) and served with ketchup, as there is no tomato sauce in this—it is spaghetti, minced beef, onions, parsley and cheese bound together with milk and egg (a twist of nutmeg is a must, and a bit of garlic and sautéed mushrooms are great in it, too. Cooking it in a bundt pan and cutting slices of it is a great improvement (we hope Carol would think so!).
By - Prep: 20 mins
- Cook: 45 mins
- Yields: 6 - 8 Servings
Pumpkin Popovers
I ran across this recipe for Harry Connick Jr's Pumpkin Popovers in Good Housekeeping. I happen to love popovers. These are easily made in the blender and poured into a popover or muffin pan. Yum!
- Prep: 5 mins
- Cook: 1 hrs
- Yields: 6 Servings
Chicken with Saffron and Rice
This recipe is from Williams-Sonoma. It’s a traditional Spanish dish of chicken and rice that is seasoned with saffron. The saffron makes this dish. Saffron is a spice derived from the flower of the Crocus. It’s one of the world’s most expensive spices by weight.
- Prep: 20 mins
- Cook: 1 hrs 20 mins
- Yields: 6 - 8 Servings
Glazed Sweet Potatoes with Maple Gastrique
The best thing about learning how to make a gastrique is that it’s extremely easy to do. It makes a simple dish look like it just came across the kitchen line of a four-star restaurant. A basic gastrique is a reduction of vinegar and sugar thick becomes a thick syrupy sauce. These Glazed Sweet Potatoes with Maple Gastrique is a perfect example. The tangy-sweet glaze works really well with these sweet potatoes.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Servings
Japanese Cheesecake
This light Japanese Cheesecake originated in Hakada, Japan in 1948 with the name "Uncle Tetsu". It’s very different from standard cheesecake, it is made with 3 ingredients - cream cheese, white chocolate and eggs.
- Prep: 20 mins
- Cook: 45 mins
- Yields: 4 Servings
Butternut Squash & Bacon Mac n’ Cheese
This Butternut Squash & Bacon Mac n’ Cheese is perfect for a fall meal. It's super cheesy and delicious. Serve it will a mixed green salad and crusty bread.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 6 servings
Bath Buns
The Bath Bun is a rich, sweet yeast dough shaped round that has a lump of sugar baked in the bottom and more crushed sugar sprinkled on top after baking. They can have candied fruit peel, currants, raisins or sultanas.
- Prep: 25 mins
- Cook: 2 hrs 55 mins
- Yields: 24 Servings
Potatoes au Gratin
This Potatoes au Gratin is a fabulously cheesy and satisfying delish side dish. There really isn't anything more to say but to make this now!
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 8 Servings
Sour Cream Chicken Enchiladas
These Sour Cream Chicken Enchiladas do not have a can of soup in it! You make a roux with chicken broth. It's creamy and so delicious!
- Prep: 25 mins
- Cook: 20 mins
- Yields: 6 - 8 Servings
Maple-Pear Sheet Tart
This rustic Maple-Pear Sheet Tart has few ingredients and is very easy to make and is the perfect ending to a fall meal.
- Prep: 10 mins
- Cook: 1 hrs
- Yields: 12 Servings
