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This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.
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Triple strawberry cupcakes with cream cheese icing are the perfect treat to bake for the strawberry lovers in your life.
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The substitution of peanuts for pecans and the addition of peanut butter to the corn syrup filling are the notable differences between this and a traditional pecan pie.
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Cuervo tequila gets a lift from tart cranberry juice and bubbly ginger ale, producing the perfect sipping cocktail.
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Delicate bars with a cookie crust, cheesecake filling topped with peach preserves.
cooking.nytimes.com
I love to sprinkle nigella seeds over the tops of these fragrant buns — they look great and the savory nigella contrasts well with the sweet dough (Sesame seeds would work, too.) Clotted cream is the perfect accompaniment, but if you can’t find it, crème fraîche or mascarpone would also be lovely — whether at breakfast or teatime.
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With a little flower simple syrup and a few fresh blossoms, you can transform buttercream into a floral beauty.
Ingredients: water, sugar, egg whites, syrup, butter
cooking.nytimes.com
Good for serving one or serving a crowd, rummy planter’s punch is just off-sweet and surprisingly subtle.
Ingredients: rum, lime juice, syrup
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This a simple glaze, and can be made in either a double boiler or the microwave.
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Get Pomegranate Martinis Recipe from Food Network
Ingredients: lemon, orange, pomegranate syrup
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Get Granola Recipe from Food Network
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Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors.