This recipe is part of a Southern Christmas Dinner. It is adapted from Frank Stitt’s Southern Table (Artisan). The recipe was adapted from “Eating Southern Style” (originally, “A Taste of the South”) by Terry Thompson Anderson (HP Books).
1-pound loaf French or other quality white bread, cut into 1-inch chunks or...
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Topping
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, chilled, cut in pieces
1 cup light brown sugar, packed
1 cup flour
1 teaspoon cinnamon
1/8 teaspoon salt
2/3 cup pecans
Place the butter, sugar, flour, cinnamon, salt and pecans in a food processor and process until the mixture is finely ground and crumbly without...
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Beer with dessert is a little trickier than wine and dessert. There is no category of dessert beer, and beers rarely have the sweetness of dessert wines. Unless the wine or beer is as sweet as or sweeter than the dessert, you’ll get a jarring affect similar to the one from dry Champagne and wedding cake.
I initially thought that...
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Including recipes for:
Cucciddati
Coral Islands
Triangles
Butterballs
Mocha-Nut Crescents
Giuggiuleni
When I was growing up, Christmas time was cookie time. And no one made cookies like my Aunt Sandy. Aunt Sandy is the aunt at large to all of us nieces and nephews. Rather than get married, she took care of her mother until Grandma...
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