A delicious drink made with lemonade, orange juice and apple cider that's best served steaming hot.
Butterscotch pull-apart bread (monkey bread) made with frozen dough, butterscotch pudding mix, brown sugar, cinnamon, and walnuts. A gooey weekend breakfast bake.
This scrumptious spicy apple pie is served with a hot brandy sauce.
A delicious warm drink made that's perfect to enjoy while reading a book in front of the fireplace.
Very tasty. I added more walnuts, the salad was creamy, refreshing, nutty and absolutely delicious!
Sweet baked Southern praline grits with brown sugar, pecans, cinnamon, and butter. A custard-like grits casserole that turns humble breakfast grits into a warm, spiced dessert.
Yankee maple sugar apple pie sweetens tart apples with a full cup of soft maple sugar instead of granulated. Just cinnamon, a hint of flour, and dotted butter under a cream-washed top crust deliver heritage New England flavor.
Overnight coffee cake built from frozen bread dough, butterscotch pudding, brown sugar, and cinnamon. Assembled at bedtime, baked fresh in the morning, and pulled apart by hand.
Cinnamon orange crumb crust made with cinnamon graham cracker crumbs, fresh orange zest, and butter. A fragrant, no-bake pie crust ready in 10 minutes flat.
Watermelon rind pickle is a Southern preserve made from the white inner rind, brined for three days then simmered in spiced sweet vinegar with cinnamon, cloves, and lemon. Crisp, sweet-tart, translucent.
Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.
A classic oatmeal cookie recipe yielding chewy, golden treats with warm cinnamon notes. Optional add-ins like raisins or chocolate chips make it versatile.
Pecan sticky buns use frozen dinner rolls topped with vanilla pudding mix, brown sugar, butter, cinnamon, and pecans. Assemble at night, rise overnight, bake in the morning for fresh sticky buns.
Old Virginia wassail simmers apple cider, orange juice, pineapple juice, and warm cinnamon-clove spices in a stovetop percolator. A fragrant Southern holiday punch for a crowd.
Chocolate pecan bars with a buttery cinnamon shortbread crust and a gooey brown sugar-chocolate topping. Dusted with powdered sugar and cut into squares.
Whole duck gets blanched, coated in a sweet-spicy glaze of brown sugar, ginger, and star anise, then roasted until the skin turns crackling-crisp for rolling into Chinese pancakes with hoisin and scallions.
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