Recipe that Jill shared with us for our nutrition reboot. My first attempt didn’t set but for my second attempt I used newer chia seeds and increased the amount and it set great and was delicious. Also nice with chopped nuts sprinkled on top and some oat or almond milk poured over it.
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See the RecipeRecipe from America’s Test Kitchen which states, “When we set out to develop a recipe for a make-ahead pumpkin pie—one that we could fully bake and then freeze for up to two weeks with no negative effects—we knew a steep challenge lay ahead of us. Custard pies typically don’t survive freezing because the eggs in the custard contain a lot of water and tend to split into weepy mush once frozen. During the course of testing, we discovered that substituting gelatin for the eggs was the answer. The gelatin suspended excess water in a flexible network, so the filling remained…
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See the RecipeA recipe shared by Jill who wrote, “Y’alllllll, Just baked these up – seriously some of the BEST cookies I’ve had, regular OR healthy! They got zero business being this good!”
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See the RecipeRecipe that Anna found and made and they were delicious! They’re vegan and gluten-free.
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See the Recipe@sad_papi Cinnamon rolls with cardamom and maple. Full recipe is on my website 🙂 #cinnamonrolls #holidayrecipes #food #tiktokfood ♬ Heavy Gloom – The Story So Far Recipe from TikTok user sad_papi who states, “This is by far my most made recipe, posted every holiday season, and now I’m sharing it again.”
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See the RecipeNY Times recipe from Colu Henry who states, “This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.”
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See the RecipeNY Times recipe from Julia Moskin who states, “Here’s a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It’s simple: no new ingredients, tools or technology needed. You don’t even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on…
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See the RecipeMark states, “This topping is like a delicate, crumbled nut cookie, lovely on any crisp or sprinkled on quick breads, muffins, tarts, or pies before baking. Use whole wheat flour for an earthy flavor; vary nuts and spices to complement a particular flavor in the food its topping; or add 3 tablespoons cocoa powder for a chocolate-crumble topping.”
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See the RecipeNY Times recipe from Samantha Seneviratne who states, “Maple syrup and oatmeal are usually relegated to the breakfast table, but here they create a crowd-pleasing tart. Creamy maple pudding would be lovely on its own, but truly shines nestled into a cookielike oatmeal crust. Top it with a dollop of whipped cream laced with cinnamon and nutmeg.”
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See the RecipeNY Times recipe from Regina Schrambling who states, “This recipe is adapted from ‘The New Carryout Cuisine’ by Phyllis Méras with Linda Glick Conway. A mere two steps, and ready in less than an hour, it’s comfort in a pan.”
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See the RecipeNY Times recipe from Melissa Clark who states, “This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration.”
