serves a crowd

Erin Jeanne McDowell has gifted us a new pumpkin pie with no stress for 2020. One with a glassy-smooth filling that will never crack, plus the easiest crust.

Pumpkin Sugar Pie With Cookie Crust from Erin Jeanne McDowell

(1/2 cup) granulated sugar

(1/2 cup) all-purpose flour

(1/2 cup) packed dark brown sugar

(1 cup) whole milk

(3/4 cup) heavy cream

(1 1/2 teaspoon) vanilla extract

(1/2 teaspoon) fine sea salt

(1 cup) pumpkin puree

(2 teaspoons) pumpkin pie spice (see note above)

(1/4 cup) granulated sugar

(1) large egg yolk (save the white

(1 teaspoon) vanilla extract (optional)

(1 3/4 cups) all-purpose flour

(1 tablespoon) water

Heat the oven to 375°F (190°C) with a rack in the lower third (preferably with a baking steel or stone on it).

In a medium bowl, whisk the sugar and flour to combine. Add the brown sugar and mix to combine. Whisk in the milk, cream, vanilla extract, and salt, and mix just to combine—too much whisking will lead to lots of air bubbles that can linger on the surface of the custard after you transfer it to the crust. Gently whisk in the pumpkin puree and pumpkin pie spice until incorporated.

Place the parbaked crust on a parchment-lined baking sheet and pour in the custard (pour any that doesn’t fit into a separate ramekin and bake). Bake until the filling appears set at the edges but is still jiggly in the center, 28 to 32 minutes. (In a deeper pan this can take much longer, even 45 minutes to an hour.) Cool to room temperature, then chill for at least 2 hours, or until ready to slice and serve. 

Pumpkin Sugar Pie

In the bowl of a stand mixer fitted with the paddle attachment (or if you don’t have an electric mixer, feel free to mix in a bowl with a wooden spoon or silicone spatula), cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg yolk and vanilla, if using, and mix on medium speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, about 1 minute more. If the filling still looks dry or crumbly, you can add a few more drops of water until it holds together when pressed.

Turn out the dough and use your fingers to press it evenly into the pan or pans—this crust will hold a shape if you crimp it, but it also looks nice just flattened evenly to the edges. Chill for at least 30 minutes, and up to overnight.

This crust is best baked at 350°F (175°C). To parbake the crust: Bake, without pie weights, for 15 to 18 minutes, until the crust is beginning to turn lightly golden. If the bottom crust starts to puff up, you can poke the bottom with a fork in a few places to deflate it, and continue baking (the egg wash will seal the holes). To use with the pumpkin sugar pie filling: Remove the pan from the oven, brush the bottom and sides with egg wash (any egg wash is fine, but here, your leftover egg white works perfectly!), and let cool completely in the pan.

Press-In Cookie Crust

Janet&#39;S Mexican Pork Tamales

pork butt,

white onion

pork

kosher salt, divided

ground pepper

ancho chile

corn

pork lard

baking powder

instant masa

salt

Janet&#39;s Mexican Pork Tamales

Place the pork pieces in a large pot with the onion half. Add water to cover the pork along with 1 tablespoon of the kosher salt and the pepper.

Bring the water a boil and then reduce to a simmer for 3 hours. Remove pork from water and shred. Reserve 4 cups of the pork broth for making the masa. 

While pork is simmering, put the ancho chile in small pot with 1 cup of water. Bring to a boil, then simmer for 30 minutes. Remove from water, deseed, and remove stem. Blend it in a blender with 1/4 cup of new water until it is completely puréed.

In a large pot, add puréed ancho chile, remaining 2 teaspoons salt, 1/4 cup of pork broth, and shredded pork. Mix until combined. Heat for a few minutes to combine the flavors. Remove from heat and set aside.

Soak corn husks in hot water for 15 to 20 minutes while you make the masa.

For the pork filling: 

In the bowl of a stand mixer, beat the lard with baking powder until fluffy, at least 10 minutes.  

Transfer to a large bowl and add masa, 3 1/2 cups of the reserved broth, and salt. Mix by hand until a sticky dough forms. (Add the remaining 1/2 cup, little by little, if the dough is too dry.)

Turn the stand mixer back on low speed (with nothing in the bowl) and slowly add small amounts of the hand-mixed dough back in. You'll mix for two to three minutes total, until a paste-like consistency is formed.

Remove the corn husks from the water and wring them dry. Lay them on a hand towel and sort the husks: Pick out those of similar size husks for consistent tamales (you'll use the others to tie the tamales and to line the steamer basket).

Place the husk in the palm of your hand and using a spoon, spread the masa paste on the half of the husk that is laying in your hand in a very thin layer.  Add three to four tablespoons of pork filling and fold up the husk. Using small pieces of husk, make a tie around to hold the husk closed.

Add 4 cups of water to the bottom of a large steamer. Line the bottom of the steamer with small and broken pieces of the husks, then begin layering the tamales in.

Once all the tamales are in, use a plastic grocery shopping bag to cover all the tamales. Cover with a dish towel, then cover the pot with the lid.

Steam for one hour and then turn off the heat. Allow the tamales to sit in the steamer for an additional hour after the heat is turned off.  

Serve with refried beans and Janet's Salsa Verde.  https://food52.com/recipes/69594-janet-s-salsa-verde

For the masa: 

Since I am from Kentucky, it is my lot in life to love bourbon. Combining bourbon with sugar and chocolate - makes my heart go thump thump. You won&#39;t be able to keep friends away from these chocolate morsels!

Kentucky Bourbon Balls

Butter

Powdered Sugar

Makers Mark Bourbon

Pecan Halves

Bakers Semi Sweet Chocolate

Cream butter, powdered sugar and Makers Mark together in a standing mixer. 

Let mixture stand in refrigerator for 3 hours, or until hardened. 

Once cooled, roll into small 1 inch balls and press pecan halves on either side. Set aside on wax paper.

Bourbon Centers

Melt together over double boiler at low temperature. The chocolate will melt nicely if you break it into smaller pieces before putting it in the double boiler. 

Once the chocolate is melted, dip bourbon balls in chocolate one at a time. You want your bourbon ball to be completely covered in the chocolate. 

Set ball back on wax paper until chocolate is firm. 

Store in refrigerator. Can be made in advance. 

Chocolate Coating 

Fondue is my family&#39;s New Years Eve tradition, and there&#39;s nothing that brings people together quite like cheese and beer! Everyone devours this recipe, even the non-beer-lovers.

Aged Cheddar and Pilsner Fondue

cheddar cheese, shredded (the older the cheese, the better!)

cornstarch, slightly rounded

chili powder

paprika

cayenne

mustard powder

butter

garlic,

shallot,

pilsner or favorite ale

Worcestershire sauce (or

Kosher salt and fresh ground pepper, to taste

apples,

lemon juice

spicy sausage links

asparagus

broccoli

potatoes

cauliflower

shallots

Toss shredded cheddar in cornstarch, chili powder, paprika, cayenne, and mustard powder set aside.

Heat butter in frying pan, then sauté garlic and shallots for 5 minutes. Be careful they do not brown or burn.

Add the pilsner and Worcestershire sauce. Heat until simmering.

Add the cheese, a little at a time until it's all melted and stir to combine.

Pour mixture into your chosen fondue pot and light according to your manufacturer's instructions. 

To keep the apples from oxidizing after cutting them, submerge these into water with a teaspoon of lemon juice.

Bake or grill your sausage until cooked through, then slice into rounds. 

Cut your potatoes, broccoli, cauliflower and shallots into large pieces. Leave your asparagus whole, or cut in half. Drizzle them with a small amount of oil and rub them with salt and pepper. Roast these at 375°F until cooked through but not too soft. 

Toast your sourdough cubes, or leave as is. Serve all of the above warm on a platter with fondue forks.

Dipping Suggestions

I&#39;ve been baking brownies for more years than I care to remember. For a very long time I have used the same basic recipe, varying the ingredients to create interesting and delicious treats. Herewith is the 35th incarnation of my brownie recipe.Yes, this is a large recipe, but it halves well, and you can always freeze the leftovers (if there are any)!

Magic Espresso Brownies

dark brown sugar

(2 sticks) unsalted butter,

eggs

vanilla extract

fine sea salt

all-purpose flour

Dutch-processed cocoa powder

espresso powder

chocolate chips

sugar

Cognac

milk

unsalted butter

Preheat oven to 350° F. Butter a 13- by 18-inch half-sheet pan.

Using an electric mixer on medium-low speed, mix the brown sugar and butter in a large bowl until well blended but not too fluffy.

Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl occasionally. Mix in the vanilla and salt.

In a medium bowl, stir together the flour, cocoa powder, espresso powder, and nuts. Pour into the sugar mixture and mix on low speed.

Pour the batter into the prepared pan and add the chocolate chips.

Bake for 23 1/2 minutes (assuming your oven is calibrated properly).  The batter will still be soft in the middle of the pan. Allow the brownies to cool thoroughly before frosting.

For the brownies:

Combine all the ingredients except the chocolate chips in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil, then for 1 additional minute. Remove from heat, add the chocolate chips, and stir until smooth. Pour the frosting evenly over the cooled brownies. When the frosting has set, cut brownies into squares of the desired size. Store the brownies in the refrigerator, separating the layers with parchment paper, for up to 3 days.

For the frosting:

Jim Lahey has refined his revolutionary no-knead bread technique for pizza and, astonishingly, it&#39;s even easier. Though Lahey loves smart, unusual toppings like charred thai eggplant with bonito flakes, shiitake with walnut onion puree, and cheese piled with spinach leaves, here we went with his version of the classic Margherita Pie. Lahey would want you to feel free to tinker, and to feel free to freeze the dough. Adapted very slightly from My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home (Clarkson Potter, March 2012).

Jim Lahey&#39;s No-Knead Pizza Dough + Margherita Pie

(1/4 teaspoon) active dry yeast

(2 teaspoons) fine sea salt

(11/2 cups) water

pizza dough from above

tomatoes

olive oil

mozzarella

basil leaves,

Parmigiano-Reggiano cheese

In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. We find it easiest to start with the spoon, then switch to your hands (see slideshow).

Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.

Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them. For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Making the Dough

Put the pizza stone on a rack in a gas oven about 8 inches from the broiler. Preheat the oven on bake at 500° F for 30 minutes.

Shaping the disk (Method 1): Take one ball of dough and generously flour it, your hands, and the work surface. Gently press down and stretch the ball of dough out to 10-12 inches. Don't worry if it's not round. Don't handle it more than necessary; you want some of the gas bubbles to remain in the dough. It should look slightly blistered. Flour the peel (or an unrimmed baking sheet) and lay the disk onto the center. It is now ready to be topped.

Shaping the disk (Method 2): Take one ball of dough and generously flour it, your hands, and the work surface. Gently press down and stretch the ball of dough out to 6-8 inches. Supporting the disk with your knuckles toward the outer edge and lifting it above the work surface, keep stretching the dough by rotating it with your knuckles, gently pulling it wider until the disk reaches 10-12 inches. Set the disk on a well-floured peel (or unrimmed baking sheet). It is now ready to be topped.

Drain tomatoes and pass through a food mill or just squish them with your hands—it's messy but fun. Stir in the olive oil and salt. The sauce will keep, covered, in the refrigerator for up to 1 week.

Switch the oven to broil for 10 minutes. With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Distribute 10 to 12 hunks of mozzarella (about 7 ounces) on top.

With quick, jerking motions, slide the pie onto the stone. Broil for 3 1/2 to 4 minutes under gas (somewhat longer with an electric oven), until the top is bubbling and the crust is nicely charred but not burnt.

Using the peel, transfer the pizza to a tray or serving platter. Sprinkle the Parmigiano and salt evenly over the pizza. Distribute the basil on top. Slice and serve immediately.

Assembling and Baking the Margherita Pie

This easy meatball soup with spinach is an amazingly flavorful soup recipe that you can make any day of the week.

Easy Meatball Soup with Spinach

beef (90/10)

shallot (finely minced)

dry parsley

garlic powder

white pepper (or black pepper)

red pepper (more

dry thyme (lightly crushed between your fingers)

nutmeg (optional)

eggs (lightly beaten)

panko

Salt,

oil (for frying)

onion

garlic (peeled and minced)

dry thyme

red pepper

chicken stock

pearl couscous (or fregola or ditalini)

parsley

Salt and pepper

In a large bowl, combine the minced shallot dry parsley, garlic powder, paprika, white pepper, crushed red pepper, dry thyme, and nutmeg.

Add the lightly beaten eggs, panko, and milk and stir to combine. Set aside for 10 minutes.

Add the beef to the bowl and season all over with salt. Use your hands to mix the ingredients until completely combined. Optional: Take a small piece of the mixture and fry it in the pan to taste for seasoning and then adjust the seasonings as desired.

Spoon out a tablespoon of the mixture and roll into a meatball. Continue on until all the meatballs have been formed.

Prepare the Meatballs:

In a wide, deep pot heat the oil over medium until hot. Add the meatballs in an even layer, cooking them in batches. Cook for 2-3 minutes per side until well-browned all over (About 8-10 minutes per batch). They do not need to be cooked through. Transfer to a plate and set aside.

Fry the Meatballs:

If the pot seems dry, add a touch more oil. Turn the heat to medium and add the diced onion. Cook for 6-7 minutes until beginning to soften and just turn golden around the edges.

Melt the butter into the onion. Once frothy, add the minced garlic, dry thyme, and crushed red pepper. Cook for 1 minute until fragrant. Season with salt and pepper.

Add the chicken stock and bring to a boil.

Start the Broth:

Add the pearl couscous to the broth and reduce heat to low. Carefully add the meatballs to the broth. Cover and cook for 15-20 minutes or until the couscous is al dente and the meatballs are cooked through.

Simmer the Broth:

Taste and season the broth to your preferences. Add the spinach and all but a pinch of the parsley. Cook 5 minutes longer or until the spinach is wilted. Turn off the heat.

Top 40 serves a crowd recipes from across the web

The most viewed serves a crowd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Sugar Pie With Cookie Crust...

Janet&#39;S Mexican Pork Tamales

Kentucky Bourbon Balls

Aged Cheddar and Pilsner Fondue

Magic Espresso Brownies

Jim Lahey&#39;s No-Knead Pizza Doug...

Easy Meatball Soup with Spinach

Deep Chocolate Cake with Orange Ici...

White Lasagna with Swiss Chard, Lee...

Marcella Hazan&#39;s Tomato Sauce W...

Nikuman - Japanese steamed buns

Rose Levy Beranbaum&#39;s Fresh Blu...

OMG! Coconut Pound Cake

Nancy&#39;s Chopped Salad

Carrot Cake with Cardamom

Smoked Salmon Quiche with Goat Chee...

Chocolate-Caramel Tart With Skyr &a...

Heart of Gold

Braised Pork in Lazy Cherry Ancho M...

Julia Child&#39;s Tian de Courgette...

Eric Korsh&#39;s Farm Lettuces Sala...

Brown Butter and Butternut Loaf

Southern Pulled Pork Buns (Bao)

Vegan Coconut-Lime Panna Cotta With...

Grandy&#39;s Sausage Stuffing

Indian Peanutty Noodles

Mexican Achiote Roast Chicken

Mom&#39;s New Orleans Red Beans &am...

Vegan Chocolate Cake with Creamy Ch...

cedar-planked salmon sliders

Roasted Butternut Squash Soup

Miniature Deep Fried Cherry Pies Du...

Sweet Cream Bundt Cake

Pastiera Napoletana (Neapolitan Whe...

Old-School Swedish Meatballs

Barazek (Sesame Pistachio Cookies)

Louisiana Cornbread Dressing

Banana Cake with Penuche Frosting

Bee Sting Cake

Mini Baked Salmon Cakes with Srirac...

The most viewed serves a crowd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Janet'S Mexican Pork Tamales

Jim Lahey's No-Knead Pizza Doug...

Marcella Hazan's Tomato Sauce W...

Rose Levy Beranbaum's Fresh Blu...

Nancy's Chopped Salad

Julia Child's Tian de Courgette...

Eric Korsh's Farm Lettuces Sala...

Grandy's Sausage Stuffing

Mom's New Orleans Red Beans &am...