Mexican Chocolate Brownies with Spiced Chocolate Glaze From the kitchen of Jay Furr Dense, chewy brownies with a cinnamon-cayenne chocolate glaze and a crunch of red decorating sugar. Yield: Two 9×13-inch pans (about 48 large brownies, depending on how you cut them) Oven: 325°F Bake time: 40–50 minutes (start checking at 40) Cooling time: Completely cool before… Read More »
Lemon Chess Pie 2 whole eggs 4 egg yolks 1 cup sugar 4 tbs. butter, melted 1/4 cup heavy cream 1 tbs. flour 1 tbs. yellow cornmeal 4 tbs. lemon juice Grated peel of one lemon (if you like big strips, peel it using a peeler) One 9-inch pie crust, unbaked Preheat oven to 350 degrees. Beat eggs,… Read More »
I have been making the following pumpkin pie recipe for a very long time — since the mid-1980s or thereabouts. It’s not that fancy, but the extra molasses and cloves and such give it a taste that often gets positively commented on. Note: this recipe calls for you to use an actual pumpkin, not canned pie mix. If you’re… Read More »