Mom’s Pumpkin Pie
Valley Table Staff
Jessica Beim / The Valley Table Ingredients 9 inch unbaked pie crust ¾ cup sugar 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 1 can (15 oz) pumpkin, plain
Dessert
Crepe Filled with White Chocolate Mascarpone and Figs
Valley Table Staff
By Ed Kowalski / Lola’s Ingredients Crepe 1 cup all-purpose flour 1 cup milk 2 eggs pinch of salt Mascarpone 12 ounces white chocolate chips 1 tablespoon vegetable oil 1
Cornmeal-Currant Cookies
Valley Table Staff
Craig Stafford / Flatiron Serves 6 – 8 Ingredients 3 1/2 ounces dry currants 1/4 cup dark rum 7 ounces sugar 7 ounces unsalted butter, room temp. 1 large egg
Apple Macaroon
Valley Table Staff
By Gar Wang This is an easy, healthful recipe with very little fat. White whole wheat is a whole-grain flour made from a white wheat berry. Serves 6 – 8
Watermelon Mango Ginger Sorbet
Valley Table Staff
By Chef Steven Astorin / ZoraDora’s Servings: 4 Cups Ingredients 4 cups of watermelon, diced, rind and seeds discarded 1 cup of fresh, peeled mango, diced 1 cup sugar 2
Plum, Peach and Blueberry Pie
Valley Table Staff
By Erica Hauser Ingredients Crust 4 ounces (1 stick) unsalted cold butter, cut in small pieces 1 1/4 cup flour 2 tablespoons sugar ice water lemon juice Filling 4 to
S’Mores Banana Boats
Valley Table Staff
Ingredients Bananas Chocolate chips or slices Peanut butter chips Miniature marshmallows Graham cracker crumbs Cinnamon Foil Method 1. Slice the bananas down the center, keeping the peel intact. Place onto
Pie On the Grill
Valley Table Staff
The Valley Table Ingredients Crescent roll dough or rolled out pie dough Fruit of choice (fresh, frozen or canned pie filling) Sugar for sprinkling, if desired 2 aluminum pie pans
Candied Quince Squares
Valley Table Staff
By Peter Rose Candied quince is a delicious confection that will keep in a cool, dark and dry place all winter long. Ingredients 4 quinces, well scrubbed sugar Method Place
Pear Tart
Valley Table Staff
By Peter Rose Ingredients Crust 2 cups all-purpose flour 1/3 cup packed light brown sugar 11 tablespoons (1 stick plus 3 tablespoons) cold, lightly salted butter, cut into pats 2
Honey Ice Cream
Valley Table Staff
By Marissa Sertich Ingredients 2 cups heavy cream 2 cups whole milk 1 cup honey 12 egg yolks pinch salt makes 1 quart Method In a medium size mixing bowl,
Crème Fraiche Ice Cream
Valley Table Staff
Marissa Sertich Velie Ingredients 3/4 cup whole milk 1/2 cup sugar 1/4 teaspoon salt 4 egg yolks 2 cups crème fraiche 1/4 tsp vanilla extract Method In a small saucepot,
Apple Macaroon
Valley Table Staff
Gar Wang This is an easy, healthful recipe with very little fat. White whole wheat is a whole-grain flour made from a white wheat berry. Serves 6 to 8 Ingredients
Bienenstich Cake (Bee Sting Cake)
Valley Table Staff
Sour Kraut A classic German cake is a tender and buttery dough layered with a rich vanilla pastry crème and topped with sticky, sweet sliced almonds. Ingredients Topping 7 tablespoons
Good Holiday Cake
Valley Table Staff
Peter Rose Ingredients 1 tablespoon baking powder 3 cups flour 3/4 cup light brown sugar, packed 8 tablespoons (1 stick) butter (and more for greasing the pan) 3/4 cup currants
Spice cookies (Speculaas broken)
Valley Table Staff
Peter Rose Yields 36 cookies Ingredients 1 tablespoon milk 1/3 cup firmly package dark brown sugar 3/4 stick (6 tablespoons) unsalted butter, cut into bits 1 cup all-purpose flour 1/4
Gajar (Carrot) Halwa
Valley Table Staff
By Mallika Rao Serves 12 Ingredients 3 pounds carrots, rinsed, peeled and grated (by hand or in a food processor) 6 tablespoons ghee (clarified butter) 1 teaspoon cardamom powder (available
Cranberry Sorbet
Valley Table Staff
Siena Wright, Baker, Duo Bistro Makes about 1 quart Ingredients 12 ounces fresh or fresh/frozen cranberries 2 cups water 2 cups granulated sugar 1/2 teaspoon salt Method Place all ingredients
