facebook share image   twitter share image   pinterest share image   E-Mail share image

Rosemary and Thyme Walnuts

Author: Larraine Perri

Maple Flan in a Walnut Crust

Author: Claudia Fleming

Pistachio Brittle

Author: Larraine Perri

Rompope (Mexican Milk, Egg, Spice, and Liquor Punch)

Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.

Author: María Del Mar Sacasa

Bourbon Walnut Pie

Author: Robin Smith

Chocolate Covered Peanuts

These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...

Author: David Lebovitz

Sweet Potato Pie

A cross between sweet potato pudding and a classic custard pie, with a caramelized pecan topping for good measure. You can make this pie without the topping.

Author: Toni Tipton-Martin

Old Fashioned Stollen with Almonds

Author: Mrs. Wadi Williams

Apricot, Cranberry and Walnut Pie

Author: Elinor Klavins

Coconut Pecan Frosting

This is the perfect frosting for German chocolate cake.

Author: Land O'Lakes

Five Spice Pecan

Author: Larraine Perri