This is my favorite basic sugar cookie dough recipe. It's easy, it's forgiving, it can be frozen and thawed. It can be rerolled. It's your holiday friend.

There are certain times of the year that I wouldn’t dream of making biscuits in the morning, but entering company and holiday time, I will be dragging this recipe out.  These biscuits are as cheesy and as spicy as you want them to be. Great news, you can make them pretty far in advance and […]

  This is an easy go to recipe for pastry crust. This recipe makes two rounds or one round and some nice topping cut outs. Stores well, wrapped tightly, in the freezer to save time on busy holiday baking days or in a pinch when you want to make a quick week night dinner–quiche or […]

Not a holiday goes by that my sister doesn’t say, “you are making pot pies, aren’t you?” I’ve posted about Pot Pies before, but as we enter Thanksgiving and Holiday time warp, it bears repeating. This is comfort food at its finest. I find it relaxing to make pastry crust from scratch–don’t hate me–but don’t […]

  This is an adaptation of a Food and Wine recipe that attracted me because I love the idea of cake and ice cream together. This "cake" came out more like crunchy cookies, which made it totally different than I expected but delightful. I'm planning on experimenting and adding different bits of cakes and cookies. […]

  This is another fall favorite of mine. I love the combination of butternut squash, golden caramelized onions, melty cheese, musky sage and flaky pastry. This recipe lends itself to multiple change ups. Most any hearty vegetable can sub in for the squash; use your favorite cheese and change up the herbs as you like. […]

This is one of my favorite go to pie pastry recipes. It’s been around a long time. I found it in an old pie book, can’t recall where but I’ve tweaked it a bit here and there over the years. So slab pie is just a pie that is baked in a sheet pan–this recipe […]

These sweet biscuits can be made with leftover sweet potato puree or pumpkin puree. They are great for breakfast, brunch or dessert. I sometimes split them and make little ham and boursin cheese sammies.