Shortcake

• 1 cup sugar
• 1½ sticks plus 1 tablespoon unsalted butter
• 1 cup plus 2 tablespoons all-purpose flour
• 4 large eggs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk

Stewed apples

• 4 large apples, peeled, cored and cut in slices
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 /4 cup water

Chantilly cream

• 2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup confectionaires sugar

Note: In their book, Dam Good Sweet, David and Racquel recommend serving the shortbread with macerated strawberries. Here I recommend Stewed Apples, which are seasonal for autumn and appropriate for Thanksgiving. The photo on the right is close to what yours will look like.

Brown Butter Shortcake with Stewed Apples and Chantilly Cream

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• 1 piece fresh ginger, about 4 inches long, grated
• 1cup water
• 1 tablespoon unsalted butter at room temperature
• 2 1/2 cups plus 2 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups Steen's cane syrup plus extra for serving
• 1 cup peanut or vegetable oil
• 1 cup light brown sugar
• 1 teaspoon hot sauce (I like Tabasco, David Guas likes Crystal)
• 2 large eggs
• whipped cream for serving, optional

Gateau de Sirop

• 1-1/2 quarts 2% milk
• 1 cup sugar
• 1/2 cup Mahatma or WaterMaid rice
• 1/2 cup raisins
• 1 teaspoon vanilla extract

Mahatma Creamy Rice Pudding

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• 3 eggs, slightly beaten
• 1 (15 oz) can Libby's pumpkin
• 1 cup sugar
• 1/4 teaspoon salt
• 2 to 3 teaspoons pumpkin pie spice (to taste)
• 1 cup evaporated milk or eggnog
• 1 stick unsalted butter, melted
• 1 unbaked 9" deep dish pie shell refrigerated, frozen or homemade
• 8 large, toasted, Louisiana pecan halves, for garnish, optional
• whipped cream, for garnish, optional

Note: Our version of pumpkin pie spice includes

• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon nutmeg (freshly grated preferred)
• 1/4 teaspoon gound cloves

Holiday Pumpkin Pie 

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• 1 1/4 cup granulated sugar
• 1 large Meyer lemon or 1 medium Louisiana navel orange, washed and cut into 8 pieces, skin and all
• 1 stick salted butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1 store-bought tarte shell

Idiot-Proof Citrus Pie

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• oil for deep-frying 
• 1 lb all-purpose flour 
• 1 (12 oz) beer 
• 3 whole eggs 
• 3 egg yolks 
• 2 teaspoons dark rum 
• Pinch of salt 
• 3 egg whites 
• 6 medium apples, peeled, cored and cut into rounds 1/4 inch thick 
• granulated sugar (for garnish)

Apple Beignets

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• 1/4 cup (1/2 stick) butter 
• 1 cup brown sugar 
• 1/2 teaspoon cinnamon 
• 1/2 cup banana liqueur 
• 4 bananas, cut in half lengthwise, then halved 
• 1/4 cup dark rum 
• 4 scoops vanilla ice cream

Brennan's Bananas Foster

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Bread Pudding 

• 8 10 inch loaves of French bread (broken)
• 1 tablespoon butter (softened)
• 5 eggs (beaten)
• 1 cup sugar
• 1/2 tablespoon cinnamon
• 5 cups milk
• 6 ounces butter 
• 7 ounces pineapple (crushed)
• 1 tablespoon vanilla extract
• 1 can condensed milk

Praline Sauce

• 4 tablespoons butter
• 1/2 box of brown sugar
• 1/2 quart heavy cream
• 1/4 cup rum
• 1 cup pecans, chopped

Bread Pudding with Praline Sauce

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• 1 piece day-old New Orleans-style French bread,* about 23 inches long and weighing about 7½ to 8 ounces, cut into ½-inch cubes with crust on  
• 3 cups heavy cream
• 1/2 cup whole milk
• 1 3/4 cups sugar, divided
• 1 2-inch-long piece of vanilla bean
• 1 1/4 pounds (3 1/2 cups) semi-sweet chocolate chips
• 8 large eggs
• 8 to 12 pieces almond bark, for garnish

Chefs note: For the best results, refrigerate the uncooked bread pudding overnight before baking.

Brennan's Chocolate Bread Pudding

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• 1 1/4 cups unbleached pastry flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup water, cool
• 1/3 cup light brown sugar 
• 1/2 cup Steen’s cane syrup 
• 1 teaspoon vanilla extract 
• 1 extra large egg
• 3/4 cup finely chopped (almost pulverized) native pecans 
• sifted confectioner’s sugar for the top 

Pecan and Cane Syrup Cake

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