Crust

• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup (1 stick) butter, melted

Filling

• 5 (8 ounce) packages cream cheese, softened
• 1¼ cups sugar
• 1¼ cups Creole cream cheese, recipe here
• 2 teaspoons satsuma zest
• 1/4 cup satsuma juice
• 3 medium eggs

Satsuma Compote

• 6 satsumas
• 1/2 cup satsuma or orange juice
• 3 tablespoons sugar
• 1 cinnamon stick
• 1 pint strawberries, blackberries or raspberries (frozen are OK)
• 1 ounce Grand Marnier liqueur

Note: Sour cream may be substituted for Creole cream cheese which is found primarily in New Orleans and elsewhere in Louisiana. It is easy enough to make your own, recipe here.

Satsuma Creole Cream-Cheese Cheesecake

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• 1 cup all-purpose flour
• 3/4 cup sugar, divided
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 bag (10 oz) fresh cranberries (frozen, thawed are fine)
• 1/4 cup fresh grapefruit juice
• 1 teaspoon grated grapefruit zest

Cranberry Shortbread

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Filling

• 2 cups dried figs, hard tips discarded
• 1½ cups dried dates, pitted
• 1 cup raisins
• 3/4 cup almonds, toasted and coarsely chopped
• 3/4 cup walnuts, toasted and coarsely chopped
• 1/2 cup orange marmalade
• 1/2 cup honey
• 1/4 cup brandy
• 1 teaspoon orange zest, finely grated
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon geound cloves

Cookie dough

• 4 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter (2 sticks), cut into 1/2-inch cubes
• 1 large egg
• 1/2 cup milk
• 1 tablespoon vanilla extract
• 1 egg white beaten with 1 tablespoon water to make egg wash
• colored sprinkles for decoration

Italian Fig Cookies

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• 3 tablespoons unsalted butter
• 1 lb sweet apples, pared, cored, thinly sliced
• 1 1/3 cups sugar
• 1/3 cup seedless raisins
• 1/4 cup Calvados (apple brandy)
• 10 (½-inch) slices French or Italian bread
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 3 cups milk
• confectioners' sugar

Apple Raisin Bread Pudding

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• 3 cups flour
• 2 teaspoons kosher salt
• 14 tablespoons unsalted butter, cubed and chilled
• 1/2 cup ice-cold water

Buttery Pie Dough

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• flour for dusting
• Buttery Pie Dough (click for recipe)
• 1 cup light corn syrup
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 3 eggs, lightly beaten
• 1¼ cups pecans, roughly chopped
• 1/2 cup pecans, halves for topping

Blue-Ribbon Pecan Pie

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• 2 apples, Gala or Golden Delicious
• 1/2 tablespoon unsalted butter
• 1/4 cup sugar
• 1/2 cup walnuts, chopped and toasted
• 1/4 cup Greek yogurt (sour cream or cream fraiche may be substituted)
• 2 teaspoons honey plus more for drizzling

See our page on Apples for alternatives.

Baked Apples With Candied Walnuts

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• 5 large egg yolks (reserve whites for another use)
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 2 cups milk
• 1 teaspoon vanilla extract
• 4 ounces semi-sweet chocolate, finely chopped (preferably 58%-62% cacao)
• 2 tablespoons unsalted butter

Old-Fashioned Chocolate Pudding

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• 1 prebaked pie crust, at room temperature
• 1¼ cups flaked coconut
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• pinch of salt
• 4 eggs, separated
• 2½ cups half and half
• 3 tablespoons unsalted butter, softened
• 1½ teaspoons vanilla extract
• 1/4 cup confectioners' sugar

Coconut Cream Pie

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• 8 cups heavy cream
• 1 vanilla bean, split in half
• 6 large egg yolks
• 1 cup sugar

Thomas Jefferson's Vanilla Ice Cream

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