Bread Pudding

• 6 slices day old French or Italian Bread
• 2 tablespoons plus 1/2 cup sugar
• 1 teaspoon cinnamon
• 4 eggs
• 2 cups milk
• 2 tablespoons melted butter
• 1/2 cup seedless raisins
• 1 teaspoon vanilla extract

Rum Sauce

• 2 cups milk
• 1/2 stick butter
• 1/2 cup sugar
• 1 tablespoon nutmeg
• 1 tablespoon vanilla extract
• Rum to taste
• 1 tablespoon oil
• 2 tablespoon flour

Bread Pudding with Rum Sauce

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• 4 cups milk (low fat OK)
• 5 whole cloves
• 2½ teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1½ cups sugar
• 2½ cups light rum
• 4 cups light cream
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground mace

Egg Nog

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• 3¼ cups all-purpose flour
• 3 cups white sugar
• 2 teaspoons baking soda
• 1½ teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 cups solid pack pumpkin puree
• 2/3 cup water
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup chopped walnuts (optional)

Sweet Pumpkin Bread With Walnuts

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• 3 cups half-and-half
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping or heavy cream

Coconut Cream Pie

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• 2 pints fresh oysters in liquid
• 1 lb ground round
• 10 slices day-old white sandwich bread
• 3/4 cup water
• 2 sticks butter 
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 2 tablespoons minced garlic
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon cayenne pepper
• salt to taste
• 1/4 cup chopped parsley
• 2 whole eggs, beaten
• 3/4 cup seasoned Italian breadcrumbs

Holiday Oyster Dressing

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For the crust

• 1½ cups all-purpose flour plus extra for rolling
• 2 tablespoons sugar
• 1⁄2 teaspoon salt
• 1½ sticks (12 tablespoons)   unsalted butter, cut into small cubes
• 5–7 tablespoons ice water

For the filling

• 1 large egg
• 5 large egg yolks
• 2⁄3 cup cane syrup ( we use  Steen’s)
• 2⁄3 cup light brown sugar
• 1⁄2 cup heavy cream
• 1⁄4 teaspoon salt
• 1 stick unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract
• 1½ cups pecan pieces

Classic Pecan Pie

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• 2½ ounces mixed dried mushrooms, such as porcini, cepes, chanterelles
• 1½ pounds mixed fresh mushrooms
• 4 tablespoons butter, or more as needed
• 1 tablespoon lemon juice, or more to taste
• 2 garlic cloves, minced
• 1/2 medium onion, minced
• 1 teaspoon thyme
• 1/4 cup port or red wine
• 5 cups beef broth
• 1 cup half-and-half
• 2 large egg yolks
• pinch of cayenne, to taste
• salt & pepper to taste

Wild Mushroom Soup

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• 2½ pounds cornbread
• 2 sticks (8 ounces) unsalted butter, plus more as needed
• 2 cups  celery (about 6 medium stalks), medium-dice
• 1 cup celery root,  peeled, medium-dice - also known as celeriac (about 1/2 medium celery root)
• 3/4 cup red onion, small-dice 
• Kosher salt
• 2 tablespoons fresh thyme leaves, finely chopped
• 1 tablespoon celery seeds, crushed
• Freshly ground black pepper
• 1½ cups stock or low-sodium chicken broth
• 12 fresh oysters, shucked and liquid reserved
• 3 large eggs, lightly beaten
• 1/4 cup fresh Italian parsley leaves, finely chopped

Note: It is best if oysters are fresh from the shell. Choose oysters that are heavy for their size and smell like the sea. If you don’t like oysters, mild Italian sausage is a great substitute.

To save time, you can make your cornbread ahead of time and freeze it. If you don’t want to make your own, buy a pan of good-quality cornbread at a bakery or specialty-foods store.

Oyster Cornbread Stuffing

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• 24 large Louisiana shrimp, preferably shell on
• 2 1/2 cups flour
• 2 tablespoons Creole seasoning
• 2 large eggs, beaten
• 1 cup milk
• 1 cup sliced or finely chopped almonds
• Oil for frying

Note: finely chopped pecans can be substituted for almonds for a slightly different flavor.

• 4 T Spanish paprika
• 6 T chopped garlic
• ¼ c olive oil
• 6 cups water
• 6 oz shredded Manchego cheese 
• 4 pieces stale bread
• 4 eggs
• chopped flat leaf parsley
• salt and pepper