How you doin’? When Joan and I were the cohosts of The Food Show on ABC we developed a Holiday Cookie Exchange for our audience. You’ve got to remember… this was before the internet and if people wanted to participate, they had to send in their recipes via snail mail! We published a book with all the recipes and each participant received one.
 
When the listener recipes were received, they were reviewed by our executive research and development team and turned over to the chefs in the Perspectives’ Kitchen to test bake. It was a fun time in the kitchen for all with Christmas Carols playing and a big tree off in the corner—everyone couldn’t help but get into the holiday spirit.

This recipe is an old family heirloom recipe that was made by my mother. I got this recipe from my brother, Roy, and have rewritten it pretty much the way it was originally received from her old friend, Amy Gollins. I cleaned it up a little bit to make it more understandable.
 
As a kid, I watched my mother make this recipe and I even helped roll them out many times. I seem to remember she sometimes added sour cream to the dough, sometimes cream cheese and on one occasion some soapy dish water! It didn’t make any difference to her; she still baked them.
 
Prep time:  1 hour
Chill/proof time:  8 to 10 hours
Bake time:  15-20 minutes
Yield:  3 dozen Rugelach
 
Ingredients 
1/2 pound butter
3 egg yolks
1/2 cup half & half
2 (0.25-ounce) packets of yeast
1 tablespoon granulated sugar
3 cups all-purpose flour
 
Cinnamon-Sugar Ratio
1 cup granulated sugar
4 tablespoons cinnamon
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Mix the butter with the egg yolks.
3. Gently warm the half & half.
4. Dissolve the yeast in the warm half & half.
5. Add 1 tablespoon sugar to the eggs and butter mixture.
6. Add the half and half/yeast mixture.
7. Add in the flour until just mixed. Do not overmix.
8. Roll the dough into a ball.
9. Divide the ball into 4 pieces and roll each smaller ball before flattening them into a round disk.
10. Wrap each dough disk with food film.
11. Place the dough disks in the refrigerator overnight.
12. Preheat an oven to 350⁰F.
13. Coat your baking pan with shortening.
14. Spread a board with cinnamon-sugar.
15. Roll out the dough and spread with more cinnamon sugar.
16. Roll each ball into a flat circle and cut into 6 triangle pieces.
17. Starting with the wide end of the triangle, roll each piece up so that the point is on top. Place it onto the baking pan.
18. Bake the Rugelach for 15-20 minutes.
19. Remove them from the sheet pan while the Rugelach are still hot to prevent them from sticking.

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ChefSecret:  Not included in the original recipe… mom would whip up 6 egg whites with a cup of sugar and slather that onto the rolled-out dough before cutting and rolling into cookies.  She would let the dough rise for 20 minutes, baking them for 25 minutes until done. Feel free to add nuts, mini chocolate chips, even some jam to your taste.
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Quip of the Day: “Never make Mother mad! She can remember stuff that hasn’t even happened yet.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #Cookies #Rugelach #HolidayRecipes #ChristmasCookies #ChanukahCookies #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’?  A holiday dinner is not complete without a slice of pie.  In the history of my blog there are recipes for great apple and pecan pies, but the most memorable holiday dessert ever is my Pumpkin Pie Soufflé.
 
The idea came from Julia Child who was a frequent guest on The Food Show—the program that Joan and I hosted on ABC for 5 years. Julia was a lady larger than life, and we just loved having her on the show. She told us about her Fluffy Pumpkin Pie that was featured in her 1989 classic, The Way to Cook. I’d never heard the word fluffy used to describe pumpkin pie, so I was intrigued!
 
After trying the recipe a few times, I discovered that making the filling for this recipe didn’t seem all that difficult. And you know what? It wasn’t. It just has a very clever trick.
 
Keep reading and I will tell you what the secret is. To give the pie filling a light, airy quality, you must separate the eggs and fold in whipped egg whites just before baking. Also, you must start with a hot oven, reducing the temperature periodically. These two tips give the pumpkin pie a dreamy texture. It is indeed fluffy, but still creamy and satisfying. It’s the perfect foil for a crisp, flaky crust and the wonderful finale for a holiday dinner.
 
Yield:  2 9-inch pies / 16 servings
 
Ingredients 
2 chilled prepared pie crusts (homemade or store bought)
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling)
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup heavy cream
3/4 cup whole milk
4 large egg yolks
3 tablespoons molasses
3 tablespoons spiced rum or bourbon
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 large egg whites
 
2 cups heavy whipped cream (for topping the finished pies)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place a rack in the center of an oven and preheat to 450°F (yes, that high!).
3. Lightly grease two 9-inch pie pans. See ChefSecret below. Place the pie pans in the fridge while you make the filling.
4. Combine all of the ingredients except for the egg whites in a large bowl and whisk together until well mixed. Set aside.
5. Add the egg whites to the bowl of a stand mixer with the whisk attachment.
6. Beat for a few minutes on medium-low speed until foamy, then increase the speed and beat until stiff peaks form. Note: Don’t over-beat or the whites will become grainy.
7. Add a quarter of the whites to the pumpkin mixture; carefully fold them in.
8. Add the rest of the egg whites and carefully fold them in. Do not overmix!
9. Immediately divide the mixture between the two prepared pie pans and smooth the tops.
10. Place in the hot oven and set a timer for 15 minutes.
11. Without opening the oven door, check the pies. When the crusts take on a bit of color around the edges, reduce the temperature to 375°F and bake for 15 more minutes.
12. Then lower the temperature one more time to 350°F and set a timer for 15 minutes.
13. Check the pies using a cake tester inserted two inches from the edge of the pie; it should come out clean. If not, cook in 5-minute increments until done.
14. Turn off the oven but leave the pie inside.
15. Prop the oven door open slightly and let cool slowly in the oven for 30 minutes to keep the fill from falling.
16. Move to a cooling rack and cool for at least 1 hour.
17. Serve slightly warm or chilled with a large dollop of whipped cream on top.

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ChefSecret:  If you’re using homemade pie dough, roll it out to line the two pie pans, trimming and tucking the edges under before crimping. The edge of the crust should extend about 1/2 inch above the pan. Place it in the fridge while you make the filling.

Bake the pie in the center of the oven for the best filling, but that’s not the best location for browning the bottom crust. If you have the time, par-bake the crust a bit in the bottom of the oven to give the bottom crust a headstart. Let it cool slightly before adding the filling.
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Quip of the Day:  Q. Why did the pumpkin pie argue with the turkey?  A. It didn’t want to be overshadowed at Thanksgiving!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #HolidayDesserts #PumpkinSoufflePie #PumpkinPie #JuliaChild #PumpkinSouffle #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Brown Sugar Cookies are really the best. The flavor is even stronger if you let them sit after baking them overnight!
 
As you explore the origins of sugar cookies, you'll uncover a fascinating journey that spans centuries and continents. From ancient civilizations to modern-day celebrations, the sugar cookie evolution is a testament to its enduring appeal. Discover the secrets behind the Dutch influence, the innovation of cookie cutters, and the impact of mass production on sugar cookies' rise to fame. But there's more to this sweet history waiting to be revealed, so stay tuned to unravel the full story behind these delectable delights.
 
Ancient origins of sugar-based treats date back to ancient Persia. Sugar cookies evolved in Colonial America as a popular sweet. Dutch immigrants influenced American sugar cookies with new techniques. 19th century saw the rise of sugar cookie popularity. Introduction of cookie cutters and mass production revolutionized sugar cookie making.
 
These delightful treats have roots in ancient sugar-based confections and European precursors that paved the way for the beloved recipes we enjoy today. So, grab a cup of tea or joe and let's commence on a tasty journey through the fascinating history of sugar cookies!
 
Dating back to ancient times, sugar-based treats have played a significant role in the evolution of what we now know as sugar cookies. Imagine yourself wandering through the bustling markets of the 7th century, where vendors proudly displayed an array of sweet treats made from sugar.
 
In the 11th century, a flavor mash began to emerge, blending sugar with other ingredients like spices and nuts, creating a precursor to the modern sugar cookie. As time passed, these sweet treats evolved further, with the 14th century marking a significant milestone in the history of sugar cookies.
 
The ancient sugar-based treats paved the way for the sugary goodness we indulge in today. From simple beginnings to intricate recipes, the journey of sugar cookies is a delightful tale of sweetness through the ages.
 
European bakers in the Middle Ages played a pivotal role in shaping the origins of sugar cookies. It wasn't until the 17th century that the first sugar cookie recipes emerged in Europe, using a mix of white sugar and brown sugar for sweetness. These early versions were akin to what we now know as butter cookies, with a delightful touch of cinnamon sugar sprinkled on top for an extra dash of flavor.
 
As time progressed into the 18th centuries, more elaborate sugar cookie recipes started to surface. Notable figures like Amelia Simmons and Thomas Dawson contributed their versions of these sweet treats to the culinary world. In 1747, Dawson's cookbook, 'The Good Housewife’s Handmaiden for the Kitchen,' featured a recipe for what he called "fine sugar cakes," resembling the sugar cookies we enjoy today.
 
The evolution of sugar cookies in Europe showcases how a simple concept can transform into a beloved classic over the centuries, enticing taste buds and bringing joy to many. So, let’s get the baking started!
 
I like to add some additional flavor—my favorite orange zest. You can also enhance the flavor with lemon zest or cinnamon.
 
Prep time:  10 minutes
Bake time:  12 to 14 minutes
Cool time:  30 minutes
Yield:  about 5 dozen cookies
 
Ingredients 
2 cups brown sugar
1/2 cup softened unsalted butter
2 large eggs
1 teaspoon pure vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup confectioner’s sugar
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350⁰ F. Line your baking pans with parchment paper.
3. Beat the brown sugar, butter, eggs and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
4. Whisk the flour, baking powder and salt together in a separate bowl.
5. Stir the flour mixture into butter mixture until dough is fully combined.
6. Pour the confectioner’s sugar onto a large plate.
7. Spoon the dough, 1-1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat.
8. Arrange coated dough on a sheet pan covered with parchment paper.
9. Bake in the preheated oven until edges of the cookies are lightly browned, 12 to 14 minutes.
10. Cool cookies on the sheet pan for 2 minutes before transferring to a wire rack to cool completely.

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ChefSecret:  I like to include some additional flavor—my favorite is orange zest. You can also enhance the flavor with lemon zest or cinnamon.
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Quip of the Day:  I’m one tough cookie, but I still crumble under pressure.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
----------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #HolidayDesserts #ChristmasCookies #BrownSugarCookies #SugarCookies #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Tell me this isn’t a thing of beauty! Picture yourself bringing this dessert to your holiday table. And yes, as promised it uses the same sponge cake recipe from Pastel de Tres Leches (#1117) published yesterday.
 
Trifle is a casually layered dessert of English origin. The usual ingredients are layers of sponge cake soaked in sherry, a fruit element (in this case, strawberries), pastry cream and whipped cream layered in that ascending order in a glass trifle dish.
 
The ingredients of a trifle are variable depending on the whims of the chef. Many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers are suspended in pastry cream and topped with whipped cream. These ingredients are usually arranged to produce three or four visible layers.
 
If you been looking for the perfect recipe for a sponge cake, you’ve come to the right place. My sponge cake is perfect for use in a variety of desserts, and it is perfect for an English Strawberry Trifle—a fun alternative to pie for the holiday.
 
Prep time:  20 minutes
Bake time:  25 minutes
Chill time:  1 hour
Yield:  12 servings / 1 10 x 15-inch cake
 
Ingredients 
For the sponge cake—here it is again
​
6 medium eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
½ cup milk
1 tablespoon baking powder
2 teaspoons pure vanilla extract
 
Directions
To make the cake

1. Preheat an oven to 350° F.

1. Grease a 10 x 15-inch baking dish.
2. Beat the egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form.
3. Gradually beat in the sugar until mixture is glossy.
4. Beat in the egg yolks, one at a time, beating well after each addition.
5. Reduce the speed to medium and mix in the flour, about 1 tablespoon at a time.
6. Mix in the milk, baking powder and vanilla.
7. Pour the batter into the prepared baking dish.
8. Bake in the preheated oven until lightly browned on top and a cake tester inserted in the center comes out clean, about 25 minutes.
9. Remove from the oven and let cool for 15 minutes.

 
                                                  Ed’s Basic Pastry Cream
 
A classic pastry cream is used in bakeries and restaurants for fillings for cakes, pies, pastries and trifles. I hate it when I go to a restaurant and find out the pastry chef is using a pastry cream mix. What’s so hard to do my way?
 
Prep time:  15 minutes
Cooking time:  5 minutes
Yield:  5 Cups
 
Ingredients 
4 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
2 large eggs
1/2 cup cornstarch
2/3 cup granulated sugar
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
 
Directions
To make the pastry cream

1. In a heavy saucepan, stir together the milk and 1/2 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and whole egg.
3. Stir together the cornstarch and remaining sugar; then stir them into the egg until smooth.
4. When the milk comes to a boil, slowly drizzle it into the bowl in a thin stream to temper the eggs (not to be confused with tempering chocolate) while mixing so that you do not scramble them.
5. Add the butter and vanilla and stir well to incorporate until the butter is completely melted.
6. Return the mix to the saucepan then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil the pastry cream – it will break. If it looks like it has curdled, lift it off the heat and whisk firmly.
7. Pass the finished cream through a fine sieve. Cover with food film directly on top of the cooked cream to prevent a skin from forming.
8. Refrigerate until ready to build the trifle.

 
                                                 For the Trifle Construction

Ingredients 
For the trifle pastry cream layers
1 cup strawberry preserves
4 to 5 cups of sponge cake cut into 2-inch cubes
1/2 cup sherry wine
4 cups of pastry cream (see recipe above)
3 cups strawberries cut in half
3 cups whipped cream

1. Using a clean hand (or gloved hand), smear the bottom inside of the trifle bowl with the strawberry preserves.
2. Next, layer about a third of the cake cubes on the bottom of the trifle bowl.
3. Sprinkle an ounce of the sherry over the cake cubes.
4. Spread about a third of the pastry cream on top.
5. Add a third of the strawberries on top of the pastry cream.
6. Spread a thick layer of whipped cream on top.
7. Repeat two more times with single layers of the cake, sherry, pastry cream, strawberries, and whipped cream.
8. Garnish with whole or half strawberries. And to dress up the dish, decorate with strawberry slices around the inside of the bowl.

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ChefSecret:  Use any ripe seasonal berries you have available—boysenberries, blueberries or raspberries or any combination of berries.
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Quip of the Day:  While driving to work today, I saw a huge cheesecake. Around the next corner was a large trifle, followed by an apple turnover. There were no cars. It seemed to me the roads were strangely desserted.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Desserts #Trifle #Strawberries #StrawberryTrifle #SpongeCake #PastryCream #Sherry #EnglishTrifle #2025HolidayRecipes #ChristmasRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? If you have been looking for a recipe for the very best sponge cake, you’ve come to the right place. My sponge is perfect for my Tres Leches Cake and it also perfect for a traditional English Trifle—they are both so easy to make for a perfect after-dinner dessert and they really dress up a holiday table.
 
But first things first… Pastel de Tres Leches is a sponge cake that's steeped in three kinds of milk—condensed, evaporated and heavy cream. The milk and cream mixture is poured over the cake and chilled for at least an hour. The soaked cake is served with whipped cream and sliced fresh strawberries. Leftovers can be stored in the refrigerator for up to 3 days.
 
Pastel de Tres Leches is a fun alternative to pie for the holiday unless you are Latino—if that’s the case it is the perfect dessert for you family.  An English Trifle is a great dessert for the holiday—man and woman do not have to live a life of holiday pie—English Trifle is a great substitute. Watch for the Strawberry English Trifle recipe tomorrow.
 
Prep time:  20 minutes
Bake time:  25 minutes
Chill time:  1 hour
Yield:  12 servings / 1 10 x 15-inch cake
 
Ingredients
For the cake:
6 medium eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
½ cup milk
1 tablespoon baking powder
2 teaspoons pure vanilla extract
 
For the Tres Leches soak
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup heavy whipping cream (Optional)
 
For Serving
1 cup whipped cream
1 cup sliced fresh strawberries
 
Directions

1. Preheat an oven to 350° F.
2. Grease a 10 x 15-inch baking dish.

To make the cake

1. Beat the egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form.
2. Gradually beat in the sugar until the mixture is glossy.
3. Beat in the egg yolks, one at a time, beating well after each addition.
4. Reduce the speed to medium and slowly mix in the flour, about 1 tablespoon at a time.
5. Mix in the ½ cup of milk, baking powder and vanilla.
6. Pour the batter into the prepared baking dish.
7. Bake in the preheated oven until lightly browned on top and a cake tester inserted in the center comes out clean, about 25 minutes.
8. Remove from the oven and let cool for 15 minutes.

To make the tres leches soak and serve

1. Combine the condensed milk, evaporated milk and cream in a blender. Pulse several times until well blended.
2. Pour tres leches over cake.
3. Cover and refrigerate until the cake is cold and all the liquid has been absorbed at least 1 hour.
4. Cut the chilled cake into 12 squares.
5. Top each serving with a dollop of whipped cream and a few sliced strawberries.

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ChefSecret:  Tuck this recipe away in a safe place as the sponge cake recipe can be use for a variety of desserts.
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Quip of the Day:  Did you know that Mexican gigolos sometimes have specials? Two for the price of Juan!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #HolidayDessert #PasteldeTresLeches #ThreeMilkSpongeCake #HappyThanksgiving #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Sour Cream Streusel Cake is perfect for the upcoming year-end holidays. It is rich in maple flavor with cinnamon and nutmeg spices in both the crumble topping and the cake. The brown butter gives an extra boost of flavor and richness.
 
Brown butter is cooked butter that adds a better, bolder flavor to food. A stick of unsalted butter melts, then simmers removing most of the water, changing into a fragrant and silky brown liquid. As soon as the foam subsides, the milk solids darken and fall to the bottom of the pan, indicating you've hit the sweet spot called brown butter.
 
Prep time:  20 minutes
Bake time:  45 to 50 minutes
Cool time: 30 minutes
Yield:  10 servings+
 
Ingredients 
For the browned butter
1 cup plus 3 tablespoons unsalted butter
 
For the streusel topping
1-1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup toasted chopped pecans
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon maple extract
 
For the coffee cake
2/3 cup firmly packed light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large room temperature eggs
1/2 cup pure maple syrup
1 cup room temperature sour cream
1 teaspoon pure vanilla extract
1 teaspoon maple extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
 
Directions
      Read the recipe all the way through before starting. Measure all ingredients and have at your side.
 
To brown the butter

1. Place the butter into a light-colored saucepan over medium-low heat. Cook, stirring constantly, until butter begins to smell nutty and browned bits begin to form in the bottom of the pan, 7 to 10 minutes.
2. Remove from heat and pour browned butter into a heat-safe glass measuring cup. This should yield approximately 1 cup browned butter (it's ok if it's slightly more).
3. Allow the brown butter to cool for 15 minutes.

To prep the cake pan

1. Preheat an oven to 350° F .
2. Line an 8 X 8-inch square cake pan with enough parchment paper to have overhang on all sides.

To make the streusel crumb topping

1. Stir the flour, brown sugar, chopped pecans, cinnamon, nutmeg and salt together in a small bowl until thoroughly combined.
2. Add 1/2 cup browned butter and maple extract.
3. Mix it all together with a fork until crumbly and no dry bits of flour remain. Set aside.

To make and bake the cake

1. Combine the remaining 1/2 cup of browned butter, brown sugar, salt, cinnamon and nutmeg in a large bowl. Whisk together until combined.
2. Add the eggs, maple syrup, sour cream, vanilla and maple extracts and whisk until completely smooth and combined.
3. Add the flour, baking powder and baking soda and mix until just incorporated and no large pockets of flour remain. Do not over mix.
4. Pour half of the batter into the prepared pan and spread into an even layer.
5. Sprinkle a third of the streusel crumb mixture evenly over cake batter.
6. Pour the remaining batter over the streusel layer and spread into an even layer.
7. Lightly tap the pan on the counter several times to pop any larger air bubbles in the batter.
8. Sprinkle the remaining streusel crumb mixture evenly over cake batter.
9. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 40 to 50 minutes.
10. Cool the cake in the pan for 10 minutes, then lift it out using the parchment paper overhang to a wire rack to cool completely.

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ChefSecret:  Brown butter can be used for many other foods to add richness and flavor. Try drizzling brown butter over just-cooked chicken or fish or still-warm polenta or risotto. It’s also yummy on mashed potatoes.
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Quip of the Day:  Cake and coffee—the brew-tiful duo.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Thanksgiving #HolidayCoffeeCake #SourCreamStreuselCoffeeCake #ThanksgivingMorningCoffee Cake #HappyThanksgiving #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? This pie recipe must have been invented by people who couldn’t make up their minds whether to bake a pumpkin or a pecan pie, so they put the two together and came up with a recipe for Holiday Pumpkin-Pecan Pie. What could be better? It’s as easy as pie!
 
I’ve made attempts to trace the dish's origin but have not found any recipes dated earlier than a pecan custard pie recipe published in Harper's Bazaar in 1886. Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses. The 1929 the Congressional Club Cookbook has a recipe for the pie which used only eggs, milk, sugar and pecans. The makers of Karo syrup significantly contributed to popularizing the dish.
 
The Karo company has claimed that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife. Well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940. Pecan pie came to be closely associated with the culture of the Southern United States in the 1940s and 1950s where pecans were easily grown.
 
As noted, pecans are native to the southern United States. Archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago.  The word pecan is a derivative from the early 18th century of an Algonquin word, pakani, referring to a nut.
 
Ingredients 
1-1/2 cups canned or mashed cooked pumpkin (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 large slightly beaten eggs
1-1/4 cups whole milk
2/3 cup evaporated milk
1-1/2 cups pecan halves
1 9-inch unbaked pastry shell (homemade or store bought)
 
Prep time:  15 minutes
Bake time:  50+ minutes
Yield: 1 Pie (6 to 8 serving)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400°F.
3.  Thoroughly combine the pumpkin, sugar, salt and the spices.
4. Blend in the eggs, milk and evaporated milk.
5. Pour into an unbaked pastry shell (deep dish or have edges crimped high because amount of filling is generous).
6. Arrange the pecan halves carefully on top of filling.
7. Bake for 50 minutes or until knife inserted halfway between center and outside edge comes out clean.
8. Cool or chill the pie before serving.
9. Top with whipped cream to serve.

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ChefSecret:  Sprinkle a layer of chocolate chips on the crust before pouring in the pumpkin pie custard and make it a Holiday Pumpkin-Chocolate-Pecan Pie.
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Quip of the Day:  Q. Did you hear about the sailor who turned into a pumpkin pie? A. He's a squashbuckling pirate.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Thanksgiving #HolidayPumpkinPecanPie #PumpkinPie #PecanPie #HappyThanksgiving #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? These cookies are the pinnacle of perfection! At the Choclatique Test Kitchen this was one recipe that our team continued to test. Not because they needed to but to make sure we never had a
“Cookie Famine.” If you want a great tasting chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
 
The most notable chocolate chip cookie  recipe was invented by American chef Ruth Graves Wakefield in 1938. She invented the recipe during the period when she owned the Toll House Inn, in Whitman, Massachusetts. In this era, the Toll House Inn was a popular restaurant that featured home cooking.
 
A myth holds that she accidentally developed the cookie, and that she expected the chocolate chunks would melt, making chocolate cookies. That is not the case. Wakefield stated that she deliberately invented the cookie. They had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but she was trying to give them something different. So, she came up with Toll House cookie. She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie. The original recipe in Toll House Tried and True Recipes is called, "Toll House Chocolate Crunch Cookies". Wakefield gave Nestle the recipe for her cookies and was paid with a lifetime supply of chocolate from their company. And that’s the true story.
 
Prep time:  12 minutes
Bake time:  15 to 17 minutes
Cool time:  5 to 10 minutes
Yield:  30 cookies
 
Ingredients 
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1 large egg
1 large egg yolk
2 cups milk chocolate Chips (I actually prefer Guittard Chocolate Chips)
3/4 cup chopped glacéed red and/or green cherries for the holidays
 
Directions

1. Preheat an oven to 325°F.
2. Grease cookie sheets or line with parchment paper.
3. Sift together the flour, baking soda and salt; set aside.
4. In a medium bowl, cream together the butter, brown sugar and white sugar until well whipped.
5. Beat in the vanilla, egg, and egg yolk until light and creamy.
6. Mix in the sifted ingredients until they are just blended.
7. Using a wooden spoon, stir in the chocolate chips and glacéed fruit by hand.  
8. Using a #30 scoop (approximately 1/8 cup) drop the cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.
9. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
10. Cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.

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ChefSecret:  This is a basic cookie recipe. Feel free to add nuts (walnuts or pecans), dark or white chocolate or a combination of all three. I like the glacéed fruit which help adds a holiday touch to an already wonderful cookie.
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Quip of the Day:  Q. What do you call Chewbacca when he has chocolate stuck in  his hair?  A. Chocolate Chip Wookiee.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Baking #ChocolateChipCookies #CherryChocolateChipCookies #Nestle #Guittard #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I don’t know about you, but I could eat a whole tray of delicious brownies.
 
These brownies never fail. They are easy to make and can be ready to serve in about an hour.
 
One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893, Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World's Columbian Exposition. She requested a dessert that would be smaller than a piece of cake, and easily eaten from boxed lunches. The result was the Palmer House Brownie, made of chocolate with walnuts and an apricot glaze (not a chocolate frosting as we are used to today).
 
The Palmer House Hotel still serves this dessert to patrons made from the same recipe. The name was given to the dessert sometime after 1893, but was not used by cookbooks or journals at the time.
 
In 2021, the food science journalist and home cookery YouTuber Adam Ragusea conducted a series of experiments to discover why modern brownies tend to form a desirably glossy "skin" on their upper crust. In a video reporting his findings, Ragusea asserted that the "skin" was the result of making a batter of high viscosity, with low levels of moisture and sugar well-dissolved into the mixture.
 
Prep time:  20 minutes
Bake time:  25 to 30 minutes
Ready In:  about 1 hour
 
Ingredients 
For the brownies
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
 
For the frosting
3 tablespoons unsalted butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon pure vanilla extract
1 cup confectioner’s sugar
 
Directions
To make the brownies

1. Preheat an oven to 350° F.
2. Butter and flour an 8-inch square pan.
3. In a large saucepan, melt 1/2 cup butter.  Remove from heat, cool and stir in the sugar, eggs and 1 teaspoon vanilla.
4. Beat in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder. Spread batter into prepared pan.
5. Bake in preheated oven for 25 to 30 minutes.  Do not overbake.

To make frosting

1. Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, vanilla extract, and confectioners' sugar.
2. Stir until smooth.
3. Frost brownies while they are still warm.

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ChefSecret:  Just 1 tablespoon of honey in the frosting makes a big difference for creating a smooth texture.
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Quip of the Day:  I told my wife I was going to make brownies disappear. She said, “That’s not a magic trick. ” She knows me too well.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #EdsBestBrownie #Brownies ##Dessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? What could be better than pie, chocolate and ice cream? This Upside Down Hot Fudge Sundae Pie recipe is the “bestest!” Okay, I know that’s not a word, but it is appropriate for this recipe.
 
Upside Down Hot Fudge Sundae Pie is made with unsweetened cocoa powder and is the ideal chilled treat alongside a scoop or two of delicious ice cream. A flaky crust and a chilled chocolate filling make this a tasty, unique dessert that everyone will love.
 
Don't forget to top this luscious Pie with your favorite ice cream and drizzle with hot fudge. This recipe is the perfect gateway baking experience for beginners and kids alike.
 
Prep time:  15 minutes
Bake time:  35 minutes.
Cool time:  2 hours
Yield:  1 pie (6 to 8 servings)
 
Ingredients 
2/3 cup unsalted butter
1/3 cup unsweetened dark cocoa powder
1 teaspoon ground cinnamon
2 large eggs
1/4 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon orange extract
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/8 teaspoon kosher salt
1 pie crust, 9-inch, unbaked
4 cups vanilla ice cream
1 cup whipped cream or whipped topping
1/2 cup hot fudge for drizzling (I prefer Hershey’s hot fudge)
 
Directions

1. Heat an oven to 350° F.
2. Melt the butter in a medium saucepan over low heat.  
3. Add the cocoa powder and cinnamon; stir until smooth. Remove from heat.
4. In a separate bowl, stir together the eggs, milk and vanilla.
5. Slowly add the egg mixture to the slightly cooled cocoa mixture; whisk until smooth and slightly thickened.
6.  Add the brown sugar, granulated sugar, flour and salt to the cocoa mixture; whisk until smooth.
7. Pour the mixture into the unbaked crust.
8. Bake 30 to 35 minutes until edges are set (center will be soft).
9. Cool about 2 hours.
10. Just before serving, garnish each serving with ice cream, whipped cream or whipped topping and a drizzle of hot fudge.

ChefSecret:  Make it pure death-by-chocolate and use chocolate ice cream instead of vanilla ice cream.

​Quip of the Day:  What do you call people who like to eat hot fudge all year long? Cocoa-Nuts.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #UpsideDownHotFudgeSundaePie #Pie #HotFudge #IceCream #Hershey #Cocoa #WhippedCream #Dessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025