Double-Baked Potato

It's nice to bake one extra potato so they can be extra-stuffed, and as insurance against breaking one of the shells.

Ingredients Step
Preheat oven to 400 degrees Fahrenheit.
4 baking potatoes, scrubbed Bake until tender -- ideally in oven so the skins firm up, but microwave is fine too. If in microwave and they are normal sized, stab all over with a fork then microwave it for 5 minutes, flip, and 5 minutes more.
½ c. milk
1 t. Dijon
¾ c. cheddar, grated
½ t. salt
¼ t. pepper
Cut potatoes in half lengthwise. Scoop out the flesh. Mash it all together. Maybe whip until light & fluffy. Spoon into reserved skins.
¼ c. cheddar, grated Sprinkle.
Bake another 10 minutes at 400 degrees, to brown the tops.

source: my grandma

Wild Rice Dressing

A good amount of work, but very festive.

Ingredients Step
⅓ c. brown basmati Cook the basmati (perhaps soaked, then boiled with ⅔ c. water, then lid added to steam over simmer for 30 minutes until the water is gone, then let stand).
½ c. wild rice Cook the wild rice (perhaps boiled 45-60 minutes with 1½ c. water).
½ c. sushi rice Cook the sushi rice (perhaps rinsed well, then boiling ½ c. water without rice, then adding rice and stirring for 2-3 minutes, then simmering with lid for 10-15 minutes, then let stand).
1½ medium onion, diced Saute.
1 c. carrot, diced
4-5 stalks celery, diced
Add and continue to saute until the vegetables are fully relaxed.
¾ t. thyme, dried
½ t. red pepper flakes
Stir in and saute a bit longer. Then remove vegetables from skillet.
8 oz. tempeh Crumble into the now-empty skillet. Cook over high heat until golden brown. Maybe start with a splash of water to get some steaming too.

When cooked, stir the vegetables back in and heat through.
balsamic vinegar
soy sauce/tamari
Pour atop. Let sizzle. Stir together. Taste and repeat as necessary.
½ c. sunflower seeds, toasted
½ c. parsley
Sprinkle atop and/or stir together.

Source: unknown

Pumpkin Pie

Classic. Makes 2 pies, so you'll need 2 crusts.

Ingredients Step
Preheat oven to 450 degrees.
4 eggs, beaten slightly
3½ c. pumpkin (the big can)
1⅓ c. sugar
1 t. nutmeg
1 t. cinnamon
1 t. ginger
1 t. salt
Mix well.
4 T. butter, melted
1¾ c. milk, scalded
Heat together until butter is melted, either stovetop or in microwave. Add to the pumpkin mixture and stir together thoroughly.
2 pie shells, uncooked Pour into uncooked pie shells. Bake at 450 degrees for 15 minutes, then without opening the oven door, reduce the heat to 350 degrees and bake up to another 35 minutes. Remove from oven when there is a roughly 4"-diameter ring of seemingly-uncooked filling in the center. Cool completely before cutting or serving.

Source: my great grandma

Pumpkin Muffins

Ingredients Step
227 g pumpkin puree
1-2 eggs
90 g brown sugar
35 g oil
21 g molasses
2 t. cinnamon
½ t. cloves
½ t. ginger
½ t. salt
½ c. cranberries, dried (opt.)
½ c. nuts (opt.)
Combine wet ingredients and mix-ins in large bowl.
85 g AP flour
85 g wheat flour
1 t. baking powder
½ t. baking soda
Combine dry ingredients.
Add dry ingredients to wet ingredients. Stir until just combined. Cover and let sit 30 minutes.
Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups.
Bake 12-20 minutes at 400 degrees, until toothpick comes out clean. Capsize the muffins to cool.

Source: King Arthur Flour, adjusted by me

Rocky Road Cookies

The huge chocolate chocolate chip cookies -- one of the food stars of my car's 18th birthday.

Ingredients Step
Preheat oven to 410 degrees Fahrenheit. Line cookie sheets with parchment paper.
1 c. butter, cold, cubed
1 c. brown sugar
½ c. white sugar
Cream in a mixer for at least 4 minutes (time it!).
2 eggs
1 t. vanilla
Mix in. Mix for at least 1 minute, scraping as needed.
½ c. (60 g) cocoa powder
1 c. (120 g) cake flour
1½ c. (180 g) AP flour
1 t. cornstarch
3/4 t. baking soda
½ t. salt
Combine in a large bowl. Then fold into the wet ingredients, leaving some streaks because there's more dough working to come.
1.75 c. chocolate chips
2 c. mini marshmallows
3/4 c. cashews, chopped
Stir in.
Roll the dough into 5-6 oz. balls (roughly baseball size). Press a few extra chocolate chips and marshmallows into their tops.
Bake 9-11 minutes at 410 degrees. After removing from oven, use a silicon spatula to press the edges to the center to make each cookie round again. Let them rest on the pan for 15 minutes, then remove from pan to cool fully on a rack.

Source: from Levain Bakery