RBRE December 16 pdf

December December

Spend the Spend the holidays in holidays in your your new home! new home!

HOLIDAY 2025 HOLIDAY 2025

Ingredients 10 Tbsp. salted butter, at room temperature

3/4 cup sugar 1 large egg, at room temperature 1/2 tsp. vanilla extract 2 cups all-purpose flour, plus more for dusting 1 1/2 tsp. baking powder 1/4 tsp. kosher salt 1 Tbsp. whole milk 1 (8.4-ounce) canister green cupcake icing (with tips) Holiday sprinkles and/or small candy stars, for decorating

Directions 1. Beat together the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and creamy, about 3 minutes. Reduce the mixer speed to low and beat in the egg and vanilla. Scrape down the bowl with a rubber spatula, then increase the speed to medium and beat until well combined, 30 seconds to 1 minute.

2. Whisk together the flour, baking powder and salt in a medium bowl.

With the mixer on low speed, beat the flour mixture into the butter mixture in 2 batches, alternating with the milk, until the dough comes together. Gather the dough into a disk and place in a resealable plastic bag. Refrigerate until firm, about 2 hours.

3. Preheat the oven to 350˚F. Line 3 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough until about ¼ inch thick.

Use a chef’s knife to cut into 2- to 4-inch-tall triangles. Arrange 2 inches apart on the baking sheets. Bake in batches until the cookies are set but not browned, 8 to 10 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.

4. Fit the icing canister with the flat tip. Starting at the top of each cookie, pipe downward branches, piping from the middle out to the sides. Drag a butter knife or offset spatula through the branches for extra texture.

Decorate with sprinkles and/or candy stars.

Step 5 Bring some over so I can taste test!

PUMPKIN PIE RECEIPE INGREDIENTS 4 LARGE EGGS 2 (15-OUNCE) CANS (3½ CUPS) PUMPKIN PURÉE 1 CUP LIGHT BROWN SUGAR 1 CUP PLUS 2 TABLESPOONS GRANULATED SUGAR KOSHER SALT 3 TABLESPOON MOLASSES 3 TABLESPOON BOURBON OR DARK RUM (OPTIONAL) 3 TEASPOON GROUND CINNAMON 3 TEASPOON GROUND GINGER 1/4 TEASPOON GROUND NUTMEG 1/4 TEASPOON GROUND CLOVES 1 CUP HEAVY CREAM 3/4 CUP WHOLE MILK, MORE AS NEEDED 2 UNBAKED 9-INCH PIE SHELLS, OR ONE 11-INCH PIE SHELL (SEE RECIPE)

DIRECTIONS STEP 1 HEAT OVEN TO 450°F AND PLACE A RACK IN CENTER OF OVEN. SEPARATE THE EGGS AND SET ASIDE. STEP 2 USING A MIXER, BLENDER, OR LARGE BOWL, BLEND THE PUMPKIN, BOTH SUGARS, 1 TEASPOON SALT, MOLASSES, BOURBON OR RUM (IF USING), CINNAMON, GINGER, NUTMEG, CLOVES, EGG YOLKS, CREAM, AND MILK UNTIL SMOOTH. ADD MORE MILK, A TABLESPOON AT A TIME, IF THE MIXTURE IS STIFF: IT SHOULD BE A SOFT PURÉE. STEP 3 IN A CLEAN BOWL, WHIP THE EGG WHITES UNTIL FOAMING. WHIP IN A PINCH OF SALT, THEN GRADUALLY WHIP IN THE REMAINING 2 TABLESPOONS SUGAR UNTIL SHINY WHITE PEAKS FORM. BEAT A QUARTER OF THE WHITES THOROUGHLY INTO THE PUMPKIN MIXTURE; GENTLY FOLD IN THE REST. STEP 4 IMMEDIATELY LADLE THE FILLING INTO THE SHELLS, FILLING TO JUST BELOW THE RIM OF THE PAN. PLACE IN THE OVEN AND BAKE JUST UNTIL THE RIM OF THE CRUST BEGINS TO TURN GOLDEN, 10 TO 15 MINUTES. REDUCE THE HEAT TO 375°F AND BAKE FOR ANOTHER 25 TO 30 MINUTES, UNTIL A TESTER INSERTED INTO THE FILLING 2 INCHES FROM THE RIM COMES OUT CLEAN. (THE CENTER SHOULD STILL BE A BIT WET; IT WILL COOK MORE AS IT COOLS.) IF THE RIM OF THE CRUST STARTS TO GET TOO BROWN, COVER IT WITH ALUMINUM FOIL. STEP 5 IMMEDIATELY TURN THE OVEN OFF, LEAVE THE DOOR AJAR (STICK IN A WOODEN SPOON TO HOLD IT OPEN, IF NECESSARY), AND LET SIT 20 TO 30 MINUTES MORE AS THE OVEN COOLS; THIS WILL PREVENT THE FILLING FROM TURNING WATERY. SERVE WARM, OR LET COOL, WRAP TIGHTLY, AND REFRIGERATE FOR UP TO 2 DAYS. LET THE PIE COME TO ROOM TEMPERATURE BEFORE SERVING.

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