cooking.nytimes.com
Gingerbread Bûche de Noël Recipe
In this festive recipe, Dorie Greenspan reinterprets the classic French bûche de Noël, a Christmas cake fashioned to look like a Yule log Instead of the usual chocolate cake filled with ganache, she bakes a fragrant lightly spiced sponge cake and fills it with pecan cream cheese filling, while billowing marshmallow frosting evokes a snowdrift Itâs a project to make and can take the better part of a day
pecan, sugar, butter, flour, cornstarch sifted, cinnamon, ginger, salt, black pepper, eggs, brown sugar, cream cheese, vanilla, egg whites, cream of tartar
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Boris Portnoy's Pumpkin Pie Recipe
Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
pumpkin, butter, sugar, egg, flour, cornstarch sifted, salt, cinnamon, star anise, cloves, coriander seeds, sichuan peppercorns, cardamom pods, ginger, lemon peel, orange peel, eggs, condensed milk, brown sugar, walnuts
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Raspberry Streusel Tart
A homemade custard is flavored with raspberry liqueur and baked in a tart shell, piled with raspberries, and studded with a fabulous sugar streusel.
butter, flour, sugar, cinnamon, salt, cream, cornstarch, egg yolks, vanilla, kirschwasser, shortbread, preserves, water, raspberries, confectioners sugar