Author: Piglet Evans

2 pints sour cherries 1/2 cup sugar 1.5 Tablespoons cornstarch a dash of Aberlour (or kirsch or light rum, etc.) Mix together, let set for half an hour. Pour into piecrust; butter the top; bake (375ºF) 45? min (until done). Re: buttering the top — if you make a lattice crust, put butter pats on

3? lbs. small red potatoes, chunked, boiled in salted water ’til tender chopped: red onion scallion sweet pickle whisked: 3/4? cup mayonnaise 1/4? cup sour cream 3? Tablespoons cider vinegar (big ol’ splash) 1-2 Tablespoons celery seed salt pepper Combine potatoes, chopped veggies, dressing. Toss in a large bowl. Devour.

Speculaas spice mix, which I use whenever sweet spices are called for. 3 parts by weight cinnamon, ground 1 part by weight blade mace, ground 1 part by weight cloves, ground 1 part by weight ginger, ground 1 part by weight coriander seeds, ground 1 part by weight black pepper, ground Taken from Kay Dekker’s

Half-sized, which fits in less than a gallon pitcher with room for ice, and is drinkable by the (deserving) few. 32 oz. cranberry juice 4 oz. lemon juice 16 oz. orange juice 16 oz. pineapple juice 1 cup brandy 1 bottle champagne Recipe from Gladys Poe of Dandrige, TN, in the ’89 “Southern Living” collected

The Evans family cheesecake recipe. Crust: 1 2/3 cup graham cracker crumbs 1 1/2 tsp. cinnamon 2 Tbl. sugar 3 oz. butter Filling: 1 1/2 lb. cream cheese 1 cup sugar 1/2 tsp. vanilla 3 eggs juice 1 lemon Topping: 1 pt. sour cream 1/2 tsp. vanilla 3 Tbl. sugar Crust: melt butter, mix with

This is the traditional birthday cake of my family. 1/2 cup butter (1 stick, in the US) 1/2 cup sugar 2 eggs 1 cup molasses (Grandma’s unsulphured [with the yellow top], in the US) 1 cup applesauce 2 cups flour 1 tsp. baking powder 1/4 tsp. baking soda 2 tsps. speculaas cookie spices *OR* 1

1 c. butter 220 g. brown sugar 1 egg 150 g. muesli 185 g. raisins 180 g. all purpose flour (or bread flour, or whatever you have on hand) 2 t. baking powder 1 t. salt 1/4 t. baking soda [for the scale deficient: 1 1/2 c. brown sugar 1 1/4 c. muesli 1 1/2

So tasty, I must write it down. (Baker’s Illustrated crossed with Joy of Cooking.) 240 g (2 c.) flour 1/2 t salt 3/4 t baking soda 3/4 c. brown sugar 2 eggs, beaten 1/4 c. sour cream 1 t vanilla 6 T melted butter 3 overripe bananas, mashed Whisk dry. Beat wet. Fold bananas into

1 lb. shredded cheese 1/4 lb. butter 2 cups (240 g.) flour 3/4 tsp. cayenne 3/4 tsp. turmeric 3/4 tsp. paprika 3/4 tsp. salt Makes several dozen. Sprinkle with salt after extruding. Bake 7.5 min. at 325ºF (convection oven; more like 8 minutes at 400ºF in a regular oven). Extruding tip: use a cookie press