• 2 cups (8 ounces) raw pecans, halved

Spice Mix

• 2 tablespoons sugar
• 3/4 teaspoon kosher salt, if table salt used reduce by half
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice

Rum Glaze

• 1 tablespoon rum, preferably dark
• 1 tablespoon unsalted butter
• 2 teaspoons vanilla extract
• 1 teaspoon light or dark brown sugar

Spiced Pecans With Rum Glaze

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• 1 prebaked pie crust, at room temperature
• 1¼ cups flaked coconut
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• pinch of salt
• 4 eggs, separated
• 2½ cups half and half
• 3 tablespoons unsalted butter, softened
• 1½ teaspoons vanilla extract
• 1/4 cup confectioners' sugar

Coconut Cream Pie

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• 3 cups whole milk
• 1 cup Brandy or Bourbon
• 3 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 4 gratings fresh nutmeg\handful of ice

Besh's Bourbon or Brandy Milk Punch

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• 1 recipe Cashew Pie Crust, blind baked and cooled, (recipe follows)
• 2½ cups milk
• ¾ cup sugar
• 4 eggs, whisked
• ¼ cup cornstarch
• ½ stick unsalted butter, at room temperature
• 1 teaspoon coconut extract, or to taste*
• 1 recipe Lime Meringue, (recipe follows), or whipped cream

Cashew Pie Crust

• 1 stick unsalted butter
• 1¼ cup all purpose flour
• ¼ cup cashews, ground
• Pinch of salt
• Pinch of lime zest
• 1 teaspoon vanilla extract
• 1 egg yolk

Lime Meringue

• For the syrup:
• 1 cup plus 2 tablespoons sugar
• ¼ cup water
• ¼ cup freshly squeezed lime juice

• For the whites:
• 3 large egg whites
• 1 tablespoon plus 1 teaspoon sugar
• Zest of 2 limes

Emeril's Delmonico Coconut Cream Pie

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Crust

• 1/2 cup plus 2 teaspoons unsalted butter
• 1/4 cup granulated sugar
• 1 egg
• 1/4 teaspoon vanilla extrract
• 1½ cups all-purpose flour
• Pinch of salt

Pecan topping

• 3¼ cups (about 13 ounces) coarsely chopped pecans
• 1/2 cup dark brown sugar
• 1/4 cup light brown sugar
• 1/2 cup honey
• 1/2 cup plus 1 tablespoon unsalted butter
• 1/4 cup cream
• 1 teaspoon vanilla

Honey Pecan Bars

Click image to enlarge (photo jjava)

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1/2 cup softened butter
• 1 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract

Sugar and Spice Cookies

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• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla extract
• 1 15 ounce can pumpkin
• 4 cups all-purpose flour

Frosting

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 2 3/4 cups powdered sugar
• Ground cinnamon (optional)

Pumpkin Cookies

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Cake

• 1 cup sour cream
• 1/2 cup milk
• 1 cup (2 sticks) salted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 2¾ cups cake flour (I like White Lilly and Swan’s Down)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• Caramel Frosting (recipe follows)

Caramel Frosting

• 1/3 cup plus 2½ cups sugar, divided
• 1 tablespoons all-purpose flour
• 1 cup whole milk
• 3/4 cup (1½ sticks) unsalted butter
• 1 teaspoon vanilla extract

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• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup white sugar
• 1/4 cup dark brown sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1½ cups mashed ripe banana (about 3 bananas)
• 1/3 cup plain low-fat yogurt (Greek yogurt is best)
• 1 teaspoon vanilla extract
• Cooking spray

Note: If you like things a little sweeter add another 1/4 cup of sugar.

Best Banana Bread

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• 3 cups peeled, cooked, and mashed sweet potato
• 1 cup sugar
• 1/3 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup heavy cream (half and half or whole milk may be substituted)

Topping

• 1 cup brown sugar
• 1 cup walnuts, chopped (chopped pecans may be substituted)
• 1/3 cup all-purpose flour
• 3 tablespoons butter, melted

Sweet Potato Casserole With Walnut Topping

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