• Preheat oven to 350°
• Cream together butter, Crisco, and sugar.

  Beat in molasses and eggs
• In another bowl, combine flour, salt, baking soda, ginger, cloves, and cinnamon.

  Blend dry ingredients with a wire whisk.
• Gradually mix dry ingredient mixture into creamed ingredients.
• Scoop dough or roll into balls. Place on an ungreased baking sheet and flatten slightly with bottom of glass dipped in sugar.
• Bake for 7-8 minutes.
• Cool on a wire rack.

• Combine ingredients in a bowl or stand mixer and mix well.
• Use a small cookie scoop to form the meatballs and place on lightly greased lined cookie sheet.
• Bake meatballs at 425° for 12-18 minutes or until fully cooked.

• Combine ingredients and whisk until smooth. It works best to put the ingredients in a jar and use an immersion blender. (You can keep some of the onions and pickles out until after blending if you want some texture in the sauce.)

• Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
• In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until mixture reaches 160°.
• Temper the eggs by adding the hot milk to the egg mixture by spoonful, whisking vigorously.
• Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
• Whisk constantly for a minute or so, until the mixture is slightly thickened and reaches 160°. It will thicken more as it cools.
• Remove from heat and stir in vanilla.
• Pour eggnog through a fine mesh strainer into a container and cover with plastic wrap.
• Refrigerate until chilled – it will thicken as it cools. It works best to make it a day in advance and chill overnight.

Dough:

• In a bowl, whisk together the flour and salt.
• Add the egg and combine into a rough, clumpy mixture.
• Add the sour cream and butter until it is a rough, sticky dough clump.
• Knead until it is moist – you may need to add a little more flour.
• Wrap in plastic wrap and refrigerate for at least 1 hour, preferably overnight.

Filling:

• Peel and cube the potatoes then boil in water with bay leaves until soft.
• Mash the potatoes and add in the rest of the filling ingredients.

Assembly:

• Bring a pot of water to a boil.
• Roll the dough out 1/8" thick and use a cookie cutter to cut into 3" circles.
• Add about 1 Tbsp of filling and pinch closed in a crescent shape.
• Add the pierogi to the water and boil for 3-5 minutes or until cooked. Remove with a slotted spoon.
• You can either eat them simply boiled or you can pan-fry them to crisp them up a little.

• Preheat oven to 425°.
• Prepare the pie crust. This is my pie crust recipe.
• Pour the cranberries into the crust and sprinkle 1/3 cup sugar over them. Set aside.
• In a mixing bowl, sift together 2/3 cup sugar and the flour.
• In a separate bowl, beat the egg white until stiff.
• Fold the beaten egg white into the flour mixture then slowly stir the cream in until combined.
• Pour the cream mixture over cranberries.
• Bake at 425° for 10 minutes then lower the oven to 350° and bake for another 40 minutes.

• Combine the ingredients.

• In a large mixing bowl, combine the water, yeast, and sugar. Allow to rest until foamy.
• Gently whisk the milk and egg into the water mixture.
• In a separate bowl, whisk together the flour and salt.
• Make a well in the flour mixture and pour in the liquid mixture. Mix together until kneaded into a ball. (It doesn't need to be kneaded much.)
• Allow to rest until doubled in size – about 1 hour.
• Transfer it to a floured surface and shape it into an even circle. Cut the dough into 12 equally-sized wedges and roll each wedge into a ball with your hands. Allow to rise until doubled again.
• Once risen again, roll out each dough ball until it forms an oval about 1/4-inch thick. It shrinks up when it hits the pan, so it's hard to get it too thin. *I recommend multi-tasking this process – rolling out the next dough ball while you cook one of the stove.*
• Heat a large skillet over medium-high heat. Add one of the rolled-out discs to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the other side is golden as well, then transfer the dough to a clean plate.

  *If you are making garlic naan, brush one or both sides of the dough with the garlic butter once the naan has cooked.*
• If desired, sprinkle the naan with a pinch of coarse salt. Then cover the naan with a clean towel so it stays warm.
• Repeat with remaining dough.