I love this time of year. Cooking abounds as well as great conversation. Recently, during a dinner with friends, we shared our thoughts about our favorite desserts as a children. One recollection was of Butterscotch Pecan Pie. I thought it would be wonderful to share my recipe for this bronze delight. It is sure to be a crowd pleaser throughout the holiday season. Another holiday favorite is gingerbread. Michael & I just visited Emily Dickinson’s home in Amherst, MA. I have been reading Emily’s poetry since I was eight years old, so experiencing her home was like an exciting journey to visit a long-lost aunt. We were given an informative and insightful tour. One family story, that our guide shared, is that Emily would lower down of basket of gingerbread to the children playing below her second story window on the grounds of her home. Apparently, Emily was very competent in the kitchen. This is the Loft’s Gingerbread recipe – not Emily’s. Let the aroma of gingerbread fill your home and may you be inspired to read some of Emily’s poems. Kelly McBride Loft

Butterscotch Pecan Pie
1 envelope unflavored gelatin
3 egg yolks
1 cup dark brown sugar
1 cup scalded milk
2 tablespoons butter
1/2 teaspoon vanilla flavoring
1/3 cup chopped pecans

Dissolve the gelatin in 1/4 cup water. Beat the egg yolks until thick (about 2 minutes). Gradually beat in the brown sugar. Add the milk, a little at a time. Add the butter and salt. Cook the mixture in a sauce pan over a low heat until thick. Stir constantly. Add the gelatin. Add the vanilla flavoring. Chill in the refrigerator until almost completely firm (about 1 hour). Fold in the chopped pecans. Pour the filling into a cooked pie crust. Top with meringue. Chill in the refrigerator.

The Loft’s Gingerbread
¾ cup of butter
¾ cup of sugar
1 egg
1 teaspoons salt
1¼ baking powder
¾ teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
2 cups flour
¾ cup of molasses
¼ cup of buttermilk
4 finely diced & peeled Red Delicious apples

Combine the ingredients, in the order listed. Bake in a greased pan at 350º for about 1 hour until cooked through.