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    Surprisingly, this works. Perfect when you need just a little something for one or two. Adapted from a recipe posted at The Kitch'n.

    Recipe #388669

    From Mom's recipe box.

    Recipe #336342

    Recipe uses large pearl tapioca and a crock pot. Recipe courtesy Alton Brown, 2004.

    Recipe #197836

    No idea who Anita might have been... "cooking time" is actually refrigerator (unattended) time.

    Recipe #315639

    1 Reviews |  By Jenn717

    Apple crisp that uses oatmeal raisin cookie dough for the topping. This is something that just sounded good one day. I used half a package of Toll House place and bake dough and baked the other half as cookies. :) My oven runs a bit odd, so cooking times are guesstimated.

    Recipe #330261

    Another recipe from Irony-chan.

    Recipe #332167

    From "Cook's Country by America's Test Kitchen," episode 105, "Autumn Supper."

    Recipe #331846

    This cheesecake is only lightly sweet, and loaded with breakfast-y ingredients like orange juice and oats. It could, of course, be served for dessert, but why not make it for breakfast? Originally in _River Cottage Every Day_ by Hugh Fearnly-Whittingstall, reposted at Serious Eats by Caroline Russock.

    Recipe #453518

    This beignet recipe is a little different, as it uses milk instead of water. Adapted from John Besh's _My New Orleans_, as posted at Serious Eats by Caroline Russock.

    Recipe #415210

    Adapted from a recipe at _Time Out New York_, after a confection produced at Tribeca Treats.

    Recipe #365303

    This can be served as a dessert, or as a brunch item. For a different taste, replace the challah with raisin bread. You can even make this in a crockpot on low for 6 hours for a yummy Christmas morning treat (pour the syrup over the top, instead of in the bottom, if you do it that way).

    Recipe #332983

    2 Reviews |  By KelBel

    I Love fried cheesecake when I go to restaurants, okay, I love fried anything! I have always wanted an easy way to make it, and here it is. Recipe courtesy Guy Fieri from Guy's Big Bite on

    Recipe #311720

    After trying "orange fluff" posted by another chef - I was inspired to create this for myself. I love ice cream and chocolate, and I find that this a great way to curb my cravings and in generous helpings too! Great for those on low-calorie diets.

    Recipe #121019

    I have no idea where I got this one...

    Recipe #321097

    From the Syllabub blog at Use to frost recipe #292701. Yum! Makes enough to frost a two-layer (or four-split-layer) 9" round cake.

    Recipe #292602

    About half as sweet and slightly chunky, this is Nutella for grownups. Use the best quality cocoa powder you can find; Valhrona is excellent. Adapted from a recipe by Lucy Baker at Serious Eats.

    Recipe #443980

    Adapted from a recipe by Garrett Kern of Garret's Table (

    Recipe #359108

    Adapted from a recipe by Diane on Modified slightly to reduce fat and make it moister. Freezes well. Can be vegan if you leave out the sour cream. Can replace half the all-purpose flour with whole-wheat flour if you choose. Natural cocoa powder is preferred to Dutched; the slight astringency will cut through the sweetness and richness better. Greasing and powdering the pans helps with release; using cocoa powder instead of flour prevents tell-tale white spots on the dark surface of the cakes (but you can use flour in a pinch).

    Recipe #319696

    Adapted from a recipe by M. Wassenaar at Time does not include the 45 minutes rest in the turned-off oven, nor the 4 hour chill in the fridge.

    Recipe #361528

    My kids love these things and they are so simple to make.

    Recipe #279585

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