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    78 Recipes

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    From the November 2006 issue of Bon Appetit magazine.

    Recipe #199292

    A recipe from "Sugar In The Raw" brand turbinado sugar

    Recipe #197152

    I came up with these last Christmas when we had some leftover candies. They aren't the prettiest to look at when the chocolate and caramel melts (hence the name), but I keep getting requests from my husbands work to make some more.

    Recipe #196063

    From newmansown.com. I was amazed at the amount of flavor in the recipe. That little bottle of salad dressing really packs a punch. The original instructions didn't say anything about adding some oil to the pan before stir-frying your shrimp, but I stir-fried the shrimp in the same large pan I used to fry the wonton wrappers (after dumping out the oil).

    Recipe #191548

    I saw these on an episode of "Behind The Bash" on Food Network. It's really just a different way of making the grilled cheese that we all know and love, but in miniature it is just SO cute. I served these at my daughter's first birthday party. You will need 4 mini loaf pans to bake the bread for these in, unless your grocery store sells miniature loaves of bread. :) Cook time does not include the time it takes to thaw and bake the bread, since different brands and methods have different times.

    Recipe #190389

    This recipe is from the Culinary Institute of America's Baking At Home cookbook. It's one of the many, many items that went into the making of my daughter's first birthday cake. And ooooh weeee, was this ever chocolatey, especially since it was paired with Colette Peters' recipe for Chocolate Truffle Filling.

    Recipe #190342

    One of the many many items that went into the making of my daughter's first birthday cake; this is a great medium for the decorations. It is edible, but you'll probably chip a tooth if you try. PLEASE NOTE: You will also need 1 Tbs Gum-tex or 1 Tbs tragacanth gum for this recipe. These ingredients could not be recognized.

    Recipe #190341

    from Meals.com. I changed the amounts of the olive oil and red wine vinegar; it just seemed a little too dry. It's not spicy or anything, so I'm not sure why it's called "firecracker"

    Recipe #190339

    I got this recipe from the Food Network (Party Line with the Hearty Boys). We served this at my daughter's first birthday party, and it was really very tasty with the raw veggies, especially the red bell pepper strips. Please, please try to find the smoked paprika; it's the key to this dip.

    Recipe #189784

    This recipe is from the King Arthur Flour Baker's Companion. It's one of the many recipes I tested when making my daughter's first birthday cake. Although this one was a little too soft for sculpting, it tasted fantastic; very fine and moist. This one I filled with an apricot filling.

    Recipe #189760

    This recipe is from Colette Peters, in a wonderful book called Cakes To Dream On. This is one of the many recipes I tested when making my daughter's first birthday cake. Fabulous filling, couldn't ask for any better. I made one batch using almond extract, and one using 1/2 vanilla and 1/2 orange extract.

    Recipe #189759

    This recipe is from Colette Peters, in a wonderful book called Cakes To Dream On. This is one of the many recipes I tested when making my daughter's first birthday cake, and this is the best buttercream I've ever tasted. While still very buttery, it doesn't feel like you're simply eating a stick of butter. Awesome buttercream, you must try it!

    Recipe #189758

    This recipe is from Colette Peters in a wonderful book called Cakes To Dream On. It's one of the many recipes I tested when making my daughter's first birthday cake.

    Recipe #189756

    This recipe came from Wilton. It's one of the fillings I used in my daughter's first birthday cake.

    Recipe #189755

    From the October 2006 issue of Bon Appetit magazine. This tastes sooo good; you've just got to try it.

    Recipe #188077

    A recipe from the September 2006 Bon Appetit magazine. I spooned this over #19710 Grilled Cauliflower, oooh, it's so good.

    Recipe #187029

    Recipe #186862

    From July 2006 Bon Appetit magazine. Cook time is chill time.

    Recipe #182105

    From July 2006 Bon Appetit magazine. Because the peaches aren't peeled, rinse them well and rub dry to remove any fuzz.

    Recipe #178979

    From Paula Deen. This is one of the best rice pudding recipes I've ever had. It tastes great warm or cold, although I prefer mine warm.

    Recipe #168419

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