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    5 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I recently returned from Ireland, where I was taught how to make 'real' Irish coffee. I haven't seen any recipe exactly like this elsewhere - I definitely didn't know this was how its made - so I thought I'd share. It's yummy, slightly sweet, and perfect for those cold nights in Ireland, especially when made with decaf.

    Recipe #407705

    This is not my recipe, I read about it here (http://chefprivato.blogspot.com/2008/06/annie-golden-bread.html) and am reposting here to share. It's a great yummy party bread, and a fun story. The story: "I choose Annie Golden for the day after the Tony's because she has something that many Tony winners would envy, a piece of the heart of everyone she knows. To have Annie Golden in your life is to have a source of love and laughter that never dims. She is a nurturing family woman who has had a lot of rough paths in life but she paves each path with rose blossoms and carries burdens on her narrow shoulders as casually and without complaint as most of us carry a backpack. I am lucky enough to know Annie Golden the performer, the consummate singer/songwriter whose show Velvet Prison still elicits rapture from those who have seen it. Movies, television, Broadway and now...a bread? This bread has been fed to Annie many times and never had a name, people call it the bread, the wonderful bread and always ask before every party...are you going to make that bread? The bread like Annie is quite adaptable, different cheese, different formulations of the the dip, even different bread recipes all work. Play with the recipe, change it. Think of it as a live performance, it never has to be exactly the same, it just has to be good." Prep time does not include time for rising/resting dough.

    Recipe #419499

    This is my version of French bread. I call it "almost French" because it uses sugar, which means it's not France-legal as French bread, but it's very close. Light, airy, very much not sandwich bread, crusty French bread. It is very easy, the long prep time is only to allow time for the dough to develop.

    Recipe #419363

    This is my basic go-to bread recipe. It can be changed in a billion ways - the flour switched up, sugar instead of honey, sourdough instead of active yeast starter, whatever. The dough is very flexible and can be shaped however desired, I personally prefer to make rolls, since I like crusty bread.

    Recipe #403931

    I love chocolate chip cookies, and have been playing around for years to find what I consider to be the 'perfect recipe.' This is a combination of recipes from a few different sources, I don't consider it original, more stealing the tips I like from different places (alton brown, the ny times, and paula deen, among others). I particularly like it because the butter is melted - it saves your arm the usual pain of mixing softened butter. These make cookies I like - slightly salty, think, chewy, and butterscotch-y. If anyone finds changes that work well, please let me know, this recipe is always a work in progress to me. Enjoy!!

    Recipe #403562


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