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    63 Recipes

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    Love, love this recipe! So many great things to say about it: ridiculously easy to make, incredibly delicious, and it can be stored in your fridge for up to 2 weeks. Perfect for an afterschool snack or an easy dinner! Don't get overwhelmed by all of the instructions - you just have to read through them once - its basic pizza making. From the book Artisan Pizza and Flatbread in Five Minutes a Day.

    Recipe #487701

    If you are looking for a rustic wheat bread, this is a great recipe. It was created by Catherine Newman, a blogger at I can't describe this recipe any better than she did, so I just copied and pasted what she wrote. Here is what she wrote, "This is not just the best bread you'll have ever made; it's the best bread you'll have ever eaten. Your friends will not believe you made it, and they certainly won't believe that you didn't need to knead it or fuss with it or do anything other than stir it together with a wooden spoon. The recipe is a combination of Jim Lahey's no-knead bread, which ran in the New York Times a few years ago, and the simple crusty bread recipe from Artisan Bread in Five Minutes a Day -- a book that you should hunt down if making bread turns out to be your thing. Experiment with different flours, or find something you like and stick with it; the cost, in terms of both time and money, should discourage all fear." This bread has a chewy, thick crust. If you prefer a thinner crust (like my kids), simply place the rested loaf on a flat stoneware pan and bake at 350 until done (between 25 and 40 minutes, depending on the size of the loaf).

    Recipe #434955

    From Martha Stewart's Everyday Food, December 2009 issue.

    Recipe #401554

    Simply swirl these blocks of chocolate into a mug of steaming hot milk for a special treat! Another great recipe from King Arthur Flour.

    Recipe #393667

    I am a huge fan of King Arthur Flour and I am a huge fan of this recipe. Here is what their website says about this recipe... Fudgy, cakey, fudgy, cakey... can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds. Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.

    Recipe #355717

    Recipe #346204

    This is a recipe for one of King Arthur Flour's best-selling cookies. They are chewy-crisp cookie with an intense almond flavor.

    Recipe #335824

    A creepy trail mix for all of your favorite trick-or-treaters! You will also need medical qauze and black buttons for this recipe.

    Recipe #325998

    Another excellent recipe from

    Recipe #317859

    These are melt-in-your-mouth shortbread cookies topped with a light and refreshing frosting - so sweet and mild it imparts the perfect lemon flavor without the tartness. Note: Please read all the directions before beginning! The butter needs to reach room temperature BEFORE you begin making the dough; this may require two or three hours of passive work time.

    Recipe #303519

    An exciting combination of flavors skillfully blended together to turn an old classic into a new one!

    Recipe #287991

    Recipe #287003

    Recipe #282562

    These are sinfully delicious chocolate cupcakes filled with a mixture of cream cheese, chocolate chips, and coconut.

    Recipe #282532

    This is a very soft and light cheesecake, not heavy and dense like New York cheesecakes.

    Recipe #254218

    Definitely not good for you, but worth every single bite! From Chef Martin LaMarche.

    Recipe #248107

    A truly gruesome recipe! Perfect for those of you who are Valentine's Day cynics or Halloween enthusiasts. The original bleedy cake is a heart-shaped, double-layer chocolate cake with pink frosting and frou-frou Valentine-y decorations. The cake is served by hacking it in two with a cleaver -- making it bleed. The effect is quite dramatic if done right! You can also make a bleedy Halloween cake by making a round or square-shaped cake and decorating it with Halloween decorations. The syrup makes this cake pretty sweet, so I recommend using recipe #77221 for the frosting. It's a gorgeous, white, fluffy frosting (that's not too sweet, and the recipe makes A LOT of it -- even if you cut it in half)! This recipe is from the website

    Recipe #240004

    Conventional BBQ with an unexpected twist.

    Recipe #235869

    Written recipes for apple pie go back as far as the 1500's. Today, it is an all-time comfort food and a must-have on the holiday dinner table. The "twist" in this basic apple pie recipe is baking it for 2 hours! Yes, that's right, 2 hours!! This will give the pie a rich, gold, nearly caramelized filling and a spectacular crust, both top and bottom. It works!! Adapted from

    Recipe #230146

    This recipe is from Randi Levin, The Muffin Lady. She is an international award winning author and publisher.

    Recipe #226580

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