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    276 Recipes

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    Recipe courtesy of the LA Times

    Recipe #455698

    Great with Ham!!!!!! No potatoes needed!

    Recipe #418268

    Courtesy of Bon Appetit! The best!!!!!!

    Recipe #330527

    Recipe courtesy of Cusines at Home. Prep time includes 2 hours of chilling time.

    Recipe #322483

    Recipe Courtesy of: Cuisine at Home

    Recipe #321980

    Recipe courtesy of

    Recipe #318231

    Recipe courtesy of

    Recipe #318182

    Recipe courtesty of Use your choice of sauce for dipping

    Recipe #318179

    Recipe courtesy of Odense Recipe Club. The old fashion cupcake has become the newest rage! The tart taste of lemon combined with the sweet, richness of Almond Paste make a super moist and flavor-filled cupcake. They are perfect for any picnic or party. Optional glaze: Mix until smooth, 1 cup confectioner's sugar with 5 teaspoons lemon juice and 1/2 teaspoon grated lemon rind.

    Recipe #318170

    OMG! Courtesy of Stonewall

    Recipe #312240

    Recipe Courtesy of Feel free to experiment with the type of nuts you use. When choosing honey, use a mild clover honey. You can also feel free to forgo the nuts altogether. You can make individually wrapped caramels. If you do decide to roll-your-own caramels, do it assembly style. Make one "prototype" that you are happy with, it might take a few practice ones. Based on the prototype cut all the parchment paper wrappers first, next the caramel into the appropriate size squares, then roll and twist. Special equipment: candy thermometer. Makes 1 1/2 dozen nut caramels, or a couple dozen individual

    Recipe #311889

    Recipe copyright Suzan Anson's Bone Appetit! Gourmet Cooking for your dog. Ms. Anson suggest making kibble in small quantities to ensure freshness and quality.

    Recipe #311764

    Recipe Courtesy of: This looks really good!!!!!!!!!!!!!!!!!!!!!!

    Recipe #309201

    Recipe Courtesy of 101 Cookbooks. For some added flavor, or to take this soup in another direction, toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles)....more or less depending on how spicy you like your food.

    Recipe #307170

    Adapted from Emeril Lagasse and Pure Dessert by Alice Medrich

    Recipe #306678

    Adapted from Martha Stewart and the blog Su Good Sweets This babka has never-ending folds of chocolate. I like to unravel every spiral and chew through the long strip. It’s more fun to eat, and it lasts longer that way.

    Recipe #306675

    Recipe courtesy of Nuts for Nutella Blog Caramel instructions from Chocolate and the Art of Low-Fat Desserts by Alice Medrich. Tips: Please use whole raw nuts, and toast them yourself to intensify the flavor. Pre-toasted or pre-chopped nuts are often spoiled. To further intensify the nut flavor, use unrefined nut oil (for version 1), which is tan in color. Refined nut oils have the color and flavor removed. Peanut oil is especially cheap in Chinese supermarkets. I bought 20 ounces for $2.38! There’s a lesson: if you’re looking for a “gourmet” ingredient, try an ethnic market. To make any standard nut butter, use this procedure but omit the powdered sugar, cocoa, vanilla and extra oil. Add 1/2 tsp salt and 2 tbsp granulated sugar. Try making your own cashew butter: you may never go back to peanut butter again!

    Recipe #306567

    Courtesy of

    Recipe #300974

    Courtesy of Rugelach are a cross between a cookie and a little rolled up pastry. These pastries are now mainstream, and come with a myriad of fillings, including many that include jam and finely chopped nuts. The dough is traditionally cream cheese dough, which some believe to have been developed in the U.S. by the Philadelphia Cream Cheese company. This recipe uses a chocolate chip, walnut and cocoa filling, this recipe will take some time, because the dough needs to chill, and then rolled out, and cut.

    Recipe #300963

    This was posted for my Isabella Martini on her barkday! SHE LOVES THEM!!!!!!!!!!!!!!! Servings depend on how big you cut them for the pups!

    Recipe #289680

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