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    142 Recipes

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    From Alice Medrich, baking Goddess...

    Recipe #97076

    This recipe is from one of my hero's, Alice Medrich. It is a simple nut-meringue based cake layer, that can be filled and coated with anything. It needs to sit for several hours after filling or coating with your favorite mousse or buttercream, so that the filling/coating can soften the texture. It will be like cardboard if you omit this step. This is not a dessert in itself - it is the basis for many different desserts.

    Recipe #97058

    2 Reviews |  By P4

    Don't let the long list of ingredients scare you off. Most people have all of these items in their cupboard, and the various steps can be accomplished far ahead and the pizza can be assembled right before dinner. I usually make the toppings the morning I'm making this. If you love roast chicken and potatoes, try this - you'll love it.

    Recipe #76484

    2 Reviews |  By P4

    Don't be put off by the idea of potatos on a pizza. Potato pizza is a very common dish in Milan, Italy (Pizza di Patate). You could also crumble some crisp bacon (or pancetta) over top of the onions.

    Recipe #76482

    4 Reviews |  By P4

    I saw someone on FTV making these, and thought I'd try them. They made them with cashews - I used both blanched and unblanched almonds. These are really addictive. Don't substitute light brown sugar for the dark. Don't substitute dry rosemary for fresh.

    Recipe #76207

    5 Reviews |  By P4

    I generally only like one type of potato salad, but I tried this one once because it sounded interesting and I was thrilled with the result. It tastes incredibly light and refreshing and the radish adds a nice bite to it. It's my most requested potato salad recipe. From Fine Cooking magazine.

    Recipe #64701

    1 Reviews |  By P4

    This is another one of those recipes where I hated this dessert my whole life and was then challenged to come up with a formula for it that I DID like. Here it is - I still don't care for banana cream pie - but this one, I crave sometimes. It's rich without being too sweet, the rum and lime juice give it zip, and the chocolate sauce just adds that last punch! I guarantee you won't have any left if you make one. Please don't substitute or leave ingredients out of this recipe. Everything listed is crucial to the final product.

    Recipe #63151

    My recipe for potato salad, which my son says is "numa-numa". Feel free to taste and adjust this recipe to taste. The proportions are approximate, not exact.

    Recipe #61033

    This is a recipe from an old issue of Fine Cooking. I love this shortbread, especially spread with lemon curd! Wonderful.

    Recipe #61030

    16 Reviews |  By P4

    I got this recipe from a wonderful friend who is a chef and cooking instructor in Canada. I love it because it is super-moist, and has intense flavor. In a test of 5 different banana bread recipes, this is the one my husband and neighbors liked the best.

    Recipe #59255

    3 Reviews |  By P4

    This is a choco-holics dream mousse. It is a staple for me. I use it as a filling for cakes, trifles, eclairs and cream puffs or in terrines, or layered in parfait glasses with berries and angelfood cake cubes. Or - just on it's own, in pretty cups. Very rich, very decadent, absolutely delicious. You must use a high quality chocolate in this.

    Recipe #56749

    112 Reviews |  By P4

    These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC...

    Recipe #56744

    1 Reviews |  By P4

    This is a recipe from FC last year. These cookies are truly exceptional. The require some patience to make, but they are gorgeous when finished and delicious. Perfect for holidays or for a ladies tea, or perhaps to cheer up a friend...one of my all-time favorite cookies. The 4-hour prep time includes chilling time. EQUIPMENT: cookie sheets lined with parchment, food processor, plastic wrap, 2 cookie cutters of the same shape, one about 2 1/2-inch diameter, one about 1 1/4-inch diameter.

    Recipe #56743

    4 Reviews |  By P4

    Wonderful brunch or light dinner dish. Very easy to do.

    Recipe #56588

    5 Reviews |  By P4

    This is such a great combination it really shouldn't be altered. The wheatberries can be purchased at any health-food store if you can't find them in a grocery store. I love this as a side dish for roasted or braised lamb or beef, or as a stuffing for vegetables or poultry (yum!). I even once stuffed a leg of lamb with it. It's that versatile. The wheatberries have to be soaked for at least 4 hours or overnight, so plan accordingly.

    Recipe #56587

    3 Reviews |  By P4

    This is a fantastic, different way to serve cauliflower. It's a modification of a recipe from Fine Cooking. I love it. Great with lamb or any braised meat.

    Recipe #56585

    8 Reviews |  By P4

    A quick, satisfying weeknight pasta dish.

    Recipe #56583

    5 Reviews |  By P4

    Quick pasta dish for busy nights. Very rich, very satisfying.

    Recipe #56582

    6 Reviews |  By P4

    My 2 year old's eating habits are sporadic at best, so I try to make sure the things he DOES eat are on the healthy side. Both he and my husband love these, they are very portable, and they are cheaper than store bought. Best of all, I can vary the ingredients to my own taste.

    Recipe #56544

    2 Reviews |  By P4

    I have a friend who loves spice cake. Now, she loves this spiced cheesecake, too. Very nice and light and the nut crust is perfect with the spicy flavors of the filling.

    Recipe #56302

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