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    129 Recipes

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    From Eclectic Recipes via Betty Crocker.com.

    Recipe #492754

    From Kraft Foods

    Recipe #441573

    In my attempts to make a Frankfurter Crown Cake for a co-worker's birthday I eventually came up with this. While not a traditional Frankfurter Crown Cake, it has the flavors, yet is a traditional layer cake. Prep time does not include time to cool cake.

    Recipe #390162

    Looked and looked on Zaar for just the shortbread crust and found many delicious crusts, but just not the one I was looking for. Perhaps I didn't key in the right search, but I found this recipe on the web and it's just what I was looking for...simple.

    Recipe #377138

    From TOH. A combination of pear and coconut

    Recipe #372999

    This recipe was conceived from the "ashes of failure." I made Mark H's Coconut Pound Cake, Recipe #17617, but due to my error, I absolutely stuck to the bundt pan and came out in chunks. After I tasted the cake, it was too delicious to even consider trashing, so I came up with this instead. I suppose you could use any tropical fruit, I just used what I had on hand. Amount of fruit and cake you will need will depend on your bowl. I have a very deep trifle bowl (see pic).

    Recipe #358601

    A great kid-pleasing, fun dessert. Adults love them too. From Betty Crocker. Cook time includes baking and freezer time.

    Recipe #356017

    From Ladies Home Journal article on Katie Lee Joel (Billy Joel's wife). I am a radish lover and will try this delicious sounding summer salad.

    Recipe #304220

    From the Williamsburg Farmer's Market website

    Recipe #301369

    From Diabetic Gormet

    Recipe #297780

    I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!

    Recipe #282193

    From a Paula Deen E-Mail; it's on my list to try.

    Recipe #251439

    Bay Scallops draped across a mound of black beans, corn, mangoes and red onion. From the Daily Press Newpspaper in Newport News, VA

    Recipe #248083

    Taste the rice as it nears the end of its cooking time; it should be cooked through and toothsome, but not crunchy. Be careful not to overcook the rice or the grains will “blow out” and fray. Aromatic basmati rice works well in any of the rice salads, but regular long-grain rice works fine, too. From Cook's Illustrated

    Recipe #242959

    From Cook's Country.com. Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes. Prep/cook time does not include time to bring ingredients to room temperature.

    Recipe #238013

    This recipe contains no raw egg, no shortening or oil, it's all butter baby. I have tried another zaar recipe for whoopie pies, but I like this one. It is from Cook's Country.com. Don’t be tempted to bake all the cakes on one baking sheet; the batter needs room to spread in the oven.

    Recipe #236684

    A cake I am considering making for my Grandson's Birthday. From Kraft. Cooking time includes refrigeration. Update: I did make this cake yesterday for the darling's birthday. It was very easy to make and the kids loved it. Although the recipe stated 15 servings, if you are counting on the cake portion, it would be small pieces.

    Recipe #236588

    From the Southern Heritage Cooking Library Cakes Cookbook

    Recipe #230253

    I love lemon cakes, pies, cookies, etc. This cake is the best! It comes from Cook's Illustrated Magazine, Mar/Apr 07 edition. As always, they area very precise with their directions, so they might be long, but don't be put off by that. The filling can be made a day ahead, it does get a little stiff, just stir it to loosen it up a bit. Chill leftovers.

    Recipe #209312

    This is from the Winter 2006 Kraft Food and Family Magazine. Serve warm for a saucey and gooey filling, but if the cake gets cold the filling will become thick and custard-like.

    Recipe #151759

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