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    160 Recipes

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    The quality of the chocolate used will affect the flavor and texture of the fudge. Ghirardelli semisweet and unsweetened chocolate is best for this recipe. Don't make this fudge without the peanuts; they are crucial to the texture. Peanuts can be toasted or not. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting. Makes 2.5lbs. Ingredients and instructions for Rocky Road version.

    Recipe #487270

    Macaroons must be baked on parchment paper. They will stick to an ungreased sheet and spread on a greased one. You need a slightly less stiff dough if piping the macaroons, so add water, as needed, to make a pipeable paste.

    Recipe #487001

    To make the coffeecake even faster to prepare in the morning, prepare the streusel and measure out the dry ingredients for the cake the night before.

    Recipe #487273

    From B&G canning mag. Easy to make, and stored direct in fridge for three months.

    Recipe #483992

    Use all-yellow to lightly spotted, not green-topped or all-brown bananas for this recipe. Peel and slice the bananas just before using to help prevent browning. When straining the half-and-half in step 2, do not press on the bananas or the custard will turn gray as it sits. The pie can be made up to 24 hours in advance.**Prep-time includes cooling time for pudding and pie shell.

    Recipe #487957

    To ensure evenly sized chunks, we prefer to purchase whole steak tips (sometimes labeled “flap meat”) and cut them ourselves. However, if you have long, thin pieces of meat, roll or fold them into approximate 2-inch cubes before skewering. (For more information, see related How-to-Cook.) Two and one-half pounds of blade steak can be substituted for the flap meat; if using, cut the steak in half and remove the gristle that runs through it. You will need four 12-inch metal skewers for this recipe. Our preferred brand of beef broth is Rachael Ray Stock-in-a-Box All-Natural Beef Flavored Stock. Prep-time include marinading time.

    Recipe #486883

    The filling for the buns can be made (and refrigerated) up to one day in advance. For quicker assembly, portion the filling into 12 (1/2-cup) mounds before rolling out the dough. Eat warm or at room temperature.

    Recipe #487956

    Hershey's Special Dark is the chocolate of choice in this recipe. Other bittersweet chocolates will work, but because amounts of sugar and cocoa butter differ from brand to brand, they will produce cakes with slightly different textures and flavors. When crumbling the brown sugar to remove lumps, make sure that your fingers are clean and grease-free; any residual fat from butter or chocolate might hinder the whipping of the whites. If you like, dust the cake with confectioners' sugar just before serving or top slices with a dollop of lightly sweetened whipped cream. Chocolate-Orange variation as well.

    Recipe #511823

    Because it is available in most supermarkets and has scored highly in past tastings, Hershey's Special Dark is the chocolate of choice in this recipe. Other bittersweet chocolates will work, but because amounts of sugar and cocoa butter differ from brand to brand, they will produce cakes with slightly different textures and flavors. When crumbling the brown sugar to remove lumps, make sure that your fingers are clean and grease-free; any residual fat from butter or chocolate might hinder the whipping of the whites. If you like, dust the cake with confectioners' sugar just before serving or top slices with a dollop of lightly sweetened whipped cream.

    Recipe #487195

    From the book Dinners for Two, The Sherman House in San Francisco, California.

    Recipe #484463

    From B&G canning mag. 4 recipes to chose from.

    Recipe #484709

    From B&G canning mag. Prep time includes 2 hour soak time.

    Recipe #484038

    To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.

    Recipe #487132

    Slice the sprouts as thin as possible. Shred the Gouda on large holes of box grater.

    Recipe #507146

    From B&G canning mag. Once warmed can be poured over challah/briocho or ice cream.

    Recipe #484182

    We found that sandwich bread improved markedly when kneaded with a standing mixer or food processor, which helped us resist the temptation to add extra flour.

    Recipe #487135

    Use chilled butter so it won’t melt when you add the melted chips in step 2. If the chilled dough begins to split as you slice it, soften it on the counter for 10 minutes. Prep-time includes chill time.

    Recipe #487202

    If you prefer, you can grind the carrots in a food processor rather than grate them by hand. If you add the optional currants and walnuts, the cupcakes will need to bake an additional 7 to 10 minutes. If you use walnuts, toast a few extra and use them as a garnish. This recipe is easily doubled.

    Recipe #487131

    Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. Do not substitute liquid buttermilk for the buttermilk powder. To ensure the proper spreading consistency for the frosting, use cold cream cheese. If your baked cake is of an uneven thickness, adjust the orientation of the layers as they are stacked to produce a level cake. Assembling this cake on a cardboard cake round trimmed to a 6 by 8-inch rectangle makes it easy to press the pecans onto the sides of the frosted cake.

    Recipe #487191

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