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    160 Recipes

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    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

    We prefer Meyer lemons; however, if you can't find them, you can substitute regular (Eureka) lemons. Look for lemons with thin skins. Do not substitute table salt for the kosher salt. Depending on the size of your lemons, you may need more or less lemon juice to cover the lemons. You will need a 1-quart glass Mason jar for this recipe. The preserved lemons can be refrigerated for up to six months.

    Recipe #487134

    Releasing the cookies immediately after removing them from the oven also proved crucial. To avoid imprinting lines on our cookies from wire cooling racks, we turned the cookies out onto a tea towel, tapping the mold gently on the counter to release them, if needed. To coat the molds, mix two teaspoons of melted butter with one teaspoon of all-purpose flour. Brush the molds and rims thoroughly, but not thickly, with this mixture.

    Recipe #487133

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

    Recipe #487132

    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

    For this Chocolate Layer Cake recipe, we recommend Dutch-processed cocoa, which has a better flavor. “Blooming” the cocoa powder and unsweetened chocolate with hot water and instant espresso produced the strongest chocolate flavor. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount.

    Recipe #487130

    To ensure an appropriately thick filling, be sure to use marshmallow creme (such as Fluff or Kraft Jet-Puffed Creme), not marshmallow sauce.

    Recipe #487128

    Toast the coconut and nuts in a 350-degree oven until golden brown, 10 to 12 minutes. Watch carefully and stir occasionally to prevent burning.

    Recipe #487127

    Be sure to buy unsweetened canned pumpkin, not pumpkin pie filling, which is preseasoned and sweetened. This is a fairly stiff batter that takes a bit of stirring to incorporate the liquid ingredients into the dry. Stop mixing as soon as the batter comes together.

    Recipe #487122

    Don't get the milk mixture too hot or the dough won't rise.

    Recipe #487121

    Beaten egg just before baking gave them extra crunch.

    Recipe #487120

    To avoid rerolling, we cut the biscuits into squares instead of rounds.

    Recipe #487118

    Dijon and yellow mustards also work well in the glaze, but make certain to use apple jelly (which is translucent), not apple butter (which is opaque). Look for a pork roast with about 1/4 inch of fat on top and tie the roast at 1-inch intervals to ensure an even shape. Keep a squirt bottle of water on hand during browning.

    Recipe #487117

    Recipe #487116

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