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    160 Recipes

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    Martha Stewart’s, meringue crust with lemon curd filling and whip cream topping. This was original a recipe from Josephine Rege. I can't wait to try making this for all the lemon lovers in our house. Prep time includes cooling time.

    Recipe #516357

    From King Arthur flour, with dbl the dough. I have made these, they are good. Be sure to not use wrapper when cooking, the crust needs to touch the metal. My self and others had twice as much filling then crust from original recipe. i think this is from not rolling out the dough as thin as instructions. so here i gave dbl the dough. If you do a thicker crust, you may need to bake these one the lower third of the oven or add more time for cooking. I also sprinkled them with powder sugar when down cooling.

    Recipe #513352

    From: Brooklyn chocolatiers, the Mast Brothers, was posted on yahoo.

    Recipe #512775

    recipe adapted from Billy Law (from “A Table for Two” blog) and posted by Suzie Sweet Tooth. These can also be called cookies or tarts.

    Recipe #512752

    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

    Pecan Pie using maple syrup instead of corn syrup. I have made this, and it is very good and rich. I do not like corn syrup pecan pie, but I like this very much. Prep time includes dough chill time.

    Recipe #510005

    From Sugar Duchess, prep time includes dough chill time.

    Recipe #510003

    Recipe #508143

    Chicken broth, onions, and garlic build deep flavor, and with wine and herbs in the mix.

    Recipe #507259

    favorite loaf pan (Williams-Sonoma Goldtouch Nonstick) is slightly smaller than a standard 9 by 5-inch pan. If you’re using a standard pan, begin to check the cake for doneness after 55 minutes. Cooking time includes cooling time.

    Recipe #507147

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

    Recipe #507146

    Do not rinse or soak the potatoes, as this will wash away their starch, which is essential to the dish. A mandoline makes slicing the potatoes much easier. For the proper texture, make sure to let the casserole stand 20 minutes before serving.

    Recipe #507144

    Recipe #500162

    Brandy and even whiskey can stand in for the dark rum. The test kitchen prefers a tiramisù with a pronounced rum flavor; for a less potent rum flavor, halve the amount of rum added to the coffee mixture in step 1. Do not allow the mascarpone to warm to room temperature before using it; it has a tendency to break if allowed to do so. Be certain to use hard, not soft ladyfingers. Cooking time is chill time.

    Recipe #500123

    If you’re short on chicken fat at the end of step 1, supplement it with vegetable oil. Chicken soup with wide homemade noodles.

    Recipe #497345

    The batter must be made 12 to 24 hours in advance. Texture of the waffles made in a classic waffle iron is better. But a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not need and may be to much for some.

    Recipe #492048

    You can substitute rum for the rum extract, but the flavor won't be as strong.

    Recipe #490231

    You can substitute two 10-ounce bags of chopped romaine lettuce for the hearts.

    Recipe #488185

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