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    160 Recipes

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    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

    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

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

    Recipe #490231

    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 the caramel isn’t cooked to a rich amber color, the apples will look pale and dull rather than shiny and appealingly caramelized.

    Recipe #487194

    If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs. The pie may be served slightly warm, chilled, or at room temperature.

    Recipe #487149

    You will need a spray bottle filled with water for this recipe. Whole milk is best in the dough, although low-fat milk will work; skim milk will make the bread too dry. Do not add raisins for the cinnamon swirl version. **I let my dough rise the second time in the fridge, then took it out in the morning for an hour before baking. It did tale a little longer in the oven because of this.

    Recipe #487148

    Either yellow or white onions work well in this recipe, but stay away from sweet onions, such as Vidalias, which will make the tart watery. Use a 9-inch tinned-steel tart pan. Leftovers should be wrapped in plastic wrap and refrigerated. Reheat on a baking sheet in a 325-degree oven for 10 to 15 minutes.

    Recipe #487145

    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

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

    Recipe #487121

    Recipe #487116

    If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.

    Recipe #487082

    The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted. I have not made this yet, but with the too oily review, I went on line and looked at others who have made this and what they said. Some of them have also had this same problem, but note some had also changed to 2% milk. This might have also affected the batter. Other say they did not have this problem. One advised this might been because he had gotten the oil to emulsified into the batter using an immersion blender. They bakers with the too oily cakes advised they will cut down the oil to 1/2 cup add 1/2 cup apple sauce if they make again. Note this is more cutard like then a normal American cake texture.

    Recipe #487003

    The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies. **These cookies are better the next day. It takes a day for the spice flavor to really shine.

    Recipe #486989

    To crush the panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned bread crumbs can be substituted. Orange liqueur can be substituted for the peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.**I have made this, it was very good and moist cake. I made two at one time, you can see I had to use two different pan sizes. I used the Orange liqueur because the store was out of Peach schnapps. I made to buy Peach schnapps for my pantry so I have it for next time I make this.

    Recipe #486884

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

    Recipe #483992

    From B&G canning mag. This is for whole pear or cherry tomatoes. You can use sliced but they do not look as pretty.

    Recipe #483940

    From the cook book "Tapas":Little Dishes of Spain

    Recipe #483875

    I do not remember where I got this recipe, but I wanted a sweet potato dish that did not use a lot of sugar as the normal recipes.

    Recipe #481787

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