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    204 Recipes

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    I found this recipe in my Penzeys catalog, It is good served with Bay Flavored Brown and Wild Rice and Green Beans and Mushrooms. Bicentennial Rub is a Penzeys blend.

    Recipe #367972

    I found this recipe in my Penzeys catalog. This makes a great meal with Roast Cornish Hens and Bay Flavored Brown & Wild Rice.

    Recipe #367913

    I found this recipe in my Penzeys catalog. If you don't want to create heart-shaped patties, just shape as a loaf and cook for longer. Chili 3000 is a chili powder blend Penzeys just came out with. It's incredible! The bacon used should be streaky (regular for those in the US) bacon.

    Recipe #367903

    This is a recipe I worked on after having the Washington Apple Crisp pancakes from IHOP. I use a 1/2 cup ladle to pour out the batter and get five pancakes. You can freeze the leftover streusel topping.

    Recipe #367898

    I found this recipe in my Penzeys catalog. Chili 3000 is a chili powder blend Penzeys makes.

    Recipe #367815

    This recipe is from my Penzeys catalog.

    Recipe #367813

    This recipe is from the Penzeys catalog. Chili 3000 and Chili 9000 are mixes of chili powders.

    Recipe #367811

    I found this recipe in my Penzeys catalog.

    Recipe #367803

    I found this recipe in my Penzeys catalog. Use the amount of cayenne pepper you prefer for heat.

    Recipe #367796

    I found this recipe in my Penzeys catalog. Time does not include the 4 hour rise.

    Recipe #367794

    This is from my Penzeys catalog and is recommended for a Mardi Gras party because it's a New Orleans inspired dish. Most of the cook time is inactive.

    Recipe #367526

    I found this recipe in my Penzeys catalog.

    Recipe #367524

    I got this recipe from my Penzeys catalog.

    Recipe #367487

    Regular granulated sugar will work, but I like to use superfine sugar since it dissolves more easily in the cold liquids and gives a smoother texture.

    Recipe #366836

    I can't stand coffee, but people who do like coffee tell me they like this recipe. Regular granulated sugar will work, but I like to use superfine sugar in ice cream because it dissolves in the cold liquid easier, which I feel gives it a smoother texture.

    Recipe #366787

    The Parker House Hotel in Boston is credited with inventing this fine dessert. Traditionally, the "pie" is actually white cake with custard (or pastry cream), topped with a chocolate glaze. It's the official dessert of Massachusetts and the Boston Cream donut is the official donut. I couldn't find a Boston Cream Pie recipe that called to me, so I created one using my favorite cake, glaze, and pastry cream recipes. It was a huge hit with my family! If you want Boston Cream Cupcakes, use a pastry bag with tip to inject the cream into the cupcake before glazing. Use Bourbon (Madagascar) vanilla beans for best results. This recipe looks complex, but it's actually pretty easy. Time does not include cooling.

    Recipe #366685

    This is from Dorie Greenspan's book "Baking From My Home to Yours." I made this for a cooking group I used to be a part of and it's delicious! This can be stored in the refrigerator for two days, but tastes best at room temperature.

    Recipe #344893

    This recipe is from Pierre Hermé. It is delicious! This glaze becomes thick enough to spread with an icing spatula after it cools a bit, but pours easily while still warm. This can be stored in the refrigerator and brought up to 94°F-104°F for later use. The extra chocolate sauce is great on ice cream!

    Recipe #344009

    I saw this on a food blog and am keeping it here to try sometime.

    Recipe #332836

    A buttery pasta side dish. I haven't tried it yet, so the cooking times are approximate.

    Recipe #332833

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