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    6 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    My favorite recipe from my grandmother, who would make this to go over bread pudding and other desserts. So simple to make, but special enough for a holiday table (or over bread pudding to celebrate the birth of a child in our family!). An absolute family tradition; I haven't seen anything else like it. I've come to find that it's a pretty flexible recipe -- you can add more or less cinnamon, sugar, or even other spices (nutmeg, ginger, and cardamom are all good in addition to the cinnamon). I like mine a bit thicker so I use less water than called for here (2 to 2 1/2 cups), but most in my family make it just like this. Quick, easy, and really yummy.

    Recipe #358334

    From Gourmet, November 2005; put here for safekeeping after making it for Thanksgiving 2011 and LOVING it. The anise imparts a flavor of cherry and vanilla that's really delicious. Would also likely be good with pomegranates, a tiny dice of ripe pear... Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.

    Recipe #469009

    I got this super-simple recipe from a Turkish friend. It has a texture sort of like a very thick custard, and she uses it as a base for savory dishes (e.g. with addition of some cumin and shredded chicken, omitting vanilla), and as a base for desserts as prepared here. She suggested using strawberries with strawberry gel or a thick chocolate custard with chocolate chunks, but it's amenable to just about anything you can think of, including being eaten alone!

    Recipe #375877

    From Cook's Country: A trio of salty, sweet, and tart ingredients round out the sauce, along with ginger, garlic, and hot red pepper flakes. Use a chef's knife to trim away the fibrous outer peel on the broccoli stems.

    Recipe #420385

    My family first had these yummy almond cookies (pronounced "BAIT-men-chen") when a German exchange student made them for us at Christmas time so she could have a taste of home. She blanched, skinned, and halved the almonds herself, which took most of the preparation time. When pressed for time I have substituted store-bought chopped almonds, but I'm told that that's anathema for anyone who wants the real thing. This prep time excludes preparing the almonds.

    Recipe #343240

    I adapted this from Cafe Johnsonia, a food blog. I start this about 45 minutes before I intend to serve the meal so it's eaten warm.

    Recipe #482248

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