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How can an hor's d'oeuvre be so 60's chic? Makes 2 dozen canapes, easily.
Citrus-y and spicy apertif.
A pear flavored riff on the classic sparkling cocktail.
These muffins have excellent taste and good volume. Just like those fancy bakery muffins.
Pecans, bran, cranberry and orange ... super delicious and sweet start to the day.
Slightly healthier version of the coffeeshop muffin. Makes 4-5 extra large muffins
Makes a large pan of very sticky sticky buns. This is a fair amount of work, but worth it for a special treat
A noteworthy holiday tradition, or any time for that matter
Most box mixes are to be avoided, but brownies are rich and simple enough to triumph over the box treatment. Try this enhanced option.
This cake is made with a healthy helping of stout, but in the end the cake doesn't taste like beer at all. However, if beer helps you sell the cake, so much the better!
The ultimate chocolate cake with chocolate ganache frosting.
This is the frosting for the chocolate cake.
Make this with any in-season fruit. Try peaches, blackberries, strawberries and cherries. Remember to allow for time to chill the ice cream mixture, overnight if possible.
This is a "light" pound cake, if such a thing can be said to exist, really lemony and at its best when blueberries are in season. Try it with a sweet lemon/oregano, rosemary or basil glaze. Best made in a bundt pan, but you can improvise in a 8 x 3" round or deep square pan
To be honest, this isn't exactly your grandmother's cheesecake. But it is good, and it does satisfy. Made in a 6" cake pan, sliced 8 ways it's about 100 calories a slice. It does have that soy "tang" so don't omit the lemon zest -- or maybe almond flavoring if you want to substitute. You could also use regular cream cheese if you don't mind the extra dairy.
You'll use a whole orange, skin and all, for this cake. Sounds crazy, but it works!
This tarte is a delicious twist on the classic apple tarte tatin. Recipe Central loves everything carmel, so we couldn't resist this little finishing touch that gets drizzled over the pears in the last step. Try it in fall when pears are in season, also makes a great holiday dessert topped with ice cream or own its own. Makes 10 servings
Kind of like pecan pie on steroids, super sweet, sticky and rich. Serve in small pieces (or not)
Classic poundcake. Freezes well. Toasts even better.
A starbucks type pumpkin loaf. As always, the key is not to overbake. This is about moist deliciousness
Makes about 18 large or two dozen small. Go with the small. They're very rich.
Makes its own caramel-y sauce while it bakes. Sweet and satisfying. Great around the holidays when the stores are stocked with fresh dates.
This is a sophisticated shortcake, with an extra herbal hit (or liqueur if you prefer). Makes about 6 shortcakes.
An amalgam of two favorites, very rich.
Serves 3 hungry, 6 not-so-hungry diners
Every Chinese restaurant used to have these on the menu. What happened? Guess we gotta make our own.
A lot of ingredients, but easy and healthy!
This is what Wonder Bread wants to be when it grows up: substantial, sliceable and tasty. Try this bread in place of store-bought buns with burgers. Not much hand kneading required, this dough is made in a standing mixer fitted with a dough hook.
Makes 12 fritters
Que coincidencia! A tasty bowl of gazpacho is always welcome.
Love the "soup" of this soup, but it's really all about the matzo balls.
Dinner rolls with extra flavor and texture. Great with burgers or as sandwich bread.
No need to abandon the can, but this stuff is great, too. So nice on a leftovers sandwich.
Give brussels sprouts a chance. The spicy additions to this dish complement the pleasant bitterness of sprouts.
Quinoa is a protein-rich grain, available in most supermarkets. Latin flavors pep up this side dish. For vegetarians, this could be a main course.
When you want the feel of mashed potato, but without the potato
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