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cooking.nytimes.com
This luscious sauce made of heavy cream, bananas, white chocolate and sugar is meant to be served with our banana-walnut bread pudding, but it's equally delicious drizzled over Sunday morning French toast.
This luscious sauce made of heavy cream, bananas, white chocolate and sugar is meant to be served with our banana-walnut bread pudding, but it's equally delicious drizzled over Sunday morning French toast.
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Get Fried Pies Recipe from Food Network
Get Fried Pies Recipe from Food Network
cooking.nytimes.com
Jenan Madden, the manager of a book store in Seattle, shared this recipe with The Times She acquired it as a child from a favorite baby sitter “The taste is great,” she said
Jenan Madden, the manager of a book store in Seattle, shared this recipe with The Times She acquired it as a child from a favorite baby sitter “The taste is great,” she said
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Get Roasted Pineapple with Thyme-Ginger Ice Recipe from Food Network
Get Roasted Pineapple with Thyme-Ginger Ice Recipe from Food Network
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Get Chocolate Rum Balls Recipe from Food Network
Get Chocolate Rum Balls Recipe from Food Network
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Get Crustless Apple Pie with Vanilla Ice Cream Recipe from Food Network
Get Crustless Apple Pie with Vanilla Ice Cream Recipe from Food Network
www.allrecipes.com
Cream cheese and whipped topping make this no-bake pie light and fluffy. Cherry pie filling makes this a quick and easy dessert.
Cream cheese and whipped topping make this no-bake pie light and fluffy. Cherry pie filling makes this a quick and easy dessert.
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Get Maple-Pecan Cookies Recipe from Food Network
Get Maple-Pecan Cookies Recipe from Food Network
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Get Apple Brown Betty Recipe from Food Network
Get Apple Brown Betty Recipe from Food Network
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Get Macadamia Coconut Cookie Bars Recipe from Food Network
Get Macadamia Coconut Cookie Bars Recipe from Food Network
cooking.nytimes.com
This recipe was brought to The Times in a 1990 article about traditional Christmas cookies, but we think these butter-rich confections are delicious any time of year Sometimes called Mexican wedding cakes (or polvorones or Russian tea cakes or snowballs), their provenance is often debated, but this much is true: they are dead-simple to make and addictive to eat This version is done completely in a food processor, so you can clean-up in minutes, and get to the important business at hand: eating cookies and licking your fingers.
This recipe was brought to The Times in a 1990 article about traditional Christmas cookies, but we think these butter-rich confections are delicious any time of year Sometimes called Mexican wedding cakes (or polvorones or Russian tea cakes or snowballs), their provenance is often debated, but this much is true: they are dead-simple to make and addictive to eat This version is done completely in a food processor, so you can clean-up in minutes, and get to the important business at hand: eating cookies and licking your fingers.