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This English Christmas cake is lovely in texture and taste. It just has one difference -- no chopped mixed peel.
This English Christmas cake is lovely in texture and taste. It just has one difference -- no chopped mixed peel.
Ingredients:
flour, mixed spice, cinnamon, lemon, butter, superfine sugar, eggs, raisins, golden raisins, currants, cherries, almonds, brandy
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Get Raspberry Buttermilk Sherbet Recipe from Food Network
Get Raspberry Buttermilk Sherbet Recipe from Food Network
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A creamy vanilla gelatin-based dessert that is easy, quick, and very tasty. Served with mixed berry sauce.
A creamy vanilla gelatin-based dessert that is easy, quick, and very tasty. Served with mixed berry sauce.
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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This Spanish coffee cocktail spiked with overproof rum, triple sec, and coffee liqueur is lit on fire for dramatic effect.
This Spanish coffee cocktail spiked with overproof rum, triple sec, and coffee liqueur is lit on fire for dramatic effect.
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Get Pink Lemonade Recipe from Food Network
Get Pink Lemonade Recipe from Food Network
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Get Vanilla Creme Brulee Recipe from Food Network
Get Vanilla Creme Brulee Recipe from Food Network
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Get Vanilla Creme Brulee Recipe from Food Network
Get Vanilla Creme Brulee Recipe from Food Network
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Fresh red apples are thinly sliced and arranged on puff pastry creating a delightful dessert perfect for the fall.
Fresh red apples are thinly sliced and arranged on puff pastry creating a delightful dessert perfect for the fall.
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Get Orange Cream Mimosa Recipe from Food Network
Get Orange Cream Mimosa Recipe from Food Network
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Get Layered Watermelon Ice Pops Recipe from Food Network
Get Layered Watermelon Ice Pops Recipe from Food Network
cooking.nytimes.com
These pastry nests may look rather composed and restaurant-like, but don’t be put off It’s just a case of making the various elements separately; a day in advance, if you like, in the case of the pears (which benefit from being soaked overnight in the syrup) and the kataifi pastry bases (which can be baked one day ahead; let them cool, then keep them in a sealed container at room temperature) That leaves just the cream to whip, the syrup to reduce and the assembly to do before serving
These pastry nests may look rather composed and restaurant-like, but don’t be put off It’s just a case of making the various elements separately; a day in advance, if you like, in the case of the pears (which benefit from being soaked overnight in the syrup) and the kataifi pastry bases (which can be baked one day ahead; let them cool, then keep them in a sealed container at room temperature) That leaves just the cream to whip, the syrup to reduce and the assembly to do before serving
Ingredients:
superfine sugar, star anise, cinnamon, cardamom pods, lemon, lemon juice, pears, pastry, butter, honey, pistachios, mascarpone cheese, saffron, heavy cream