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Juicy, fruit-filled, buttery and gently spiced, this recipe splits the difference between a peach pie and a crumble: a flaky, all-butter crust is a bed for the jammy sliced peaches, but a cinnamon-scented crumble tops it all off Even better, this recipe feeds a crowd, making it ideal for toting to a picnic or barbeque When peaches and nectarines aren’t in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears
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Why aren't all pies boozy?
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It is relatively easy to toss a few quarts of eggnog and a bottle of rum into a punch bowl, but take the time to make some eggnog from scratch and you will be amazed how great real eggnog can be.
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A sweet orange-flavored iced tea beverage with vanilla-almond syrup, this easy latte is made with almond milk and tastes like a dreamsicle.
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These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.
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Whip some whipping cream into whipped cream to make the batter for the cake in this easy cake recipe you can frost as you please.
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Mini Surf and Turf Amuse-Bouche, courtesy of BOA Steakhouse.
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Buttermilk sorbet can be used to make a rhubarb float (pictured).
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Get Butterscotch Sauce Recipe from Food Network
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This swirly, mocha coffee cake is a showstopper.
cooking.nytimes.com
In the 1940s, Robert E Rich, an independent-minded son of a successful dairyman, introduced RichWhip, the first nondairy topping, to the world It took off
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Get Pecan-Yogurt Apple Cake with Star Anise Caramel Sauce Recipe from Food Network