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This is a banana-pineapple quick bread baked in a tube pan.
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These yummy little protein-a-licious cookies are the result of a complimentary sample of Chardonnay Grapeseed Flour that I received from Eric Leber of AprèsVin...
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This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!
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This is a lovely sponge cake that is reminiscent of the Deep South. May be cut into layers and filled and iced with lemon filling, or with whipped cream.
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Recipe for a citrus-olive oil cake by Ayesha Curry from her new cookbook, The Seasoned Life.
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A basket of warm mini-madeleines ends the meal at Rôtisserie Georgette in Manhattan But in the summer of 2017, the owner Georgette Farkas challenged one of her chefs, Stephanie Abrams, to come up with a savory version to pair with a predinner drink They’re easily made at home; the recipe produces a generous quantity
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This delicious cake joins Macintosh apples and chopped walnuts with warming spices such as cinnamon and nutmeg.
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Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
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The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding ( stirring without deflating) is the biggest factor. Be gentle!
Ingredients: cake flour, sugar, salt, butter, eggs, vanilla