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A splash of bourbon and a generous grating of fresh nutmeg transform this simple custard into a holiday sensation Make the custard in advance, but wait to caramelize the topping about 10 minutes before serving The sugar will not hold its signature crunch if subjected to much extra time in a humid refrigerator
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This salted margarita cream pop recipe is like a creamy, cold margarita on a stick.
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This is a delicious creamy-crunchy combination of chocolate, hazelnut, and delicately crispy feuilletine wafers.
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This recipe takes some time and quite a few cookie sheets, but well worth it when you are enjoying a cup of coffee.
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cooking.nytimes.com
This recipe is by Eugenia Bone and takes 15 minutes, plus 15 minutes to 2 hours for marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.
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Converting the popular tropical drink into a fruity rum confection is easily done with your bread machine, when you have canned pineapple and packaged coconut.
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Corn syrup makes this veritable pecan pie thick and sweet. Unsweetened chocolate makes it sensational. Serve warm or chilled.
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This is a very quick and tasty great salmon salad that can be eaten as a sandwich on thickly sliced specialty bread (fantastic on foccacia). To serve as a salad, mound mixture on a bed of lettuce, or on an avocado half.
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