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Pumpkin puree, vanilla wafers, almonds, and chocolate are formed into delightful pumpkin truffles making perfect holiday treats and gifts.
cooking.nytimes.com
You can use this rich, custard-y chocolate cream for almost any cake, cookie or pastry that requires a filling Italian-American culinary traditionalists will bristle at the thought, but we think it would be delicious piped into a cannoli shell.
www.simplyrecipes.com
Classic Chinese Chicken Salad! With toasted sesame seeds and almonds, and fried puffed bean threads. Topped with a dark sesame oil and rice vinegar dressing.
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Get Five Cup Ambrosia Recipe from Food Network
www.delish.com
Add rum if you're feelin' crazy!
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The perfect sip of your favorite candy bar.
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The sugary crust dough is pressed into the pie tin and baked. The sweet, milky thick custard filling is then poured into the baked shell, sprinkled with cinnamon and chilled. Makes two lovely pies.
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Get Warm Spiced Vanilla Popcorn Recipe from Food Network
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Banana slices are cooked in a rich butter and rum sauce with walnuts and coconut. Serve warm over vanilla ice cream.
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With a novel twist on the traditional preparation, this version of ambrosia salad has a cooked dressing and tosses pineapple, mandarin oranges, and shredded coconut with orzo pasta and whipped topping.