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Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again.
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This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. A melted Cheddar crust tops it off.
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I won a local "banana" recipe contest with this cookie.
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This moist, nutty bread is a terrific way to use up late-summer zucchini.
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This snack cake is so delicious that my family can eat the entire batch in one day! Very easy and moist.
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Blueberry oatmeal muffins flecked with chia seeds are perfect for lunch boxes or served at a weekend brunch.
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The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
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A sweet and tangy lemon glaze permeates these lemony, zucchini muffins for a yummy treat to go with your morning coffee.
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Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients.
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This easy recipe makes both delightfully soft sugar cookies using sour cream and a heavenly cream cheese frosting.
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Light and fluffy ricotta cookies frosted with lemon icing.
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This moist chocolate cake from my grandma is glazed with lemon icing in an unusually great combination.