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cooking.nytimes.com
Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
www.chowhound.com
Packed with healthy vegetables, and big enough to feed a crowd.
Packed with healthy vegetables, and big enough to feed a crowd.
www.simplyrecipes.com
Classic chocolate mousse makes any dinner feel a little more fancy. It's great for a dinner party because it looks so pretty, everyone gets their own serving, and you can make it ahead.
Classic chocolate mousse makes any dinner feel a little more fancy. It's great for a dinner party because it looks so pretty, everyone gets their own serving, and you can make it ahead.
cooking.nytimes.com
Indian pudding was a compromise A mass of cornmeal, milk and molasses, baked for hours, it was born of the Puritans’ nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors Originally served as a first course, it grew sweeter (but not too sweet; Puritanism runs deep) and migrated to the end of supper
Indian pudding was a compromise A mass of cornmeal, milk and molasses, baked for hours, it was born of the Puritans’ nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors Originally served as a first course, it grew sweeter (but not too sweet; Puritanism runs deep) and migrated to the end of supper
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Rena Coyle and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
An easy banana bread recipe that is moist with a ton of banana flavor. Works great for when serving breakfast or a brunch crowd.
An easy banana bread recipe that is moist with a ton of banana flavor. Works great for when serving breakfast or a brunch crowd.
www.delish.com
This French toast is stuffed instead of smothered.
This French toast is stuffed instead of smothered.
www.chowhound.com
We recently attended "Frittatas, Stratas and More" at Williams-Sonoma and had strata for the first time I can recall. Their recipe for Strata with Asparagus...
We recently attended "Frittatas, Stratas and More" at Williams-Sonoma and had strata for the first time I can recall. Their recipe for Strata with Asparagus...
www.foodnetwork.com
Get Mini Frittatas Recipe from Food Network
Get Mini Frittatas Recipe from Food Network
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Get Healthy Grilled French Toast Foil Packets Recipe from Food Network
Get Healthy Grilled French Toast Foil Packets Recipe from Food Network
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Get Chicken Parm Wings Recipe from Food Network
Get Chicken Parm Wings Recipe from Food Network
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Get Steamed Chocolate Pudding Cakes Recipe from Food Network
Get Steamed Chocolate Pudding Cakes Recipe from Food Network