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This old-fashioned sponge cake is made fluffy by two separate foams: an orange zest-enhanced egg yolk foam, and a meringue. They're folded together in a batter flavored with orange juice.
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Buttery cookies get a jolt of citrus flavor and a delicate glaze of royal icing in this take on the timeless lemon-poppy seed combination.
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Baked in single portion custard cups, this rhubarb and strawberry cobbler is easy to put together and serve. Sugar cookie dough, used as the cobbler topping, is the secret ingredient that saves a lot of preparation time. The true summer flavor of the rhubarb and strawberries are brought out by cinnamon and lemon juice. Serve this with ice cream or whipped cream.
cooking.nytimes.com
Pineapple and coconut milk are traditional partners in piña colada, so why not combine them in something that’s really good for you in this lunchtime smoothie?
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Get Shrimp and Banana Recipe from Food Network