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cooking.nytimes.com
I cheat a little with the crumpets, frying them up free-form without employing crumpet or English-muffin rings They come out flat, like pancakes, with a deep yeasty flavor and crisp crust Though if you like molds, try using cookie cutters: hearts, diamonds, clubs and spades give the party a very “Alice in Wonderland” feel
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You'll only need golden syrup, sugar, and baking soda to make homemade honeycomb brittle with this easy recipe for the sweet British candy.
Ingredients: sugar, golden syrup, baking soda
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Sweetened condensed milk is a serious red velvet game-changer.
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It's hard to beat a freshly baked cookie, especially when it only takes 10 minutes in the oven with this recipe from Marc Forgione!
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Cottage cheese and fresh dill flavor these keto popovers made with gluten-free flour and a hint of xanthan gum.
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Simple but wonderful!
Ingredients: flour, salt, baking powder, butter, sugar
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Get Roasted Red Pepper Scones Recipe from Food Network
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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Take your basic Caesar salad to the next level.
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A green apple granité great on its own or with a slice of apple tart.
Ingredients: smith apples, syrup, lemon juice
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This vegan recipe for banana cake is made without eggs, milk, or butter. One can add raisins or chopped nuts for extra flavor and variation.
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Hot cocoa that freezes your taste buds! A terrific snack for hot days, with a wintry twist. Ice cream is blended with instant cocoa mix, milk and crushed chocolate cookies.