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This recipe is by Amanda Hesser and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These pumpkin bars are more like cake bars. Delicious pieces of baked pumpkin cake are topped with a sweet, creamy frosting.
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Unflavored gelatin is stirred into a heated mixture of egg yolks, sugar, lemon juice and lovely crushed raspberries, and then whipped topping and freshly whipped cream are gently folded into that. This ethereal filling is piled into a crust and the pie is chilled before serving.
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This slab-style pie is a traditional apple kuchen recipe, and is fantastic for large gatherings, with your morning coffee, or a glass of milk.
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Impress Christmas guests with this yule log, or "Buche de Noel" in French, filled with whipped cream and frosted with chocolate ganache.
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When Portia Walker, the Editor-in-Chief of the blog, "She’s So New York", asked for a guest post about aphrodisiac foods, I knew peanuts would be the impromptu...
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