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cooking.nytimes.com
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala Ms Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded
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A great tasting, moist cake and a great way to use up extra apples
www.simplyrecipes.com
These easy apple turnovers are made with store-bought puff pastry or homemade pie crust. They're filled with tart apples, currants, walnuts, sugar and cinnamon. All the best fall flavors in a hand-held pie!
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These cocoa and milk chocolate brownies have a cream cheese and peanut butter swirl!
www.delish.com
In these individual desserts, disks of meringue are flavored with a mix of walnuts and cinnamon and then used to sandwich ice cream. A warm sauce of honey and cooked apples blends in with a scoop of vanilla as it melts.
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These chewy, blue ribbon winners are sure to impress!
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The crust is graham crackers studded with pecans. The filling is whipped cream and cream cheese with a splash of orange liqueur. And the topping is a sweetened fresh cranberry sauce. Chill and decorate with whole cranberries and a sprig of mint.
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Decadent chocolate brownies get a boost of healthy, whole-grain nutrition from oats, and their fat content is cut by substituting vegetable oil and applesauce for other fats.
www.foodnetwork.com
Get Grilled French Toast with Apple-Berry Compote and Apple-Mascarpone Cream Recipe from Food Network
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Pumpkin cupcakes are easy to prepare thanks to baking mix and canned pumpkin puree in the batter. Top cupcakes with homemade cream cheese frosting.
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For these two loaves of heavenly quick bread, the flavors and textures of orange, zucchini, chocolate and chopped nuts are marvelously combined.