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Colorful, English biscuits very popular with kids.
cooking.nytimes.com
Lemon verbena’s seductive floral-citrus scent and taste lend energy and grace to ice cream In this recipe, you’ll boil and steep fresh verbena leaves in half-and-half and sugar and, with seven egg yolks and heavy cream, turn the mixture into a custard over heat Then freeze it in your ice cream maker
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For her elegant interpretation of fruit danish, Grace Parisi tosses wedges of big purple plums with sugar and cardamom, then pinches them into neat little puff pastry pockets and bakes them.
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It's not the holidays without candies pecans.
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These muffins are made pleasantly nutritious with bran flakes with raisins.
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This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vanilla soy milk and brown sugar work with bran cereal to make a tasty morning treat.
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These sugar-dusted bowties are flavored with a shot of whiskey.
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
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Mashed potato, flour and an egg -- all you need to knead for gnocchi.
Ingredients: potatoes, flour, egg
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A small soup in a jar consisting of lentils, minced onion, and egg noodles to be combined later with cooked turkey and frozen mixed vegetables.
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Get Swedish Meatballs with Spicy Plum Sauce Recipe from Food Network