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This recipe is by Virginia Heffernan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!
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A sweet breakfast bread with raisins that tastes most excellent toasted.
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This rich and moist apple cake is delightful fall treat, especially with vanilla ice cream!
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Bacon adds a little saltiness to this broccoli salad recipe made with sunflower seeds, red onion, and raisins.
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Sweetened condensed milk and custard mix distinguish this very creamy, no-bake pumpkin pie. And it 's a snap to make. Pumpkin puree, brown sugar, spices, custard mix and sweetened condensed milk are stirred up in a saucepan until everything is mingled. The filling is then poured into a pre-baked crust and chilled until ready to serve.