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A buttery pecan crust under a pecan cheesecake produces a crowd-pleasing butter pecan cheesecake perfect for Thanksgiving.
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This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
cooking.nytimes.com
This recipe is by Molly O'Neill and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Awesome cake if you like the flavors of coffee and coconut.
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A crisp white meringue is baked in a springform pan to make beautiful nest for this gorgeous dessert. It's filled with lightly sugared whipped cream topped with fresh fruit.
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These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.
cooking.nytimes.com
Butterscotch sauce takes its character from brown sugar The sauce contains cream and, yes, butter, and both strike round, rich, pleasingly burnished notes Butterscotch will embrace a foundation ice cream flavor -- classics like chocolate, vanilla and coffee -- with abandon.
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The sauerkraut cannot be tasted; you think you're eating coconut!
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Miniature tart shells are lined with buttered sheets of phyllo dough. A sweetened and spiced ricotta cheese filling is spooned onto each tart shell, and then they are all baked. When cool, arrange fresh raspberries on top and dust with confectioners ' sugar.
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Get Truffle Brownies Recipe from Food Network
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Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake.
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Get Maple Roasted Pears Recipe from Food Network