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Molly Yeh's recipe for Peanut Butter Cake.
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A crisp chocolate crumb crust glazed with peanut butter, filled with ice cream then drizzled with peanut butter and chocolate.
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Lemon brings out the natural flavor of the mild, light flounder, while chili flakes give it an extra punch.
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To make a double-crust pie, double the ingredients here and divide the dough into two disks, one slightly larger than the other. Use the larger one for the bottom crust.
Ingredients: flour, butter, yogurt, salt
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This recipe is one of the best no-bake cookie recipes I know. Enjoy!!
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Get Sauteed Trout with Lemon Chive Butter Recipe from Food Network
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Get Flaming Filet Mignon with Chive Butter Recipe from Food Network
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Get Brown Butter-Sauteed Tilapia with Pistachios Recipe from Food Network
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Get Peanut Butter and Banana Panini Sticks Recipe from Food Network
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Get Rustic Country Bread with Honey Butter Recipe from Food Network
cooking.nytimes.com
Legend has it that the St Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit
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Get Grilled Corn with Bell Pepper Butter Recipe from Food Network