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Jam filled Holiday cookies which have been a tradition for every Polish Christmas Eve I can remember.
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I love making French Toast in the morning, but it's no fun to make a stack and have them cool down before they get to the table. The solution? Bake it all at...
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Ground toasted almonds spike the crust of this delicious pie.
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Add a new twist to an old favorite. The applesauce makes it a healthier option without sacrificing taste.
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Coconut macaroons flavored with fresh orange are drizzled with semisweet chocolate in this recipe for a gluten-free Passover dessert.
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These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
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Don't tell your guests that the springform pan should get the credit for this beautiful torte. Cheese, tomatoes and basil are layered with pasta spruced up with egg whites, ricotta cheese, Italian seasoning and Parmesan.
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This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!
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A lovely multi-season tart using fresh figs, pistachios, lemon zest, and a hint of vanilla.
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Chef John makes homemade ice cream cones using an aluminum-foil mold to shape them. Great way to use up extra egg whites.
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White chocolate chip cookies get a fun green twist with the addition of matcha green tea powder to the mix.
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This recipe for springerle uses egg whites for a lighter, crisper cookie. Make a batch ahead of time for beautiful holiday cookie plates.