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Pumpkin cake rolled like a jelly roll with cream cheese filling.
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A fool is an old-fashioned British dessert. In the 17th century, a fool consisted of stewed fruit blended or mixed with custard. Nowadays, the simmered fruits are layered with, or folded into, whipped cream.
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Fondue made with milk chocolate, cream, cherry brandy, coffee and cinnamon.
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These are very good, light and airy. The colors are great for the holidays.
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Feta, Parmesan, and cream cheeses blend with sun-dried tomato pesto for a quick and easy dip.
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Get Caramel Apple Flatbread Recipe from Food Network
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Chunks of chicken breast cook slowly in a creamy, curry-flavored sauce with coconut milk, peas, and mushrooms for a nicely spicy take on a slow cooker chicken dish. Serve over rice or with hot naan bread.
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Fresh curry leaf adds fragrance and flavor.
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These crunchy little croutons are a perfect addition to any bowl of soup or stock!
cooking.nytimes.com
This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins My mother would make soup just this way; she served it in the pumpkin, too We kids looked forward to it every year