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cooking.nytimes.com
For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich’s innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.
For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich’s innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.
www.allrecipes.com
This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.
This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.
www.allrecipes.com
This is a very easy pie to make, and it tastes wonderful!
This is a very easy pie to make, and it tastes wonderful!
www.allrecipes.com
Chocolate cake can be rolled like a jellyroll and filled with whipped cream or mousse.
Chocolate cake can be rolled like a jellyroll and filled with whipped cream or mousse.
www.chowhound.com
A classic Christmas sugar cookies recipe for cutting out and icing.
A classic Christmas sugar cookies recipe for cutting out and icing.
cooking.nytimes.com
Everyone needs a good sugar cookie recipe If you can master the very simple technique behind this one dough, you have several variations at your disposal, most likely without a trip to the grocery store.
Everyone needs a good sugar cookie recipe If you can master the very simple technique behind this one dough, you have several variations at your disposal, most likely without a trip to the grocery store.
www.allrecipes.com
This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.
This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.
www.allrecipes.com
This has been a recipe in our family since before the turn of the century. I am 70, so you can imagine when it started to get down to my sister and me. Now my grand-nephew enjoys them. Keep under lock and key, or they will disappear in a trice!
This has been a recipe in our family since before the turn of the century. I am 70, so you can imagine when it started to get down to my sister and me. Now my grand-nephew enjoys them. Keep under lock and key, or they will disappear in a trice!
www.allrecipes.com
Sweet, cold eggnog is topped with small scoops of orange sherbet and a dash of nutmeg in this easy recipe for the classic holiday drink.
Sweet, cold eggnog is topped with small scoops of orange sherbet and a dash of nutmeg in this easy recipe for the classic holiday drink.
www.foodnetwork.com
Get Blueberry Fools Recipe from Food Network
Get Blueberry Fools Recipe from Food Network
www.delish.com
A new twist on a childhood favorite, this rice pudding is a hit with kids and kids-at-heart.
A new twist on a childhood favorite, this rice pudding is a hit with kids and kids-at-heart.
www.foodnetwork.com
Get Rainbow Ribbon Cake Recipe from Food Network
Get Rainbow Ribbon Cake Recipe from Food Network