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This recipe is by John Willoughby and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A smooth and creamy pumpkin pie is made with fresh sugar pumpkin, a premade pie crust, and French vanilla coffee creamer, brown sugar, and a little cinnamon for flavor.
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Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping.
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Honey brings out the floral, aromatic qualities of quince in this fall and winter fruit pie. This recipe also works very well using half apples, half quince.
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Like apple crisp and cheesecake had a beautiful baby.
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So, when I set about creating an allergy-friendly shortbread recipe that my niece could indulge in this Christmas, it was quite a frustrating endeavor. Thankfully...
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Sugar pie made with brown sugar, cream and pecans.
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This no-bake pie is a family favorite, and it's so easy to make. You can also top it with meringue and pop it in the oven, or simply serve it chilled with whipped cream and chocolate curls.
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Dried cherries replace raisins, and melted toffee bits add a chewy topping in this delicious twist on traditional Canadian butter tarts.
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For this delicious pie, combine oatmeal, coconut, butter, corn syrup, brown sugar, salt and eggs. After about 45 minutes in the oven, you 'll get a gooey and wonderful pie that tastes like pecans.
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