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cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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Get Basic Vanilla Cake 2 Recipe from Food Network
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You'll be tempted to serve sweet potatoes for breakfast, lunch and dinner. These are pretty special. Sliced potatoes are doused with sugar, bourbon, vanilla and butter and then baked until the sauce is absorbed and the sweet potatoes crusty and brown.
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Assuming you've got the baby part covered, this recipe breaks down every step for making a festive Mardi Gras king cake complete with a special pecan filling.
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Atlanta chef Anne Quatrano says these brownies have three pertinent flavors: chocolate, butter, and walnuts.
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This is the yummiest cut-out sugar cookie I've ever tried, great for the holidays!
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Get Peanut Butter Layer Cake with Peanut Butter Frosting Recipe from Food Network
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This beautiful dessert acts as a gorgeous centerpiece on your holiday table.
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Get Sugar Cookies with Royal Icing Recipe from Food Network
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"Roll-and-cut" sugar cookies are made by flattening dough with a rolling pin, then cutting out shapes. The dough recipe here is ideal: durable enough to withstand rol
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Loquats make a wonderfully fragrant jam and are worth harvesting. If you have a loquat tree, wait until the loquats are yellow before picking.
Ingredients: loquats, sugar, lemon juice
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The best cookies ever. Decorate for the season. Ingredients: The best cookies ever. Decorate for the season. Ingredients: 3 c flour ‘lil less 1 c sugar 1...