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A hearty ham and cheese breakfast casserole with a crispy cornflakes topping.
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Chef John uses spelt flour to create this cross between a muffin, donut, and biscuit with fresh blueberries, calling it a blueberry scone.
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In this recipe, persimmon pulp is combined with spices, eggs, sugar, flour and butter and baked in the oven rather than steamed in a pudding mold. Serve warm with whipped cream or caramel sauce.
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Delicate, cardamom-flavored cookie cones are a traditional favorite in Norway, especially at Christmas time. This version is enhanced with orange zest, ginger, and cinnamon to complement the cardamom.
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An elegant but so-easy dessert of fresh apricot halves stuffed with sweetened, fluffy mascarpone cheese gets a drizzle of honey-sweetened apricot-balsamic vinegar sauce.
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Make these whole wheat, banana, flax seed muffins using just a single bowl for a quick and easy breakfast treat the whole family will enjoy.
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A very dense and rich chocolate cake. This recipe works best if you use sweet cream butter and a very fine quality of chocolate.
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A cinnamon streusel topping makes this dairy-free coffee cake special.
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This basic yet reliable gluten-free loaf bread in a bread machine, made with gluten-free all-purpose flour, is perfect for sandwiches.
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Dried lavender buds add subtle floral notes to this pretty cake made with plenty of fresh lemon zest and juice and embellished with a glaze.
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This recipe has been in my family for many years. They melt in your mouth!
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A delicious and creamy no-bake blueberry dessert. It's easy to make and has a beautiful presentation.