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Grandma's blueberry buckle recipe has been handed down through the generations and is perfect to make during blueberry season.
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Irish soda bread with flour, baking soda, buttermilk, and caraway seeds. Easy to make, no need for a mixer.
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This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
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Famous Winnipeg style rye bread which uses cracked rye and white flour instead of rye flour. This makes a light colored, richly flavored bread. Adapted for the bread machine.
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Think jellyroll meets flaky biscuits: this recipe combines honey and butter as a sweet, rich filling rolled up inside delicious biscuits.
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This simple, slightly sweet corn bread is made in the versatile cast-iron skillet.
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These potato cakes are first pan-fried in canola oil and crisped in the oven for a quick and easy appetizer.
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A yeast bread flavored with mozzarella cheese and basil is baked in rounds, then cut into wedges for serving. It's perfect with soup.
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This delicious recipe for an almond tart comes courtesy of Jesse James.
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Chicken tenderloins make a quick filling for tacos, along with plenty of garlic, black beans, bell peppers, cilantro, and a Mexican cheese blend.
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Get Acme Buttered Noodles Recipe from Food Network
cooking.nytimes.com
This delicate Ottoman milk pudding has a burned bottom layer that adds a toasted-marshmallow, caramel-like flavor reminiscent of crème brûlée The pudding itself is thickened with cornstarch for a soft, delightfully wobbly dessert that’s gently perfumed with mastic You can find mastic, an aromatic tree-sap resin harvested in the Mediterranean, from specialty markets and spice shops