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Peter Reinhart, author of “Artisan Breads Every Day” and “American Pie,” said a 24-hour wait will improve any dough: take your favorite recipe, let it sit overnight, then enjoy the upgrade Mr Reinhart recommends letting the dough rise at room temperature for three hours, then refrigerating it.
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This rhubarb crisp features a sweet layer of rhubarb atop a oat crumble crust.
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Lemon meringue pie sweetened with agave nectar is still a sweet treat without the processed sugar.
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Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
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A rich, custard-filled champagne cupcakes recipe.
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Get Cinnamon Bun Turkeys Recipe from Food Network
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We all have had fried chicken and deep fried turkeys has become the thing to do lately (regardless of how many fires have forever ruined Thanksgiving). What...
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This simple, deliciously moist cake from baker and cookbook author Kamran Siddiqi is the perfect all-purpose cake that can be adorned in almost any way.
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A hearty, healthy bread that combines bread, rye, and whole wheat flours with cocoa and molasses.
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Similar to a wheat pita, it is bread made of whole wheat flour. I make it for my diabetic husband all the time. Serve these with your favorite fish or vegetable dish.
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This chicken recipe is super-easy and far from boring, thanks to one special ingredient.
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Dark chocolate creates a beautiful marbled effect in this moist banana bread made with Greek yogurt and less sugar than most quick breads.