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This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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If you have a crowd for breakfast, overnight French toast is a winning idea Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies
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Get Rugelach Recipe from Food Network
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These classic, little oatmeal raisin cookies won't last long, so make a big batch!
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Get Raisin Pecan Oatmeal Cookies Recipe from Food Network
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There may be no more perfectly satisfying treat than a Canadian butter tart It is small and sweet, bracingly so, with hints of butterscotch and caramel And each bite delivers three textures: flaky crust, chewy top, gooey center
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Get Panettone Stuffing Recipe from Food Network
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Get Oatmeal Raisin Cookie Pie Recipe from Food Network