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Recipes

Cinnamon Baked French Toast

Cinnamon Baked French Toast

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For the French toast: Grease the baking pan with butter

  • Butter, for greasing
  • 1 loaf crusty sourdough or French bread
  • 8 whole eggs
  • 2 cups whole milk
  • 1/2 cup whipping (heavy) cream
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Freshly grated nutmeg
  • 1 stick cold butter, cut into pieces, plus more for serving
  • Warm pancake syrup, for serving
  • 1 cup fresh blueberries, for serving
  • Special equipment: 9-by-13-inch baking pan
4.6/5 (9 Votes)

Set-It-and-Forget-It Pot Roast

Set-It-and-Forget-It Pot Roast

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Preheat the oven to 300 degrees F

  • 2 to 2 1/2 pounds beef chuck roast
  • 10 cloves garlic, halved
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 carrots, cut into large bite-size chunks
  • 2 onions, thickly sliced
  • 2 bay leaves
  • 4 cups dry white wine (1 bottle)
  • 1 cup low-sodium chicken stock
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
4.4/5 (5 Votes)

Sausage and Sage Apple-Stuffed Apples

Sausage and Sage Apple-Stuffed Apples

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Preheat the oven to 350 degrees F

  • 1 tablespoon olive oil
  • 1 pound ground sweet Italian sausage
  • 1 shallot, minced
  • 2 ounces calvados
  • 1/2 cup golden raisins
  • 1/2 cup toasted pistachios, chopped
  • 2 tablespoons julienned fresh sage
  • Kosher salt and freshly ground black pepper
  • 4 Fuji apples
  • 1 cup seasoned rice vinegar
  • Eight 1/4-inch slices Camembert cheese
  • Fresh thyme leaves, for garnish
0/5 (0 Votes)

Coconut Poke Cake

Coconut Poke Cake

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Prepare and bake white cake mix according to package directions

  • 1 (18.25 ounce) package white cake mix
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (8 ounce) package flaked coconut
4.4/5 (19 Votes)

Blackberry-Hazelnut Sticky Buns

Blackberry-Hazelnut Sticky Buns

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For the topping: Grease a 12-cup standard muffin tin with butter, even if using a nonstick tin

  • TOPPING:
  • 5 tablespoons unsalted butter, plus more for greasing
  • 1 cup fresh or frozen blackberries
  • 2 tablespoons granulated pure cane sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup packed, light brown muscovado sugar
  • 3/4 cup toasted hazelnuts, coarsely chopped
4.7/5 (13 Votes)

Rugelach

Rugelach

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Cut cold butter or margarine and cream cheese into bits

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 (8 ounce) package cream cheese
  • 1/3 cup sour cream
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 cup finely chopped walnuts
  • 1/2 cup raisins
4.6/5 (10 Votes)

Blue Ribbon Overnight Rolls

Blue Ribbon Overnight Rolls

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In a large bowl, mix together yeast, milk and sugar

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm milk
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • 4 cups all-purpose flour
4.6/5 (20 Votes)

Cheesecake Filled Chocolate Bundt Cake

Cheesecake Filled Chocolate Bundt Cake

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Preheat the oven to 350°F

  • For the filling:
  • 8 8 8 ounces cream cheese, at room temperature
  • 1/2 1/2 1/2 cup granulated sugar
  • 1 1 1 large egg
  • 1 1 1 teaspoon vanilla extract
  • 2 2 2 teaspoons all-purpose flour
  • For the cake:
  • 3/4 3/4 3/4 cup unsweetened cocoa powder, preferably Dutch
  • processed
  • 6 6 1 ounces bittersweet chocolate, finely chopped 1 tablespoon espresso powder
  • 3/4 3/4 3/4 cup boiling water
  • 1 3/4 1 3/4 3/4 cups (7.87 ounces) all purpose flour
  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon baking soda
  • 1 1 1 cup sour cream, at room temperature
  • 1 1/2 1 1/2 1/2 sticks (6 ounces) unsalted butter, at room temperature
  • 2 2 2 cups packed light brown sugar
  • 1 1 1 tablespoon vanilla
  • 5 5 5 large eggs, at room temperature
  • For the glaze:
  • 1/2 1/2 1/2 cup heavy cream
  • 2 2 2 teaspoons corn syrup
  • 4 4 4 ounces semisweet chocolate, chopped
4.5/5 (20 Votes)

Apple Puffs with Meringue

Apple Puffs with Meringue

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Special equipment: mini muffin tin, kitchen torch For the apple puffs: Place the apples in a medium pot with 1/2 c...

  • 2 pounds sweet, tart apples, such as cameo and braeburn, chopped small
  • 4 tablespoons honey
  • 3 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup walnuts, toasted and roughly chopped small
  • All-purpose flour, for dusting
  • One 14-ounce package puff pastry, defrosted
  • 3/4 cup granulated sugar
  • 1 teaspoon lemon juice
  • 3 egg whites, at room temperature
4.5/5 (6 Votes)

Chocolate Peppermint Whoopie Pies

Chocolate Peppermint Whoopie Pies

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For the cookies: Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • Nonstick cooking spray, for spraying the parchment
  • 2 cups confectioners' sugar
  • 2/3 cup vegetable shortening
  • 1 cup marshmallow creme
  • 1 to 2 tablespoons milk
  • 1/4 to 1/2 teaspoon peppermint extract
  • 12 About 12 candy canes, crushed
4.8/5 (13 Votes)