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By
Kate Zuckerman
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Recipe for Chanterelle's Brioche Pudding with Truffle Honey. This is the most basic form of bread pudding, made with a rich custard and a good brioche-type bread, and baked in a slow oven. |
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By
Amelia Saltsman
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Recipe for Braised Winter Greens with Chipotle Chiles and Market Bacon. Make this cold-weather side with Swiss chard, collards, beet greens, or kale. |
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By
Kay Shaw Nelson
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Recipe for Cranachan or Crowdie Cream. Scotland’s national pudding is a traditional folk dessert made from oats, sweetened whipped cream, berries, and whisky. |
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By
Kay Shaw Nelson
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Recipe for Aberdeen Angus Whisky Steaks. This authentic Scottish recipe makes a hearty meals kissed by the flavor of Scotch whisky. |
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By
C. W. Welch
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Recipe for Lazy Daisy Cake. This classic retro foods dessert recipe is quick and easy to make but results in a flavorful moist cake. |
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By
Linda and Steve Bauer
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Recipe for 1886 Crescent Hotel and Spa's Crab Lorenzo. This recipe was served at the Eureka Springs, Arkansas hotel’s grand opening on May 20, 1886. |
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By
Linda and Steve Bauer
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Recipe for The Grand Hotel's Chilled Green Apple Soup. This unique fruit soup recipe originally comes from the Grand Hotel on beautiful Mackinac Island, Michigan. |
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By
Rebecca Rather
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Recipe for Caramel Pie with Meringue Topping. This elegant pie, from Texas Pastry Queen Rebecca Rather, makes an ultra-impressive holiday dessert. |
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By
Rebecca Rather
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Recipe for Larry Doll's Famous Cranberry Margaritas. Here's as festive a holiday cocktail as you;re likely to find anywhere. Serve these and make your holiday parties extra memorable. |
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By
Marcy Goldman
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Recipe for Village Baker's Holiday Cranberry Orange Bread. This is so good and so easy to make at home for the holidays, and it’s perfect to serve to guests or for gift giving. |
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