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Honeymoon Ravioli

Easy Italian Pulled Pork

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Make Homemade Limoncello

 

Harvest Grape Bread

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A Delicious Vegetarian Dish: Pasta alla Norma

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Eating Our Way Through the Amalfi Coast

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Make Whipped Cream Firm

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Strawberry Cheesecake Parfaits Require No Baking

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Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

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My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

Tuesday
Apr082014

Angel Food Cake with White Whipped Frosting

 

Doesn't this cake look like Spring and/or Easter?   I even thought some Peeps on the top and sides might be cute. I put a little tiny jar in the middle of the cake where the hole is, filled it with water and put in some little rosebuds.  I wish I had some spring flowers to put in the cake but it's just too early here in Michigan.  

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Tuesday
Mar252014

Thomas Keller's Pineapple Upside Down Cake

 

I'm a big admirer of Thomas Keller and everything that he has created.  He is so innovative and amazing so I think it's funny that one of his favorite desserts is a good old fashioned pineapple upside down cake.  Of course, his version uses a fresh pineapple and dark rum but it's still a great classic dessert.  You can also use almost any other kind of fruit in this recipe instead of pineapple.

The recipe starts out with making what he calls a "pan schmear" - a combination of brown sugar and butter with other flavorings - that is spread on the bottom of the pan.  The recipe will make more than you need, but it's difficult to make a small amount.  So you can either use it within a couple of weeks, freeze it for a later time or make two desserts.  In my version I used a little more than he called for and froze the rest. 

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Tuesday
Mar112014

Stuffed Pizza Bread

 

Here is a fun recipe for parties and get togethers because people think it's just a loaf of bread and then you slice into it - surprise!  It's pizza inside!  And these are so easy to make.  If you haven't attempted to make pizza dough yet, please start now with these.  You will love them.  

Pizza dough is not at all hard.  You have all the ingredients on hand right now in your pantry.  For this dough, all the ingredients are just blended together in one big bowl.  You finish the dough by kneading it a bit on the counter. That's it.  Let it rise.  Divide the dough in half and roll the halves out into rectangles.  Spread out your topping ingredients on the doughs, roll them up and bake.  You can totally do that!

I do encourage you, though, to use instant yeast instead of regular active dry yeast.  I wrote a post about that a while back and there is absolutely no reason to use active dry yeast, which requires a proofing step.  Do yourself a favor and only stock your pantry with instant yeast - and just skip the proofing step in any recipe.

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