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| Cakes, Cookies & Candy |
| Very easy to make yet so elegant and delicious. From the author: This cake needs nothing else. It's the most delicious coconut cake I've ever had and I don't usually care for coconut!
Not yet rated | | Italian Cream Cake is a very popular wedding cake. In fact, this was the flavor of Maw-Maw's wedding cake. When you eat this cake you will know why it is such a favorite. This is another dedication to all the brides and grooms. Not yet rated | | From the National Peanut Board - The peanut is not a nut, but a legume related to beans and lentils.
Peanuts are naturally cholesterol-free.
Peanuts account for two-thirds of all snack nuts consumed in the USA.
There are four types of peanuts grown in the USA — Runner, Virginia, Spanish and Valencia.
Four of the top 10 candy bars manufactured in the USA contain peanuts or peanut butter.
The average American consumes more than six pounds of peanuts and peanut butter products each year.
March is National Peanut Month.
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| | What are Nougats? From answers.com it is a noun and is defined as a confection made from a sugar or honey paste into which nuts are mixed. This recipe fits the description well. [French, from Provençal, from nougo, nut, from Old Provençal noga, from Vulgar Latin *nuca, from Latin nux, nuc-, nut.]
Pecans in short, the word "paccane" was a word of the Northern French, adopted as " pecan" in 1765-1775 by the American colonists-to-be.
Not yet rated | | Great for holiday baking - I’ve found you can use pumpkin or sweet potato (or butternut squash too) interchangeably in just about any baking recipe that calls for one of them. Sweet potatoes are the common red-brownish skinned root vegetables with sweet orange flesh and semi-smooth skin; there is also a variety with yellow flesh, with a taste resembling a mix of potato and apple. Yams usually have a rough dark brown skin, similar in texture to tree bark, with a white, purple, or red flesh. Yams do not have orange flesh. Therefore, most of what you see in the supermarket labeled as a yam is in fact a sweet potato - info thanks to the U.S. Department of Agriculture. | | Who'da thunk it! is what my wonderful mother-in-law Teensie would say to using beer to make a cake. From beercook.com -
Certainly, baking with today's beer is a snap. To bake a fresh crusty loaf, you just have to open a bottle and pour it into a quick-bread mix. But baking with beer in a yeast dough or dessert can be more challenging, due to the presence of hops and aromatics. Hops can alter the flavor of bread because the bitter flavor intensifies while baking. When real ale is available, the yeasty bite of the unfiltered beer pairs well in savory baked goods, as well as some desserts. In quick breads, fritters and scones, the carbonation of beer adds light texture. -
Not yet rated | | Just in time for your holiday baking. Quick - Easy - Good! Share with the office and friends. Not yet rated | | This recipe has been a holiday favorite in our family for over 50 years. It is the perfect freezer cookie, and is actually better if you bake them 2-3 days ahead. Great for Holiday Gifts. | | A simple, yet yummy, persimmon cake. Even family members who do not eat persimmons enjoyed this cake. Interesting information on persimmons from
Tony Tantillo's website. When selecting Fuyu persimmons (variety most grown in Louisiana), look for ones that are yellow-orange in color and firm to the touch. Fuyus persimmons will stay firm for two or three weeks at room temperature. Eventually, after about three weeks, they will soften somewhat like the Hachiya. At this stage, some people feel the Fuyu's sweetness reaches its peak. Their crispness can be prolonged by refrigeration if the temperature remains close to freezing (32°F) but once the fruit is returned to room temperature, it will soften. Surprisingly, persimmons stored at normal refrigerator temperature, about 40°F, will actually deteriorate faster than if stored at room temperature (55°F.) Not yet rated | |
| | From- http://www.merriam-webster.com/dictionary/yum-yum
Main Entry: yum–yum
Pronunciation: \ˈyəm-ˈyəm\
Function: interjection
Date: 1878
—used to express pleasurable satisfaction especially in the taste of food
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