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How To make Chocolate Fruit and Nut Cake Country Living Holidays
1/4 c Orange juice
16 Almond macaroons, crumbled
1/2 c Sliced almonds, toasted
1/2 lb Pitted prunes, chopped
1 t Grated orange rind
1/2 lb Bittersweet chocolate
1/4 c (1/2 stick) butter
1 c (1/2 pint) heavy cream
Unsweetened cocoa powder 1. Line bottom of an 8-inch springform pan with waxed paper. In small
bowl, combine orange juice and crumbled macaroons, stirring to blend and moisten crumbs. 2. In medium-size bowl, combine almonds, prunes, and orange rind; set
aside. 3. In top of double boiler over simmering water, melt chocolate,
stirring frequently. Remove from heat and beat in butter until melted. Beat in cream until well blended. 4. Spread macaroon mixture in bottom of prepared pan and top with
half of chocolate mixture. Top with almond and-prune mixture, then layer with remaining chocolate mixture. Cover and refrigerate 6 hours or overnight. 5. To serve, remove side of springform pan from cake. Invert cake onto
plate. Remove waxed paper and invert cake again, chocolate side up, onto serving plate. Sift cocoa over top. Country Living Holidays/1994 Scanned & edited by Di Pahl &
How To make Chocolate Fruit and Nut Cake Country Living Holidays's Videos
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Girl Gives Garbage Man Cupcake Every Week Until Dad Follows Him And Sees Why
Girl Gives Garbage Man Cupcake Every Week Until Dad Follows Him And Sees Why
The garbage truck made its way through their neighborhood every Thursday and stopped at one particular townhouse. The driver would get out of his truck and stand on the side of the street, waiting. But what on earth could he be waiting for?
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Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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Apple Spice Cake -- Three Ingredients
This is Marie's three ingredient apple spice cake. It can be served as cake only or it can be topped with a scoop of cool whip. Marie made an icing to put on top of hers. The cake recipe and the icing recipe is below.
Apple Spice Cake – Three Ingredients
1 box of spice cake mix
1 can apple pie filling
4 eggs
Mix ingredients together and bake in a 9 X 13 pan
Bake for 25 – 30 minutes at 350 degrees
Icing Recipe
1 cup of softened butter
½ cup brown sugar
1 tsp cinnamon
1 tsp vanilla
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2 tbsp milk
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Martha Stewart's Christmas Classics | 17-Recipe Special | Martha's Supercuts
Americans Try Russian Holiday Food
Russians eat some crazy foods during the holidays. In this video two Americans will experience a Russian holiday dinner for the first time.
Gary Guz: @gariksuharik
Special thanks to Brighton Bazaar for providing the food.
Credits:
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STILLS
Dressed herring with juice
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EXTERNAL CREDITS
Gary Cherkassky
@gariksuharik