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Pour over crust. Bake 20 minutes at 350, then 20 minutes at 375. Aloha Cake 2 1/4 c whole wheat flour 2 1/4 t baking soda 1 t cream of tartar 1 c honey 1/3 c maple syrup 1 t vanilla 1 1/2 t almond extract 1 1/2 t ginger,ground 2 t orange peel 8 oz crushed pineapple,drained 2 ea egg whites,unbeaten 8 oz sweet potato baby food puree 2 lg ripe bananas 3/4 c apricots,chopped 2 ea egg whites,lightly beaten Preheat oven to 325. In large mixing bowl, combine flour, 3/4 teaspoon baking soda, and cream of tartar.

Beat in egg yolk & chocolate. Beat egg white until stiff (but not dry) and gradually beat in 2 TBSP brown sugar & dash of salt. Fold into chocolate mixture. Fold in whipped cream. Spread evenly over first layer of pie. Sprinkle w/nutmeg. Cool overnight to set. Almond Apricot Coffee Cake 1 c butter (or margarine) 2 c sugar 3 ea eggs 8 oz sour cream 1 t almond extract 2 c all-purpose flour 1 t baking powder 1/4 t salt 3/4 c slivered almonds,divided 10 oz apricot preserves (up to 12 -oz),divided In a mixing bowl, cream butter and sugar.

Arrange on baking sheet, spacing them 2 inches apart. If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar. 4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let cool. 1995 2nd Place: Brown Butter Maple Spritz Yield: 30 Servings 1 1/4 C butter,Unsalted 1 C Confectioners' sugar 2 t Pure vanilla extract 1 1/4 t Salt 1 Egg 2 Egg yolks 2 1/4 C Unsifted all-purpose flour 1/2 C Pure maple syrup Milk (or whipping cream,) - if necessary 1. To brown the butter, melt butter in a small, heavy saucepan over low heat.

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150 Delicious Venison Recipes by GoldenStarEbooks editors

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