Blueberry Crumble with Vanilla-Oat Streusel

The beginning baker is attracted to old-fashioned rustic fruit desserts as much as a seasoned one. Just because they are fast and easy, doesn’t mean they are fabulous tasting. Enter the fruit crisp. Crisps are essentially deep-dish fruit pies without the fuss of a top or bottom crust, but coated with a thick top layer of enticingly sweet streusel crumbs.

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The Microwave: Mexican Breakfast Hot Chocolate

Love hot chocolate as much as life itself? You have come to the right place for inspiration.

One of the taste sensations of cultural cuisine is the emergence of the combination of chocolate and chile powder. As it happens, chiles are a counterpoint to dark chocolate and accents its natural flavors just like coffee or vanilla does.

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Culinary Alchemy: Your Own Herb and Spice Mixtures

I have many recipes calling for different types of spice mixtures in my books. Some are simple and familiar, some lavish, others find their home in ethnic cuisine. They range from classic French and Mexican to the dry toasted spices of India, Japan, and Morocco. A dash of herbs or spices, not too overwhelming, allows the cook to present a familiar dish with new tastes. They are a great salt substitute, tricking your palate with the savory accents. Great cooking comes from “people who have an innate capacity to taste and see and smell,” says Cristeta Comerford, White House Chef. You can most certainly take advantage of commercial mixtures, but you can also mix up your own, playing alchemist in your kitchen, bringing a depth of flavor that feeds both body and soul.

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Old World Poundcake

I have a passion for poundcakes. Of course they are dense and rich, they’re meant to be, but for a birthday or special occasion holiday, it is a dessert cake that reigns supreme.
I grew up with poundcake. By a baker named Sara Lee.

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