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Apricot-Almond Sandwich Cookies

(EatingWell, December, 2006)

Elegant and delicious, these cookies are the perfect addition to your holiday spread. For a variation, try with raspberry preserves; you can show off the jewel-like filling by cutting the center out of half of the cookies. If giving these as a gift, be sure to pack them carefully with a layer of wax paper between each cookie.
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Apricot-Walnut Cereal Bars

(EatingWell, April/May, 2005)

Crisp and chewy, this bar is a good-for-you alternative to store-bought cereal bars. The secret ingredient, silken tofu, will give your day a protein-packed start. The recipe also works with other fruit-and-nut combinations.
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Banana-Nut-Chocolate Chip Quick Bread

(EatingWell, October/November, 2005)

Nothing makes your kitchen smell better than banana bread in the oven.
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Berry-Almond Quick Bread

(EatingWell, October/November, 2005)

Sweet berries stud this almond-infused quick bread.
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Blueberry & White Chocolate Chunk Ginger Cookies

(EatingWell, December, 2006)

These easy cookies are a real snap to make - just stir and bake.
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Blueberry-Coconut-Macadamia Muffins

(EatingWell, August/September, 2006)

The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you’re having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness.
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Blueberry-Ricotta Pancakes

(EatingWell, August/September, 2006)

Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
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Boot Tracks

(EatingWell, November/December, 2007)

Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!
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Cheddar Cornmeal Biscuits With Chives

(EatingWell, July/August, 2008)

These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.
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Chewy Chocolate Cookies

(EatingWell, February/March, 2005)

We can’t resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.
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Chocolate Thumbprint Cookies

(EatingWell, February/March, 2005)

Thumbprint cookies are an old-fashioned treat, a little cookie well holding a dot of jam. Here, they’re reinterpreted with walnut oil and whole-wheat pastry flour for today’s healthier eating standards - and, of course, with chocolate, simply for the taste.
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Cranberry-Apple Coffee Cake

(EatingWell, October/November, 2005)

Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert.
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Cranberry-Honey Spice Pinwheel Cookies

(EatingWell, October/November, 2005)

These cookies boast a bright, zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.
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Cranberry-Orange-Nut Cookies

(EatingWell, November/December, 2007)

Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.
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Cranberry-Walnut Quick Bread

(EatingWell, October/November, 2005)

The perennial bakery favorite gets a healthy makeover.
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Crumble Topping

(EatingWell, June/July, 2006)

This quick crumble topping is convenient to have on hand.
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Crust for Two

(EatingWell, June/July, 2006)

Makes just enough for a two-person tart.
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Dark Cherry Bundt Cake

(EatingWell, June/July, 2006)

Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett.
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Date Bran Jingle Balls

(EatingWell, November/December, 2007)

Trisha Kruse, an administrative assistant, created quick, easy, no-bake date-nut balls to fill that special niche in your holiday repertoire.
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Double-Chocolate Biscotti

(EatingWell, February/March, 2005)

Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo, a sweet Italian dessert wine, these chocolaty biscotti are ultra-satisfying with a cup of coffee or a glass of milk.
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Festive Fruit & Nut Balls

(EatingWell, December, 2006)

A no-bake, make-ahead treat, this perfect combination of fruit and nuts is a nutritious and delicious mouthful. Rolling them in shredded coconut gives them their festive look.
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Fudge Chocolate Chip Ginger Cookies

(EatingWell, November/December, 2007)

This is a fudgy cookie for chocolate lovers. The ginger adds a really nice spicy-sweet touch.
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Ginger Crinkle Cookies

(EatingWell, November/December, 2007)

Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friend’s mother’s ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. "Experiment with these cookies," she advises, "as they taste great either slightly underdone or crispy." She calls them "the quickest cookies you’ll ever bake."
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Grissini

(EatingWell, September/October, 2008)

Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants.
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Holiday Cranberry-Orange Pistachio Bars

(EatingWell, December, 2006)

Studded with cranberries and pistachios, this tart-and-tangy bar cookie is a beautiful addition to your holiday cookie platter and a great make-ahead option. We found them easier to cut after refrigerating or freezing.
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