All About "thanksgiving" and "baking"

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Pear & Dried Cranberry Strudel

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All across Wisconsin, Scandinavian and German bakeries start firing up with the onset of crisp, cool autumn days; the lines soon grow long for fresh fall-fruit pastries. For most of us, rich strudel wouldn’t be an everyday affair.

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Rustic Pear Tart

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Who says you can’t have your tart and eat it, too? This deceptively simple fall dessert is made for special celebrations.

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Oatmeal-Nut Crunch Apple Pie

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This decadent pie is loaded with juicy apples and adorned with a streusel-lover's crunchy topping. The pie is best served the day it's made.

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Rustic Pesto Tart

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Talk about easy! Almost everything in this pesto-cranberry tart is store-bought.

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Pear, Prosciutto & Hazelnut Stuffing

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Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat. Diamond Brand now makes packaged chopped hazelnuts, available in most major supermarkets.

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Roasted Pear-Butternut Soup with Crumbled Stilton

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Stilton cheese and pears are a classic combination--the salty milky blue cheese balances the sweet, floral taste of the pears. Roasting the pears and the butternut squash caramelizes their sugar, maximizing their inherent sweetness.

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Cranberry-Honey Spice Pinwheel Cookies

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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...

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Cranberry-Nut Mini Loaves with Flaxseeds

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This tender, flavorful version of a holiday staple is made more wholesome with whole-wheat flour and flaxseeds. You can easily double the recipe if you are making these baby loaves as gifts.

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Butternut Squash & Pepita Dressing

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This rich, crunchy stuffing is the perfect side to the Southwestern turkey. Look for pepitas (shelled pumpkin seeds) at health-food stores and in the Southwestern aisle of gourmet markets.

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Dark Roast Creme Brulee

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Inspired by a recipe developed by Chef Patrick Grangien at Cafe Shelburne in Shelburne, Vermont, this lightened version has less than half the calories and one-eighth the fat of a classic brulee.

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