Download Debbie Macomber's Cedar Cove Cookbook by Chabrian, Deborah L.; Ryan, Andy; Macomber, Debbie PDF

By Chabrian, Deborah L.; Ryan, Andy; Macomber, Debbie

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Sprinkle with remaining topping. 4. Bake 1 hour 5 minutes, until a toothpick inserted in center comes out clean. Run a knife around the edges to loosen from pan. Remove pan sides. Run a knife under cake to loosen from pan bottom. Carefully lift cake out of pan. Transfer to wire rack to cool. TIP You can substitute plain yogurt or low-fat sour cream for the sour cream. Corn Muffins with Raspberries These are best eaten the day they are baked; the juicy berries will make the muffins soggy if left too long.

TIP These hotcakes are substantial enough to serve at dinner. Just substitute crumbled bacon and cheddar cheese for the blueberries. Top with sliced scallions and serve with sautéed onions and bell peppers. Honey Nut Granola Add your family’s favorite nuts and dried fruit to this easy recipe. Since granola can burn quickly, keep an eye on the cereal as it bakes. Makes 10 cups 6 cups old-fashioned or quick oats 2 cups chopped nuts, any kind 1 cup sweetened coconut flakes 1 teaspoon ground cinnamon � teaspoon salt 1 cup honey or maple syrup 2 cups dried cranberries, raisins or chopped dates 1.

Do not overmix. Drop batter into prepared muffin cups. Batter should fill cups and mound on top. Sprinkle cinnamon-sugar over top of muffins. 4. Bake 15 to 20 minutes, until muffins are golden brown and a toothpick inserted in center comes out with a few crumbs. Cool in pan 5 minutes. Run a knife around muffin edges to release from pan. Transfer to wire rack to cool. TIP To pit olives, hit them with the flat side of a knife to break the flesh, remove the pit and set the olive pieces aside to garnish the tart.

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