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Today the Solo line includes 13 varieties of ready-to-use cake, pastry and dessert toppings and fillings: almond, apple, apricot, blueberry, cherry, date, nut, pecan, pineapple, poppy, prune, raspberry and strawberry; almond paste and marzipan; Baker brand flavors (almond, apple, apricot, blueberry, cherry, date, nut, peach, pineapple, poppy, prune, raspberry and strawberry); Baker pie ...
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Norman Tart – French almond dessert; Orgeat – Sweet syrup; Peladillas – Spanish desert from Casinos, Valencia. Princess cake – Traditional Swedish layer cake; Romesco – Catalan sauce of tomatoes, garlic, and nuts—Spanish condiment
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A favorite recipe from pastry chef Dana Pollack's debut cookbook, Dana's Bakery: 100 Decadent Recipes for Unique Desserts, these cookie dough ice cream sandwiches are a fun summer dessert for the ...
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Banket (bahn-KET) is a type of sweet pastry filled with almond paste, which originated in the Netherlands.It is made in several forms, each of which goes by various names. One variety consists of long bars or loaves which are sliced into individual servings – also referred to in English as almond rolls or almond patties, and in Dutch as banketstave
The umami-packed sauce is made with coconut sugar, soy sauce, fresh ginger, garlic and sesame oil. ... starting with frozen and thawed puff pastry. Make an easy orange-vanilla custard to fill the ...