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Short order buttermilk pancakes with both baking soda and baking powder for double leavening, mixed fast and slapped onto a hot griddle. Tangy, fluffy, and breakfast-ready in 30 minutes.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

A delightful Chocolate Marble Cake with a tender crumb, featuring swirls of rich chocolate and vanilla batters. Perfect for any occasion, this classic cake is easy to make and sure to impress with its beautiful marbled appearance.

Pancake batter that turns out tender, fluffy stacks every time, with melted shortening for diner-style softness and a quick stovetop cook.

What to do with day old bread.Don’t throw away.Try this recipe.

Stuffed cheese mushroom meatballs filled with melted Swiss and sauteed mushrooms, simmered in a tomato cream-of-mushroom sauce. Hearty Midwestern comfort food served over pasta or mashed potatoes.

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

Spinach lasagne layers a creamy ricotta-parmesan-spinach filling with no-boil noodles and tomato sauce, all under bubbling mozzarella and Monterey jack. A vegetarian classic that skips the noodle-boiling step.

Ham and potato pancakes with chives and parsley, pan-fried until golden and crispy. A savory way to use leftover ham in crispy potato cakes.

Giant chocolate chip cookies baked in pizza pans with cream cheese in the dough for extra-chewy centers and crispy edges. Loaded with semi-sweet chips and walnuts, then cut into wedges like a cookie pizza.

Beaver Club banana bread bakes low and slow for 2½ hours, with yogurt and four eggs giving the moistest crumb you'll ever pull from a loaf pan. Montreal restaurant classic.

Quick naan skips the yeast in favor of baking powder and soda for a faster, eggy Indian flatbread shaped into teardrops and baked hot. Soft, pliable, ready for any curry.

This delicious cake has no cholesterol and only a trace of saturated fat. It is actually brimming with healthy ingredients- but no one will ever suspect that!

Brussel sprouts develop a deep flavor and retain their texture when roasted (no more mushy brussels sprouts). Then they're tossed with a flavorful quick and easy sun-dried tomato pesto.

Vegan pineapple bundt cake made with silken tofu, applesauce, whole wheat flour, wheat germ, ground almonds, and crushed pineapple. Egg-free and dairy-free.

Quite easy to make, and I liked these apple pancakes especially served with maple syrup. Yum!