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Random Recipe(s) For You Apricot-Pistachio Rolled Pork4 pounds pork boneless top loin roast (single uncut roast) Crunchy Topping -- (recipe follows) CRUNCHY TOPPING 1 tablespoon margarine or butter To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle. Sprinkle apricots, nuts, garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks or tie with string. Pierce pork all over with metal skewer. Brush entire surface with brandy. Let stand 15 minutes. Brush again with brandy. Cover and refrigerate at least 2 hours. Heat oven to 325º. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 1/2 hours. Brush preserves over pork. Sprinkle with Crunchy Topping. Roast uncovered 30 to 60 minutes longer or until meat thermometer registers 160º. Cover and let stand 15 minutes before serving for easier carving. CRUNCHY TOPPING:
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Dessert Tips: Enjoy These Pie Possibilities by News Canada (NC)—There may not be a better dessert than a mouth-watering slice of pie fresh from the oven. But serving your pie with a dollop of whipped cream, or "a la mode" with a cool scoop of vanilla ice cream can dress up this treat. Add a dash more creativity and a humble pie becomes a true work of art that will have your family and friends coming back for seconds. "You can make your own pie from scratch or serve one our new line of frozen "unbaked" pies -that look and taste just like they're homemade," says Chris Glowienka, spokesperson for Sara Lee. "Either way, here are some other 'pie possibilities' to elevate this favourite dessert from delectable comestible to mouthwatering masterpiece." • Make individual treats by cutting a baked Open an old Italian cookbook, browse through the index and… surprise! No Tiramisu’. My first encounter with Tiramisu’ was in 1985. I was in Italy at that time: A friend of mine told me about this new recipe she got. She was so enthusiastic about it that I felt compelled to try it immediately. The taste was unbelievably good, as never I had tasted before. Since then I fell in love with this dessert. Everybody knows by now that Tiramisu’ means “pick-me-up” in Italian, for the high energetic content (eggs and sugar) and the caffeine of the strong espresso coffee. There are many different stories about the origin of Tiramisu’. It is a layered cake; therefore some place its origin in Tuscany, where another famous layered Italian dessert is very Many bakers ask for tips and instructions on decorating cookies. Well that’s a tall order because there are as many ways to decorate cookies as there are cookies! Here are a few guidelines for novices and experienced bakers alike to help you generate your own ideas for cooking decorating. DECORATING COOKIES BEFORE BAKING Cookies can be decorated before baking with materials that withstand the heat of baking. Some things that you can place on your cookies before baking are: colored sugars or natural sugars such as pearl sugar jimmies, non-pareils, silver and gold dragées, and other sprinkles raisins and dried fruits such as cranberries nuts These items can be placed on top of almost any cookie to
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