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Photos of all things food and drink from The Daily Meal
The ABC Pie from Grand Traverse Pie Company in Michigan.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.
Today's Snackshot is of Grand Traverse Pie Company's ABC Pie. That's, apple, blueberry, and cherry. Woah. We're celebrating National Pie Day (that's right, the best day of the year) with this "extreme combination of all pies into one pie" pie. Grand Traverse Pie Company is a Michigan-based pie maker who prides themselves on their delicious pies made entirely of Michigan produce. As an Ohioan and Buckeye fan, I'm not allowed to say I like anything from the state of Michigan, but I mean, it's pie.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."
Follow The Daily Meal's photo editor Jane Bruce on Twitter.
From Adam's Kitchen: Adam's Apple Delight Recipe
Watch Adam and his kids make make of of the family's favorites!
This is typically a recipe I turn to in the fall, but right now, when I'm looking to fill my home with comfort, it's a great go-to! It brings back the memories of why fall is my favorite season. The changing leaves, the cooler temperatures, hitting as many farms as we can as a family, and watching my kids pick apples from the trees. There is something about heading home straight from the farm and whipping up dessert.
My first slice of this dessert was nearly 25 years ago at my neighbor Josie's house. I feel in love immediately and needed the recipe. Now, decades later I am still making it, but have added a few extra ingredients to make it my own and add a little more depth of flavor to the dish.
If you are not a fan of making crusts, but love the taste of an apple pie, this is the recipe you need to try. It has just 11 ingredients, you need one bowl, and will take you less than 15 minutes to get it in the oven. Yes, there is no crust, the apples go straight into the pie dish, and topped with a gooey batter that marries with every single apple slice. What I love about every bite is the mixture of crispy apples, the warm gooey batter in the middle, and the crust that develops over the top.
I prefer to eat the pie while warm, or warmed up. Topping it off with a scoop of vanilla ice cream only brings the dessert to the next level.
Get a taste of fall in your spring kitchen. It will warm you up and bring your family together for a treat.
COOK TIME: 1+ Hour
PREP TIME: 20 Min
- 1 Tbsp Cinnamon
- 1 Tbsp. Granulated Sugar
- 1 tsp Ground Nutmeg
- Zest Of 1 Lemon (optional if you really love citrus)
- Juice Of 1 Lemon
- Zest Of 1 Orange (optional if you really love citrus)
- Juice Of Half Orange
Preheat oven to 375. In a large bowl, place peeled, cored, and sliced apples.
Add in the cinnamon, Tsp of sugar, nutmeg, juice and zest of lemon and orange. Mix well and place in 9" pie dish.
In the same bowl add cup of sugar, cup of flour, melted butter, and egg. Mix until it becomes a nice thick batter. If too thick and you can't stir it, add a little more egg white. Then pour over the apple mixture in the pie dish distributing evenly. You can even use a spoon or spatula to spread it over the apples.
Sprinkle 2 Tsp brown sugar on top of the batter and a dash of cinnamon.
Bake for 1 hour until the top is golden brown.
Side Note: Place the pie dish on a lined baking sheet as it will bubble over the edge in the oven as it cooks.
You can see more of what I have been doing to stay healthy and happy at my Facebook page. or here on the At Home With Adam webpage.
Anchors' Thanksgiving Day Recipes
Nov. 17, 2004 -- -- Here are some great Thanksgiving Day recipes straight from the "Good Morning America" family.
Check out the following recipes from Tony, Robin, Charlie and Diane. They're all listed below our online ballot.
Tony Perkin's Cranberry Sauce
• 24 ounces of fresh cranberries (two 12-ounce bags)
• 4 tbsp. Grand Marnier (optional)
Zest the orange and the lemon. Juice the orange and the lemon you will have 1/2 cup of juice from the orange and 1/4 cup of juice from the lemon. Place these ingredients in a 4-quart saucepan.
Pick through and wash the cranberries in a colander and then add them to the pan. Add the sugar and water to the pan and stir. Over medium high heat bring quickly to a boil, lower heat to a simmer. Cover and simmer for 10 minutes. Stir occasionally.
Cranberries will pop and sauce will be quite thick. Remove sauce to a bowl and let cool to room temperature. If you want to add the Grand Marnier now would be the time. Add just one tablespoon per cup of sauce. Cover and place in the refrigerator. This sauce will keep at least three days covered in the refrigerator. This sauce is better when made at least one day ahead. Makes 4 cups.
Robin Roberts' Mashed Potatoes
• 5 pounds of Idaho potatoes
• Five 10-ounce cans of Campbells chicken broth
• 1 stick of unsalted butter
Peel and cut potatoes into quarters. Place them into a 4-quart pot with the garlic clove. Pour the broth over the potatoes and garlic. It should cover the potatoes. Cover pot and bring to a boil.
Cook potatoes until they are tender when you pierce them with a knife. This will take 15-20 minutes. While potatoes are cooking, heat the half and half and butter, just until melted, in one pot. When potatoes are tender drain them, saving a half cup of the broth.
Begin mashing potatoes along with the garlic clove, adding the half and half mixture as you are mashing. Add 1/2 cup of broth if you wish. Season with salt and pepper.
Charlie's Apple Cheese Crumb Pie
• 1/2 cup shredded cheddar cheese
• 4 tablespoons of ice water
• 2 (4-ounce) cans sliced apples or 3 Granny Smith and 3 Golden Delicious apples
• 1 1/2 teaspoon.ground cinnamon
• 1/2 teaspoon ground nutmeg
•1/2 cup shredded cheddar (for last steps)
• 1/2 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 1 1/4 cup all purpose flour
• Confectioners sugar for sprinkling over the top of the pie
For the crust: In a large bowl combine one cup of the flour and the 1/2 teaspoon of salt. Stir with a wire whisk. Cut the shortening into small cubes and add to the flour along with the 1/2 cup of cheese. Toss together and break up lumps by gently running the mixture between your fingers until it resembles coarse crumbs. Add the ice water and stir until it is a dough like consistency . Press into a ball, then pat into a disk. Cover with plastic wrap and refridgerate for one hour.
For the filling: Peel and core the apples. Slice the apples thinly. Place in a large bowl. Add the one tablespoon of flour, 2/3 cup sugar, cinnamon and nutmeg to the bowl. Toss to combine.
For the crumb topping: Cut the 1/2 cup of butter or margarine into small cubes and place into a medium sized bowl. Add all the brown sugar and the 1 1/4 cups of flour to the bowl. Combine, by breaking up the lumps slightly by running the mixture gently through your fingers.
Preheat the oven to 400 degrees.
Roll out pie crust and place into a 9-inch pie pan. Flute the edges. Place prepared filling into the shell. Top with the cheese then press crumb topping, on top. Bake for 35 - 45 minutes until crust and topping are golden brown and apples are tender. Place aluminum foil on top if crumbs are browning too quickly. When the pie is cool sprinkle with confectioners sugar.
Diane Sawyer's Turkey Hash
• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 1 tablespoon of olive oil
In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.
Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.
When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.
Recipe: Sister's Day Apple Pie
Nov. 6, F U L T O N, N.Y., 2001 -- My entry into the Good Morning America apple pie contest is more than a recipe. It is a story of family, heritage and tradition.
This recipe is a tradition of keeping family ties close, modeling the joy of being sisters to our young girls, and a celebration of our family's firefighting heritage. I am from a family of five children, three sisters and two brothers.
Our home was simple, warm and busy. Our mom often made extra money by selling her homemade pies to the local restaurant. Our dad has dedicated his life to the village volunteer fire department. How much more American does it get!
So, we girls want to get in on the blessings and send an apple pie to the firefighters.
[This entry was submitted by Sandy Forbes Loomis. She shares the recipe that appears below with her sisters, Diane Forbes Preston, and Patty Forbes Van Vleck. The three sisters meet and make pie each year on Sister's Day. See full story at bottom of page]
Ingredients, bottom crust for 6 pies (or top and bottom for three pies):
4 cups unbleached white flour 1 1/2 cups Crisco shortening
1. Cut together with pastry blender until you have a crumbly mixture.
2. Sprinkle with 10 Tbsp. ice water and toss together. Pat into balls and roll out for bottom crusts.
Apples (mixture of Cortland, Macintosh and Spy apples) 1/2 cup brown sugar 1/2 cup white sugar 1/4 tsp salt 3/4 tsp cinnamon 1/4 tsp nutmeg 1 Tbsp soft butter
1. Peel, core, slice apples, layer inside pie.
2. Mix sugars, salt, cinnamon and nutmeg, and place on top of the apples.
3. Dot each pie with 1 Tbs soft butter
4. Repeat crust recipe for top crust, as needed.
5. Place top crust on top of filling, crimp edge, and cut air vents on top of pie crust.
6. Sprinkle generously with sugar.
7. Bake 350 degrees for one hour or longer until bubbly and golden.
Note: The secret is in the crust which is learned by experience of touch and sight. Also baking at 350 instead of the usually recommended 400 improves the flakiness of the crust.
God Bless America, Mom and Apple Pie.
Recipe courtesy of Sandy Forbes Loomis, Diane Forbes Preston, Patty Forbes VanVleck
Meat pie with beef, pepper and onion
It's easy to make a delicious meat pie at home with this recipe from award-winning pastry chef Chan Khun.
Chan's pepper pie won Australia's Best Pie in 2020, an annual competition run by the Baking Association of Australia.
"Everyone's curious what we use in a meat pie to make the best meat pie," says Chan, head pastry chef of a bakery in Kyneton, Victoria.
"We choose our best quality mince and also the spice we use in our plain pie is something that has to be well balanced."
A homemade version of Chan's meat pie starts with simple ingredients like beef mince, frozen puff pastry and beef stock. To get the seasoning just right, he uses celery salt, beef stock powder and gravy powder, which are sold in supermarkets.
If you're making this pie ahead of time, even better. Chan says reheating a pre-cooked pie in the oven will make the pastry crispier, the filling more solid, and each bite that little bit more delicious.
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Sour Cream Lemon Pie
Pastry for single crust pie Custard for pie:
1 C sugar 3 Tbs. + 1 1/2 tsp. cornstarch
3 large eggs yolks, beaten
Mix sugar and cornstarch in a heavy saucepan. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened. Reduce heat and simmer an additional 2 minutes. Remove from heat. Mix 1/4 C of mixture into beaten egg mixture and stir. Pour egg mixture back into the pan. Cook on medium-high heat whisking constantly for 2 more minutes. Remove from heat. Stir in butter and lemon zest. Cool slightly without stirring. Stir in sour cream. Pour in baked crust. Cool then top with whipping cream and store in the refrigerator.
- 8 ounces fatback, cut into 2-inch pieces
- 6 ounces chicken livers, rinsed and patted dry
- 6 ounces boneless, skinless chicken thighs, cut into 2-inch pieces
- 6 ounces boneless pork shoulder, cut into 2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 3 shallots, minced
- 1 ounce fatback, cut into 1/4-inch pieces
- 3 ounces chicken livers, cut into 1/4-inch pieces
- 8 ounces boneless, skinless chicken thighs, cut into 1/3-inch pieces
- 8 ounces boneless pork shoulder, cut into 1/3-inch pieces
- 2 tablespoons brandy, such as cognac
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 1/2 cup sliced pistachios, preferably Sicilian
- 3 1/2 cups unbleached all-purpose flour, plus more for dusting
- 1 1/2 teaspoons kosher salt
- 1 1/2 sticks (3/4 cup) unsalted butter
- 6 ounces lard
- 1 cup unbleached bread flour
- 1 envelope (1/4 ounce) unflavored gelatin
- 1/2 to 3/4 cup chicken stock, preferably homemade, heated
Ground Meat: In a large bowl, combine fatback, chicken livers, chicken thighs, and pork shoulder. Pass through medium blade of a meat grinder into another large bowl.
Filling: In a small skillet, heat oil over medium-low add shallots and cook until well caramelized. Let cool completely, then add to ground-meat mixture. Add fatback, chicken livers, chicken thighs, and pork shoulder mix to combine. Add brandy, sage, thyme, spices, 2 teaspoons salt, and 1/2 teaspoon pepper mix to combine. Fold in pistachios. Refrigerate, covered, while you make crust.
Hot-Water Crust: Preheat oven to 375 degrees with rack in center. In a large bowl, whisk together flours and salt. In a small saucepan, bring butter, lard, and 1/2 cup water to a boil, then remove from heat, pour over flour mixture, and mix with a wooden spoon until a ball of shaggy dough forms. On a lightly floured surface, knead until smooth, about 3 minutes. Divide dough in half set one half aside. Cut remaining half into two equal pieces wrap separately in plastic to prevent drying out. Working quickly (dough is best to work with while warm), roll out reserved dough half between two sheets of parchment to a 1/4-inch thickness. Using the base of a 10-inch springform pan as a guide, cut a round from dough fit into bottom of pan, pressing into place and patching dough as needed. Remove plastic from one of the dough pieces. Cut dough into 4-inch wide strips press up sides of pan to cover completely, rerolling dough and patching as needed (dough should come up sides of pan to reach top edge). Firmly press dough into place to ensure there are no holes. Reserve any remaining dough scraps. Brush dough with a thin layer of egg wash to prevent any leaks.
Add filling to crust, smoothing surface with an offset spatula. Remove plastic from remaining piece of dough on a lightly floured surface, roll out dough to a 1/4-inch-thick round. Place round over filling press edges to seal with dough on sides of pan. Create a vent by inserting the handle of a wooden spoon into center and making a hole. Make a second hole near edge of pie. On a lightly floured surface, reroll reserved dough scraps to a 1/4-inch thickness. Using a 2 1/2-inch leaf cutter, cut out leaves and score with the back of a paring knife. Brush bottoms of leaves with egg wash adhere to top crust in a decorative pattern (be careful not to cover vents). Using a 3-inch flower cutter, cut out a flower and make a hole in the center. Place flower over vent in center of pie, making sure holes align. Transfer pie to a parchment-lined rimmed baking sheet.
Bake until crust is golden and a thermometer inserted into vent reads 160 degrees, about 1 hour 20 minutes. Carefully remove from oven and gently remove sides of pan. Brush top and sides of crust with egg wash, then continue baking until deeply golden, about 15 minutes more. Transfer to a wire rack and let cool completely, at least 2 hours.
Aspic: Sprinkle gelatin over 2 tablespoons water let stand until softened, about 5 minutes. Add to 1/2 cup heated chicken stock let stand until gelatin has dissolved. Insert a funnel into vent along edge of the pie slowly add stock mixture, a little at a time, so it does not overflow. Refrigerate pie overnight bring to room temperature before serving.
Chicken Pie Shop serves up final meals on closing day
FRESNO, Calif. (KFSN) -- A Tower District institution is closed up shop after more than 70 years in business.
The Chicken Pie Shop served up its final breakfast Sunday morning and made the last chicken pies for people who pre-ordered.
Owner Gary Ross said he's selling the business so he can retire and spend more time with his family.
But his work family is hoping a buyer will step in to save the business.
Waitress Jerry Lopez started here in 1979.
"We just have to wait and see what happens. I'm a firm believer in 'one window closes another one will open up.' And I believe in miracles," she said.
Lopez said she felt OK about saying goodbye, but she'd still like to work a couple of days a week to help pay for her husband's medical bills.
All her regulars came to see her Friday morning to send her off, and a band sang "Happy Trails."
A couple of former city council members also stopped by for one more meal. The place was packed with sentimental diners taking photos of the last day in business.
Four-Layer Pecan Pie( 39 Votes)
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Our Four-Layer Pecan Pie recipe is layered with creamy filling, crunchy pecans, and a flaky refrigerated pie crust that truly make this a delectable dessert. Top it with a scoop of your favorite ice cream and a drizzle of maple syrup for a dessert you'll want to eat over and over again.
What You'll Need
- 1 refrigerated rolled pie crust (from a 15-ounce package)
- 1 (8-ounce) package cream cheese, softened
- 1 / 2 cup cup sugar, divided
- 2 teaspoons vanilla extract, divided
- 4 eggs, divided
- 1 cup corn syrup
- 1 1 / 4 cups chopped pecans
What to Do
- Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
- In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth set aside.
- In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla mix well.
- Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
- Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.
Mr. Food Test Kitchen Tip!
- If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.
- If you like, you can top each slice with a scoop of vanilla ice cream and a drizzle of maple syrup.
- If you enjoyed this Four-Layer Pecan Pie recipe, be sure to check out our collection of 74 Easy Pie Recipes, Plus 5 Homemade Pie Crusts.
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Ratings & Comments
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I made the pie with pumpkin instead of cream cheese went over big time.
Too good! My son (or I) can't get enough!
Fantastic I loved the combination. I will make this again.
Can this be baked, then frozen until needed?
Yes, you can bake then freeze this pie, but we do believe it tastes much better when served after baking and chilling.
Can a frozen pie crust, thawed out, be used instead of a rolled pie crust?
Yes, you can certainly use a frozen pie crust instead of a refrigerated pie crust. :)
I've made this several times and everyone loves it. I always refrigerate it after it cools. I think it probably sets better if you serve it the following day. Once I even used a graham cracker crust because that is all I had and it still was great! :)
so delicious and beautiful pie. everyone that had a piece wanted the recipe.
What are the changes for higher altitude?
The USDA has the best information as far as high altitude cooking. You can follow the link below. :) http://www.fsis.usda.gov/wps/wcm/connect/42b73b56-b54f-47e4-84b1-bea0f303cf96/High_Altitude_Cooking_and_Food_Safety.pdf?MOD=AJPERES
I cut to 3/4 cup of corn syrup and it was fine. not soupy
I made this pie for Thanksgiving and it was wiped out! Loved it. Mine didn't turn out soupy at all. I will make it again for Christmas.
I want to make this for our Christmas family gathering but worried about the ones who said it was soupy. what did the rest of you do that it came out perfect. tips would help
Turns out much better if you make tiny pies (in a miniature muffin pan). Not soupy, cooks quicker and everyone likes multi-layer two-bite pies.
ayathefern 9319800, Did you use a crust in the mini muffin pans?
I have been baking pies for over 40 years. This pie was a show stopper until I cut it. It was soupy. I read all the comments and did bake in the lower third of the oven. Taking into consideration, the cost of ingredients to bake this pie, I shall not attempt to make it again. By the way, I had baked it for a Church dinner. I am glad I cut it before I brought it to church.
Thank you Mr Food! I made this for Thanksgiving one year for our family get together, and now I am the official Dodds family Pecan Pie maker! Every year since, I have been asked to make it. :) They were amazed when I told them that the cream cheese layer started at the bottom, and it has become a guessing game as to how it ends up on top! Very yummy, and is usually the first one to go. :)
This pie is delicious and easy to make. My husband actually made it, and it came out perfect!
Made according to directions. The top burned because I had to continue to cook it because it was soft and undone. The layers separated and the taste is terrific except for the burned top. I just read the tip to add an extra egg yolk to the cream cheese and cook it in the bottom 1/3 of the oven. I will do that next time and I will also cover the crust with foil. Worth the effort and next time I am sure it will be perfect. Delicious and clever idea.
This sounds So good. Have to try soon..nobody else likes pecan pie so it will be All Mine!!
I have made this pie twice and can never get it to cook evenly. It is always wet. I have done everything to the letter. The first one was not quite done, could've cooked longer. The second one was pure liquid and cooked to the letter. The top was burned but soupy inside. I have no clue what is going on. Two different ovens and two different results. Could not eat but portions of the first and had to throw out the second one completely. Please help.
After reading all the commentsI added one egg yolk to the cream cheese mixture and made sure I cooked the pie in the lower third of the oven. Have made it twice now and has turned out both times. I used a glass pie plate so I could make sure the bottom crust was done. I took about an hour in the oven.
Made this pie for Thanksgiving. Great Hit with everybody. Plan to make again for X-mas.
Made my own crust and followed the recipe for the rest of the pie. Everyone thought it was great. Will keep this recipe in my file and make it often.
Yum- This is wonderful ez, & not too sweet. Saw it on tv then looked it up here. Made it yesterday for the first time on Thanksgiving - & shared the link with several friends on twitter (jgoden). This may be my new holiday favorite. Absoulutely 5 star. Thanks Mr. Food -joyce
This is Good -eating now, made it for Thanksgiving yesterday, it will be on our Christmas table---Thx Mr. Food-joyce
Can't wait to try this one for Thanksgiving!
Great recipe! Made this for work & they all loved it. Did not use the store-bought pie crust - I make my own - it was great. This will be added to my list of pies to bake! Mmmmmm goooood!
This recipe is a keeper. It was so easy and so very delisious
i rate your four layer pecan pie number 1 my family and friends love it
Thisis my first time to get the four layer pecan pie recipe. i am sure to have this on my Thanksgiving DAY. For I am sure that it will be OOH IT IS SO GOOD . Thanks
Thisis my first time to get the four layer pecan pie recipe. i am sure to have this on my Thanksgiving DAY. For I am sure that it will be OOH IT IS SO GOOD . Thanks
The Four-Layer Pecan Pie sounds too wonderful that it is surely a MUST MAKE for Thanksgiving. The same for the Cranberry Relish that gets cut into squares. This is going to be a delicious Thanksgiving meal this year thanks to my favorite food person "Mr. Food" whom I've been watching for years. I have several of your books and will get several more! Favorite Fan, Cathy
I was so tickled to see something I can tweek and fix. I have lots of food issues due to a condition I suffer from. I can change the pecans to almonds and this will be just fine for me. I make a twist on pecan pie using almonds instead and you can hardly tell the difference. I can also eat plain cheesecake. This is the best of both worlds. Thank you so very much for having this on tv so I could see it.
truthfully i dont like pecan pie but it looks so good and i may try it after all and if i like it i will definately let u no but it will be on my table for thanksgiving.
I will be making this today @ for the holidays love pecan pie thanks.
This looks so delicious that I for sure will be serving it Thanksgiving Day.Love watching you each day.
I always bake the traditional style Pecan Pie for Thanksgiving, but this year I'm definitely going to try this one. Looks so delicious. Perhaps it Will be. . . "Oh so good"!
i thank this would be a excellent receipe to try for thanksgiving.
I will be trying this for thanksgiving, it does look so good.
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