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Know Your Chocolates

by Jane Wangersky
Homemade chocolate desserts are, all by themselves, enough reason for anyone to learn to cook. When you control the amount of chocolate that goes into your concoction, new extremes of flavor are within reach. (If you’re careful, they’ll be extremes of good flavor.) The different kinds of chocolates you can use for cooking are a good place to start

Chocolate-Cranberry Pears

by Jane Wangersky
We’re still working our way through a large delivery of pears here, and I’ve made pear crisp more than once. Well, now it’s time for another pear dessert, good in a different way, and even easier to make.

The inspiration for this came from several different sources, including my go-to

Classic Peanut Butter Cookies

by Kimberly Hays
These cookies can be made with all-natural peanut butter made of only peanuts and salt or one of the big brands like Jif or Skippy. One you grind on site at a natural health food store may not give the best results, however. If you choose to use chunky-style

Baking With All-Natural Peanut Butter

by Elizabeth Skipper
I buy all-natural peanut butter for our house. We all like it in sandwiches and on crackers.  However, I can’t imagine using it in cookies. I wonder if it is will be creamy enough and if I’ll need to use extra sugar. Do you have any advice?

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