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Take some time to shape this tender bread to resemble a daisy.
Dietary Fiber: 0g
This makes a very light, springy dough with a great lemon flavor. The glaze makes it creamy, rich and tart. I make it with light butter and light sour cream and no one knows the difference. I had to buy a larger pan to bake it because the first time I made it the dough rose and expanded over the sides as it baked. It will easily serve more than ten. It has always been a big hit wherever I've taken it.
This is easier to make than it looks. Perfect for brunch with a large group of people. I don't like to over glaze my breads, so I cut the glaze ingredients in half and brushed it on the warm bread.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2065
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Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Fondant isn’t just for pastry chefs anymore. You can easily achieve impressive cakes and decorations by taking a little time and making marshmallow fondant. Marshmallow fondant is much simpler to make than traditional fondant, and tastes so good you won’t need to peel it off before eating the cake. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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