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For the best results, cake ingredients should be beaten on high until the dry ingredients are added. For example, beat until the butter and sugar are creamy, then add the eggs. When the dry ingredients are added, beat the mixture just until blended. At this point, Beating the dry ingredient mixture too much could result in a tough texture.
Apple, pears, peaches and berries lend themselves to so many delicious desserts. Here is a…
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To keep meringue from getting beads of moisture on top, try not to make a meringue on a humid…
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