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Place confectioners' sugar in a small metal sieve or sifter; shake or sift over the top of the baked and cooled cake. To make a pattern lay a doily over the cake; sift an even layer of sugar over all. Lift the doily straight up, leaving the pattern on the cake.
Pot roasts are done when a long-handled fork can be inserted into the thickest part of the roast…
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Roll each piece of dough into a 15-in. rope and taper the ends. Shape rope into a circle with…
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