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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.
To easily remove bars and brownies from the pan, first line it with foil. Cut a piece of foil…
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Roll out dough into a 12-in. circle. With a fluted pastry wheel, pizza cutter or sharp knife,…
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