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  • Alison Pine Garback

    Ina's Caramelized Bacon

  • Jody Herwick

    Appetizer- caramelized bacon. Off the charts amazing.

  • Amy Allen

    Ina Garten's caramelized bacon

  • Pam Flebbe

    Most people who know me know I'm not a fan of waiting. I am pathologically punctual and expect the rest of the world to be, too. Needless to say, the world often disappoints me on this front. So wh...

  • Casey Barile

    Barefoot Contessa's candied bacon recipe

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  • Teresa Shannon-McNeely

    Cake: Butter, for greasing pan 2 cups sugar 3 eggs 1 1/2 cups vegetable oil 1/4 cup orange juice 3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1 tablespoon vanilla extract 3 cups peeled and finely chopped apples 1 cup shredded coconut 1 cup chopped pecans

  • Teresa Shannon-McNeely

    Sauce: 1/2 cup (1 stick) butter 1 cup sugar 1/2 cup buttermilk 1/2 teaspoon baking soda

  • Teresa Shannon-McNeely

    Directions Preheat the oven to 325 degrees F. Generously grease a tube pan. For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter. Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours. Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

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