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	<title>Room For Dessert Pastries</title>
	
	<link>http://roomfordessertpastries.com</link>
	<description>Recipes: cake, pies, cheesecake, cookies, bread &amp; more</description>
	<lastBuildDate>Thu, 08 Sep 2011 12:08:13 +0000</lastBuildDate>
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		<title>Curly Tart</title>
		<link>http://feedproxy.google.com/~r/pastry-dessert-recipes/~3/F1IL1pjVw9o/curly-tart.html</link>
		<comments>http://roomfordessertpastries.com/curly-tart.html#comments</comments>
		<pubDate>Thu, 08 Sep 2011 12:08:13 +0000</pubDate>
		<dc:creator>ha0-Ch1@p05tr3_C@K3</dc:creator>
				<category><![CDATA[Cake]]></category>
		<category><![CDATA[Curly]]></category>

		<guid isPermaLink="false">http://roomfordessertpastries.com/curly-tart.html</guid>
		<description><![CDATA[(Torta ricciolina) Sweet almonds with a few bitter ones, four ounces, Granulated sugar, six ounces, Candied fruits or angelica, 2½ ounces, Butter, two ounces, Lemon peel. Mix two eggs with flour, flatten the paste to a thin sheet on a bread board and cut into thin noodles. In a corner of the bread board make [...]]]></description>
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		<item>
		<title>Wafer Biscuits</title>
		<link>http://feedproxy.google.com/~r/pastry-dessert-recipes/~3/ersJqSGZ71A/wafer-biscuits.html</link>
		<comments>http://roomfordessertpastries.com/wafer-biscuits.html#comments</comments>
		<pubDate>Wed, 07 Sep 2011 15:28:09 +0000</pubDate>
		<dc:creator>take-The@Cake</dc:creator>
				<category><![CDATA[Cookies]]></category>
		<category><![CDATA[homemade wafers]]></category>
		<category><![CDATA[how to make wafers]]></category>
		<category><![CDATA[make wafers]]></category>
		<category><![CDATA[wafer biscuit recipe]]></category>
		<category><![CDATA[wafer cookie recipe]]></category>
		<category><![CDATA[wafer recipe]]></category>

		<guid isPermaLink="false">http://roomfordessertpastries.com/wafer-biscuits.html</guid>
		<description><![CDATA[Wafer&#160;Bicuit Recipe(Cialdoni) Wafer IngredientsPut following ingredients&#160;into a kettle: Flour, three ounces. Brown sugar, one ounce. Lard virgin, half an ounce. Cold water, seven tablespoonfuls. Making the Wafer CookiesFirst dilute the flour and the sugar in the water, then add the lard. Put on the fire the iron for waffles or better an appropriated iron for [...]]]></description>
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		<item>
		<title>Rice Tart</title>
		<link>http://feedproxy.google.com/~r/pastry-dessert-recipes/~3/0uOkcAwY-sw/rice-tart-2.html</link>
		<comments>http://roomfordessertpastries.com/rice-tart-2.html#comments</comments>
		<pubDate>Mon, 05 Sep 2011 01:29:29 +0000</pubDate>
		<dc:creator>take-The@Cake</dc:creator>
				<category><![CDATA[Pastry]]></category>
		<category><![CDATA[gluten free pastry]]></category>
		<category><![CDATA[make rice tarts]]></category>
		<category><![CDATA[rice tart]]></category>
		<category><![CDATA[rice tart ingredients]]></category>
		<category><![CDATA[tart recipe]]></category>

		<guid isPermaLink="false">http://roomfordessertpastries.com/rice-tart-2.html</guid>
		<description><![CDATA[Rice Tart Recipe (Torta di riso) Rice Tart IngredientsMilk, one quart. Rice, seven ounces. Sugar, five and a half ounces. Sweet almonds with four bitter ones, three and a half ounces. Candied cedar (angelica), one ounce. Three whole eggs. Five egg-yolks. Taste of lemon peel. A pinch of salt. Preparing Rice TartsSkin the almonds and [...]]]></description>
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		<item>
		<title>Rocky Road Chocolate Cake</title>
		<link>http://feedproxy.google.com/~r/pastry-dessert-recipes/~3/t_8zWkCTfA8/rocky-road-chocolate-cake.html</link>
		<comments>http://roomfordessertpastries.com/rocky-road-chocolate-cake.html#comments</comments>
		<pubDate>Sun, 04 Sep 2011 23:26:13 +0000</pubDate>
		<dc:creator>ha0-Ch1@p05tr3_C@K3</dc:creator>
				<category><![CDATA[Cake]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Rocky]]></category>

		<guid isPermaLink="false">http://roomfordessertpastries.com/rocky-road-chocolate-cake.html</guid>
		<description><![CDATA[Ingredients 2/3 cup soft shortening 1 1/2 cups sugar 3 eggs 2 squares unsweetened chocolate, melted 2 1/4 cups sifted flour 1 tsp. salt 1 cup buttermilk 1 tsp. baking soda Preparation Cut waxed paper to fit bottom of 13 x 9-inch pan. Cream shortening and sugar; add eggs, one at a time and beat [...]]]></description>
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		<item>
		<title>Almond Crisp-Tart</title>
		<link>http://feedproxy.google.com/~r/pastry-dessert-recipes/~3/rHkX6TSG-I0/almond-crisp-tart.html</link>
		<comments>http://roomfordessertpastries.com/almond-crisp-tart.html#comments</comments>
		<pubDate>Thu, 01 Sep 2011 15:03:44 +0000</pubDate>
		<dc:creator>take-The@Cake</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[almond brittle recipe]]></category>
		<category><![CDATA[almond cookie recipe]]></category>
		<category><![CDATA[almond crisp recipe]]></category>
		<category><![CDATA[almond crisps]]></category>
		<category><![CDATA[crisp tart recipe]]></category>

		<guid isPermaLink="false">http://roomfordessertpastries.com/almond-crisp-tart.html</guid>
		<description><![CDATA[Almond Crisp-Tart Recipe(Croccante) Ingredients Sweet almonds, four and a half ounces. Granulated sugar, three and a half ounces. Preparation Skin the almonds, divide the two parts and cut each part into small pieces. Put these almonds so cut at the fire and dry them until they take a yellowish color, but do not toast. Meanwhile [...]]]></description>
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		<item>
		<title>Rice Tart</title>
		<link>http://feedproxy.google.com/~r/pastry-dessert-recipes/~3/bJlKJVBblAs/rice-tart.html</link>
		<comments>http://roomfordessertpastries.com/rice-tart.html#comments</comments>
		<pubDate>Thu, 01 Sep 2011 09:44:13 +0000</pubDate>
		<dc:creator>ha0-Ch1@p05tr3_C@K3</dc:creator>
				<category><![CDATA[Cake]]></category>

		<guid isPermaLink="false">http://roomfordessertpastries.com/rice-tart.html</guid>
		<description><![CDATA[Torta di Riso Ingredients Milk, one quart. Rice, seven ounces. Sugar, five and a half ounces. Sweet almonds with four bitter ones, three and a half ounces. Candied cedar (angelica), one ounce. Three whole eggs. Five egg-yolks. Taste of lemon peel. A pinch of salt. Preparation Skin the almonds and grind or pound them with [...]]]></description>
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		<item>
		<title>Macaroon Recipe</title>
		<link>http://feedproxy.google.com/~r/pastry-dessert-recipes/~3/7cN0t6dfOeA/macaroon-recipe.html</link>
		<comments>http://roomfordessertpastries.com/macaroon-recipe.html#comments</comments>
		<pubDate>Wed, 31 Aug 2011 14:52:03 +0000</pubDate>
		<dc:creator>take-The@Cake</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[candy recipe]]></category>
		<category><![CDATA[homemade sweets]]></category>
		<category><![CDATA[macaroon ingredients]]></category>
		<category><![CDATA[macaroon recipe]]></category>
		<category><![CDATA[make candies]]></category>
		<category><![CDATA[make macaroons]]></category>

		<guid isPermaLink="false">http://roomfordessertpastries.com/macaroon-recipe.html</guid>
		<description><![CDATA[Making Macaroons IngredientsPowdered sugar, ten and a half ounces. Sweet almonds, three ounces. Bitter almonds, one ounce. Two whites of egg. Preparing MacaroonsSkin the almonds and dry them in the sun or on the fire, then chop and grind very fine with one white of egg poured in various times. Put half of the sugar [...]]]></description>
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		<item>
		<title>Farina Tart</title>
		<link>http://feedproxy.google.com/~r/pastry-dessert-recipes/~3/MPMko6E0X9M/farina-tart.html</link>
		<comments>http://roomfordessertpastries.com/farina-tart.html#comments</comments>
		<pubDate>Tue, 30 Aug 2011 23:14:13 +0000</pubDate>
		<dc:creator>ha0-Ch1@p05tr3_C@K3</dc:creator>
				<category><![CDATA[Cake]]></category>
		<category><![CDATA[Farina]]></category>

		<guid isPermaLink="false">http://roomfordessertpastries.com/farina-tart.html</guid>
		<description><![CDATA[Torta di semolino Ingredients Milk, one quart. Farina finely ground, four and a half ounces. Sugar, four and a half ounces. Sweet almonds with three bitter, three and a half ounces. Butter, a small piece. Four eggs. Taste of lemon peel. A pinch of salt. Preparation Skin the almonds in warm water and ground or [...]]]></description>
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		<item>
		<title>Strawberry Cream Cake</title>
		<link>http://feedproxy.google.com/~r/pastry-dessert-recipes/~3/ISPR_7hElQY/strawberry-cream-cake.html</link>
		<comments>http://roomfordessertpastries.com/strawberry-cream-cake.html#comments</comments>
		<pubDate>Sun, 28 Aug 2011 00:27:13 +0000</pubDate>
		<dc:creator>ha0-Ch1@p05tr3_C@K3</dc:creator>
				<category><![CDATA[Cake]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[Strawberry]]></category>

		<guid isPermaLink="false">http://roomfordessertpastries.com/strawberry-cream-cake.html</guid>
		<description><![CDATA[Ingredients 2 envelopes unflavored gelatin 1 1/2 cup sugar 1 1/2 tsp. salt Strawberry syrup 2 eggs, beaten 2 tsp. vanilla 2 tsp. grated lemon peel 1 tbsp. lemon juice 6 drops red food color 2 pkg. frozen strawberries, thawed and drained 1 14-oz. can crushed pineapple, drained 3 8-oz. pkg. cream cheese, softened 1 [...]]]></description>
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		<slash:comments>0</slash:comments>
		<feedburner:origLink>http://roomfordessertpastries.com/strawberry-cream-cake.html</feedburner:origLink></item>
		<item>
		<title>Margherita Cake</title>
		<link>http://feedproxy.google.com/~r/pastry-dessert-recipes/~3/oXkf7MSo994/margherita-cake.html</link>
		<comments>http://roomfordessertpastries.com/margherita-cake.html#comments</comments>
		<pubDate>Wed, 24 Aug 2011 19:24:13 +0000</pubDate>
		<dc:creator>ha0-Ch1@p05tr3_C@K3</dc:creator>
				<category><![CDATA[Cake]]></category>
		<category><![CDATA[Margherita]]></category>

		<guid isPermaLink="false">http://roomfordessertpastries.com/margherita-cake.html</guid>
		<description><![CDATA[(Pasta Margherita) Potato meal, three ounces. Sugar, six ounces. Four eggs. Lemon juice. Beat well the egg-yolks with the sugar, add the potato meal and the lemon juice and stir everything for half an hour. Finally beat well[Pg 128] the whites, and mix the rest, stirring continually but slowly. Pour the mixture in a smooth [...]]]></description>
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