Shared by: FairyChatMom
From: About.com Desserts/Baking
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Saturday, October 26, 2013
Saturday, June 29, 2013
Breakfast Hacks (Link)
Breakfast Hacks
Shared by: gardentraveler
From: Buzzfeed
I thought several of these sounded yummy. My favorite was the one where you make hash browns in a waffle iron.
Shared by: gardentraveler
From: Buzzfeed
I thought several of these sounded yummy. My favorite was the one where you make hash browns in a waffle iron.
Sunday, November 18, 2012
Easy Sweet N.O.T.* Biscuits
Easy Sweet N.O.T. Biscuits
From: swampbear
1/2 cup of cold butter or 1/2 cup margarine (if you must) cut into pieces
2 1/2 cups biscuit mix (notice how I cleverly say this generically as if no one would know what I really mean)
1 cup of canned (ick!) or cooked sweet N.O.T.
1/2 cup milk
Cut butter into biscuit mix until crumbly. One can do this with a fork or be like me and get in there with your hands. Do flour your hands first but y'all should already know to do that, right?
Combine the sweet N.O.T. and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times. Again, or be like me and get in there with your hands. See hand flourin' comment above.
Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter. Or just roll 'em out and press down with your hands like me. Again, see hand flourin' comment above.
Place on large ungreased cookie sheet bake at 450°F for 10 to 12 minutes or until golden. I trust y'all read recipes before y'all start so this is the place I will mention you should have already turned your oven on to preheat. Y'all knew this though, right?
Thus endeth the cookin' lesson.
* For those not versed in MMP lingo: N.O.T. = potatoes
Monday, July 25, 2011
Creme Brulee French Toasts (Link)
Creme Brulee French Toasts
Shared by: taxi78cab
From: Smitten Kitchen
taxi's comment: The french toast was good, but it didn't need the crunchy sugar topping. I liked baking it though. That's way easier than standing over a griddle, cooking two pieces at a time!
Shared by: taxi78cab
From: Smitten Kitchen
taxi's comment: The french toast was good, but it didn't need the crunchy sugar topping. I liked baking it though. That's way easier than standing over a griddle, cooking two pieces at a time!
Sunday, November 14, 2010
Vanilla Coffee Cake
Vanilla Coffee Cake
From: Ivory Tower Denizen
Based on recipe in The Breakfast Book, Marion Cunningham.
2 sticks butter at room temp
1 cup sugar
3 eggs
2.5 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup sour cream
5 tsp vanilla
350F oven, butter/flour bundt pan.
Beat butter briefly. Add sugar and beat until creamy. Beat in eggs until well mixed. Add flour, powder, soda and salt and mix until smooth. Mix in sour cream and vanilla until smooth. Bake for 50 minutes in bundt pan until toothpick comes clean. Cool 5, turn out onto cooling rack and eat warm.
From: Ivory Tower Denizen
Based on recipe in The Breakfast Book, Marion Cunningham.
2 sticks butter at room temp
1 cup sugar
3 eggs
2.5 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup sour cream
5 tsp vanilla
350F oven, butter/flour bundt pan.
Beat butter briefly. Add sugar and beat until creamy. Beat in eggs until well mixed. Add flour, powder, soda and salt and mix until smooth. Mix in sour cream and vanilla until smooth. Bake for 50 minutes in bundt pan until toothpick comes clean. Cool 5, turn out onto cooling rack and eat warm.
Monday, March 15, 2010
Allegedly Perfect Scrambled Egg Breakfast (Link)
Allegedly Perfect Scrambled Egg Breakfast (link, with video)
Shared by: gardentraveler
From: Lifehacker (who knew they had recipes?)
I linked to this and it caused rigs to make scrambled eggs. Interesting technique. I especially like not having to beat the eggs ahead of time (fewer dishes to wash!)
Yummy with toast made with Italian bread.
Shared by: gardentraveler
From: Lifehacker (who knew they had recipes?)
I linked to this and it caused rigs to make scrambled eggs. Interesting technique. I especially like not having to beat the eggs ahead of time (fewer dishes to wash!)
Yummy with toast made with Italian bread.
Saturday, March 13, 2010
Hazelnut Oatmeal Pancakes
Hazelnut Oatmeal Pancakes
From: gardentraveler
Based on a recipe published in Bon Appetit. The pancakes take longer to cook than any pancakes I've ever made, but they're totally worth it. You can freeze them and reheat in the microwave on defrost.
Makes 12-18 pancakes.
2 c. buttermilk
1 1/2 c old-fashioned oats
2 eggs
1/2 c. flour
1 T. sugar
1 t. baking soda
1/2 t. salt
1/2 c. chopped toasted hazelnuts
Mix buttermilk and oatmeal and let stand for at least a few minutes. You can do this step the night before.
Whisk in eggs. Mix in remaining dry ingredients. Stir in nuts. (As with most pancakes, you should mix as little as possible.)
Wipe skillet with oiled paper towel or cloth. Heat skillet over medium-high heat. Drop batter by 1/3 cupfuls. Cook until pancakes puff out and bubbles form on top, about 2 minutes.
Turn and cook until bottoms are browned (about 2 minutes more).
I made 3 at a time in a 10" skillet and made 18.
(This is a recipe that Bon Appetit requested from the House in the Woods bed and breakfast in Eugene, OR.)
From: gardentraveler
Based on a recipe published in Bon Appetit. The pancakes take longer to cook than any pancakes I've ever made, but they're totally worth it. You can freeze them and reheat in the microwave on defrost.
Makes 12-18 pancakes.
2 c. buttermilk
1 1/2 c old-fashioned oats
2 eggs
1/2 c. flour
1 T. sugar
1 t. baking soda
1/2 t. salt
1/2 c. chopped toasted hazelnuts
Mix buttermilk and oatmeal and let stand for at least a few minutes. You can do this step the night before.
Whisk in eggs. Mix in remaining dry ingredients. Stir in nuts. (As with most pancakes, you should mix as little as possible.)
Wipe skillet with oiled paper towel or cloth. Heat skillet over medium-high heat. Drop batter by 1/3 cupfuls. Cook until pancakes puff out and bubbles form on top, about 2 minutes.
Turn and cook until bottoms are browned (about 2 minutes more).
I made 3 at a time in a 10" skillet and made 18.
(This is a recipe that Bon Appetit requested from the House in the Woods bed and breakfast in Eugene, OR.)
Buttermilk Oatmeal Pancakes (Link)
Buttermilk Oatmeal Pancakes
Shared by: Dottygumdrop
From: Recipezaar
Dotty shared these and reported that HRH loves them too.
They're very similar to one of gardentraveler's favorite pancake recipes: Hazelnut Oatmeal Pancakes. Very yummy.
Shared by: Dottygumdrop
From: Recipezaar
Dotty shared these and reported that HRH loves them too.
They're very similar to one of gardentraveler's favorite pancake recipes: Hazelnut Oatmeal Pancakes. Very yummy.
Sunday, February 21, 2010
Saturday, January 23, 2010
Sunday, August 23, 2009
Raisin Bran Muffins
Raisin Bran Muffins
From: FairyChatMom
My mother-in-law got this from a friend and shared it with me:
10 oz raisin bran cereal
5 c flour
3 c sugar
5 t baking soda
4 eggs, beaten
1 c melted Crisco
1 quart buttermilk
Mix together the first 6 ingredients. Then add the buttermilk and mix well.
Fill muffin papers 2/3 full. Bake at 400°F for 15-20 minutes.
You can store the batter refrigerated in a covered container for use as desired. Just mix it up a little before filling the cups. It'll keep up to 6 weeks, they say. I've never had it hang around that long.
I've seen variations on this that included cinnamon or nuts - seems like you could go wild with experimentation. I threw in some extra raisins, just because.
From: FairyChatMom
My mother-in-law got this from a friend and shared it with me:
10 oz raisin bran cereal
5 c flour
3 c sugar
5 t baking soda
4 eggs, beaten
1 c melted Crisco
1 quart buttermilk
Mix together the first 6 ingredients. Then add the buttermilk and mix well.
Fill muffin papers 2/3 full. Bake at 400°F for 15-20 minutes.
You can store the batter refrigerated in a covered container for use as desired. Just mix it up a little before filling the cups. It'll keep up to 6 weeks, they say. I've never had it hang around that long.
I've seen variations on this that included cinnamon or nuts - seems like you could go wild with experimentation. I threw in some extra raisins, just because.
Monday, June 29, 2009
Banana Bread Muffins (Link)
Banana Bread Muffins
Shared by: FairyChatMom
From: allrecipes.com
Comments from FCM: The Banana Bread Muffins were good, with my variations: Butter instead of oil, only 3/4 cup of sugar, 4 bananas instead of 3, and no nuts (because we didn't have any.) So I guess it was almost an entirely new recipe.
Shared by: FairyChatMom
From: allrecipes.com
Comments from FCM: The Banana Bread Muffins were good, with my variations: Butter instead of oil, only 3/4 cup of sugar, 4 bananas instead of 3, and no nuts (because we didn't have any.) So I guess it was almost an entirely new recipe.
Thursday, June 11, 2009
Bacon-Brown Sugar Coffee Cake (Link)
Bacon-Brown Sugar Coffee Cake
Originally shared by: ???Shared again and highly recommended by: taxi78cab: "That stuff is gooooooooood! I highly recommend trying it if you're a bacon fan. It's coffee cake. That tastes like bacon. Seriously. Sounds weird, but the balance of sweetness and saltiness is great. I did add some of the rendered bacon fat into the brown sugar and oats, and I think that helped distribute the bacon-y goodness throughout the cake better. I'd try that if you make it."
She also recommends less sugar (1 cup instead of 1 1/4) and maybe less sugar in the topping.
Wednesday, December 17, 2008
Schoolhouse Coffee Cake (Link)
Schoolhouse Coffee Cake
Shared by: Lissla Lissar
From: Pleasant View Schoolhouse Blog
LiLi says that you can replace part of the milk with silken tofu. And also: "...I have right now a coffee cake topped with pecans sitting in my kitchen. It's a very adaptable recipe. It would be good with almond extract, sliced almonds, and marzipan, or probably with applesauce added, or maybe lemon peel and a lemon icing drizzled over... I'll stop now. I like that cake. It takes ten minutes to put together, lasts for days, and you can play with the ingredients."
Shared by: Lissla Lissar
From: Pleasant View Schoolhouse Blog
LiLi says that you can replace part of the milk with silken tofu. And also: "...I have right now a coffee cake topped with pecans sitting in my kitchen. It's a very adaptable recipe. It would be good with almond extract, sliced almonds, and marzipan, or probably with applesauce added, or maybe lemon peel and a lemon icing drizzled over... I'll stop now. I like that cake. It takes ten minutes to put together, lasts for days, and you can play with the ingredients."
Monday, October 13, 2008
Pumpkin Cinnamon Buns
Pumpkin Cinnamon Buns
From: Mahna Mahna
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour
3/4 cups canned pumpkin
1/2 cup milk
1/4 cup butter, melted
1 tbsp sugar
1 1/4 tsp salt
1/2 tsp ground ginger
1/4 tsp each ground nutmeg and cardamom
3 tbsp butter, softened
1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup chopped pecans (optional)
To prepare the buns, dissolve yeast in warm water in a small bowl; let stand for 5 minutes. Mixture should be foamy (if not, your yeast is no longer good - toss it out and start again with a fresh packet).
In a large bowl, mix together 2 cups flour, pumpkin, milk, melted butter, sugar, salt, and spices; stir in yeast mixture and continue stirring until evenly mixed. Turn dough out onto a floured surface. Turn out onto a floured surface and begin kneading; as you go, add the remaining 3/4 cup of flour, 1 tablespoon at a time, until the dough is soft and elastic (it should feel a bit tacky, but shouldn't stick to your hands).
Place the dough in a large bowl that has been lightly oiled, turning to coat top. Cover and let rise in a warm draft-free place for 45 minutes or until doubled in size.
Meanwhile, prepare the cinnamon filling by stirring together the softened butter, brown sugar, vanilla extract and cinnamon in a small bowl until smooth. Set aside.
Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Spread the cinnamon mixture in a thin layer over the dough and sprinkle evenly with the chopped pecans, if using.
Roll up the rectangle tightly, starting with a long edge, pressing firmly to get rid of any air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a lightly buttered 9-inch square pan. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 375°. Bake rolls for 20 minutes or until golden brown. If frosting, allow to cool for 15 minutes before drizzling with Caramel Icing.
//
We ate them unglazed because The Boy prefers his cinnamon buns on the not-so-sweet side... but if you've got a sweet tooth and can manage to wait until the buns are cooled enough to frost, then make a batch of this and drizzle over the buns before serving:
Caramel Frosting
1/4 cup butter
1/2 cup brown sugar, packed
2 tbsp milk
1/4 tsp vanilla extract
Dash salt
1/2 to 3/4 cup sifted confectioners' sugar
In small saucepan, heat butter until melted. Stir in brown sugar and milk; cook over medium low heat 1 minute. Transfer to small mixer bowl and set aside to cool.
Once cooled, stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended, adding more confectioner's sugar as needed until desired consistency is reached.
From: Mahna Mahna
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour
3/4 cups canned pumpkin
1/2 cup milk
1/4 cup butter, melted
1 tbsp sugar
1 1/4 tsp salt
1/2 tsp ground ginger
1/4 tsp each ground nutmeg and cardamom
3 tbsp butter, softened
1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup chopped pecans (optional)
To prepare the buns, dissolve yeast in warm water in a small bowl; let stand for 5 minutes. Mixture should be foamy (if not, your yeast is no longer good - toss it out and start again with a fresh packet).
In a large bowl, mix together 2 cups flour, pumpkin, milk, melted butter, sugar, salt, and spices; stir in yeast mixture and continue stirring until evenly mixed. Turn dough out onto a floured surface. Turn out onto a floured surface and begin kneading; as you go, add the remaining 3/4 cup of flour, 1 tablespoon at a time, until the dough is soft and elastic (it should feel a bit tacky, but shouldn't stick to your hands).
Place the dough in a large bowl that has been lightly oiled, turning to coat top. Cover and let rise in a warm draft-free place for 45 minutes or until doubled in size.
Meanwhile, prepare the cinnamon filling by stirring together the softened butter, brown sugar, vanilla extract and cinnamon in a small bowl until smooth. Set aside.
Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Spread the cinnamon mixture in a thin layer over the dough and sprinkle evenly with the chopped pecans, if using.
Roll up the rectangle tightly, starting with a long edge, pressing firmly to get rid of any air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a lightly buttered 9-inch square pan. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 375°. Bake rolls for 20 minutes or until golden brown. If frosting, allow to cool for 15 minutes before drizzling with Caramel Icing.
//
We ate them unglazed because The Boy prefers his cinnamon buns on the not-so-sweet side... but if you've got a sweet tooth and can manage to wait until the buns are cooled enough to frost, then make a batch of this and drizzle over the buns before serving:
Caramel Frosting
1/4 cup butter
1/2 cup brown sugar, packed
2 tbsp milk
1/4 tsp vanilla extract
Dash salt
1/2 to 3/4 cup sifted confectioners' sugar
In small saucepan, heat butter until melted. Stir in brown sugar and milk; cook over medium low heat 1 minute. Transfer to small mixer bowl and set aside to cool.
Once cooled, stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended, adding more confectioner's sugar as needed until desired consistency is reached.
ORIGINAL PANCAKE HOUSE DUTCH BABY MADE AT HOME
ORIGINAL PANCAKE HOUSE DUTCH BABY MADE AT HOME
From: IvoryTowerDenizen
4 eggs
1/2 cup of powdered sugar
3/4 cup all purpose flour
1/2 tsp salt
3/4 cup of heavy whipping cream
1/8th teaspoon nutmeg
1/4 cup of butter
Preheat Oven to 425 degrees.
Whisk eggs until blended. Stir in powdered sugar into the egg mixture and set a side.
Stir flour, salt and nutmeg together in a separate bowl.
Mix in cream to the flour mixture and mix with a fork. Then mix in eggs to the mixture.
Use a 9 inch skillet with an oven-proof handle. Melt 1/4 cup of butter in skillet and swirl around to coat the entire pan. With skillet still warm, pour in the batter to the skillet and then immediately place the skillet in the oven for 20-25 minutes.
Remove from the oven once the top edges are brown. Remove from skillet on to a large plate.
Top with butter, lemon and powdered sugar.
From: IvoryTowerDenizen
4 eggs
1/2 cup of powdered sugar
3/4 cup all purpose flour
1/2 tsp salt
3/4 cup of heavy whipping cream
1/8th teaspoon nutmeg
1/4 cup of butter
Preheat Oven to 425 degrees.
Whisk eggs until blended. Stir in powdered sugar into the egg mixture and set a side.
Stir flour, salt and nutmeg together in a separate bowl.
Mix in cream to the flour mixture and mix with a fork. Then mix in eggs to the mixture.
Use a 9 inch skillet with an oven-proof handle. Melt 1/4 cup of butter in skillet and swirl around to coat the entire pan. With skillet still warm, pour in the batter to the skillet and then immediately place the skillet in the oven for 20-25 minutes.
Remove from the oven once the top edges are brown. Remove from skillet on to a large plate.
Top with butter, lemon and powdered sugar.
Saturday, October 4, 2008
MBG's Favorite Breakfast Recipe
MBG's Favorite Breakfast Recipe
From: Mr. Bus Guy, with method II from: Bumbazine
Ingredients:
Honey Nut Cheerios - enough to fit in my big red bowl
Milk- to cover
Spoon
newspaper or magazine
Pour Honey Nut Cheerios into bowl. Cover with milk. Utilize spoon to consume yumminess while reading. When finished, observe Marty waiting for his treat.
Method II:
Pour Honey Nut Cheerios into bowl.
Scrape the Cheerios on the counter that missed the bowl into your hand and put them in the bowl too.
Ignore the Cheerios that went on the floor, the dog will get them.
Cover with milk.
Wipe up the Cheerios and milk that slopped over the rim of the bowl onto the counter when you poured on the milk.
Ignore the Cheerios and milk that are now all over the floor, and the dog. He'll manage somehow.
Utilize spoon to consume yumminess while reading.
Put empty bowl and spon in sink.
Change shirt.
Throw milk-sodden shirt in clothes hamper.
Don't worry about milk and cereal in chair and on floor, the dog is quite adept at that sort of thing.
From: Mr. Bus Guy, with method II from: Bumbazine
Ingredients:
Honey Nut Cheerios - enough to fit in my big red bowl
Milk- to cover
Spoon
newspaper or magazine
Pour Honey Nut Cheerios into bowl. Cover with milk. Utilize spoon to consume yumminess while reading. When finished, observe Marty waiting for his treat.
Method II:
Pour Honey Nut Cheerios into bowl.
Scrape the Cheerios on the counter that missed the bowl into your hand and put them in the bowl too.
Ignore the Cheerios that went on the floor, the dog will get them.
Cover with milk.
Wipe up the Cheerios and milk that slopped over the rim of the bowl onto the counter when you poured on the milk.
Ignore the Cheerios and milk that are now all over the floor, and the dog. He'll manage somehow.
Utilize spoon to consume yumminess while reading.
Put empty bowl and spon in sink.
Change shirt.
Throw milk-sodden shirt in clothes hamper.
Don't worry about milk and cereal in chair and on floor, the dog is quite adept at that sort of thing.
Wednesday, May 14, 2008
Recipe for Fun
Recipe for Fun
From: anyrose
In an MMP, add Cool Kids. Let simmer one week. Enjoy, then start all over.
From: anyrose
In an MMP, add Cool Kids. Let simmer one week. Enjoy, then start all over.
Thursday, April 10, 2008
Peach French Toast Casserole
Peach French Toast Casserole
From: FairyChatMom
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
2 cans of peach slices in juice, drained, or 1 bag of frozen sliced peaches (1#, I think)
1 loaf of crusty bread, cut into 1 inch thick slices
6-8 eggs, lightly beaten (more eggs make it more custard-y)
1 1/2 cups milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Grease a 9x13 inch baking dish.
In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in peaches until evenly coated. Pour into prepared pan. If you want a more syrup-y dish, you can pour some of the juice from the canned peaches in at this time. Arrange bread slices in an even layer over peaches. (I snug them in there so no fruit is visible.)
Whisk together eggs, milk, vanilla, cinnamon, and nutmeg. Pour over bread, making sure every slice is fully soaked. Cover with foil or a lid and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.
From: FairyChatMom
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
2 cans of peach slices in juice, drained, or 1 bag of frozen sliced peaches (1#, I think)
1 loaf of crusty bread, cut into 1 inch thick slices
6-8 eggs, lightly beaten (more eggs make it more custard-y)
1 1/2 cups milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Grease a 9x13 inch baking dish.
In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in peaches until evenly coated. Pour into prepared pan. If you want a more syrup-y dish, you can pour some of the juice from the canned peaches in at this time. Arrange bread slices in an even layer over peaches. (I snug them in there so no fruit is visible.)
Whisk together eggs, milk, vanilla, cinnamon, and nutmeg. Pour over bread, making sure every slice is fully soaked. Cover with foil or a lid and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.
Sausage and Egg Bake
Sausage and Egg Bake
From: swampbear
Another good brunch dish
1 pound of mild or medium sausage, cooked, crumbled and drained
8 eggs slightly beaten
2 and one-half cups of milk
1 can of cream of mushroom soup
1 cup of sharp grated cheddar cheese
6 to 8 slices of white bread, trimmed
1 teaspoon salt
1 teaspoon of black pepper
1 teaspoon of dried mustard
Place bread slices on the bottom of a 9x13 casserole dish. Mix together the eggs, milk, cheese, soup and spices. Add the sausage. Pour over the bread. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes or until brown on top.
From: swampbear
Another good brunch dish
1 pound of mild or medium sausage, cooked, crumbled and drained
8 eggs slightly beaten
2 and one-half cups of milk
1 can of cream of mushroom soup
1 cup of sharp grated cheddar cheese
6 to 8 slices of white bread, trimmed
1 teaspoon salt
1 teaspoon of black pepper
1 teaspoon of dried mustard
Place bread slices on the bottom of a 9x13 casserole dish. Mix together the eggs, milk, cheese, soup and spices. Add the sausage. Pour over the bread. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes or until brown on top.
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