(from 1 1/2 cups whole berries) , reduced-fat, at room temperature liners. until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes., chopped cakes until edges are set but centers still jiggle, 8 to 10 minutes. the casseroles: dishes or one 9-inch round baking dish with 1 tablespoon butter and set aside. Melt the remaining butter in a medium skillet over medium heat. Add the shallot and cook until soft. Add the reserved shells, tomato paste, and garlic and cook, stirring continuously, for 5 minutes. Move the pan away from the heat and add the brandy. Return to the heat and bring the mixture to a boil, whisking continuously. Reduce heat to medium low, add 1 1/2 cups water, and simmer until thickened slightly -- about 15 minutes. Strain the mixture and stir in the cream, remaining salt, and pepper. Add the egg noodles, lobster meat, and lemon juice and toss to coat. Divide the mixture evenly among the prepared baking dishes, cover with foil, and bake until the lobster is cooked through and the noodles are hot -- about 20 minutes. Garnish with thyme sprigs and serve immediately. dish. Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F. flakes sheet; coat with cooking spray. until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes. sheet lightly with nonstick cooking spray. , such as slow or double-churned crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack. dough, at room temperature. dough 10 minutes. Remove from oven and top with blueberries and raspberries; sprinkle with remaining 2 tablespoons granulated sugar. Return focaccia to oven; bake 10 to 15 minutes longer or until fruit is juicy and dough is browned at edges. pan. Bake 6 to 8 minutes or until toasted, shaking pan occasionally. Remove pan from oven. Wrap hot hazelnuts in clean cloth towel; with hands, roll hazelnuts back and forth in towel until as much skin as possible rubs off. Cool nuts completely. Chop hazelnuts. powder (Neufchatel), softened by 1/4 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 to 14 minutes, or until firm when pressed. Transfer Shortcakes to wire racks to cool. plates. Top with Filling and Berries; replace Shortcake tops. pan with nonstick foil (if not using nonstick, lightly grease foil). 30 to 35 minutes or until pale golden around edges. Cool completely in pan on wire rack, about 1 hour. apple, such as Gala or Honeycrisp, peeled and diced until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.," look like small pebbles. They are toasted oat groats -- the oat kernel that has been removed from the husk -- that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe. towel. Add water to broth to equal 2 1/2 cups total., divided dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion, and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more. bread 10 minutes or until golden-brown and crisp. Cool croutons in pan. bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.