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Heat oven to 425°. Grease a 9 x 13-inch baking dish. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on a floured cloth covered board. Knead 5 times. Roll dough into a 14 x 10-inch rectangle. Place dough in dish so edges are 1/2-inch up sides. Mix remaining ingredients. Pour evenly over dough. Bake until edges are golden and knife inserted in center comes out clean, about 25 minutes. Makes 6 to 8 servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee