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Baked Brie

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Baked Brie

1 tube of crescent roll dough
1 round of Brie (do not remove the rind)
Raspberry Jam
Brown sugar
1/4 cup of maple syrup

Preheat oven to 350° F. Lay crescent roll dough out flat on a greased cookie sheet and place the brie on top. Spread jam over the top of the brie. Wrap the entire round of brie in dough, cutting off excess as needed. Drizzle maple syrup over the wrapped brie and sprinkle with brown sugar. Bake for 25-30 minutes, until the pastry is golden brown. Allow to cool for 10 minutes before serving. Serve with crackers and apple slices.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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