I like to use a good tasting brandy and soak mine for a month or more. I put a new washcloth on top of the cake and put it in one of the sealed cake carriers. Then I put about a half cup of brandy on it and seal it up for 2 or 3 days and keep doing this until Xmas. When done with a good tasting brandy the cake is very moist and flavorful. When kids find out it has been soaked in booze they will devour it because they think they are getting away with having booze. They don't remember their science classes and the fact that if left in the open or heated alchohol evaporates and all that is left is the flavor. This is why you should never use the cheap Brandy. I found that it makes fruitcake bitter and nasty tasting. I haven't been able to find any good brandy for a long time now. The last time I had good brandy was when I was in the AF. That was way back in '82. The brandy I have found in liquor stores is all the cheap stuff. The package stores on base always had a selection of very good Brandy. It costs more than the stuff in liquor stores but is well worth the price. I'm going to get my SO's son in law to take me to the package store on Fort Knox when he gets back from Iran so I can get the good stuff.

Great recipe. I take a short cut in recipes like this and use self rising flour instead of all-purpose flour, baking soda, and salt. The baking soda and salt are already in the self rising flour. Next time I make these cookies I plan on using pumpkin pie filling. For those that are lacking I will leave out the cinnamon because it will already be in the filling.

There was to much salt and it overwelmed the taste of the other ingrediants. Just eating a quarter teaspoon of salt would have been cheaper and less time consuming.

I've been eating these since I was a kid, but it was always on toast. The butter and grilling made them great. I do have one complaint and that is about people like oldsingledad. He didn't even follow the recipe but changed it completely and then gave it 5 stars. What he was rating and reviewing was his creation and there are many like him that change a recipe and then give it 5 stars when the basic recipe isn't even worth 1 star. All he did was take the old grilled ham and cheese sandwich and subbed turkey instead. I have been subbing meat on that old standby since I learned how to cook over 40 years ago. How about a switch on the old fried balogna sandwich and after frying the balogna turn it into a grilled sandwich by buttering the bread and adding cheese. You can use any cheese that will melt and any meat, cooked or not, that you want for different flavors. You can also make a plain grilled cheese sandwich using any cheese that you like that will melt.

With 2.5 teaspoons of salt plus the salt in the can of tomatoes that is all you taste. I used no salt at all with .25 teaspoon of celery seed and two cloves of finely chopped fresh garlic for the garlic flavor instead of garlic powder which has very little garlic taste. I never use cheddar cheese because I can't stand the taste or smell so I substitute other milder tasting cheeses for it all my recipes.

Not bad for use in hamburger or any beef that is cooked dry of all taste. Any steak cook more than 10 seconds on each side with no spices/seasonings at all might as well be ground up as burger because the longer it cooks the more the natural flavor and tenderness gets cooked out. I personally prefer my steak to be warmed up in a bun warmer so as to preserve all of the natural flavor. But when it comes to burgers bring on the spices.

This is an excellent recipe for beginners. I prefer my homemade sauce and I also mnaranade them overnight in it. I first pierce each rib with a fork before covering them in sauce. I turn them often to make sure none of the meat gets missed. Then I line the broiler pan with foil and place them in the oven. About half way through cooking I turn them over so that the opposite side gets browned. About 10 minutes before taking them out of the oven I add more sauce. I make sure the lemon water is ready when I take them out. Lemon water makes cleaning your hands and face easy.

This is a good base recipe but is bland as is. I used 36oz of ketchup, half of a medium onion, 2 TBS brown sugar, 2 TBS worcestershire sauce, 4 cloves of fresh garlic, 2 TBS Cider vinegar, 3 TBS crushed red papper, 2 tsp mustard powder, and 3 TBS water, I put it all in a blender on liquify until it was smooth. It can be used as a marinade and as a basting sauce. I keep it in the fridge till I need it.

There are no canned jalapenos available where I live so I used two 4oz cans of green chilies. I also do not like parmesan cheese so I left that out. It tasted like cream cheese and was basically a waste of time and money on the other ingredients. When i want poppers I'll just buy them at the store so that i get the pepper taste along with the cream cheese.

Large is very subjective in some things. potatos and onions are 2 of them. What is large to me might be medium or small to others. I used a sweet potato that weighed about 12oz. That looked large to me since it was the biggest one in the store today. What I got was an overly sweet concoction that was dry on top with the consistance of pudding inside.

I did not care for this recipe.

For flavor this one is great. However there is to much liquid used and it came out runny and doughy. I made a second one and didn't use the liquid with the peaches. This one was cooked through but was still wet in the center and had a heavy taste of butter. I will keep trying and start cutting the ammount of butter until it loses the heavy butter taste.

There is to much salt in it. Instead of boiling and mashing I would run it through a food processor and shred it. That way it won't be as watery and you can use any squash that has gotten old and tough. I would also fry it in a little butter or oil instead of deep frying in order to reduce the ammount of oil absorbed by it. This way it won't be so greasy.

it had an undertaste like a tamale and was really good. I did forget to add the carrots but that didn't hurt it in my opinion. I hate white hominy so I used yellow and also used hot chili powder because I like some things hot. I could barely tell there was any heat in it but it was still good.

I did not care for this recipe. I love the combination of peanut butter and bananas and eat peaanut butter and banana sandwiches all the time. To bad they don't have a rating of no stars because that is what I would give them.

This one sounds like a winner, but it isn't stuffing. It is dressing. Stuffing is cooked in the bird. Dressing is cooked outside the bird. Usually in a cake pan.

This would be sickeningly sweet and to soft. I only use peanut butter and confectioners sugar. Sifting the sugar makes it mix in better. I use chocolate and vanilla almond bark for dipping. I store them in a wax paper lined decorative tin on the coffee table for easy access. Depending on the size I can eat up to six of them with a glass of milk.

Only an idiot wouldn't realise that 6 haneneros is gonna make something very hot. Then when you add in the rest of the peppers it is gonna really take off and make it to hot for all but those of us that can eat other peppers for a snack. I would leave out the bacon because I don't like greasy chili or the taste of bacon in food. Other wise this one sounds like a real winner in my book.

Not even close.

I rated it low because of the use of an item that is not readily available in the stores and no instructions on how to make vegetable broth. It might be good if I knew how to make the broth pr where to buy it.