Melissa Recipe Reviews (Pg. 1) - (10038728)

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Wine Jelly

Reviewed: Jan. 2, 2007
I have made jelly before and there are some things that can alter the set-up of the jelly. I am wondering if it makes a difference in the type of wine- maybe due to sugar content?? This recipe sounds really good. **I just made this recipe today and used white merlot. I also used the boxed, powder pectin (1.75 oz). The jelly set up nicely- right away and was tasty (pretty sweet, but a nice wine flavor- good with cream cheese). It is very pretty and will make a great tasting, nice looking,and unique gift! Thank you!
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Creme Brulee II

Reviewed: Jan. 1, 2007
I have had good luck with this recipe. You can increase the egg yolk. It is important that you follow the directions about heating the cream...I think that this might be where some are coming out soupy. This is simple and produces an impressive dessert.
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1 user found this review helpful

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