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Recipe Reviews 8 reviews
Pumpkin Fudge
Excellent taste, but I think it lacks detail in the instructions, which may be the cause of the mixed reviews and results. This recipe, as written, is really for those experienced with fudge making. I suggest test your candy thermometer's boiling point for water and adjust the temperature of this recipe accordingly, unless you are really familiar with soft ball testing, and be sure you use a *heavy* saucepan. As to my own first batch, I tried what another reviewer suggested, which was to add the butter, spice, and vanilla, but not mix them in until the mixture cooled to 110 degrees--well, if you plan to mix by hand, you may want to start stirring before it cools to that temperature. For me, the butter did not mix in well. For my first batch, the combination of not getting all the butter mixed in and letting the fudge get a bit too past the loss of gloss stage resulted in it being crumbly when I cut it, but to my own surprise after reading other reviews, it was creamy, not at all grainy! Yummy! I will be making this one again.

6 users found this review helpful
Reviewed On: Dec. 9, 2008
Rolled Buttercream Fondant
I am no cake expert, but I do decorate a few every year even though traditional decorating takes its toll on my back. I have always liked the smooth look of fondant cakes, but was not thrilled with the taste and ingredients of the store-bought type. I made shaped cake for my daughter's birthday. I used a thin layer of buttercream icing to glue the fondant to the cake, then I placed the cake in the freezer overnight. That night I made the fondant, but I substituted an organic palm oil shortening (no hydrogenated oils/no trans fats) and left it covered at room temperature. In the morning, I kneaded coloring into the fondant, which was greasy as the others have said, but it did seem to change its consistency, as I kneaded it, to be less greasy. I rolled it out between wax paper sheets which made transferring to the frozen cake a bit easier for the largest piece. I think the fondant complements ice cream better than sweeter icings, and who doesn't have ice cream with their cake? Best of all, the decorating was fun, done in record time, and with no backache. I am looking forward to my next fondant cake adventure with this recipe!

12 users found this review helpful
Reviewed On: May 9, 2008
Angie's Dad's Best Cabbage Coleslaw
I have always preferred creamy coleslaw, but I have made this one twice. It is so refreshing! For my personal taste, I backed off on the onions and the little I used was plenty for us. Otherwise, the recipe is very good as it is, but using apple cider vinegar and a little less sugar works well, too.

0 users found this review helpful
Reviewed On: Apr. 22, 2008

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