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Decadent Flourless Chocolate Torte

Reviewed: Apr. 2, 2013
This is my recipe, and for some reason there are missing ingredients and instructions. You need 6 eggs in addition to the listed ingredients, and you should add them one at a time after adding the butter. Then add the vanilla extract before pouring the batter into the prepared pan.
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Banoffee

Reviewed: Nov. 6, 2012
This pie is still popular in the UK (my husband and I traveled to Ireland in August, 2012). After I came home I had to make this for my husband and his all-Irish family. The first one lasted all of about 2 minutes, which was about the time it took to slice it all into about 12 pieces! I think the pie is too sweet, but everyone else I know LOVES it. Here's a GREAT TIP: Make the toffee by emptying out 2 cans of condensed milk into 8-oz. jelly jars (you'll need 3 jars to 2 cans of condensed milk). Fill to within 1/2 to 3/4-inch from the top of the jar. Place clean seals and lids on jars. Place in 6-qt. or larger slow cooker. Add enough water to cover jars completely. Cook on low 8 to 10 hours overnight. Not only will you not have to worry about letting the water get too low and having exploding toffee all over your kitchen, you can check how caramelized the toffee is before you stop cooking (which you can't when you cook it in the can) and add time if you need to, AND you'll have toffee ready for your next pie, because the jars seal themselves during the cooking!
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Caramel Apple Bars III

Reviewed: Oct. 23, 2012
My kids, husband and co-workers all LOVED these bars. I found them a tad sweet. I think they would benefit from a little lemon added to the apples if you're using sweet ones (I used Rome), or else use sour apples (like Granny Smith). A little sea salt added to the caramel might make the "caramel-ness" stand out a bit more, as well. But I liked the fact that I could use fresh apples for a bar cookie, and these worked out fantastic.
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Sauerbraten III

Reviewed: Oct. 3, 2012
My parents were born and raised in Southern Germany, and this is very close to the way my mother makes Sauerbraten. She adds juniper berries, removed after meat has marinated, and you MUST marinate the meat for at least 3 days, and it's better if you marinate for 4 or 5 days. She does not add tomato wedges either. After removing the bay leaves, cloves, and juniper berries, she thickens the gravy, then strains it through a fine sieve, mashing the onions through the sieve to add body to the gravy (I think she uses 2 or 3 onions, too). Her Sauerbraten is the best I've ever had, and I've never met its match (I haven't been able to completely re-create it either). The purpose of the marinade is to make a tough cut of meat tender and palatable. Other recipes suggest adding gingersnaps, raisins, or sugar, sweeteners being a common thing for Northern Germans, but I've never cared for that version of Sauerbraten. The recipe is great as is, but try my suggested additions/changes and see if you like it better the way my German mother makes Sauerbraten!
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Christmas Stollen

Reviewed: Dec. 5, 2011
My parents are German immigrants, and I make Christstollen every year and sell it on ebay. This is very close to the recipe I have developed from authentic sources. I use orange peel, lemon peel, and citron, and I don't use candied cherries. Christstollen is baked throughout the Christmas season in Germany, and it is tradition in some parts of the country to eat the last one on Easter - and that was before modern refrigeration (no freezers)! The way this was accomplished is in how the loaf is finished. While the loaf is still warm, you brush it with copious amounts of melted butter. I would recommend 1/4 cup butter for this one loaf. It is then THICKLY coated with powdered sugar. This process keeps all the moisture inside the loaf, as well as adding wonderful flavor. The reason for the shape of the Stollen loaf is that is to represent the Christchild in swaddling clothes. I shape the loaf by first spreading the dough into an oval shape, about 6 inches by 14 inches. If I am using marzipan, as in this recipe, I lay the log near one edge, then roll that long edge over the marzipan, gathering the sides in slightly, then rolling to about 1 inch away from the other side, pressing gently. Stollen is a wonderful accompaniment to coffee or tea, and it wouldn't be Christmas in our house without it! Merry Christmas!
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