PatKMann Recipe Reviews (Pg. 1) - (10588498)

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Biscochitos I

Reviewed: Mar. 16, 2013
This recipe is almost identical to the one I have been using for years. With one exception. Actually, two. I never use brandy or wine. Mostly because I never seem to have it on hand when I need it. I just use water. The biggest difference is that I have gone back to using 1 lb of lard, which is the "most" traditional. In an attempt to ameliorate bad fat impact, I had tried margarine (both regular and diet), butter, crisco and butter flavored crisco. They just don't have the result that lard gives. It is a firm, crumbly cookie - not crisp or "chewy" - much like a Pecan Sandie in texture. I roll the dough out and use a bottle lid to cut bite size cookies so I always end up with waaaay more than 3 dozen cookies. I gave up years ago using fancy cuts since the star or angel or whatever always got misshapen in transferring it to the cookie sheet. I press the rounds into a cinnamon sugar mixture and then lay them on a cookie sheet. Keep in mind that humidity levels can affect the amount of liquid you need. When I got my recipe over 60 years ago, it said "1/4 C, more or less as needed, of brandy" so I already knew to adjust liquid levels as needed. Pat Quinto Kemm Mann
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Plain Cake Doughnuts

Reviewed: Feb. 9, 2013
Light and fluffy. I splashed in some vanilla. Next batch I'll add a bit more cinnamon.
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Hot Fudge Sauce

Reviewed: Feb. 15, 2008
Absolutely fantastic. Hard to believe something this easy is so delicious. I used the microwave for 1 min at 50%, stirred and repeated. I also used 2/3c chips and it was not grainy at all but, from previous experience with chocolate, I made sure not a drop of water or condensation got into the chocolate. I don't know the chemistry behind it but that can cause a grainy texture.
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