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Old-Fashioned Chocolate Fudge

Reviewed: Dec. 21, 2011
This fudge is delicious and not too difficult to make. The instructions are, however, a bit misleading. Step 2 tells you to "reduce heat and simmer." This will not work. You can't reach the temperature of 238 degrees while simmereing. I went online after 20 minutes without a temperature change and found others calling for a "boil" during the heating process. Once I upped the heat, I had the temperature in 10 additional minutes. You should not need to cook the fudge longere than 15 minutes to get it to 238. Would be nice, too, if there was a bit more description on what "loses its sheen" means. Mine barely changed at all after 20 minutes of beating the daylights out of it and I poured it onto the pan. Set up fine and turned out perfect. There should also be an instruction not to start the beating until the temperature of the fudge drops to about 115 degerees F.
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Crab-Stuffed Catfish

Reviewed: Feb. 17, 2010
Very easy and very, very tasty! If I could rate it 4.5 stars I would. I plan to try this crab stuffing on other fish and beef steak.
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Key Lime Pie VII

Reviewed: Feb. 4, 2010
This does make an excellent key lime pie! With the cold winter here in FL, 20 limes would have been around $12! This plus the condensed milk and crust ingredients would have cost $20 for the pie! I used bottled lime juice and three real limes, two for juice and one for garnish. Results were superb. And extremely easy to make.
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