Meghan Recipe Reviews (Pg. 1) - Allrecipes.com (11657235)

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Canned Apple Pie Filling

Reviewed: Nov. 17, 2010
This was good, but I adapted a few things and changed some quantities. I used wide mouth jars for easy filling. I left out the food coloring and the nutmeg. I increased the cinn. to about 3 Tbls. (think about 1 tsp per pie recipe). I used about 6 quarts of apples. (I would say that it is about 40 medium sized apples.) I used clear jel very successfully in place of the corn starch I used about 1 and 1/4 cups. I mixed the sugar, cinn, salt and clear jel together. I heated the water up in a pot on the stove until it was hot but not boiling and then slowly poured the dry mix into the water, whisking as I went. I had no problems with clumps or anything. I filled my jar 1/2 full of apples and then added several ladles full of syrup, I pushed and pressed to get the bubbles out before I added the other apples and the rest of the syrup. Make sure you leave a FULL 1 inch of head space. If you leave any less, you will take your jar out of the water thinking everything went great, and then the oozing will start. In this case, your jar didn't seal and you will have to reprocess in a clean jar with a new band. Overall, the taste is good and I would recommend this to a friend!
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Amish Friendship Bread II

Reviewed: Jul. 24, 2010
This is the best Amish Friendship bread and it is because it has the pudding! Our recipe says to use any flavor pudding you want and i know people who have used banana, pistachio etc. and you can substitute the nuts, dates and raisins for other dried fruit like cherries. and our recipe says that you can add a 20 oz can of crushed pineapple and or a cup of coconut. the possibilities are endless. I want to try this with the 1/2 cup of applesauce, ours has a whole cup of oil instead and i like this idea!!!
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Peanut Butter BON BONS

Reviewed: Apr. 2, 2010
yummy!
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1 user found this review helpful

Peanut Butter Easter Eggs

Reviewed: Apr. 1, 2010
Okay, so just as many others did, I increased the peanut butter to about 1 1/2 cups. i started off with about 3/4 the sugar in the mix and then added my milk, before adding more sugar until a good "dough" was formed. i ended up using about 14oz instead of 16oz and the consistency of the filling was perfect...like really soft pb cookie dough. I used melting chocolate for the coating. The eggs taste very good. (my altered recipe made 3 large eggs (about 1/2 lb a piece before the chocolate) My only problem was the dipping of the large eggs, which was a bit harder then expected...maybe they should have been in the freezer a bit longer?? They were in there an hour, but i would lengthen that for next time. in the end the best "dipping" method for me was to cover a plate in a layer of chocolate, then spoon chocolate over the large egg until it was covered on all sides, then i used a large spatula to transfer the egg to wax paper, so most of the extra chocolate stayed with the plate. This worked much better then trying to lower the large egg into a bowl to dip it.
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