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Chocolate French Toast

Reviewed: Sep. 30, 2012
A seasoned baker knows you should mix the cocoa powder together with the sugar.
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4 users found this review helpful

Happy Roast Chicken

Reviewed: Jan. 29, 2012
Excellent, I think this is from Suzanne Somers cookbook.
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1 user found this review helpful

Candy Cane Cookies II

Reviewed: Dec. 5, 2010
I've made Candy Cane Cookies since I learned the recipe in school, and I've never had a problem. this recipe is the one I use though. makes 3-4 dozen Pre-heat 375 F 1/2 c marg/butter 1/2 c shortening 1 c icing sugar 1 egg 1/2 tsp red food colouring 1 1/2 tsp almond extract 1 tsp vanilla 2 1/2 c flour 1 tsp salt (optional) I never use salt cream fats and sugar, add flavouring, beat in egg. add flour & salt. Divide dough in 2, add red food colour to one half. Shape 1 tsp dough from each ball into a 4" rope by rolling on counter with palm of hand. Place ropes of each colour side by side, and roll together slowly until they appear to blend, then twist slightly until they look like candy canes. Curve top of cane and gently put on a greased baking sheet. Bake Approx. 9 minutes or until set.
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Candy Cane Cookies I

Reviewed: Dec. 18, 2009
I've made these cookies for over 20 yrs and never had a problem with dry dough, in fact I just made a batch last week and they were on the moist side so I rolled them in the icing sugar sugar instead of flour. An easier way to put them together is to roll each rope out then lay them side by side and rather than pinch them together, roll them together, holding one end gently and they twist together very nicely. My grown kids love them and expect them at this time of year.
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3 users found this review helpful

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