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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 16, 2013
Simply amazing fudge. Easy to adapt to your taste, like I prefer dark chocolate so the first time I made it I used 2 cups of dark chocolate chips and 1 cup semi sweet, it came out really good. The second time I wanted to add some peanut butter, I searched the internet for a chocolate peanut butter fudge, everywhere I saw the recipe called for cocoa powder and I knew it wouldn't be chocolaty enough, for me at least, so I wanted to adjust this recipe and see. so this is what I did, 1 cup evaporated milk, 2 cups granulated white sugar and 1 tbsp. butter, on medium low heat brought to a rolling boil stirring often. once it got to a vigorous boil, started the 5 min timer, (used a 10 oz bag of large marshmallows, nuked with about 1/4 cup light caro syrup on 50% power for 1 min.) turned the heat off at the end of 5 min,(there were lot of bubbles still) whisked in the marshmallows, 1 tsp vanilla and then added the 1 1/4 cup peanut butter already measured out and whisked until smooth, then poured in 1 and 1/2 cups dark chocolate chunks, 1 cup semi sweet chocolate chips and 1 cup chopped pecans and mixed well, poured into a foil lined 9 inch square pan( which the fudge filled completely) and chilled in the refrigerator before cutting up. It was creamy deliciousness thoroughly enjoyed by me and my company. It didn't have that finely crystalized texture of a typical fudge but if you are into the creaminess and that sinful combination of chocolate and peanut butter, you'll be in heaven.
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Plain Eggless Cake

Reviewed: Jul. 17, 2012
this is such a simple and ohh! so delicious cake. I was actually looking for an eggless coffee cake recipe simply because I ran out of eggs but wanted to have a cake like right now! So I took this recipe, added some cinnamon in the batter and also made a topping of chopped apples, walnuts, little brown sugar and cinnamon mixed with the little butter that I reserved from the 1 cup that was actually called for.it came out so well.Guess melting the butter was the trick here, the cake was so moist and fluffy.makes me feel like I'm becoming a good baker. Thank you Margaret!
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Cranberry Hootycreeks

Reviewed: Apr. 20, 2012
Delicious. Just made these,Made few changes b'coz of purely personal choice, pretty sure this would be good as is, I liked my version also. Used all whole wheat flour, walnuts, semi sweet chocolate chips and also added good 2 tsp of ground cinnamon, doubled the vanilla just to mask the smell of egg for my hub, made into balls before flattening them a little, it was hard to just spoon this very crumbly mix.and since this was my very first time baking cookies , nervous about undercooking my cookies, baked them for full 12 min at 375. Result.. huge cookies with crispy and crunchy underneath and no they we're not burnt, soft and chewy top, just enough sweet and very very tasty. I know I'll make them again and again ,(just may be I'll cut down the baking time to like 10.5 to 11 min)and also will be gifting whenever I've a chance. Woohhhoooo, my first cookie baking experience was great. Thank you Susan! Update( 7/15/12): over the 4 batches I've done so far, figured out these easier numbers 1/2 cup of each flour, 3/4 cup of total sugar, 1/2 cup each of crans, pecans and the choco chips, 1/2 cup butter, 1 egg, 2 tsp vanilla,1 tsp cinnamon, 1/2 tsp each of baking soda and salt. and also cream the sugar along with room temp butter and egg. Super yum right of oven and also super duper easy. thanks again!
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Zucchini Patties

Reviewed: May 24, 2010
these patties were awesome. I did add some cayenne pepper, ginger-chili paste to suit my Indian taste. only had sharp cheddar on hand, and it worked fine. thanks to all the reviewers who suggested to squeeze and drain the zucchini, I wouldn't have liked it if it was soggy. thanks again for the wonderful recipe. next time I'll make these with chick pea flour and skip the eggs so that I can share with my vegetarian friends.
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Roasted-Vegetable Stock

Reviewed: May 24, 2010
years after my first trial making homemade stock which was of course a disaster, I gathered the courage to try again and with the wisdom gained from all the reviews here this was a huge success. Great by itself, makes my rice dishes even flavorful and serves as a good base for my vegetarian soups. Just added some extra salt, a whole potato and whole lot of indian spices and doubled the recipe. TY for the recipe and the reviews
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Easy, Eggless Strawberry Ice Cream

Reviewed: May 24, 2010
great recipe for my first ever homemade ice cream. Used 1 tsp vanilla and a small pinch of salt. pulsed strawberries in my food processor, omitted the food color. It has got great flavor, a nice pink color with deeper pink flecks. Will make this many more times but will probably use light cream instead so that we can enjoy it without the calorie overload. Thank you so much for the recipe and TY for the great reviews.
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