Berlyann Profile - Allrecipes.com (11818784)

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Berlyann


Berlyann
 
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Member Since: Oct. 2009
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Kimberly
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Recipe Reviews 3 reviews
Homemade Peanut Butter Cups
I tried this recipe tonight. I had the paper cups but decided to use a tip from another review to spread it into a 9X13 pan hoping to save some time. Well it worked, Wonderfully! My husband had been bugging me to make peanut butter cups but I'm a cook not a baker. But I gave it a shot anyway because I like a challenge. Well the recipe is delicious and well worth the effort. I will be making these again but will use the paper cups as directed in the original recipe. Some mentioned there chocolate got stiff waiting on the cups to cool. Use a double boiler and turn off the heat but leave the pan of chocolate over it. It will stay warm and soft. I didn't let my peanut butter cool before I poured it over the cooled shell. If I had it wouldn't have spread it cooled that quickly. TIP: if you use the pan method instead of cups line ur pan with wax paper. It makes removing them much easier. I cut them with a warm knife, quickly starting at the edge of the pan. Then lifted up on the wax paper to remove the candy. If you don't line the pan they are difficult to remove. Even if you oil or spray it first. Enjoy!

4 users found this review helpful
Reviewed On: Feb. 18, 2011
Pickled Sausage
I just got done making these. I made a few changes..First, since I have never pickled sausages or eggs I had read many recipes and got tips from each that I used in this recipe. First I did eggs and sausages together. I also used several meats to see what worked out best. Cheap hot dogs not beef, cause other reviews said all beef caused oil to float on surface. Second regular lil smokies, third sausage links. Then of course I boiled some eggs and pealed them and added to the jar. As far as the brine I used the 4 cups of vinegar, but only 2 cups water. I increased the salt to 3 TBS, added 3 bay leaves, 1 tsp basil, black pepper, 10 whole peppercorns, 2 TBS red cayenne pepper, 1 tsp red pepper flakes, sea salt, 10 drops red food color, & 4 cloves of fresh garlic. I minced 2 cloves and cooked in the brine . The other 2 I crushed and added to the jar. Once I cooked the brine and added all the meats and eggs I poured the vinegar over everything and closed it up..After it sat for about 2 hours it was killing me and I had to taste something. I pulled out a hot dog and I have to tell you that in a couple days these will be great!! There gonna b a little spicy and have a good zing..That's what I wanted. I am trying to copy cat Tijuana mama's, Red Hots, etc. This recipe is gonna do that. I plan on staying out of them for at least a week :) before I dig in... ~~ Fingers Crossed~they make it that long.

98 users found this review helpful
Reviewed On: Nov. 7, 2010
Soft, Moist and Gooey Cinnamon Buns
**UPDATE** These buns are HUGE..and DELICIOUS. I cant imagine anyone not liking them. I forgot to mention in my earlier post that I added 1-1/2 tbs of all purpose flour to my filling mix. Some of the other reviews said the filling melted out of the bun and into the pan. The addition of the flour worked perfect. The filling thickened up and stayed put. I cut mine 1-1/4 inch thick and honestly could have used a second pan. They got so big. I don't like skinny, flat buns like the can. I wanted them tall, fluffy, and touching so the sides would be really soft. This weekend I am making them again only this time I'm adding walnuts, and raisins and peach preserves I made from scratch several weeks ago. GREAT RECIPE FOLKS..This will be my only cinnamon bun recipe from now on. Thanks to the author for sharing, U made me a star in the eye's of my family and friends. Thank you, Berly Ann from TEXAS

5 users found this review helpful
Reviewed On: Oct. 30, 2009
 
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