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Hard Sauce

Reviewed: Sep. 16, 2012
As some other reviewers mentioned, I also took the sugar to mean granulated. I had to beat the tar out of it to get rid of most of the grit (I didn't have all day to keep beating this to smooth it out completely). I think this recipe should call for powdered sugar but you may need more than the 1/2 cup called for in this recipe. I also omitted the almond extract and added way more brandy - probably closer to 1/4 cup.
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7 users found this review helpful

Mini Ham And Cheese Rolls

Reviewed: Aug. 30, 2012
I've been making these for years and love them! I don't mind the onion but most of the time I leave it out - some people are finicky about onions and these rolls are still delicious without them. I wrap them individually in foil before baking so the rolls don't dry out. Also, I find that these freeze well so you might find it worth it to whip up a big batch, bake them then freeze them so you can grab one or two for a fast breakfast on the go. They reheat well and pretty quickly in the microwave (remember to remove the foil before microwaving).
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4 users found this review helpful

Cake Balls

Reviewed: Dec. 20, 2010
Ugh. These are way too much of a pain to make and I didn't think the end result was worth it. In fact, I didn't care for them at all (I used red velvet cake mix and cream cheese frosting). I dipped about 2 dozen and have about 3 dozen left to dip but am so annoyed with them that I think I'm just going to skip it.
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9 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Apr. 8, 2010
If I could give this recipe 10 stars, I would! These are fantastic! I generally don't care for pumpkin dishes but this one has such a delicious mellow pumpkin flavor and they are soooo moist without being oily. I made these for a work function (makes a good-sized batch, perfect for potlucks) and everyone raved and asked for the recipe. Also made these for a party at my house in the Fall but knew that some guests didn't care for cream cheese so I kept a few unfrosted and they were still awesome. Definitely make them with the frosting though if you don't have picky non-cheese eaterpants around.
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1 user found this review helpful

Asian Style Country Ribs

Reviewed: Apr. 8, 2010
I live on the East Coast and made this dish a few months ago when we had back-to-back blizzards. Boy was it perfect! Made a lot for 1 person so I was able to eat off of it for a while. I only rated it a four because some of the ingredients are a little too troublesome/expensive to bother buying for just this dish but if I didn't have them on hand, substitutions or just leaving them out still made for delicious flavor. I had also read ahead of time that people wanted some marinade to pour over the finished ribs so after I let the ribs marinate overnight, I added just the ribs to the crockpot to cook and reserved the leftover marinade. Right before serving, in a small saucepan, I heated up the marinade to boiling to kill off any bacteria and thicken a bit. Was awesome with some white rice and green beans. Will definitely make again.
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4 users found this review helpful

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