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Special Buttercream Frosting

Reviewed: Jun. 1, 2006
Slightly altered, it makes a good buttercream frosting. I've used this exact recipe for the last 3 years and every time I make it, my family fights over who gets to eat what's left in the bowl. I've altered the directions myself as the suggested 2 cups of shortening will create a super lardy tasting/textured frosting requiring a lot of extra powdered sugar to straighten out. I start with a very scant cup of Crisco and about 1/4th cup of Brummel and brown. The Brummel and Brown gives the frosting a nice buttery taste. If you prefer to use Crisco, I suggest you use a scant cup to start and then spoon in a little at a time, stopping to check taste and texture. I also do not use salt as the Brummel and Brown provides just the right amount. The rest of the directions I pretty much follow except I also use real vanilla like others here suggest. If you want a good vanilla flavor, use the real thing because imitation vanilla tastes like imitation vanilla. All in all - good recipe.
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Remarkable Fudge

Reviewed: Oct. 27, 2004
I'm tossing away my old fudge recipe and replacing it with this one. This was really good and easy fudge. I cooked it for about 20 minutes on med-high rather than the 12 because the sugar just wasn't melted enough at the specified time (could be because of where I live = I often have problems with baking here in FL). My family likes it more on the chocolaty side, so I threw in 2 extra Semi-sweet baking squares in addition to the bag of chips.
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