Carsenle Recipe Reviews (Pg. 1) - Allrecipes.com (12280045)

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Old-Fashioned Chocolate Fudge

Reviewed: Feb. 21, 2011
This makes the best fudge ever if you do it right. Follow the directions TO THE T. Don't skimp out on work. Real fudge takes work.... and tastes AMAZING.
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Chocolate Cornstarch Pudding

Reviewed: Feb. 21, 2011
This stuff turned out well. It didn't taste exactly like store-bought, but it isn't. This pudding is good, though. It's home-made (and vegan, if you do soy milk)!
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1 user found this review helpful

Peanut Butter Bars I

Reviewed: Feb. 21, 2011
I made this for my cookie plates at Christmastime. Everyone was raving about how great they were! Good job on this recipe. In order to make the chocolate re-solidify, I added some vegetable shortening. It helps to make the chocolate harder. I tried to use natural peanut butter with one batch I made. I had to keep them in the freezer. I gave a small tin of them frozen to a friend. They told me they were awesome! :D (Beware, the frozen chocolate cracked randomly like crazy. I only managed a few neat pieces.) Good luck if you're making it with natural peanut butter!
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Hot Water Pie Crust I

Reviewed: Feb. 21, 2011
You can use this crust for any kind of pie. I made a vegetable pot-pie with it. Everyone was saying how delicious it was. They sent me home with it, and I ate the rest over the next days. It was delicious! The crust made it, though. Just crispy enough, just soft enough. I cooked it slowly on a low temperature (300F, I think). When the family was on their way, I turned it up to 400 until it started turning slightly tan, just to make sure it was done. Oh, make sure you poke holes in the crust on top. It needs to breathe, just a little bit.
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Bread Pudding II

Reviewed: Nov. 4, 2011
This was good!! I've used this recipe a few times now, and I just made it again. This time I used only one cup of milk, and it got crunchy on top--- the way I like it!! It also took about 20 minutes shorter to be done... I don't know why it calls for so much milk! I'll experiment a little more with bread pudding. Not one recipe fits all, but this is a good base to work from. I added chopped apple to mine.
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Clone of a Cinnabon

Reviewed: Aug. 29, 2012
This makes great cinnamon rolls, but make sure the bottoms are done. I cooked at 400 degrees for 15 min, and the tops were brown, but the bottoms weren't done. (It might be because I used a glass pan.) They were still stretchy dough on the bottom halves. I will cook them at 350 degrees for 20-30 min next time. It's strange, but even though they were doughy, they disappeared within minutes. I didn't even get one at the party I took them to.~ Thanks, Marsha!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 25, 2012
I personally thought they had too much vanilla flavoring, but also the recipe is only meant for 18 cookies. This is the reason why everyone's cookies are coming out 'burnt' and 'crispy'. Also, you're supposed to take the cookies out before they're done so that they can finish cooking on the hot sheet. You're not supposed to cook them all the way through. If you have trouble with this recipe, you need to read the directions better.
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Irresistible Irish Soda Bread

Reviewed: Jan. 19, 2013
My family loved it! Next time I will try adding raisins, since others have said it would make it better.
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