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Licorice Caramels

Reviewed: Dec. 18, 2010
If you like a strong licorice flavor use more extract. I used 1 tbsp and it still wasn't as strong as I'd have liked. It does have a very good after taste though. I know the instructions say to not stir, but I LOVE making caramels and have always stirred mine most of the cook time. Also I highly recommend using a wooden spoon. All in all it's a very good recipe.
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Nutty Citrus Candy

Reviewed: Dec. 18, 2010
This are wonderful. I did use ground pecans, as that was what I had on hand. One recommendation though. They are easier to work with if you stick them in the fridge for about 10 minutes before rolling them into balls and dipping them in the nuts.
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Grandma Ople's Apple Pie

Reviewed: Sep. 19, 2012
Every Apple Pie I've ever made has always been so-so. This one is AMAZING!!! Just what I was looking for. I did add 1 TBSP of cinnamon and 1 tsp of vanilla. Just a suggestion... have the pies (with maybe the exception of the tops) already to go before you make the sauce. Keep stirring the mixture and when it starts to turn darker in color is when its done. Add the sauce to the apples while its hot. This was enough to make 2 deep dish pies. I cooked them for 45 minutes per the recipe and the apples were still a little crunchy - my husband thought they were perfect. He's already asking when I'll make them again :)
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Slow Cooker Reuben Dip

Reviewed: Mar. 7, 2013
While this is a good recipe, I think the sandwich is so much better. Also next time I make this I will use Russian dressing which it which is what's supposed to be on the Ruben Sandwich.
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Candied Bacon

Reviewed: Dec. 23, 2013
This recipe is pretty awesome! I started out with making the recipe exactly as it states. Then made it by doubling the maple syrup as some have suggested. This is totally a preference thing as I enjoyed it more just the way the recipe is and my son enjoyed it with more syrup. One thing I did differently is I cut the bacon in half. First it helps with flipping and second you can have more pieces thus feeling more satisfied. The bacon darkens up once it's out of the oven. I also found that doing light basting of the syrup mixture worked better both in keeping the syrup on the bacon, having less drip into the pan, and I never ran out at the end of a batch.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 29, 2013
I am by no means a novice when it comes to making cookies but these were terrible. They taste like sweet biscuits. I followed the recipe exactly.
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