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Cathy's Peanut Butter Fudge

Reviewed: Dec. 21, 2009
On my first attempt, I followed the recipe to the letter. Used my digital instant-read candy thermometer, heated to 238 degrees. My fudge came out very sticky/tacky, not the smooth crumbly texture I wanted. I'm confused as to why you don't let the mixture set like with other fudge, and instead stir immediately. I think I will try it again, omitting the corn starch, letting it set first, and then adding peanut butter and vanilla warmed to 110 degrees (to prevent the fudge from seizing on contact). I gave it 3 stars because it failed for me when I followed the directions exactly.
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Good Old Fashioned Pancakes

Reviewed: Jan. 11, 2009
Best pancakes I've had in a long time. For those health nuts out there, replace all the butter, sugar, and 1/4 cup of the milk with 2 tsp canola oil and 6-8 oz of apple sauce for some tasty and healty (well, healthy for pancakes) treats.
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Reviewed: Jan. 9, 2009
So I didn't make them exactly as I was supposed to. I put in zest from satsuma mandarins and used whole anise seeds instead of the extract. Then I dipped some in 70% dark chocolate, which I highly reccomend doing. "Best biscotti I've ever eaten" was the response from about half the people who tried them. Enough said. One suggestion. I would bake them the second time for longer at a lower temperature. It will give less brown biscotti and allow you to get a more even crunch throughout.
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