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Grandma VanDoren's White Bread

Reviewed: Apr. 8, 2012

Today I made this recipe for the 2nd time. It's a large, awesome recipe. Enough for two loaves of bread and a pan of cinnamon rolls. It comes out perfect every time. Put some cream cheese frosting on top and a mixture of cinnamon (lots), pecans, butter and brown sugar in the middle and those rolls are to die for.

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Potato Bread III

Reviewed: Jan. 1, 2012

This bread came out wonderful. Light. Flavorful. Perfect. I made two changes. I mixed the salt in with the dry flour and I used butter instead of shortening. Delicious!

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Mocha Fudge

Reviewed: Dec. 18, 2011

Having finally learned the knack of fudge this fudge turned out great. I tasted the fudge as it cooled (before adding the chocolate) and it was a beautiful coffee buttery flavor. Having learned the tricks of cooking long enough, but not too long, letting the fudge cool enough before stirring, etc. This fudge came out yummy!!! The only change I made is I used a tablespoon of expresso powder in lieu of the instant coffee.

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Creamy Peanut Butter Fudge

Reviewed: Dec. 18, 2011

Fudge is tricky. I've just started making it a couple of years ago and fail more than I win. Then I went to a candy class. Came home and got cocky and tried again. Maple pecan fudge. I turned to sand. I turned to the internet and found that Maple was one of the more difficult fudges to make (and expensive) so I decided to try this peanut butter fudge. I read the reviews and learned to not touch the fudge while it was full boiling, to time it for 7 minutes and that under boiling and over boiling can lead to sand or huge crystals. To use the thermometer AND check for soft ball stage and stir and stir and you need a good arm. I thought I'd failed -- again -- as it looked like a goopie mess and yet I stirred. And then it happened, the gloss turned dull and it was so difficult to stir. I poured it into a buttered pan and then tasted it. YUM!!! The best peanut butter fudge I've ever had. Practice *IS* making perfect!

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Apple Dapple Cake

Reviewed: Sep. 29, 2010

This cake was flavorful and chock full of goodies. I added whipped cream with a scant dusting of fresh grated nutmeg. Wonderful.

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Bread Pudding III

Reviewed: Sep. 11, 2010

This recipe was perfect for the changes I wanted to make. I used a whole loaf of Publix breakfast bread which is loaded with nuts, raisins, and apricots. Therefore I omitted the raisins and did 1 1/2 of this recipe. The baking took longer and I watched it knowing it was done when a knife poked in the middle came out clean. Fresh grated nutmeg and real whipped cream topped it off.

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Single Crust Peach Pie

Reviewed: Aug. 8, 2009

I read the reviews and they helped a lot. I made some changes, cinnamon to flour/sugar mixture along with doubling the mixture. I also made a huge pile of clean, fresh peaches and coated all with about 1/2 cup of flour then coated again with half the flour/sugar mixture. Of course the baking took longer, but I watched it. My pie stood tall and beautiful. The crunchy, sugary, coating on top was delightful. All I can say is YUM! It's the best peach pie I've ever had.

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