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Creamy Peanut Butter Fudge

Reviewed: Sep. 21, 2010
When making this, I took JTODDM's advice to cook it to soft ball stage, and it turned out perfectly. I might not have cooked it QUITE long enough, but by the time I stirred in the peanut butter and vanilla, it didn't really matter. Perfectly smooth and creamy. I also added a topping made from raspberry jam mixed with a little lemon juice and water. It added a touched of brightness that kept it from being too overwhelmingly rich for me. Great and easy, and I'd make it again in a hot minute.
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Snickerdoodles II

Reviewed: Mar. 24, 2010
Wow... these cookies are just extraordinary. I substituted 1/4 of the cup of shortening with margarine to get a more buttery flavor to the cookies and it worked perfectly without being overwhelming. We'll see what happens once they've been cooling for a while, but for now it's a definite A+! I'll make these many times in the future!
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