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Recipe Reviews 16 reviews
Old-Fashioned Chocolate Fudge
I give this only three because when I made it exactly as stated, it tasted much too dark (to the point where it tasted more like cocoa powder than chocolate) and would not set. I tried some of the other reviewers recipe alterations and liked the taste a bit better, but then found it to be too sweet after cooling. And it still came out like soup. So then I made it to my tastes: 2.5c sugar, 2/3c. cocoa powder, 6T. butter divided, 1.25c. milk, 1T. vanilla, and 1/4 t. salt. Loved the taste...had to cook it to 255 in order for it to get to a soft ball when dropped in cold water. It COULD be that my thermometer is inaccurate, but I cook candies (taffy, caramel, etc) frequently, and I never have problems when following the instructions (at least not by a difference of 14 degrees). Anyway, I chose to use this recipe because of the method--I'm kind of old school that way :) I will say this, though, don't judge the taste until after it has cooled and set completely. It will likely taste dark when it is still warm and soft, but the sweetness intensifies with cooling. Good method...generally accurate instructions, thought the ingredients could use a few tweaks, but overall not bad.

0 users found this review helpful
Reviewed On: Aug. 1, 2014
Chef John's Italian Meatballs
Excellent! To be totally honest, though, I've never made homemade meatballs...eek! I buy the store-bought frozen kind (and I'm now hiding my head in shame...) Anyway, we really liked these. They were very simple--you must do a little bit of planning, obviously, as you can't just throw these into a dinner you've started at 5:00! But in spite of that, still very very simple. The meats I had on hand were 1.25 lbs. ground turkey, 1.25 lbs. ground beef, and 1 lb. ground venison; in total, 3.5 lbs. of meat. I used these three meats in total and adjusted the rest of the ingredients accordingly. Definitely held up really well! I'm proud to report I won't be buying those "artificial ingredient bombs" from the freezer section again!

0 users found this review helpful
Reviewed On: Jan. 27, 2014
The Best Rolled Sugar Cookies
1) This is a CUT-OUT sugar cookie recipe...I've never once in my LIFE seen someone serve these without frosting. Please don't add extra sugar...they'll be sweet enough when you ice them. 2) DON'T soften butter in the microwave; use butter softened at room temp. I actually like to use 2 sticks of butter and 1/2 c. (refrigerated)shortening...produces a more stable cookie (but the high butter content still keeps them from being crunchy) 3) Cream butter and sugar very well. Mix eggs in until mixture is light and fluffy!!! 3) Mix the flour in by hand. It's not that hard and the dough won't be nearly as sticky. 4) Do chill the dough. 5) Do use plenty of flour to roll out. 6) For extra ease, definitely roll the dough onto parchment! This is the exact recipe that we used in my house growing up, though ours was all shortening (I prefer 2:1 butter:shortening) and I can't say that we ever had problems when done with my tips above. Always lots of compliments. Who knew that we were already using The Best Rolled Sugar Cookie recipe?!

9 users found this review helpful
Reviewed On: Dec. 4, 2013
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