Brenda Profile - Allrecipes.com (13577637)

cook's profile

Brenda


Brenda
 
Home Town:
Living In:
Member Since: Jun. 2009
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 11 reviews
Peanut Butter Fudge
I love this recipe...however, I did "adjust" it slightly. The true recipe has some needed changes to avoid issues with setting. There is too much marshmallow. One 7oz. jar of marshmallow crème is enough. I used 1 1/4c. of peanut butter just because I didn't have a 1/8 measuring cup. Lastly, I added 1 Tbls. flour to peanut butter mixture. I listened to other viewers and let it boil on high and set timer for 6 minutes from rolling boil...perfect! no candy thermometer, no ice water test. It is very important to mix the peanut butter, vanilla, marshmallow and flour in a bowl first, before you heat other ingred. It saves time when your mixing it into hot ingred. so that it doesn't start cooling down and setting in the pot before everything in mixed in smoothly.

2 users found this review helpful
Reviewed On: Jul. 29, 2013
Italian Pasta Salad I
This was a very good pasta salad. Not overly creamy like some others I've tried. I just threw on some sliced black olives and some mini pepperoni. I will keep this for my go-to pasta salad.

0 users found this review helpful
Reviewed On: Jul. 16, 2013
Aunt Teen's Creamy Chocolate Fudge
I was very disappointed in this fudge. I picked it because of the ratings and because my candy thermometer was broken. I don't know how it got good ratings. The one star is because it tasted like chocolate. As other reviewers commented, the mixture turns so thick in a matter of seconds after the choc chips are added that you can't even stir in the vanilla. It is not because I over cooked it. I set the timer for 5 min from the start of boiling. Followed directions exactly. I stuck it in the fridge overnight and it was a chocolate brick in the morning. I had to stick it in the microwave to soften it enough to cut it. It was breaking apart. I have made fudge before and this never happened. I will buy a new candy thermometer and stick to my other recipe. I will never make this again.

3 users found this review helpful
Reviewed On: Jun. 13, 2013
 
ADVERTISEMENT

In Season

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Plan Your Easter Brunch
Plan Your Easter Brunch

Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States