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I'm a novice baker and mine didn't turn out so well. I didn't make any changes to the recipe, but my pears never got mushy (and I kept it in the oven as long as I could without burning the crust--55 minutes total). Any ideas why? Are there some kinds of pears that work better for baking than others? That said, even with my crunchier pear pieces this pie is delicious.

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Old Fashioned Sugar Cookies II

Reviewed: Aug. 21, 2008

I made this recipe twice. The first time i subbed nutmeg for the mace. They were heavenly! Definitely my new favorite sugar cookie recipe. The second time I used fat-free half and half instead of cream and 1/2 c of sugar, 1/2 c of splenda. I had to bake a little longer (10 minutes). Not as good as the original, but still quite tasty.

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