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Recipe Reviews 13 reviews
This recipe is so delicious and so good! I've followed it exactly several times and EVERYBODY loves them. They have the best flavor! You can taste the vanilla and I love it. The recipe makes a 9x13 pan which i cut into approx. 1 inch squares, so that makes about 100. It takes a long time to get to temperature, maybe 30ish minutes? And it will turn the color of caramel and have big thick boil bubbles when it's ready. Oh, I have discovered that cutting them with greased scissors works really well! Note: I have tried at least 5 different candy thermometers and they are never, NEVER accurate. The last one was the most expensive/fanciest one, and it just stopped at like, 200 degrees! I now just rely totally on the ball in the water method. I always worried that it wouldn't be accurate enough, but I've had better luck with that than thermometers. However, if you're going to use a thermometer, I like to calibrate it by putting it in ice water and seeing how far off from 32 degrees it is. Then I add or subtract that much from the finishing point of the recipe. So, if in ice water it says 40 degrees, and the recipe says cook to 250, I will stop at 258. Elevation can make a difference, too. In high elevation, I usually stop a few degrees early.

3 users found this review helpful
Reviewed On: Apr. 25, 2014
Perfect Turkey
Great recipe! I love turkey all year long and I have made it several times. It has turned out great every time! Brining is the way to go. When I've tried putting herbs and stuff in the brine, I didn't taste a difference, so I stick with just salt. I've tried it with and with out the wine, and I don't taste a difference there, either. So, now I just leave it out.

3 users found this review helpful
Reviewed On: Apr. 25, 2014
Ruth's Grandma's Pie Crust
This crust is amazing! I have made it several times and people always compliment it and ask me for the recipe. I follow the directions exactly and it has come out so delicious every time. FYI, It is sweet, almost like a cookie, so don't use it for savory pies. I made that mistake on a pot pie once and it didn't taste so great...

0 users found this review helpful
Reviewed On: Apr. 25, 2014

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