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Grandma's Taffy

Reviewed: Jun. 28, 2013
This recipe is lacking three very important things. Number one, glycerin. Adding one to two teaspoons of pure 100% vegetable glycerin keeps it from being too sticky. Number two, this recipe should not be heated to 275. It should be heated to 260 F if you want a taffy consistency. Last but not least, proper cooling. The taffy needs to cool evenly for the best results so put some ice cubes in between a towel and set the cookie sheet on it. That will make the middle cool as fast as the edges. After almost a full year trying to perfect taffy making, I can say that it is possible. Don't give up if its not how you like it! Just keep trying and changing things, you'll get it.
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Heavenly White Cake

Reviewed: Feb. 9, 2012
That's the last time I change a recipe. My cake turned out horrible because I just threw everything together without following the directions. Why does it matter if you sift the flour or beat the eggs to a fluff? What difference does that make if everything's just getting mixed together anyway?
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The Best Chicken Fried Steak

Reviewed: Dec. 10, 2011
I can imagine how this recipe would be pretty good if you prepared it the right way, but my mom did not so I can't give a completely accurate review. My mom did the flour then the wet ingredients, leaving the outside of the meat wet. She also used more milk in the gravy than she should have, thus it was very runny. The steak resembled a piece of deep fried fish before the gravy was added, and now it's just a giant pile of this gelatinous meat filled grossness. I'll prepare it the proper way and write another review in a couple days. Plus she completely drowned the steak in gravy after it was cooked... ew.
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