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Recipe Reviews 2 reviews
Christmas Turtles(R) Candies
This recipe appears in a Gooseberry Patch cookbook I have. After producing "turtle bricks" I went online to discover what I did wrong and found this exact recipe duplicated here along with similar complaints. I wish I would have visited the review page first! I, too, had problems with the Kraft caramels failing to melt in the specified time at 300 degrees, and when they did melt after placing them back in the oven they did so suddenly and immediately hardened as others have reported. Nobody else seems to have had the problem I had with the chocolate, though. I used semi-sweet chocolate chips as called for in the recipe and it took almost 10 minutes to melt them with just 1.5tsp of shortening, and it was far too thick at that. Now it could be that my substitution of butter for shortening produced the hard-to-melt chocolate problem; however, the recipe contains no "do not substitute" warnings (perhaps it should?). I also used Ghiradelli's semi-sweet chocolate chips, when I suspect milk chocolate chips would have made for a smoother melt and easier spoon-on experience. (Ghiradelli's chips are higher in cocoa and "dry", even by semi-sweet standards.) Before I could spoon the chocolate onto even half a batch worth of pecan/caramels, it had begun to clump up and stick to the spoon like glue. I'm NOT happy. If I repeat this recipe, I would melt the caramels with a bit of milk in the microwave or on the stove AND I would add in milk chocolate chips for a creamier, smoother melt.

0 users found this review helpful
Reviewed On: Dec. 18, 2014
Persimmon Cake
this persimmon cake recipe cooks very well in an 8x8 baking dish for 50 minutes at 300 degrees. In contrast, the instructions for this recipe, as of November 2011, call for 1 hour & 15 minutes cook time in a "9x13 loaf pan". This could lead to disaster! Now that the FYIs out of the way, I must say this cake is very good. Like others, I made modifications. I used self rising flour. I used 1.5 cup white sugar and 1/4 golden brown sugar instead of the 2 cups white sugar. I pared down the vanilla from 2 tsp to 1.5 tsp. I added 1 tsp pumpkin spice and 1 1/4 tsp cinnamon. The recipe refers to a cream cheese icing but without a corresponding recipe. IMHO, the cake didn't need it. It has a super moist but mild flavor that could have been overpowered with icing. I preferred the cake with some melted butter and a dash of confectioner's sugar, served warm. Alternately, it works well when served with a dollop of whipped cream. I chose not to remove it from the pan because I didn't frost it. The sides of the cake in the dish were especially yummy because they took on a chewy, moist texture. Had I put 2 cups white sugar I think it would have been over-sweet because my persimmons were extremely ripe. Had I put in a larger quantity of vanilla extract but no spices, I think it would have been good but not "as good". The way I made it suited the tastes of the four people who enjoyed it. I would give it a "5". The way the instructions read, I would rate it a "3".

11 users found this review helpful
Reviewed On: Nov. 15, 2011

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