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Almond Buttercrunch Candy I

Reviewed: Dec. 21, 2002
The first time I made this, I cooked the candy to 310 degrees. In a second it went from smelling great to smelling burnt and separating. The second time and third time I made it, I buttered the sides of the pan and did not stir it at all until it reached 300 degrees, rather than 310 degrees. It was perfect and delicious both times.
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41 users found this review helpful

Maple Walnut Fudge

Reviewed: Dec. 21, 2002
This was the creamiest fudge I've ever made! I used a 9 by 9 inch pan and added extra chopped walnuts rather than using the walnut halves. It was outstanding!
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14 users found this review helpful

Yeast Raised Christmas Waffles

Reviewed: Dec. 25, 2001
I made these waffles for Christmas breakfast.They were cripsy on the outside and light as air. I will be making these again - and often! Thanks for the great recipe.
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9 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Dec. 21, 2002
This cake was awesome! I used 1/4 cup Kahlua and 1/4 cup Godiva Chocolate Liqueur for the coffee flavored liqueur. The cake took exactly one hour to bake and I didn't have any problem getting the cake out of the pan after letting it cool for 15 minutes. I took the advise of another reviewer and topped the cake with melted white chocolate that I thinned with a little cream. I will definitely make this again.
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4 users found this review helpful

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