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Lime Creams

Reviewed: Dec. 14, 2013
These are thumbprint cookies. As in bite size. I have never found them to be dry however I always use real butter and am careful when i sift and measure the flour. And i too add a drop of green food coloring to the filling.
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Grandma's Peanut Butter Fudge

Reviewed: Dec. 24, 2010
I've been making fudge for over 30 years so I'm not exactly new at it. My first batch of this turned out good, a little grainy and not hard, but firm enough to eat and tastes like the inside of a Reeses cup. Huge hit. It was VERY difficult to get to the soft ball stage, either by cold water test or thermometer. I did both. I also make allowances for altitude. The second batch flopped. I could not get it above 225. I think the proportions on this are wrong. If you compare to a similar chocolate marshmallow creme fudge there is twice as much milk and more sugar. My next attempt I will adjust both of those.
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Soft Christmas Cookies

Reviewed: Dec. 4, 2010
If anyone has doubts about how easy and idiotproof these are, I mixed up a batch about 20 minutes before the grandkids arrived and put them in the freezer to chill. After 20-30 minutes in the freezer, we divided them into 4 parts, rolled each grandkid (ages 6,5,4,3) a section, and let them have fun. They cut, sprinkled, sugared, patted and poked to their hearts content, and the ultimate result were cookies anywhere from paper thin to 1/3" thick. After adjusting the cooking time based on thickness, every one was a work of art and very edible.
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