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CARNATION® Classic Five-Minute Fudge

Reviewed: Dec. 21, 2010
I just made two batches of this in a row, and they both turned out great. I've never made fudge before, but it was really simple to make and I had no problems at all. I'm planning to try to make other flavours soon, such as Vanilla (with white chocolate chips and real vanilla bean) or maple (as above but with maple flavouring).
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Jewish Apple Cake I

Reviewed: Dec. 16, 2010
I've made this several times, and it always turns out great and everyone is always asking for the recipe. It's really easy to make, and I'm not an experienced baker. The only problem I've ever had is that one of the first times I made it, the cake stuck in the pan and broke while taking it out. Since then, I've always greased the pan with a mixture of equal parts flour, shortening, and vegetable oil, and the cake literally falls out of the pan every time. I also use this to grease the pan for other types of baking with great results. I usually glaze the finished cake with a mixture of icing sugar, milk, and cinnamon.
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Best Chocolate Chip Cookies

Reviewed: Dec. 3, 2010
I just made these and they turned out perfect. I followed the recipe except left out the walnuts and instead added about half a bag of Skor toffee bits.
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Pumpkin Cheesecake Bars

Reviewed: Oct. 9, 2010
I made this recently for my husband, who really loves pumpkin pie (I'm not personally a big pumpkin pie fan). He absolutely loved it, and said it's the best dessert he's ever eaten. The next day it was served with whipped cream at a family gathering, and everyone there loved it. I tried it and also thought it was great, even though I don't generally care for pumpkin pie. Before making it, I read some of the other comments that indicated the final product was not really very "cheesecake-like". I wanted to make something basically like a pumpkin-pie flavoured cheesecake, so I made a few changes to the recipe, and it turned out exactly like I wanted. I added an extra package of cream cheese (I used two 250g packages) and an extra egg (for a total of three eggs in the batter, plus the one in the crust). I also added about a teaspoon of vanilla to the batter. For the crust I used a Duncan Hines French Vanilla cake mix, and I made it in a metal 9" X 13" pan (I sprayed the pan generously with cooking spray and had no trouble getting the cake out of the pan). I omitted the pecans as we don't like nuts. I baked it for about an hour.
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