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Cream Puffs

Reviewed: Jan. 12, 2006
these are spectacular. the only modifications i made were to add 1 Tbsp of sugar and 1 tsp of vanilla to the pastry mix. i also baked for 10 minutes at 425 and then brought the temperature down to 375 for 15 minutes to get the color and the puff right. keep the puffs small as recommended in other posts. these are a sure hit.
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Almond Crunch

Reviewed: Dec. 22, 2005
was a hit! as noted in the other posts a couple key things: heat the pan you are going to pour the mixture into, it helps so you can create a more even thin coating since you have more time before it starts to harden (makes for a better crunch), we did double the nuts, and one last thing i wish i had used - a silicone spatula. the mixture is quite sticky and hard to spread. i used a cheap candy thermometer and it worked great!
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