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All-Day Apple Butter

Reviewed: Aug. 11, 2014
I just bought a home that has an apple tree and I have no idea what kind of apples they are, but they're small, red and quite tart. Still, I used half the sugar, and used equal parts brown and granulated sugar. I also used 2 tablespoons pumpkin pie spice in place of cinnamon and cloves. Rather than the slow cooker, I cooked this in a heavy saucepan on medium heat for 1 hour, stirring occasionally. Then, I reduced heat to simmer and covered, cooking for 8 hours, stirring every few hours. Then, the last hour, I cooked the apple butter uncovered and allowed the liquid to reduce until almost completely gone. I used an immersion blender to grind up the peel (I never peel my apples for apple butter and my immersion blender makes it a non-issue). This apple butter turned out like a caramel, spiced candy apple butter and it's DIVINE. This recipe inspired me, though clearly I didn't follow it at all. lol Enjoy - this would make great holiday gifts. :)
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Kay's Shortbread

Reviewed: May 16, 2014
Great shortbread cookie recipe and SO easy! I added a tablespoon of milk and used 2 tablespoons of vanilla (love vanilla lol) and it was awesome! I like it even better after it's cooled for a while.
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2 users found this review helpful

Caramel Fudge Squares

Reviewed: May 12, 2014
Wow! This recipe is SO good. A cross between chewy candy and moist cake, it was just awesome. I halved the recipe and got about 15 small bars out of it. I used a delicious Mexican vanilla that really set the flavor off, and I imagine topped with vanilla ice cream and a bourbon or whiskey butter sauce, it would be even more decadent and amazing. Wonderful recipe!
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Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 28, 2014
The recipe needs some work, so I found it to be better like this. Mix all of the ingredients in a ziploc bag or bowl and add chicken. I also added 1/8 c vinegar (any kind is fine, I used blueberry and it was really good!), cilantro, and instead of hot sauce, I used 1/8 tsp sambal (a little goes a long way, so be mindful of that lol). I shook the bag and marinated it for an hour. Then, I heated 2 T olive oil over medium heat and removed the chicken from the marinade and reserved the sauce; then browned the chicken on both sides, about 3 min per side, and transferred to a warm plate. Then I added 2 medium sliced onions to the pan and sauteed for about 1 min, then added the marinade to the pan. Brought it to a boil and reduced to simmer, then added about 2 T cornstarch (combine it w/ 2 tablespoons water and blend before adding to the sauce to avoid lumps). I whisked well and when thickened to the desired consistency, then added the chicken back to the pan. When the chicken was cooked through and coated well with sauce, I added more cilantro and served it over basmati rice. A decent base recipe, but I felt it needed a lot of tweaking to be great. :)
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Waffles I

Reviewed: Apr. 10, 2014
This recipe is awesome, but I tweak every recipe I find. :) I beat the eggs with an immersion blender for several minutes before folding into the batter (they became almost medium peak like egg whites) and the waffles were crispier than when I made a similar recipe that called for separating the egg whites. I stirred a teaspoon of lemon juice into the milk for "buttermilk" waffles. Also, I added double the vanilla and a heaping tablespoon of malted milk powder. Easy and yummy!
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