melcia Profile - (19151254)

cook's profile


Home Town: Floris, Iowa, USA
Living In: Oskaloosa, Iowa, USA
Member Since: Aug. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Dessert
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 3 reviews
No Fail Fudge
I see a lot of people complaining about the consistancy of this fudge. After sitting here and thinking about it, since it came out perfect my first try, I'm going to surmise that one of several things may have happened. 1. Check to make sure you are measuring accurately. For example, the marshmallow cream should be 3 cups. That's more than one small jar. Also one can of evaporated milk is 12 ounces and this recipe calls for only 10. Adding extra milk would make it runnier. 2. Omit the water. It's really not needed unless you want the surface of your fudge to be shiny. 3. Make sure to bring the milk and sugar mixture to a rolling boil for 5 solid minutes. Candy making is a very detailed experience. Keep an eye and make sure it's a rolling boil and do not go less than 5 minutes. 4. Exchange the vanilla chips for chocolate ones. Vanilla and flavored chips have a different consistancy than good old fashioned chocolate ones. I used Nestle dark chocolate chips in their all natural line. 5. For an extra kick, add a splash of vanilla right after stirring in the marshamllow creme and the chips. Trust me, it'll make all the difference in the world.

0 users found this review helpful
Reviewed On: Dec. 2, 2013
Easy Baking Powder Drop Biscuits
I make these all the time, just as is. It's a wonderful biscuit base and I have had no trouble with them rising or being light, melt in your mouth. This recipe is super simple and perfect drop biscuits. I would recommend adding some fresh herbs to the mixture as well and enjoying savory biscuits. Delicious!

0 users found this review helpful
Reviewed On: Jul. 2, 2013
Scented Applesauce-Cinnamon Ornaments
I've been making these for years and this is the recipe I have always followed The only addition I have is that sometimes, depending on the consistency of the applesauce you may need to add more 'dry' to it so that it becomes dough like. I tend to put in just a smigeon of flour to thicken it and make it easier to roll out and cut! The thicker you cut the ornaments, the longer they take to dry. I put mine in the oven on parchment paper on the lowest heat possible for an hour twenty, then flip them over and let the air dry for the rest. It takes a couple of days for them to be rock hard but it's such a wonderful gift! These make amazing gift accessories for that perfect present! Use them in wreaths or even on your Christmas tree.

8 users found this review helpful
Reviewed On: Dec. 8, 2011

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