SUSANJOANNE Profile - (1957568)

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Member Since: Jan. 2003
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Recipe Reviews 19 reviews
Chocolate Peanut Butter Fudge
I make this all the time and it turns out perfect every single time. Bring it to a full boil while stirring. Reduce the heat to low/medium so that it's still bubbling a little bit. Let it bubble for 8 minutes. When after the 8 minutes, drip a tiny bit into some cold water, if it floats to the bottom and turns in a little ball, it's ready. That's it. The soft ball stage seems strange but it works. Then add the peanut butter and butter and stir it until you can see the scraps on the bottom of the pan, it means it's starting to get thick, pour it in the pan before it gets too thick.

12 users found this review helpful
Reviewed On: Jun. 22, 2010
Jam Filled Butter Cookies
Really good, you don't have to use 2 egg yolks, you can use one whole egg. Very pretty with different types of jams, these are like a shortbread if you use real butter. The ingredient amounts are perfect for rolling into a ball. I also put a bit of vanilla in this recipe. I put vanilla in everything I bake even if the recipe doesn't call for it, vanilla is a must!!

1 user found this review helpful
Reviewed On: Sep. 22, 2007
Blueberry Buckle
July/07, This is really good, should be made with fresh blueberries though and it won't turn out so juicy. I don't understand how other people make changes to the recipe then base their starts on their changes, that has always baffled me. I used real butter instead of shortening. Quite a few viewers decreased the amount of flour to 1 1/2 cups but you don't have to, you just have to increase the milk to 3/4 cup then the batter isn't so thick :-) Thanks for the recipe, it's wonderful and smells so good when baking. I am a Nova Scotia girl and there is a little place in Nova Scotia that is the blueberry capital of the world called Oxford.

6 users found this review helpful
Reviewed On: Jul. 25, 2007

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