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Cake Mix Cookies I

Reviewed: Dec. 3, 2010
I tried this version of cake mix cookies for my first time ever of this type of cookie. It took about 15 minutes to mix up (by hand) and ten minutes to bake. Two dozen cookies in half an hour--perfect. After reading the reviews about dryness and texture, I added an extra egg to keep them moist and give a cakier, chewier, texture. They kept three days in a thick plastic bread bag. So far, I twice used a yellow mix with two cups of raisins instead of chips, and once a carrot cake mix with 1 1/2 cups of sweetened, shredded coconut with natural pineapple flavoring from King Arthur. My coworkers loved them. I'm going to try chocolate fudge with raisins to see if I can get a chocolate-covered raisin flavor. (Can you tell I like raisins?) Another tip about dry cookies/brownies. Most bakers bake them too long, until they're fully set and done. Instead, you should bake them less time because they'll continue to bake after you remove them from the oven. Trust me. I got the tip from Cook's Illustrated.
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7 users found this review helpful

Tantalizing Turkey and Blue Cheese Meatballs

Reviewed: Dec. 17, 2010
This is terrific. You say it's a recipe you designed? Then I think you have a future in culinary school, such as the CIA (if you can afford it, or get loans). Think about it. It makes ground turkey, which is often dry, into a moist, succulent dish. This one's a keeper.
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9 users found this review helpful

Wine Jelly

Reviewed: Sep. 26, 2012
The two reviews below (JW and the one after) are right. The "syrup" should be off the heat when the pectin is added. I haven't seen a wine jelly recipe before that uses dry pectin, only liquid. They aren't interchangeable, so I'll add a few that use liquid. You can't heat anything above 212F without a pressure cooker! It's not possible, at least at sea level. This jelly is more than acidic enough to be canned by the water bath method. I've never even seen a jelly recipe that requires pressure canning. I think the person giving that tip must be a little confused about it. You'd have to pressure can low-acid foods, but not those with a pH below 4.6.
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3 users found this review helpful

White Chocolate Cherry Fudge

Reviewed: Feb. 22, 2013
I just tried it today, but I went with her suggestions for substituting some ingredients. For instance, I didn't have any almond extract, so I used Mexican vanilla. Because I had about a cup of milk chocolate chips around, I used it, plus two cups of white chocolate; figured that milk chocolate is as sweet as white chocolate, so it wouldn't be throwing sweetness off. Don't be tempted to add sugar! It's not disgustingly sweet like some of the recipes here, and it gets more than enough from the sugar in condensed milk and these types of chocolate. Next time, though, I'll try it with all white chocolate, just as it's written. I know that almond extract will be superior to vanilla in this recipe because it's perfect with cherries, so I'll buy some of it for next time. It's fast and super-easy to make, because it's not a real fudge, which is tricky, demanding, and takes some skill. It's a tasty candy, though, and it's quite good enough to give to friends or take to work.
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3 users found this review helpful

Easy Cabbage Roll Casserole

Reviewed: Oct. 2, 2013
I can't believe how dumb I was to never think of this before. It's really like an eastern European version of lasagne. Since seeing Tracy's recipe, I've made this dish at least four times. If I'd made the old-fashioned halupki, I would have never made cabbage with meat and rice at all. Thanks so much!
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2 users found this review helpful

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