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Southeast Massachusetts
"I think this works really well, even with regular organic honey. I say try it, even if the others in your household give you funny looks for putting honey in warm milk. I slept undisturbed all night after drinking this!"
Aug 6, 2012 on Food.com
"THANK YOU!!!!! THANK YOU!!!!! THANK YOU!!!!!
Let me tell you, you've made one broke girl in southeast Massachusetts very happy by sharing this recipe. I had a killer craving for fried pickles this afternoon, and these are just as delicious as the fried pickle chips they serve at The Lucky Dawg, this small restaurant down the road from my home...."
Apr 24, 2012 on Food.com
"This is delicious, and so simple! My mom went absolutely bonkers for it!"
Oct 23, 2011 on Food.com
"Fabulous! So moist, tender, and plush! YUM!"
Aug 24, 2011 on Food.com
"Yum!!!! Delicious!!! And so wonderfully moist!"
Jul 10, 2011 on Food.com
"FABULOUS!!!! So tasty and buttery! These actually made more than 30, I got an astounding 36 cookies!!! I love them!"
Dec 13, 2010 on Food.com
"I love chocolate, and these were super chocolatey! I think I may have added too little milk though, so next time I'll add a little bit more. Also, I like adding chocolate chips to mine and then smothering them in whipped cream. They are so decadent you could serve them for dessert!!!!"
Nov 18, 2010 on Food.com
"They're not quite as chocolate-y as I personally would prefer. But other than that, with a little glaze they should be just fine."
Sep 1, 2010 on Food.com
"There is only one word for this pulled pork: FABULOUS!!!! It was incredibly simple to make and absolutely impossible to resist! I can't wait for those summer barbecue parties!"
Feb 4, 2010 on Food.com
"It's a fairly simple recipe, however the dough didn't rise quite as much I'd expected, and the sandwich buns (to me look more the size of supper rolls than something you could put a burger between. The dough was also very sticky when I tried to get it out onto the floured surface. Don't make them on the small side or you won't have big enough ham..."
Feb 3, 2010 on Food.com
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