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"I love that you can use almost any fruit for this. That way I can use local, in season fruit. My favorite is to sub 1/2 tsp. almond extract for the lemon zest and use rainier cherries. It takes some time to halve all those cherries, about 30, but it it so worth it. Thank you for another keeper! "
Aug 24, 2012 on FoodNetwork.com
"This turned out beautifully. I scraped it down once every two hours until the consistancy was that of thin yogurt. Caution: this thickens as it stands at room temperature so make it a little thinner than you think it should be. Perfect on scones with lemon curd and on strawberry shortcake. Regular pasturized cream MUST be used but it is well worth..."
May 30, 2012 on Food.com
"Perfectly delicious. I brushed them with milk and sprinkled them with coarse sugar before baking."
May 22, 2012 on Food.com
"Wonderful recipe, Thank you! When ever I bake a ham I make this bread for ham panini the next day. Mmmmm, so good."
May 9, 2012 on Food.com
"I use this recipe all the time. I roll out the dough then place it on parchment paper on an inverted cookie sheet. I add toppings and slide it all onto a pizza stone. Easy peezy!"
Feb 27, 2012 on Food.com
"Really good! Definately not candied pickles but I did cut the sugar down to 2 cups after the first batch came out too sweet for my taste (although not too sweet for others. I gave the second batch as gifts and everyone raved about them!"
Dec 21, 2011 on Food.com