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"I've made this recipe many times and it's a hit every time. For those of you who have left out the dates, you need to know that it's the dates that make it "sticky toffee" pudding. When they're chopped up and added to the batter, they virtually disappear as the pudding bakes, and some of that toffee flavour then also infuses the sauce that forms..."
Feb 1, 2013 on Food.com
"I love pierogies and the frozen variety don't hold a candle to homemade, but it seems to me that 24 potatoes would be far too many potatoes for this dish. That translates into one potato for each pierogie. Perhaps it should be 2 to 4 medium potatoes?"
Mar 14, 2007 on Food.com
"I made this for Thanksgiving and it got rave reviews. It's a refreshing change from all the candied sweet potato recipes. Even though the ingredient seem unusual together, they work."
Dec 17, 2005 on Food.com