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"I am shocked... I never dreamed that such a thin and pasty dough would yield such a wonderful loaf of bread! While this will not replace my normal bread recipes, it will certainly replace my weekly loaves! Thank you for sharing this..."
Feb 8, 2010 on Food.com
"OMG! I've been meaning to try this for a while now, but didn't get around to it until this morning... I woke up with 8 inches of snow on the ground and this just seemed to be the thing we needed. I got it together and tasted it... Then I told my fiancée that it was horrible so I could keep it for myself! lol. She didn't buy it... This is truly wo..."
Jan 13, 2010 on Food.com
"This is an excellent recipe! The only change I tend to make is the cups. I, for some weird reason, prefer to make balls rather than cups, so I roll the peanut butter into marble sized balls and put them in the fridge for about an hour, then I dip them into the melted chocolate, set them on some wax paper and put them back in the fridge for a bit. ..."
Dec 22, 2009 on Food.com
"Wow! These are absolutely amazing! The only thing I did differently was replace the shortening with lard (before you freak, read this: http://www.nytimes.com/2000/10/11/living/11LARD.html . I have also used this as the basis for a large number of "alternate flavor" tortillas such as Tomato Basil, Spinach, Roast Garlic etc. Thanx for the recipe!"
Oct 3, 2009 on Food.com
"You were right... This IS good for any holiday! I just made some to celebrate Thursday! lol This is a GREAT recipe... I will definitely be adding this to my comfort food box."
Oct 20, 2008 on Food.com
"This is a wonderful recipe. Served with the tarter sauce and the Czech Krokety (Croquettes and a salad it is divine!"
Jul 11, 2007 on Food.com
"This was the perfect flavor and consistency for my Chicken Alfredo Pizza, but I did find it just the smallest bit too thick for many other things. I just added a splash of dry white wine to it and it added a great flavor and thinned it just enough!Thank you SOO much for this! Never again will I spend nearly 2 hours cooking it the hard way and ho..."
Apr 30, 2007 on Food.com