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"Poured it over apple slices, loved it! Nice smooth consistency, easy to make. Friends did say they thought it tasted more like butterscotch than caramel, though I couldn't tell the difference myself between the flavor of this vs store-bought caramel sauce.... other than that THIS was MORE delicious than store bought because it's fresh ..."
"These truly are perfect lemon bars: simple, delicious, perfect texture and good ratio of curd to crust. Everyone at church said these were the best lemon bars ever!"
"Consistency was beautiful, but it's too sweet as is. On my second attempt, I added only half the sugar, which tasted better but didn't set. BTW, it's easier to whip the pudding smooth if you combine the cornstarch into the sugar before adding the eggs."
"Delicious recipe, and thanks for all the great advice! Very helpful, not to mention entertaining! I especially enjoyed learning about the offensive nature of carrots (though I must confess I still love them). Love your trick with rubbing fresh garlic around the bowl."
"Delightful! Intense but not overly sweet! I made with the higher amount of cocoa, and I added walnuts. I formed into one block, didn't cut into bars before cooking, and purposely cooked the block longer (22-25 minutes) and at a lower temperature (325 degrees) in hopes of getting more of a dryer biscotti texture. Even then, they were nicely sof..."
"Excellent flavor, similar to mild enchilada sauce. Very easy to make. I added olives and fresh tomatoes, and omitted the tomato soup and cayenne. We ate it with cornbread as Loren Lou suggested. My family LOVED it!"
"Definitely the best of the Persimmon Cookie recipes, because they're less "cakey" and more "cookie-like." I used butter instead of shortening, and substituted brown sugar for half the sugar. I found it worked best to refrigerate the dough several hours and then bake the cookies for 14 minutes at 325-350 degrees."
"Wow! The salty peanuts and the peanut butter buttercream make these brownies fantastic! The peanuts were the best part. I had actually reduced the amount of peanuts, but wished afterward that I had used all 1-1/2 cups. The recipe did make plenty of ganache (see my photo).
What I'll change next time:
1. I over-cooked the butter, co..."
"LOVED it! This is the first time I've tried Rhubarb. Both my dad and husband said they hate Rhubarb, but I made them eat a little bite and they proceeded to eat 4 bars each! Mom would have been proud."