wax lion

"I found this recipe on foodnetwork.com but wanted to be sure it was here too - and it was! Excellent fudge, quite rich of course. I used 1 oz unsweetened chocolate, chopped, about 7 oz of semi-sweet chips, and milk chocolate chips for the remaining 10 oz, as I thought all milk chocolate might be too sweet and/or not chocolate-y enough, and this ..."

Dec 13, 2011 on Food.com

"I had to make a couple alterations based on what I had - used 1/3 cup each of butter and butter-flavored shortening, 1/2 cup white-whole wheat flour, crisped rice, and skipped the coconut and nuts - and these are great! They still came out quite crispy/crunchy even with less fat, and the recipe count was spot-on. I didn't grease the cookie sheets..."

Feb 8, 2011 on Food.com

"I doubled the recipe to use a whole 15oz can of pumpkin, and made a couple alterations - 1 cup of brown sugar in with the pumpkin and then 1 cup of white sugar with the flour (instead of 3 cups total, 3 eggs instead of 4, 1/2 cup applesauce plus 1/2 cup oil, and a little ww flour. made 24 perfectly sized muffins (not the huge ones which baked i..."

Oct 10, 2010 on Food.com

"I used 1/2 cup of shortening & next time could use even less - also added a handful of quick oats (and you couldn't even tell they were there - otherwise, followed this recipe pretty closely & it came out wonderfully! I just crumbled up the remaining cookie dough on top rather than dropping it in spoonfulls & it looked & tasted great! Will defi..."

Apr 18, 2010 on Food.com

"I made a quarter-recipe except since I planned to use my cookie press, I used 1/2 teaspoon baking powder because I didn't want them to puff too much. I used some italian orange oil (fiori di sicilia in the dough, and orange oil, lemon flavouring, and lemon juice in the glaze, and they were wonderful! Took them to Easter Dinner (an Italian-theme..."

Apr 6, 2010 on Food.com

"I've used this recipe twice as a basis for a vegetarian version - the first time I just left out the crab but followed the rest of the directions & they were tasty but the filling was obviously lacking "oomph" - both in flavor and texture/body. This time, I roasted some slices of tofu with soy & worcestershire sauce, then diced them into tiny bit..."

Jan 11, 2010 on Food.com

"I don't own a breadmaker, so I had to tweak this a bit, but it worked great! I doubled the recipe to use up some leftover mashed potatoes from Thanksgiving - so I reduced the amount of salt & oil , and since the potatoes already had herbs in, I added about 2.5 T dried onion and some dried chives (and a little additional water. I divided this in..."

Nov 29, 2009 on Food.com

"I translated this to make 2 loaves and used one cup each of brown sugar and white sugar, instead of 2 2/3 cups - I also subbed some white-whole-wheat for 1 cup of regular flour, and used vegetable oil instead of shortening. Instead of putting nuts in the bread, I soaked about a cup of raisins in hot water while I was getting the rest of the ingre..."

Nov 12, 2009 on Food.com

"I've made this twice now using 1/2 cup each of butter & brown sugar, and boiling the mixture for three minutes - first with 24 crackers & and then with 35 crackers, and of course less chocolate (and no nuts as I was out. I actually liked the second batch more, as there was a perfect ratio of caramel to cracker, and I can tell myself it's a littl..."

Jul 23, 2009 on Food.com

"I needed a bit more than this recipe produced, so I used 1.5 times as much milk, sugar, and cornstarch, and 2 medium eggs & one med. egg yolk (and vanilla extract at the end - I am sure a vanilla bean would have made this even yummier! It worked perfectly - thank you for your clear directions. I used it to fill a poundcake baked in a "Maryann" ..."

Jul 5, 2009 on Food.com