These are nummy!! I also used 3/4 cup sugar. I used ground pecans and two boxes of Bakers semisweet squares. I had no problems with the dough, as I left it in the fridge overnight. I would next time roll them into "marble sized" balls. I think this would make it easier to dip. Don't have the whole batch out of the freezer when dipping. They melt fast and don't stay on the toothpick. Thanks for the recipe!!
MMMMMMMM!!!!! I'm not usually a meringue fan, but these are awesome!! Easy to!! I didn't change a thing. For those having trouble with the egg whites, maybe you're just not beating them long enough. It takes at least five minutes. I baked for the full 30 minutes. A must try. Thanks.
These are very good. I followed the recipe exactly, except that in Canada, we only have the cooked pudding in the larger size, so I had to double. Not sooo bad.... Do keep in an airtight container otherwise they get hard.
These are like the old fahioned gingerbread. That's good!! Some things should stay "traditional". I made the mistake of rolling my dough a little too thin. Make it the 1/4 " thick. If these seem a little "hard", just put a piece of bread in the container with them. They'll soften right up.
This is awesome! I've made this roast several times now. You don't need an expensive cut of meat for this one. It always tender, juicy and falls apart when you cut it. Makes a wonderful gravy when you add equal amounts of flour or cornstarch to cold water and then add to drippings and bring to a boil. It's so nice not to have to prebrown the beef. A must have recipe!
These are very good and easy to make. I followed the recipe, but used smooth p.butter and choc.chips instead of rasins. I'm sure that you could substitute in dried cranberries, apricots, etc. Use the base recipe and customize to what your own likes are. Thanks for the recipe!!!
This was great!! Didn't change a thing! The stuffing would be make any fish taste great. Will definately use again.
This is worth 100 stars!! I endend up only using 2x250g packs of cream cheese as that was all I had. I only had 6 squares of white choc., so I substituted semisweet for the rest. I did use the tip of wrapping my spring-form pan in foil and then placing it in a pan of water to bake. I would definately recommend checking the "leak proofness" of your pan before doing this. Mine soaked up the water in the pan. I just put the soggy cake in the fridge and it still tastes awesome. Can't imagine it being even better!!!!
Marvelous Marshmallow MMM..... Great recipe. I did use real cream and like others, used instant pudding. It stablizes the cream very well. Definately double the recipe. It does keep well. Thanks for the recipe.
