Thanks for the help. Specifically, any recipe that calls for butter doesn't rise. My choc. chip cookies look like pancakes and the recipe is my great grandmother's -who passed on several years ago (she could have solved this for me, I'm sure!) My fudge looks like choc. syrup and my divinity looks like sticky taffy. I've added, taken away, changed temps, increased fulid, decreased fluids - you name it. The problem is that I am "playing" with all of these alterations in each recipe because I don't know which improvement is going to work with which recipe. Kitchenelf has some great tips - but again they aren't recipe specific. Any help with specifics? I'm a great cook - as long as someone tells me exactly what to do or it comes from a great box!