melissajme Recipe Reviews (Pg. 1) - (10397971)

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Meatball Bread Pudding

Reviewed: Nov. 19, 2008
Easy and tasty, a great way to use up leftovers. I substituted a cup of spaghetti sauce and some water for the wine and tomatoes simply because that's what I had on hand. I mixed everything except the egg mixture together and let it sit in the fridge for a couple of days. I added the egg mixture and let it soak for another 9-10 hours before baking. Very good!
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Rich Chocolate Pumpkin Truffles

Reviewed: Nov. 19, 2008
A HUGE disappointment. Unless you can pulzerize the almonds into a fine powder, the conisistency will be grainy. But even above and beyond the unappealing texture, they just plain don't taste very good. I follwed the recipe exactly, and all I could taste was the vanilla from the cookies and the cinnamon -- certainly no pumpkin taste and only mildly chocolately, even though I used a quality chip (Ghiardelli, a mixture of dark and semi-sweet). Finally, the finished product is very soft. Unless you're eating them right out of the fridge, they're pretty gooey; after sitting out for half an hour, the powdered sugar coating just dissolves. I suppose you could mitigate that somewhat by rolling them in chopped nuts, but I wasn't about to go to the trouble and expense. Definitely not something I would give as a gift or serve to guests. I ended up adding enoughpumpkin and chocolate to cover the vanilla and cinnamon and make it a dip. It wasn't bad with apple slices and pretzels, but way too much work and cost to justify the end result. I wouldn't make this again.
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Bread Pudding II

Reviewed: Nov. 9, 2008
What a terrific recipe! I'd never tried bread pudding before, and this couldn't be easier, more economical, or yummier. I used 3 eggs simply because that's all I had on hand, threw in some chocolate chips and cherries, and it was to die for. I did let it sit overnight so the bread really soaked up the liquid; I was using heels of homemade wheat bread and didn't want the consistancy to be too coarse. You can throw in whatever nuts/fruits/candy you have on hand, you substitute flavored creamers for some of the milk, can top it with whipped cream, ice cream, sauces, yogurt -- the possibilities are endless. This one's going right to the front of my recipe book.
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One Bowl Buttercream Frosting

Reviewed: May 12, 2007
WHERE HAVE YOU BEEN ALL MY LIFE?? A super frosting, all around terrific recipe! I have tried many recipes from this site but was never inspired enough (postive or negative) to post a comment. However, this recipe rocks. I did have to tweak it based on what I had on hand -- I used stick margerine, and substituted nonfat dry milk for the cocoa, because I wanted a vanilla frosting (I substitute NFDM for 1/3 of the sugar in most of my baking recipes). I think because I used margarine, which is more watery than butter, I only had to use about half the milk. Anyway, the taste is absolutely yummy. It's a great consistancy and eminently spreadable, even on a crumbly baked-with-applesauce-instead-of-oil cake. Easy to make and apply, delicious, what more could you ask for? This recipe isn't just a keeper, it's going to be laminated for a place in my recipe hall of fame! Love it!!!!!!!
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