SELESTE Recipe Reviews (Pg. 1) - (1148506)

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Rhubarb Stir Cake

Reviewed: Apr. 14, 2010
We loved this! i use oatmeal flour just because i prefer it. it makes fantastic muffins. i made a mistake on it the first time and put an extra 1/3 cup or so of sour cream. it was a gooey cake, but just delicious if you heated it and put ice cream on it. my husband likes the muffins with a bit of cream cheese. i only use 1 cup of the brown sugar in it, not too wild about sweet things. the oat flour is a great change and i can see this cake with italian plums or berries or any fruit! the juice from the fruit really make this moist. THANK YOU!
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Heavenly Chocolate Mousse

Reviewed: Feb. 11, 2010
this is a recipe i have made for years, with one addition. i use two of the egg whites, whip them stiffly and fold them in to the custard mixture before adding the whipped cream. the custard is warm enough to cook the egg whites, and i use our homegrown eggs so the chance of salmonella is not a worry, or you can drop the eggs into boiling water for a second before you separate yolks from whites. it makes a less dense but just as rich mousse. i always use coffee instead of water and i use either kalua, vanilla or mint in the whipped cream.
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Pizza Without the Red Sauce

Reviewed: Sep. 22, 2009
i trade the amounts of butter and olive oil and added marinated artichoke hearts to the rest of the pizza toppings. i have been making this style of pizza for years, stuffing pita with a bit of cheese and using that is an excellent idea. i use my homemade (nutless basil pesto and sometimes leave the tomato out of it. you can vary this a lot.
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Basic Cheese Polenta

Reviewed: Oct. 6, 2006
the best polenta ever, altho you need to monitor the salt due to difference in cheese salt amounts, it is easy to make this too salty. i also cut about 2/3 cup of the water, as i like my polenta very firm, but that is just a personal preference. you can change cheese types and add spice, herbs, meat or vegies to your heart's desire. perfect beginning recipe. just plan ahead (i freeze individual slices in vac seal bags and have it handy for serving all the time!
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That Addicting Salad

Reviewed: Jun. 9, 2002
liked this but not with white sugar, added 4 tb of seasoned rice wine vinegar to it instead. did the sweet/sour thing but thinned the mayo a bit and i am not into completely sweet or thick salad dressings myself. also added 1/4tsp of penzey's toasted onion powder (killer stuff), a bit of fresh garlic and some parsley and fresh basil. could play with the herbs....
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Lemon Pudding Cake I

Reviewed: Mar. 22, 2002
this is without a doubt the best lemon pudding cake that i have ever had. my mother used to make it from a mix when i was little, and i have tried to capture the flavor and textures but until i found this recipe there was nothing i liked as well as my childhood memories. this one tops them. i made it the other day with key limes instead of lemon and added chopped, candied ginger to it, yummmmmmmm! we ate the whole batch warm from the oven and all were whining for more. thanks cali!!!!!!!
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