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Bread Pudding II

Reviewed: Dec. 6, 2011
This is by far the best bread pudding recipe that I've found. It isn't too sweet, and the custard makes a perfect base for pretty much any combination of bread-puddingy flavors that strike your fancy. I took another reviewer's advice and brushed butter, sugar, cinnamon, and nutmeg on the bread before I cut it into chunks. I then pretty much stuck to the recipe, but topped it with sliced apples and walnuts sprinkled with nutmeg, brown sugar, and cinnamon. It was great! I've put this recipe in my stack to reuse over and over.
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Chile Verde II

Reviewed: Dec. 29, 2011
Geat soup! We're all vegetarians, so we made some seitan (wheat gluten+veggie stock, pre-boiled for an hour) and put it in instead of the pork. It was the perfect consistency.
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3 users found this review helpful

Chestnut Soup

Reviewed: Jan. 7, 2011
I did a vegetarian version--veggie broth instead of chicken + a healthy chunk of butter. I've made this twice, once with fresh chestnuts, once with canned. There isn't a substantial quality difference, and given the hassle of peeling, I'll be using canned in the future. Both times I made this I served it with a simple salad with lemon-based dressing. Perfecto! Across the board satisfaction from young and old alike.
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7 users found this review helpful

French Bread

Reviewed: Nov. 20, 2011
This is an excellent, seemingly foolproof bread. I put warm water in the bread machine with the yeast and sugar and waited until it was frothy (about 10 minutes) before putting in the rest of the ingredients. When the dough ws mixed and cut, I let it rise for closer to 40 minutes than 20, and sprinkled coarse sea salt on it rather than the toasted seseame seeds. Served with fresh farmers-market ricotta and honey. Delicious! I'm currently making a few more loafs to par-bake (I think 10 minutes unstead of 20), freeze, and be able to pull out on a whim.
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Bread Pudding II

Reviewed: Nov. 6, 2011
I made this recipe as it is written, and thought that while it was a good base, it could use a little tweaking. Firstly, it was a bit too sweet. Next time I plan to reduce the amount of sugar, but add more flavoring to the batter with spices. Then, instead of the raisins, making a topping (perhaps with cherries) that can be a little sweet and complement the bread.
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1 user found this review helpful

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