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Sweet Onion Broccoli Cornbread

Reviewed: Apr. 20, 2012
This was delicious but a little soft. When I cut a piece it practically fell apart before I could place it on the plate. But the taste was great.
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Cheesy Polenta

Reviewed: Apr. 20, 2012
I made this twice as instructed with water; it tasted great. Then I made it a third time following a suggestion here on the site, and added broth (I used low sodium vegetable instead of chicken). I wasn't crazy about the taste at first, as it tasted like more like broth than polenta, but after I added the cheese (I used grated parmesan instead of mozzarella) and pepper, it was excellent. The broth makes it much yellower in color. I also followed another suggestion and whisked in the polenta with cold liquids instead of hot, then brought it to a boil. I did that all 3 times and I had no clumping. Lastly, I cooked this on an electric stove. Be aware when you're letting it simmer after bringing it to a boil. Electric stoves take much longer to cool down, so even if you bring the heat down to low immediately after it hits the BP, it will continue to boil. I would suggest turning another burner on low, and moving it to that one to simmer.
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Asparagus Pie

Reviewed: Apr. 20, 2012
I used frozen asparagus, which was a huge mistake. I let it thaw out, but perhaps I didn't dry it enough because it was saturated with water from thawing out. I ended up using them anyway, following the instructions here. The pie came out tasting bitter, like grass! It's my own fault for using frozen and not fresh, but I wanted to share my experience should someone else do the same thing!
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Key Lime Pie VII

Reviewed: Jun. 10, 2012
I brought this to a family get together and wanted to make it slightly larger, so I used a 10in" pie pan. I wanted to make it gluten free, so I looked for a GF graham crust. When I could find neither GF graham crust nor GF graham cookies, I decided to use GF shortbread cookies (Shar brand in the yellow bag). I used two 7.5 bags (I left 10 cookies over b/c I didn't feel like I needed that extra bit), mashed them into crumbs (same to about 2 3/4 cups), then combined it with 9tbsp of softened butter and 2tbsp of cane sugar. I pressed in into the 10"pie crust and then poured in the filling (no pre-baking or chilling). The crust was thick - exactly how I wanted it. I ended up using 3 (14oz) cans of sweetened condensed milk, a tiny bit more than 3/4 cup of lime juice, the same 1/2 cup sour cream and the 1tbsp of lime rind. It ended up being too much filling so I didn't use all of it. Next time, if I do 10" I'll just stick to the same measurements. But aside from that, it came out AMAZING. Everyone loved it. It had the right amount of tartness and creaminess, and the shortbread was a nice compliment to both. I can't wait to make this again.
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Beat and Bake Orange Cake

Reviewed: Jun. 24, 2012
I forgot to add additional cream (either in the form of cream cheese or sour cream, as I usually do for cake recipes to maintain a moist consistency), so it did come out drier than I would've liked, but even still it was delicious. I used almost 2 full T of zest and the 1/2 cup of juice for the batter and still think it could've used a little more kick - but the icing really did the trick. I followed the instructions listed, but instead of 6T of butter, I used three. I still added the same amount of juice, sugar and vanilla, but used a heaping 1T of zest, and then mixed all of that with whipped cream to help balance out the taste and make a lighter consistency. It was perfect for this cake. I started out mixing about a cup of whipped cream and then just kept tasting it until I was happy with it. It ended up making enough to cover both cakes, though I didn't put a huge amount on each. It was just a thick layer to cover the top. The last thing I added was coconut - I just sprinkled it all over on top of the icing. Along with the orange flavor, it was amazing.
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