Mimosa Profile - Allrecipes.com (1536887)

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Recipe Reviews 6 reviews
Soybean Milk
This recipe makes a delicious soybean milk. I've already made it twice. The 2nd time was easier. From now on, I'll always use my food processor, less messy than the blender. During the soaking stage, I removed as many bean skins as I could, for a smoother taste. I strained the mashed beans + liquid twice - first, through a fine strainer without cheesecloth, and then through the same strainer lined with cheesecloth. I didn't bother with vanilla or ginger, since we don't mind the taste of soybean milk. We just add a little sugar when we're having a glass of the delicious liquid. It's more flexible that way anyway. The final product makes all the work worthwhile. Furthermore, I read on the Net one could use the soybean grounds (okara) in recipes. Great! For soybean milk lovers.

31 users found this review helpful
Reviewed On: Aug. 21, 2003
Traditional White Bread
A wonderful bread! Light and yet strong enough to use for sandwiches and toasts, and with a fine texture, great for runny honey. I used extra light olive oil instead of lard. I didn't have bread flour so I substituted 2 teaspoons per cup of all-purpose flour with gluten flour. Feeling festive, I added a cup of golden currants. I also let the dough rise an extra time for a finer texture. A delicious bread, easy to make, suitable for daily use or special occasions.

16 users found this review helpful
Reviewed On: Aug. 15, 2003
Cherry Pound Cake
Good and pretty cake. I didn't have maraschino cherries, so I used candied ones.

20 users found this review helpful
Reviewed On: Jul. 22, 2003

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