Mimosa Recipe Reviews (Pg. 1) - Allrecipes.com (1536887)

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Soybean Milk

Reviewed: Aug. 21, 2003
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.
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31 users found this review helpful

Traditional White Bread

Reviewed: Aug. 15, 2003
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.
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16 users found this review helpful

Marble Chiffon Cake

Reviewed: Jul. 30, 2003
A great alternative to the traditional marble cake: light, tasty and very fragrant. I used extra light olive oil and 7/8 cup + 2 Tb sugar. A keeper that keeps well.
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4 users found this review helpful

Cherry Pound Cake

Reviewed: Jul. 22, 2003
Good and pretty cake. I didn't have maraschino cherries, so I used candied ones.
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20 users found this review helpful

Jesse and Steve's Fresh Strawberry Cake

Reviewed: Jul. 21, 2003
Delicious cake - moist, fragrant, tasty, just sweet enough ( I used 3/4 cup of fine white sugar to make it.) In spite of my miscalculations (I baked it in a 7-inch springform pan, which required 15 minutes more baking time than the recipe says), the cake rose to the top of the pan and came out fine, at least I think so. I did not frost it but served each slice with a scoop of vanilla ice cream and puréed fresh strawberries. After refrigerating what was left, we found out that the cake was very nice when warmed up for a few second in the microwave: the fragrance of the strawberries comes out beautifully. I'll surely make it everytime strawberries are in season.
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35 users found this review helpful

Genoise

Reviewed: Jun. 9, 2003
A delicious feathery génoise in an ideal size. I used superfine sugar (I pulverized the required amount of ordinary sugar in my blender for a few seconds), I clarified the butter, and I sifted the flour 4 times and then a last time over the batter when folding it in. A great cake one can eat plain, although there's nothing plain about that génoise. I'll make it again - it's so versatile, and I might try other flavourings than vanilla.
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68 users found this review helpful

A Number One Egg Bread

Reviewed: May 13, 2003
Abs fab! Light, oh! so light an egg bread! On the advices of several people, I used half the recipe. I also proofed the yeast and let the dough rise one extra time. Delicious! Feathery! A keeper!
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74 users found this review helpful

 
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