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Apricot Sponge Cake

Reviewed: Apr. 29, 2012
I thought this cake was pretty good. It had a nice spongey texture and a very good apricot flavor. I didn't think the cake tasted too eggy and I did do less on the almond extract. This cake also reminds me of a souffle. In the pictures I posted, I made the cake in a cake pan and not a tube pan. I also torted the cake into 4 layers and wrapped acetate around it. In between each layer I filled it with an apricot diplomat cream and fresh sliced strawberries. Then I glazed it with an apricot mirror glaze on top and garnished it with a few strawberries dipped in ganache. It was definitely a big hit and everyone loved it!
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Fresh Rhubarb Bread Pudding

Reviewed: Aug. 3, 2011
This was a great recipe to work with. I did customize it though. Instead of 1 1/2 cups of milk I did just 1 cup of milk and added a 1/4 cup of cream. I also used 1 cup of white sugar and then sprinkled brown sugar on top making sure I covered it with foil for the first 30 minutes so that it could melt. I added a touch more cinnamon and about 1/4 tsp of nutmeg. I also put in only 1 1/2 cups of diced rhubarb and then put in some sliced strawberries and raspberries and just eyeballed the amount that I wanted. And instead of using walnuts, I sprinkled raw sliced almonds on top. As far as the directions, I added the white sugar to the milk/cream/butter mixture and then tempered it in to the egg/cinnamon/nutmeg mixture before pouring it over the bread and letting it soak. Finally, I served it with a scoop of vanilla ice cream on top. It was delicious!!! I also found these great foil containers with cardboard covers so that I could make extra and freeze them. Next time, I make this I will take a picture of it and add it to the photo album on here.
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Pumpkin Swirl Bread

Reviewed: Oct. 12, 2010
This is an excellent recipe! It took me about a week to eat it all and as long as you wrap it up it will stay moist and delicious! Next time I'll double the cream cheese part because it didn't seem to be swirly enough. And as long as you don't overmix it, it shouldn't get runny. I also put my batter in a 9"x13"x2" pan with parchment on the bottom and it baked in 40 minutes and came out wonderful. I then cut it up into 1"x1" squares and made "bars" out of it. On some I put a simple cream cheese frosting and on others a simple powdered sugar glaze or chocolate ganache glaze. It was very yummy!!!
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