itsmarkk Recipe Reviews (Pg. 1) - (180252036)

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Reviewed: May 31, 2014
Simply, WOW! Very good. Did the 1/2 cup butter suggestion and that was perfect. Everything else I followed the recipe, andit worked. Next time I will try the Mexican store suggestion for the basically already boiled canned stuff. Wasn't hard to boil cans for 3 hours, but a bit of a pain to have to keep checking on it and for it to put all that moisture in the house.
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Sandra's Persimmon Pudding

Reviewed: Dec. 21, 2013
Tried this recipe but made it gluten free by replacing the all-purpose flour with 3/4 cup tapioca flour. I knew the texture would end up being considerably different. Had to bake it for 45 to 60 minutes. Once it completely cools down and has collapsed all the way down to just a 1/4 inch thick, it taste GREAT!!! My wife and friend who can't eat gluten devoured almost all of it. The texture is like a cross between a very dense custard and jello. Throw some whipped cream on top and start eating.
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