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Gluten-Free White Bread for Bread Machines

Reviewed: May 25, 2011
This is a good loaf of gf bread and an excellent on for beginners to start with due to it's forgiving nature. We are 3 months into living gf due to our 8 year old daughter and this recipe was used for multiple 'bready' items and had multiple substitutions as I acquired more of the different flours. A few hints to help people tackling this without a bread machine and the recipe in general. First, if you don't have buttermilk,warm whatever milk up and add vinegar (let it sit). Mix the dry ingredients and the wet seperate. Combine all mixing well and it should be a batter bread consistency-think gloppy. Careful b/c if you sub. flours it can make it more dry so you might need to add some water. This happened to me when I used buckwheat flour. Put it all in a greased loaf pan, cover, and put in a warm over that has been shut off. Mine rises an inch above the edge of the loaf pan which is the norm for gf bread I've read. I'm playing with times yet but as another stated 350 for 50 min. seems to be a good base. It must sound hollow when tapped, another gf thing! Also, I do have to cover the top of mine with foil about half way thru the baking so it doesn't brown to much. I'll update this as I"m going to try a few loaves with the addition of 1 tsp of baking soda as another reviewer suggested. Hope this helps! Good luck!
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Black Bean Brownies

Reviewed: May 7, 2011
Our daughter was just diagnosed with celiac disease, so tomorrow we tell her. She has a Grandfather struggling to stay gluten free and at 8 years old she realizes that there are many treats she will have to give up. I made these tonight, not telling a soul they were gluten free. They were dense, rich and yummy with only a slight grainyness that no one mentioned. Tomorrow amidst the tears I hope these brownies give just a little ray of hope that not all is lost and that we can still enjoy treats. Thanks for a simple, good, no fancy flours recipe.
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Benne Wafers

Reviewed: Mar. 9, 2011
I'm a northern lady so have had no prior experience with benne commercially or homemade. Holy SMOKES these are good. If you like the taste of sesame, these will be a hit for you. I used parchment on jelly roll pans for max space. While one pan was cooking for 5 min, the other cooled for 3 min, I took them off and reloaded the last 2 min. and changed pans out. I can see why others said they do take time. This worked for me. The only change I would make might be a bit less butter, mine were fairly greasy. Thanks Holly for introducing me to a wonderful southern food.
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Rhubarb Cream Delight Dessert

Reviewed: May 11, 2010
Whoaaaa!! Very good-thank you for submitting something different to do with rhubarb. Followed the recipe except used 4 cups of rhubarb. Use a deep dish pie plate. It does seem odd to put the sour cream mixture on the hot pie. I confess to waiting for it to cool a bit before putting it on. Also, this could very easily be made gluten free as the flour is minimal.
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Rhubarb Stir Cake

Reviewed: May 11, 2010
I followed the directions to the teeth except adding 1/2 cup more rhubarb just b/c that is what was left. I gave it 4 stars only b/c the cake texture was good but way to much nutmeg for my taste. The rhubarb flavor was WAY overpowered by it. Update 2011: Another spring-more rhubarb and I tried this again b/c I like the texture. Made it as a cake good...does get soggy fast. I made a batch of muffins and they were pretty wet. Had to leave them in the muffin pan otherwise they fell apart. They went into the freezer individually wrapped for a treat later. If making muffins dice the rhubarb small.
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Mocha Cooler

Reviewed: Jun. 24, 2009
I use tons of recipes off this site. I actually take the time to review only a select few that I think are just downright fantastic. This one is. It is right up there with Aunt Teen's Creamy Fudge and Grandma Ople's Apple pie. I added a bit more instant coffee but other than that I made it as listed. Thank you Susan for sharing this wonderful treat.FOLLOW UP: This is my second summer making this and we still love it. I up the coffee and used different creamers with my fav being Coffee Mates Belgian Choc. Toffee. Also, vanilla or choc. soy milk instead of reg milk adds a little different twist. I have still looked at other recipes and keep coming back to this one b/c it is so convenient to make a big batch and then I keep it in a pretty jar on the counter. Very simple to whip up some after supper. Thanks again for the recipe.
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Glazed Apple Cookies

Reviewed: Nov. 24, 2008
I use tons of recipes off this site. I actually take the time to review only a select few that I think are just downright fantastic. This one is. It is right up there with Aunt Teen's Creamy Fudge and Grandma Ople's Apple pie. A fantastic and different cookie that is soft in the center and crunchy on the edges. Scrumptious. I omitted the raisins and nuts and added an extra cup of apples. Also, used whole wheat flour for 1/3 of what the recipe called for and tossed in some ground flax. Just tweaks for personal preference. Great recipe. Thank you.
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Hot Italian Giardiniera

Reviewed: Jan. 24, 2008
Thank you SO much for this recipe! I stumbled upon some giardiniera in the grocery store and became addicted to it. Then they discontinued it so now I'm making my own. Great base for any marinated veggies. Sometimes I do the veggies and just leave out the hot peppers and olives and it makes a lovely salad/relish to keep in the fridge when I'm not in the mood for hot or company has arrived that might not appreciate the heat.Thanks again!
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jan. 1, 2007
Thank you Kelly for a good recipe. I think the mixed reviews come from what one expects their fudge to be like. We have two other fudge makers in our family. My Moms is very sweet/milky/firm and my sisters is light in texture almost fluffy with a mild chocolate flavor. Everyone likes it different. I've made this one for 3 years now after trying several recipes and I'm hooked. This is a dark, rich, firm but creamy texture, not-to-sweet fudge. I have similiar mods as others (1/4 less sugar, chip ratio) but will also try adjusting to make it a bit softer with more moisture in it. It sometimes can be a bit firm for my liking but I suspect it is my cooking variation. My experience with it is don't overcook it-even a minute-and work very fast as soon as the chips go in. This is a wonderful recipe-hope this helps. Good luck.
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