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    SassyStew

    Vancouver, WA

    Chef #495745

    Vancouver, WA

    Joined: May 06, 2007

    33 reviews by SassyStew

    1 - 10 of 33 sorted by Date | Rating | Helpful

    Reviewed Brioche
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      |  By P4

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    "I know I'm "squirreling" with a three star review here, but I made this recipe twice, and still wasn't able to get even close to three loaves (using a standard size loaf pan. I found the dough to be extremely difficult to work with also. I ended up with one loaf in a 7" brioche pan (seven inches across the top without a topknot because I couldn'..."

    Mar 7, 2009 on Food.com

    Recipe #51546

    Reviewed Can't Be Beet Chocolate Cake
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      |  By yogiclarebear

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    "Great recipe. I used 4.5 oz of dark (72% chocolate instead of the cocoa, and fresh beets (three medium - simmered, but aside from that, followed the recipe. Very tender and somewhat delicate. I made two 8" layers, put cherry jam in the middle and dusted the top with powdered sugar. No need to frost. Best eaten soon after baking while still warm,..."

    Feb 27, 2009 on Food.com

    Recipe #264645

    Reviewed Tangerine Cupcakes
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      |  By Meli-lynne

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    "I made this as a two layer cake, frosted it with dark chocolate ganache and candied tangerine peel. It got RAVE reviews. The cake is nice and light, but stands up to the chocolate. Not good keeper."

    Feb 25, 2009 on Food.com

    Recipe #276517

    Reviewed Candied Citrus Peel
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      |  By Tonkcats

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    "This method worked like a charm. I made candied tangerine peel to top a tangerine and chocolate cake. It is a pain to peel the tangerines so that all the pith is left behind, but it makes for a better finished product."

    Feb 25, 2009 on Food.com

    Recipe #5319

    Reviewed Pumpkin Chocolate Chip Cookies
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      |  By Roxygirl in Colorado

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    "Pretty goood - they didn't last long enough to take pictures LOL! They were too sweet for my taste, so I will reduce the sugar to 1 cup when I make these again. The combination of pumpkin and chocolate is nice. I replaced one cup of ap flour with ww pastry flour, and did not think the texture suffered."

    Dec 25, 2008 on Food.com

    Recipe #113637

    Reviewed Famous Challah
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      |  (2 people found this helpful) |  By Tante B

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    "Fantastic! I made this bread to use for "recipe #13388". I am not a novice bread baker, although my results are not always consistant. I have never come across a recipe like this where you punch down the dough every 20 minutes, or turn off the oven during baking. I had to try it, and I'm so glad I did! I did not have quite enough oil, so I used me..."

    Dec 25, 2008 on Food.com

    Recipe #90765

    Reviewed Pumpkin Mousse Dessert Parfait
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      |  By Manami

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    "I made mini parfaits for a Thanksgiving open house this year. The mousse was delicious. I added 2 ozs of cream cheese and a Tbsp of plain yogurt to the sweetened whipped cream so it wouldn't separate. The one thing I did not like about this recipe was the pre-assembly. The cookie crumbs get mushy. It was much better a few days later, when I assemb..."

    Dec 1, 2008 on Food.com

    Recipe #194251

    Reviewed Persimmon Butter
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      |  (2 people found this helpful) |  By Molly53

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    "An unusual and pleasing spread to add to the gift baskets this year. I significantly reduced the sugar - 2 cups for 6 cups of puree - and added 2 tsp of Penzey Cake Spice (cinnamon, ginger, etc. I used the juice of one orange, and will probably add zest if I make it agian (I don't usually have such a huge persimmon windfall! I let it simmer unti..."

    Nov 20, 2008 on Food.com

    Recipe #227839

    Reviewed Persimmon Cookies
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      |  By cookiedog

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    "Terrific cookies! I healthied them up a bit by using butter instead of shortening, reducing the sugar to just over 1 cup, adding a Tbsp of flax meal, replacing half the white flour with whole wheat pastry flour and omiting the powdered sugar. I also chilled the batter a bit so they would hold thier shape a little better. Baked at 350 F for 15 -16 ..."

    Nov 20, 2008 on Food.com

    Recipe #195269

    Reviewed Grilled Salmon Steak
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      |  (1 person found this helpful) |  By NoraMarie

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    "Fabulous! I did make quite a few adjustments, not because the original wasn't good, but because of poor planning (what else is new, lol. I subbed additional orange juice and zest for the lemon because I needed a lemon for another dish. Out of Tabasco, so I added a scant teaspoon of red pepper flakes and didn't have a small kitchen onion on hand, ..."

    Jun 28, 2008 on Food.com

    Recipe #113794

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