SassyStew's

33out of33

Reviews

Brioche

Posted by P4  

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... — SassyStew Mar 7, 2009

Recipe #51546

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Can't Be Beet Chocolate Cake

(1 person found this helpful) Posted by yogiclarebear  

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... — SassyStew Feb 27, 2009

Recipe #264645

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Tangerine Cupcakes

Posted by Meli-lynne  

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. — SassyStew Feb 25, 2009

Recipe #276517

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Candied Citrus Peel

Posted by Tonkcats  

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. — SassyStew Feb 25, 2009

Recipe #5319

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Pumpkin Chocolate Chip Cookies

Posted by Roxygirl in Colorado  

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... — SassyStew Dec 25, 2008

Recipe #113637

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Famous Challah

Posted by Tante B  

Fantastic! I made this bread to use for "Creme Brulee French Toast". 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... — SassyStew Dec 25, 2008

Recipe #90765

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Pumpkin Mousse Dessert Parfait

Posted by Manami  

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... — SassyStew Dec 1, 2008

Recipe #194251

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Persimmon Butter

(1 person found this helpful) Posted by Molly53  

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... — SassyStew Nov 20, 2008

Recipe #227839

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Persimmon Cookies

(1 person found this helpful) Posted by cookiedog  

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... — SassyStew Nov 20, 2008

Recipe #195269

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Grilled Salmon Steak,

Posted by NoraMarie  

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... — SassyStew Jun 28, 2008

Recipe #113794

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Honey and Whiskey Ice Cream

Posted by sophonisba  

Delightful! I made this for Father's Day. Great flavor (I used Jameson Whiskey and fireweed honey). I also used an ice cream maker since I went to the trouble of borrowing one before I found this recipe. I used the 'zaar conversion function to... — SassyStew Jun 24, 2008

Recipe #108636

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Curried Pork and Squash Rice Cooker

Posted by Panthur  

I don't know if I can legitimatly review this recipe because I made so many substitutions, but I wanted to comment on the technique. First, I subbed chicken breast for pork , cannelini beans for chick peas, and sweet potatoes for squash. I didn't... — SassyStew Jun 8, 2008

Recipe #293810

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Fresh Pineapple Nut Bread

Posted by Theresa/ Thunderbird  

What a terrific bread! I only had about a 1/2 cup of pineapple, so I added 1 mashed banana to make up the difference. It was nice and sweet owing to the pineapple. I like this recipe because it is lower in fat and sugar than other quick breads. I... — SassyStew Jun 5, 2008

Recipe #50948

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Pumpkin Apple Cake

Posted by Family Cook  

Very good flavor! I made this in two standard loaf pans, and was disappointed that they did not raise much at all, so the "loaves" were about an inch and a half high. I will make this again, but in a 9" square tin. I used the leftover pumpkin from... — SassyStew Mar 11, 2008

Recipe #105064

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Tender Whole Wheat Yogurt Pancakes

Posted by dukeswalker  

I can't believe I haven't rated this recipe yet. It has become my go-to breakfast on the weekends. I always make a double batch so I can have leftovers to freeze. I generally add 3/4 cup mashed banana or pumpkin to the batter along with a teaspoon... — SassyStew Mar 6, 2008

Recipe #145444

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Moist Chocolate Bundt Cake!

(1 person found this helpful) Posted by Wildflour  

Fantastic chocolate cake!!!! The coffee and cinnamon really make this recipe a winner. Don't even think about omitting them. I subbed 3/4 cup of whole wheat pastry flour to add a little bit of virtue and also added a tsp of espresso powder for... — SassyStew Mar 2, 2008

Recipe #140272

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Chicken and Lentil Tagine

Posted by Sandyg61  

I used a tagine for this recipe. I thought it might be a bit bland with just tumeric and cinnamon, so I added cumin and paprika as well. I also used half a tin of tomatoes (drained). Perhaps because I was using a tagine or because I used le puy... — SassyStew Feb 29, 2008

Recipe #247497

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Foolproof Pie Dough (With Vodka!?)

Posted by Chef PotPie  

Wow, I am no longer ashamed of my pie crusts! Easy to roll out and very tender and flaky. That said, there is an outrageous amount of fat in this recipe. I think I will just adopt the vodka idea for my regular recipe that calls for 12 Tbsp total... — SassyStew Feb 26, 2008

Recipe #256764

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Stuffed Eggplant (Aubergine)

Posted by TheFarlands  

This was my first attempt at stuffed eggplant. It was harder than I thought to scoop out the flesh. I found a serrated grapefruit spoon worked the best. I used gypsy peppers and pine mushrooms (just came back from the farmer's market!). I also... — SassyStew Sep 13, 2007

Recipe #164743

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Lahmatzoun

(2 people found this helpful) Posted by evelyn/athens  

I love these sandwiches, they are so easy! I used corriander and cardamom instead of allspice and cinnamon, and cucumber instead of tomato. I was concerned that I had used too large of an egg, as my spread was very thin, but I just drizzled it on... — SassyStew Sep 11, 2007

Recipe #60196

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