Sybil Smit Recipe Reviews (Pg. 1) - Allrecipes.com (13708735)

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Sybil Smit

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Creamy Zucchini

Reviewed: Jul. 10, 2008
I substituted sweet yellow onion for the red, and I added half a poblano chili, roasted and diced. I served this recipe with pasta and Italian sausage. A guest who generally avoids vegetables went back for seconds!
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Photo by Sybil Smit

Fancy Fruit Pizza

Reviewed: Jul. 5, 2011
This recipe is like a simple tart using the store-bought cookie dough as quick and easy crust. The tartness of the fruit (I used fresh fruit, not canned) helps offset the sweetness of the cookie crust. The cream cheese layer is sweetened, but not too sweet. I adapted this recipe for a July Fourth party by doubling the recipe, baking it as a rectangle in a jelly-roll pan, and adding a layer of Cool Whip as the backdrop for the stars (blueberries) and stripes (strawberries). For fruit, I used a layer of thinly sliced FRESH pineapple and bananas over the cream cheese mixture. Then I spread Cool Whip over that fruit layer, and added the flag design using berries. It was a hit at the party!
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Banana Sour Cream Bread

Reviewed: Aug. 26, 2012
This is a tasty, moist recipe. A tip for Bansreeparikh (and anyone else who found the loaves did not rise): the acidity of sour cream mixes with the baking soda, resulting in a reaction which releases gas. If you mix the baking soda into the batter very thoroughly before filling the loaf pans, this process will be done and the gaseous bubbles may be beaten out of the batter. If this happens, the eggs are the only remaining source of leavening for the bread, so it won't rise as much. Instead, I recommend adding the baking soda last and mixing it just enough to incorporate it. Don't beat the batter too much. Then when you fill the loaf pans, the chemical reaction will continue, causing bubbles which act as leavening. My loaves raised nicely using this method.
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