Sabrina De Paulo Recipe Reviews (Pg. 2) - (18850239)

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Sabrina De Paulo



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Black Magic Cake

Reviewed: Oct. 21, 2005
I decided to make this into a bundt. I used a silicone bundt pan & baked the cake for 45 min. I also added a 1/4 cup of Kirsch (cherry liqueur) to the batter instead of the vanilla extract. My husband (who is rather picky about cakes) loved this. I'll be making this one again! UPDATE: I have made this one dozens of times since & I've added pretty much every liqueur to it. I've also made this into a two layer w/ seedless raspberry jam in the middle and a buttercream frosting. Heaven!
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Pinwheel Meatloaf

Reviewed: Nov. 13, 2004
I have made this meatloaf twice already & it comes out perfect each time. You'll love the way it looks when you slice it (for chefs who like to add a little flair to their meals!). I added a little cilantro to the meat mixture as well as some cayenne. I also added to thai chilies to the spinach mixture (we love spicy food in our home!).
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Creme Brulee French Toast

Reviewed: Nov. 13, 2004
This came out tasting great! However, next time I will reduce the eggs by 2. The texture was rather "gloppy", at best. Also, I used cinnamon raisin bread (texas toast) instead of french bread & added some maple syrup to the batter. Be careful of oven temps! My oven is at least 25 degrees over & the creme brulee part was a bit burnt (but still tasted good!). Will definitely try this one again. You'll love the way it makes your home smell!
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Gourmet Sweet Potato Classic

Reviewed: Sep. 24, 2004
This was a hit in my home! I have never made this before & it was so easy! I decided to boil the sweet potatoes instead of baking. Also, my husband is allergic to pecans so I subsituted them w/ walnuts. I will try almonds next time. I also subsituted the white sugar with plantation sugar. This is a recipe I will be using again and again in the years to come!
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