Text 10330, 113 rader
Skriven 2007-01-10 21:18:00 av JIM WELLER (1:123/140)
Ärende: Re-send 3
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  Msg#: 3                                            Date: 06 Feb 206  01:28:15
  From: Jim Weller                                   
    To: Glen Jamieson                                
  Subj: OLD STUFF 784  70109
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> I renamed it Flor's TNT Lumpia

 GJ> OK, fine.  What is "TNT"?  (It is not really an explosive lumpia.)
 
Short for "Tried aNd True".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Randi's Natural Fruit Cake > Adapted, Roslind
 Categories: Cakes, Holiday, Fruits, Jw, Tnt
      Yield: 10 Pounds
 
MMMMM-------------------------MIXTURE #1------------------------------
      1 lb Dried apricots; cut into
           -small chunks
    1/2 lb Dried pears; small chunks
    1/2 lb Dried figs; small chunks
      1 lb Dried dates; small chunks
  1 1/2 lb Dark raisins
    1/2 lb Light raisins
      2 lb Currants
      3 c  Grape juice
      1 c  Lemon juice
      1 c  Brandy

MMMMM-------------------------MIXTURE #2------------------------------
  1 1/2 lb Butter
      2 ts Vanilla extract
           Grated rind of 1 orange
           - optional *
      3 c  Honey
     10    Eggs; separate the whites
           -and yolks

MMMMM-------------------------MIXTURE #3------------------------------
      6 c  All purpose white flour;
           -less 6 tablespoons
      6 tb Corn starch
      2 c  Brown rice flour
      1 c  Rolled Oats; ground to
           -meal in a blender
      1 ts Baking soda
      2 ts Baking powder
      2 ts Sea salt
      2 ts Cinnamon
      2 ts Nutmeg; or mace
  1 1/2 ts Ground cloves
  1 1/2 ts Ground ginger

MMMMM---------------------OTHER INGREDIENTS--------------------------
      2 c  Walnuts; chopped
      2 c  Almonds; whole, blanched
    1/2 c  Skim Milk; plus
    1/2 c  Fat-free yogurt
           ;Heavy brown paper
           Oil to grease the paper
 
  * Roslind made one batch with a whole cup of orange peel which I
  liked very much but almost everyone else who tasted it liked the
  versions with a half cup or none at all the best.
  
  She made a total of three batches in all, each one with some
  variations from the original recipe.
  
  Notice the complete lack of Citron, candied fruits and Maraschino
  cherries!
  
  The fruits and nuts were adjusted to suit what was on hand, keeping
  the overall quantity the same. [Also, one of our relatives is
  allergic to Brazil nuts but can handle the others.]
  
  The all purpose flour cum corn starch worked well as a substitute for
  soft flour.
  
  Three hours and no foil is far too long to bake these cakes. They
  came out dark brown, almost burned, and quite dry. An extra ration of
  sweet wine helped re-moisten them so they were salvageable [for home
  consumption at least but not gift giving]. Two hours and fifteen
  minutes with foil the last half hour is perfect or one hour and fifty
  minutes at 350 F.
  
  She used half port and half brandy for the sweet wine and skipped the
  apple. We made the cakes in early October [September is recommended
  for proper aging] and have been sampling all three batches as they
  age. They are shaping up rather well. By Christmas they will be just
  wonderful.
  
  Adaptations of Randi Cherry's recipe by Roslind Minault.
 
MMMMM

 

Cheers

Jim, in Yellowknife




... Fruit cakes last forever, largely because nobody ever eats them.
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