Text 15839, 82 rader
Skriven 2008-10-30 23:29:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: pea
===============
 -=> On 10-30-08  15:24,  Dave Sacerdote <=-
 -=> spoke to Allen Prunty about pea <=-

 DSac> When I was a kid, my grandfather used to grow peas the size of
 DSac> bowling balls.  Grandma would start them cooking in the morning

NTF (tm-BF)

You made me recall some of the tales that Jim Bodle used spin here:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vanilla-Sour Cream Poundcake With Fresh Berry Sauce
 Categories: Cake, Dessert, Fruit
      Yield: 6 Servings
 
 MMMMM====  Fresh Berry Sauce----- ==========================
        1 Pt Raspberries
        1 Pt Strawberries -- Hulled
      1/3 c  Sugar -- Or To Taste
        1 pn Ground Cinnamon
        1 ts Vanilla Extract

MMMMM====  Poundcake----- ==================================
      3/4 c  Unsalted Butter -- Softened
      2/3 c  Sugar
        3 Lg Eggs
      1/2 c  Sour Cream
    1 1/2 ts Vanilla Extract
             Seeds Of 1 Vanilla Bean (See
             Note)
    1 1/3 c  Cake Flour
      3/4 ts Baking Powder
      1/4 ts Salt

MMMMM====  Garnish----- ====================================
             Fresh Berries
             Whipped Cream
             Mint Sprigs
  
  Note: To obtain seeds from vanilla bean, split bean lengthwise in
  half; use the tip of paring knife to scrape the tiny seeds into the
  batter. The bean can be saved for making vanilla sugar and flavoring
  custards.
  
  1. For sauce, puree raspberries and strawberries in food processor or
  blender. Add sugar, cinnamon and vanilla. Push sauce through a fine
  wire mesh strainer into a bowl to remove seeds. Refrigerate overnight.

  2. Heat oven to 350 F. Grease and flour an 8 by 4-inch loaf pan. Line
  bottom and sides of pan with parchment paper.

  3. Beat butter in large bowl of electric mixer until light; beat in
  sugar until fluffy. Beat in eggs, one at a time. Beat in sour cream,
  vanilla extract and vanilla seeds. Sift together flour, baking powder
  and salt. Add to butter mixture; mix just until blended.

  4. Spoon batter into prepared pan. Bake until a wooden pick inserted
  in center comes out clean, 50 to 60 minutes. Cool on wire rack about
  20 minutes; unmold; cool completely.

  5. To serve, cut cake into 1/2-inch thick slices. Pour sauce on each
  serving plate. Top with cake slice. Garnish with berries, whipped
  cream and a mint sprig.

  Serves 6 to 8.
  Original recipe from Bittersweet Bakery of Chicago.
  
  Recipe By     : Chicago Tribune Desserts - ISBN 0-941263-62-2
  
  From: Dan Klepach                     Date: 03-12-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:34:17, 30 Oct 2007
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