Text 16783, 87 rader
Skriven 2008-11-23 07:39:02 av Michael Loo (1:18/200.0)
  Kommentar till text 16727 av Ruth Hanschka (1:123/140)
Ärende: riskay and oddities 252
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 -> That's not the main reason to drop the thread.
 RH> Well, this IS supposed to be a family echo.

Ah, so uncomfortable is a euphemism.

 -> Maybe you all need a raised oven ...
 RH> I've got one - Original unreconstructed 1960 kitchen design, although
 RH> the oven is a replacement.

At Bill's, where I'm staying as Jackie's is no longer an
option, there are two ovens, one the eye-level arrangement,
the other in the conventional location. The upper one has
been demoted to the role of cracker crisper and starch
keeper, with the bigger lower one doing the real work, which
of course has deleterious effects on everyone's back. As
both guys upstairs are careful of heavy lifting, they don't
get a large roast unless I'm in town.
 
 RH> But then again I don't fry bacon in the nude either.

You haven't [i]lived[/i].

 -> The nonstick aluminum ones have gotten pretty okay. 
 RH> I guess I'm just old-fashioned; it just doesn't sit right to have a
 RH> pan be stick free without seasoning it properly first.

My preference has been along those same lines, but when one
spends one's life as a Gastkuecher, he learns to use what's
available in each location. The moderately affluent households
seem to have a strong reliance on nonstick aluminum.

Caramel cake with caramel frosting
cat: dessert
yield: 1

1 c sour cream
1/4 c milk
2/3 c butter
1 3/4 c sugar
2 lg eggs
1 ts vanilla x
1 ts almond x
2 3/4 c flour
2 1/2 ts baking powder
1 ts salt
h - frosting
3 c sugar
1 Tb flour
1 c milk
3/4 c butter
1 ts vanilla x

Combine sour cream and milk. Set aside.

Oven at 350F.

Grease and flour 2 9" round pans.

Mix butter, sugar, eggs, and extracts until fluffy.
Beat on high for 5 min. Combine dry ingredients. Add
to butter mixture alternately with dairy mixture,
beginning and ending with flour mixture. Pour batter
into pans. Bake until cake tests done, 30-35 min.
Cool 10 min. Remove from pan and cool completely.

Meanwhile. Sprinkle 1/2 c sugar in shallow, heavy
3 1/2 qt Dutch oven and caramelize over medium heat
to a light golden brown. Remove from heat. Combine
remaining sugar with flour in another pan; stir in
milk. Bring to a boil, stirring. Gradually pour 1/4
of hot mixture into caramelized sugar, stirring. Add
remaining hot mixture (mixture will lump), and stir
until smooth. Return to heat. Cover and cook on low
for 2 min. Uncover and cook over medium heat to 238F
on a candy thermometer. stir in butter. Remove from
heat; cool without stirring to 110F (about 1 hr).
Add vanilla and beat with wooden spoon or electric
hand mixer until frosting reaches spreading
consistency.

Fill and frost layers with frosting.

Ebony magazine, 4-2006
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