Text 17047, 108 rader
Skriven 2008-11-29 08:21:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Echo Mail Readers
=========================
-=> Dale Shipp wrote to Glen Jamieson <=-

 JW> Speaking of which.... where's Joan these days?

 GJ> She still hasn't been able to get her new computer to run BlueWave and
 GJ> access the BBS.

 DS> Perhaps she should take a field trip to visit Nancy Backus and her
 DS> wizard?  I'll bet that he could set it up in short order.  Tell her
 DS> that we all miss her here.

So, tip her off to MultiMail - which will run on a variety of platforms without
resort to Y2K patches. It's pretty easy to use once one gets it installed - and
it works on XP. Dunno about Vista ... but, then, very little works right on
Vista.     Bv)=

I am still going to set up a box with W2K and go back to CMPqwk which I used
happily for yonks - but, which breaks on XP.   Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel Apple Cake
 Categories: Cakes, Nutz, Fruits, Desserts, Citrus
      Yield: 11 servings
 
MMMMM----------------------------CAKE---------------------------------
      3 c  All-purpose flour
  1 1/3 c  Sugar + 1/4 c for apples
  1 1/2 ts Ground apple or pumpkin pie
           - spice blend
      2 ts Baking powder
    1/2 ts Baking soda
      1 ts Fine salt
      4 lg Golden delicious apples;
           - peeled, cored, rough
           - chopped
      3 lg Eggs
    1/2 c  Vegetable oil
    1/2 c  Sour cream
           Fine grated zest from 1
           - orange
           Juice of 1 orange (about 1/3
           - cup)
      1 tb Pure vanilla extract

MMMMM-----------------------CARAMEL GLAZE----------------------------
    1/2 c  Sugar
      1 tb Light corn syrup
      2 tb Water
    1/2 c  Heavy cream
    3/4 c  Pecans; toasted, rough
           - chopped
    1/2 ts Pure vanilla extract
        pn Salt
 
  From Food Network Kitchens
  
  Special equipment: 10 cup bundt pan
  
  Preheat oven to 350 degrees F. Generously butter and flour
  the bundt pan.
  
  Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the
  pie spice, the baking powder, baking soda, and salt together
  in a large bowl.
  
  Toss the apples with the remaining 1/4 cup sugar and 1/2 ts
  pie spice and set aside.
  
  Whisk the eggs and oil together in another bowl. Whisk in the
  sour cream, orange zest and juice, and vanilla. Pour the egg
  mixture into the dry ingredients and stir with a wooden spoon
  just until combined but still a bit lumpy.
  
  Using a slotted spoon, scatter about 1/2 cup of the apples in
  the bottom of the bundt pan. Put about 1/3 of the batter on
  top. Repeat, alternating with the remaining apples and batter,
  ending with the batter.
  
  Bake the cake until it pulls away for the sides of the pan
  and a skewer inserted into the center of the cake comes out
  clean, about 1 hour and 15 minutes. Cool 10 minutes and
  invert onto a rack placed over a baking sheet. Cool. (The
  cake can be prepared to this point a day ahead.)
  
  To make the caramel: Stir the sugar, corn syrup, and 2 tb
  water in a small saucepan. Bring to a boil over medium heat
  and cook, swirling the pan but not stirring, until the sugar
  is dark amber-colored caramel, about 15 minutes. Pull pan
  from the heat and carefully pour in the cream (take care
  it will splatter). Stir in the pecans, vanilla, and salt.
  Cool until caramel becomes thick and syrupy, then evenly
  pour over the cake and cool until set.
  
  Cook's Note: We like to bake this cake the day before we
  serve it so the flavors and texture ripen. If you bake it
  a day ahead glaze with the caramel the day you plan to
  serve it.
  
  Meal Master Format by Dave Drum - 28 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A small block will do, 5 or 6 pounds." Spock on platinum
--- MultiMail/Win32 v0.49
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