Text 33156, 82 rader
Skriven 2010-01-05 07:44:00 av Dave Drum (1:124/311)
     Kommentar till en text av bill swisher
Ärende: Ice Racing
==================
-=> bill swisher wrote to Dave Drum <=-

 > Hey, can I talk youse guys up there into taking back your frigid
 > temperatures? We had a nice, mild winter going here ... I wore short
 > trousers to work up through the first of December. Until the new year
 > hit. I just now (10 ayem) have warmed up to 4øF (-16øC) outside.
 > BRRRRRRRRR!!!!

 bs> Yeah!  I awoke to 45F/7.2C....and have seen it all the way down to
 bs> 38F/3.33C this winter.  Currently, noonish, it's 65F/18.33C.

Awwwwww ... poor baby. I feel for you, really I do. But, with my cold numbed
fingers I can't quite reach my sympathy button.   (_E=MC2_)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ellen Einstein's Classic Banana Cake
 Categories: Cakes, Fruits, Eggs, Dairy
      Yield: 12 servings
 
  1 1/2 c  All-purpose flour
      1 ts Baking soda
    1/4 ts Salt
      4 oz Unsalted butter; room temp
      1 c  Sugar
      1 ts Pure vanilla extract
      1 lg Egg; room temp
      2    Very ripe bananas; mashed
    1/2 c  Sour cream or plain yogurt
      3 oz Chopped chocolate; opt

  Center a rack in the oven and preheat the oven to 350°F.
  Generously butter 12 regular-size muffin cups. Or a 12 cup
  Bundt pan (9" - 10")

  Whisk the flour, baking soda and salt together.

  Working with a stand mixer, preferably fitted with a paddle
  attachment, or with a hand mixer in a large bowl, beat the
  butter until creamy. Add the sugar and beat at medium speed
  until pale and fluffy. Beat in the vanilla, then the egg,
  beating for about 1 minute. Reduce the mixer speed to low
  and mix in the bananas. Finally, mix in half the dry
  ingredients (don't be disturbed if the batter curdles),
  all the sour cream and then the rest of the flour mixture.
  Stir in the chopped chocolate by hand. Divide the batter
  evenly among the muffin cups. Or pour into the Bundt pan.

  Bake the little cakes for about 28 to 32 minutes, or until
  a knife inserted into the center of the cakes comes out
  clean. (The cakes will rise above the muffin cups, dome
  and then spread out and flatten beyond the cups-that's
  fine.) Transfer the muffin tin to a rack, cool for 3 min,
  then gently turn the little cakes out of the tin.

  If using the Bundt pan, bake the cake for 65 - 75 min,
  checking it at the 30-minute mark and covering it loosely
  with a foil tent if it's browning too quickly. Let the
  cake cool on a rack for 10 minutes before un-molding

  Cool to room temperature on a rack.

  Storing: Wrapped airtight, the little cakes will keep at
  room temperature for 2 or 3 days or in the freezer for up
  to 2 months.

  From: http://www.seriouseats.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... The important thing is not to stop questioning. - Albert Einstein
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)