Text 9753, 137 rader
Skriven 2008-06-29 00:10:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Alaska
==============
 -=> On 06-28-08  10:30,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Chipped beef <=-

 DSh> We have hoards as well -- one of them is our Bullseye BBQ 
 DSh> sauce with no HFCS in it.  

 DSac> I remember you telling me about that.  That was back when Bullseye
 DSac> was pretty good - I recall buying a bottle of it now and then.

That partial bottle is still pretty good, but when it is gone -- it is
gone for good.   I do have some other non-HFCS sauces that I bought as
trials for the picnic, some of which never got opened.  We'll go through
them next, although we don't put all that much sauce on our meats.

 DSac> Welcome back, BTW.  We're all expecting a full travelogue soon. [g]

I'm still decompressing and catching up on the echo.  I was able to spot
check now and then but was really too busy to attempt to stay caught up.
In addition, windows update messed me up by restarting my computer while
I was gone.  Hence from the 19th on, no more QWK packets by email.  I
had forgotten to make the setting that tells XP not to update without
asking pretty please first.

Gail took notes, and I will do some trip reports as time goes on.  It
was one of our long sort desires and I'm glad we had the chance to do
it.  Another is to tour New England White & Green Mountains during fall
color time.  That comes up in early October, leaving from Bradley
Airport.  We'll be seeing you before and/or after that tour.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spiced Apple-Walnut Layer Cake
 Categories: Cake, Fruit, Nuts, Dessert, Apple
      Yield: 1 servings
 
           -Cake
  2 1/2 c  Cake flour
      2 t  Baking powder
      2 t  Baking soda
      2 t  Ground cinnamon
      1 t  Ground allspice
      1 t  Salt
      1 c  Walnuts, toasted
      1 lb Tart green apples, peeled,
           -cored, cut into 1-inch
           -pieces
      2 c  Sugar
      4 lg Eggs
      1 c  (2 stiicks) unsalted
           -butter, cut into 8 pieces,
           -room temperature
      2 T  Rum
      2 t  Fresh lemon juice
           -Ponucho Glaze
      2 T  Unsalted butter
      1 c  Firmly packed dark brown
           -sugar
      3 T  Milk
      1 c  Powdered sugar
           -Pinch of salt
      1 t  Vanilla extract
      1    To 2 tablespoons sour
           -cream
           -Maple-Marshmallow
           -Frosting
    2/3 c  Pure maple syrup or maple
           -flavored syrup
      2 lg Egg whites
      2 T  Light brown sugar Pinch of
           -salt
     12    Marshmallows (do not use
           -miniature), each cut into
      8    Pieces
     12    Walnut halves
 
  The glaze spread between the cake layers derives from the
  old-time penuche candy, a brown sugarfudge. For an even quicker
  version, omit the glaze and spread just the frosting between and
  over the cake layers.
  12 servings
  
  Position rack in center of oven and preheat to 325!F. Butter two
  9-inch diameter cake pans with 2-inch-high sides. Line pan
  bottoms with parchment or waxed paper. Butter paper. Dust pans
  with flour; tap out excess.
  
  For cake: Insert Steel Knife. Place flour, baking powder, baking
  soda, cinnamon, allspice and salt in work bowl. Process to
  "sift," about 5 seconds. Add walnuts and chop medium fine, using
  on/off turns. Transfer contents of work bowl to sheet of waxed
  paper.
  
  Place apple pieces in work bowl. Process until pureed, stopping
  to scrape down sides of bowl as necessary, about 2 minutes. Add
  sugar and eggs. Process until mixture is thickened, about 1
  minute. Add butter and process until mixture is well blended,
  about 1 minute. Scrape down sides of bowl. Add rum and lemon
  juice. Process to blend.
  
  Transfer apple mixture to large bowl. Stir in dry ingredients.
  Divide batter between prepared pans. Bake until tester inserted
  in center of cakes comes out clean, about 50 minutes. Cool cakes
  in pans on racks 20 minutes. Turn out onto racks and cool.
  
  For glaze: Cook butter in heavy medium saucepan over medium heat
  until light brown, swirling pan occasionally about 2 minutes. Add
  brown sugar and milk and simmer until blended and mixture
  thickens, stirring frequently about 1 minute. Place powdered
  sugar and salt in clean work bowl and process to remove any
  lumps. Add hot brown sugar mixture and vanilla. Process to mix,
  about 5 seconds. Add 1 tablespoon sour cream and process to
  blend. Add remaining sour cream if necessary to form smooth, thin
  glaze.
  
  Place 1 cake layer on serving platter. Spread with half of glaze.
  Top with second cake layer. Spread with remaining glaze. Let
  glaze set for 20 minutes.
  
  Meanwhile, prepare frosting. Place syrup, egg whites, sugar and
  salt in top of double boiler over simmering water. Using electric
  mixer at medium speed, beat frosting until it mounds firmly,
  about 4 minutes. Add marshmallows. Beat at lowest speed until
  marshmallows are melted and frosting is smooth about 4 minutes.
  Remove from over water. Cool to room temperature.
  
  Spread frosting over top and sides of cake. Place walnut halves
  around edge of cake. (Can be prepared 8 hours ahead. Let stand at
  room temperature.)
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
MMMMM

... Shipwrecked on Hesperus in Columbia, Maryland. 00:17:30, 29 Jun 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)