Text 16907, 72 rader
Skriven 2014-09-11 18:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: sense 954
=================
 MaL> some just don't allow for blank records...
 MiL> The question then is, well, why not.
 ML> having written numerous database programs, i can only say "it
 ML> depends"...  

Being an end user, I don't see why it would be so
difficult to always allow them with the option of
not paying any attention to them.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Strawberry Trifle
 Categories: Desserts
   Servings:  6

           INGREDIENTS:
     10 oz Angel loaf cake
    1/3 c  Strawberry jam or jelly
    1/3 c  Cream sherry OR orange juice
      3 c  Strawberries
           Custard sauce (cf. below)
    3/4 c  Whipping cream
      2 tb Powdered sugar
      1 ts Vanilla extract
      2 tb Sliced almonds, toasted
           -(optional)
      3    Egg yolks

  CUSTARD SAUCE:

  Mix 1-1/2 tbsp. corstarch with 1/2 cup milk.  Heat 1-3/4 cups of milk with
  1/4 cup of sugar in a heavy saucepan or double boiler, just to the point of
  boiling.  Remove from the heat.  Stir in the cornstarch mixture until it's
  smooth.  The cornstarch mixes better and without lumps if the milk is
  bone-chilling COLD.

  Cook, stirring constantly, until it thickens. It will thicken *fast*, so
  pay attention.  Simmer for three minutes and remove from the heat. Beat in
  1 tsp. vanilla extract and 3 beaten egg yolks. Cover and chill.

  THE TRIFLE:

  Split the angel loaf cake into 3 layers.  Spread the jam between the layers
  and reassemble the layers.  Cut the cake into 2-inch cubes. Arrange the
  cubes in a 2-quart serving bowl and sprinkle with the sherry or orange
  juice.  Wash the strawberries and pick out 8 to 12 berries for later
  garnishing.  Remove the hulls from the rest of the berries and slice. Spoon
  the berries over the cake.

  Pour the chilled Custard Sauce over the berries. Cover the mixture and
  refrigerate for an hour or more.  Meanwhile, whip the cream to soft peaks.
  Add the sugar and vanilla and whip until it forms *stiff* peaks.  Spread
  the cream over the custard.

  Garnish the top with whole strawberries (the green hulls against the red
  and white background is particularly pleasing to the eye). Sprinkle the
  entire thing with the almonds, if you have them. Chill and serve within a
  few hours.

  Don't try to save this too long. It will get soggy before long and the
  strawberries will get mushy.  So eat it all at once.

  (TIP):   Make the Custard Sauce first. Cover and refrigerate it until it's
  ready for use.

  Source unknown

MMMMM

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