Text 35141, 108 rader
Skriven 2016-01-15 09:16:48 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: spendy food 813
===========================
-=> MICHAEL LOO wrote to RUTH HAFFLY <=-

 > Probably no surprise, especailly if you're on the road a lot. Truckers
 > probably see a lot more incidents than most drivers, if only from the
 > sheer distance they cover. We covered a lot of ground so I'm surprised
 > we had as few incidents as we did.

 ML> Well, the amount of driving a professional trucker
 ML> does would put regular folks in the dust. Same with
 ML> flight attendants, despite their working only half
 ML> the days in the month - they still are on airplanes
 ML> a bunch more than all but the most fanatical frequent
 ML> flyers.

I did (according to my calculations) nearly 2 meel-yun miles in big trucks - 
figuring an average of 3K miles per week and 150K miles per annum. If I add in 
the time spent driving delivery vans regionally for auto zone and an 1800 mile 
per week average it's over 2 million miles. Fortunately I enjoyed my 
windshield time.

I've had people remark that I must have seen a lot of the country. Truthfully, 
except for a few times, what I saw mostly was interstate highways, shipping 
docks and truck stops.  8v/=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bumpy Highway Cake
 Categories: Cakes, Desserts, Candies, Dairy, Nuts
      Yield: 10 inch cake

     14 oz Can sweetened condensed milk
           - NOT evaporated milk,
           - divided
      1 c  Butter flavour Crisco
      4 lg Eggs
      1 c  Granulated sugar
      1 c  Brown sugar; firmly packed
    1/2 c  Unsweetened cocoa powder
      1 c  Buttermilk
  2 1/2 c  All-purpose flour
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Salt
      2 ts Vanilla
      1 c  Hot water

MMMMM-------------------------DRIZZLE-------------------------------
    1/3 c  Unsweetened cocoa powder
      3 tb Oil

MMMMM-------------------------FROSTING------------------------------
    1/4 c  Butter Flavor Crisco
           Reserved sweetened condensed
           - milk
      1 c  Confectioners' sugar
    1/2 c  Miniature marshmallows;
           - halved
      1 c  Chopped nuts
 
  CAKE: Heat oven to 350øF/175øC.

  Spray 10" (12-cup) Bundt pan with vegetable oil spray.
  Measure 1/3 cup condensed milk for cake; reserve remaining
  for frosting. Combine shortening, eggs, granulated sugar,
  brown sugar and 1/3 cup condensed milk in large bowl. Beat
  at medium speed of electric mixer until creamy. Add cocoa
  and buttermilk; blend thoroughly. 

  Combine flour, baking soda, cinnamon and salt. Add to
  creamed mixture. Stir in vanilla. Beat at low speed to
  blend. Beat at medium speed 5 minutes. Stir in hot water
  just until blended. Do not over-beat. (Batter will be
  fairly thin.) Pour batter into prepared pan.

  Bake at 350øF/175øC for 35 to 50 minutes, or until cake
  springs back in center when touched lightly with finger or
  until wooden toothpick inserted in center comes out clean.
  Cool 5 minutes before removing from pan.

  DRIZZLE: Combine cocoa and oil; stir to blend. Drizzle a
  little on serving plate. Place cake on fluted-side up on
  drizzle. Cool 15 minutes.

  FROSTING: In a medium bowl, combine shortening with
  reserved condensed milk and confectioners' sugar. Beat at
  high speed until glossy and of spreading consistency.
  Spread on warm cake. Sprinkle with marshmallows, then
  nuts. Decorate with remaining chocolate Drizzle.

  Serve warm or cool completely.

  Makes 1 10" Bundt cake (16 to 20 servings).

  NOTE: If desired in the Drizzle recipe, substitute 4 bars
  (1 ounce each) unsweetened baking chocolate, melted to the
  cocoa-and-oil mixture.

  Submitted by Karen Herrick to Yankee Magazine

  RECIPE FROM: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... A waist is a terrible thing to mind. -- Jane Caminos
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)