Text 14696, 129 rader
Skriven 2007-04-27 12:08:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Quirks
==============
On 04-16-07 SEAN DENNIS Scribbled to CAROL SHENKENBERGER about Re: Zum's 

SD>CS>Wierd!  Must be hard to take her out anyplace.  I had a friend who
SD>CS>didnt want her food to 'touch other food' on her plate.  I find
SD>CS>that ludicrious but keep my mouth shut when I see others do it.

SD>Was she raised in the midwest?  My stepdad is just like that (he's
SD>from Indiana) and other people I've found from there were like that
SD>too.

It's not a regional thing. It's one of the (mild) manifestations of OCD.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Velvet Cake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
  2 1/4 c  All-purpose flour; sifted
      1 ts Salt
      2 tb Cocoa
      4 tb Red food coloring
    1/2 c  Crisco or other shortening
  1 1/2 c  Sugar
      2 lg Eggs
      1 c  Buttermilk
      1 ts Vanilla extract
      1 ts White vinegar
      1 ts Baking soda

MMMMM----------------BEAUTIFUL THICK WHITE FROSTI---------------------
  1 1/2    Cup sugar
    1/2    Teaspoon cream of tartar
    1/8    Teaspoon salt
    1/2    Cup water
      4    Egg whites (room temp)
 
  Preheat oven to 350°F. Grease and flour two 9" cake pans.
  
  Combine the sifted flour and salt, and set aside.
  
  Put the cocoa in a small glass bowl, and add the food
  coloring gradually, stirring until mixture is smooth.
  Set aside.
  
  Cream together the shortening and sugar, beating for 4 or 5
  minutes at medium speed in your electric mixer until fluffy.
  Add the eggs, one at a time, beating for at least 30 seconds
  after each addition.
  
  At low speed of your mixer, add the flour mixture to the
  sugar mixture alternately with the buttermilk and vanilla,
  scraping down the sides of the bowl as necessary. Add the
  cocoa/food coloring mixture, mixing until color of batter
  is uniform. Do not overbeat; overbeaten cake batter will
  result in a tough cake. Turn off your mixer.
  
  In a small bowl, mix the vinegar with the baking soda. It
  will foam up. Stir it briefly to mix, and then add it to
  the cake batter, folding it in to incorporate well, but do
  not beat.
  
  Pour the batter into the prepared cake pans, and bake in
  a 350°F oven for 25 to 30 minutes, or until a cake tester
  comes out clean. Allow layers to cool on a rack for 10 min
  before turning out. Let cake cool completely before frosting.
  
  Red Velvet Cake Tips
  
  ~ Don't be tempted to shorten the shortening/sugar creaming
  time. Cake texture will be far better, and you can mix up
  your cocoa and food coloring while the mixer is running.
  
  ~ Mixing the cocoa with the food coloring is the best way
  to get uniform color in the cake.
  
  ~ The recipes I found on the Internet came up about fifty/
  fifty as far as the amount of red food coloring they called
  for -- some with one ounce, the rest with two ounces. Let me
  just say this: The cake with one ounce of food coloring was
  a very dark pink. The cake with two ounces (1/4 cup, or 4 tb)
  was RED.
  
  ~ The recipes also varied on the amount of vinegar with some
  calling for as much as one tablespoon. I found that one ts
  works just fine. And white vinegar with its less pungent scent
  is preferable to apple cider vinegar.
  
  MAKE THE ICING
  
  Combine sugar, cream of tartar, salt and water in heavy sauce
  pan. Cook over medium heat, stirring constantly, until mixture
  is clear. Cook until mixture reaches 240°F on a candy
  thermometer (soft ball stage).
  
  Beat egg whites until soft peaks form. Let mixer continue to
  run and slowly pour the sugar mixture in a thin stream down
  the side of the mixer bowl (don't let the sugar mixture come
  into contact with the beaters). Continue beating until stiff
  peaks form and frosting thickens to desired consistency.
  
  This frosting recipe is not the one most often paired with
  Red Velvet Cake. The traditional recipe begins by cooking
  a mixture of flour and milk, cooling it, and then whipping
  in butter, sugar and vanilla. But the resulting frosting,
  however good it might be, must be refrigerated, and I don't
  like my cake cold.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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