Text 23175, 121 rader
Skriven 2007-11-21 08:13:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Wine choices?
=====================
On 11-20-07 CAROL SHENKENBERGER Scribbled to DAVE DRUM about Wine 

CS> DD> I drink mostly hearty reds, very dry, by choice. But, I keep a
CS> DD> couple  jugs of Thunderbird or other whites around for guests
CS> DD> who do not like  red wine.

CS>Thunderbird?  GAC!

Hey! 5,000,000 winos can't be wrong. You'd rather have Virginia Dare 
Muscatel???

CS>Actually if it fit my rack, you'd see Mateus in there.  I like their
CS>white and  rose versions well.

Having been a child of the sixties I tried all those pop wines. Mateus 
white was OK. The rose was about on a par with Wild Irish Rose. IOW, fit 
for dissolving drain clogs.

Blue Nun, another pop wine from the same period is OK, if unremarkable. 
Also overpriced (or was).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry Upside-Down Cake
 Categories: Fruit, Cakes, Desserts
      Yield: 7 servings
 
MMMMM--------------------------TOPPING-------------------------------
  2 1/2 c  Fresh cranberries
    1/4 c  Butter
    3/4 c  Light brown sugar

MMMMM------------------------CAKE BATTER-----------------------------
    1/3 c  Vegetable shortening
    2/3 c  Granulated sugar
      1 ts Vanilla
      2    Eggs
  1 2/3 c  All-purpose flour
      2 ts Baking powder
    1/4 ts Salt
    2/3 c  Milk

MMMMM-----------------------WHIPPED CREAM----------------------------
      1 c  Heavy whipping cream
      4 tb Granulated sugar
 
  This old-fashioned recipe from 1920 still beats most cakes for the
  simplicity of preparation and its wonderful texture and taste. It
  looks festive served slightly warm with the cranberry topping and
  whipped cream on the side and is a perfect choice for the holidays.
  This cake also freezes well. Simply wrap it in several sheets of
  plastic wrap so it does not absorb other flavors from the freezer.
  From Marion Cunningham.
  
  Preheat the oven to 350 degrees. To prepare the cake topping: Use a
  skillet with a 2-quart capacity. If your skillet has a wooden or
  inflammable handle, wrap it in several layers of aluminum foil.
  
  Put the cranberries in a colander and rinse under cold running water.
  Remove any soft or shriveled cranberries and discard. Shake the
  colander to get rid of excess water. Set aside.
  
  Melt the butter in the skillet over medium heat. Don't walk away,
  stand and watch, giving a stir often. This takes only a couple of
  minutes. As soon as the butter is melted, stir in the brown sugar.
  Continue to cook, stirring until the sugar melts and is bubbling a
  little. Remove from the heat and add the cranberries, spreading them
  in a single layer in the sauce. Set the skillet aside while you
  prepare the batter.
  
  To prepare the cake batter: Put the shortening in a mixing bowl and
  add the sugar. Using the back of a large spoon, press and smooth the
  shortening and sugar together. Keep blending until the sugar and
  shortening are a single mass. (If you have an electric mixer, this can
  be done quickly.) Add the vanilla and eggs. Beat the mixture until it
  is a uniform color and smooth (again, an electric mixer does this
  quickly, or a hand rotary beater will smooth out lumps).
  
  Combine the flour, baking powder and salt in a bowl. Stir with a fork
  to blend. Add the flour mixture to the creamed mixture, along with the
  milk, beating until the batter is smooth and free of lumps. Again,
  use a large spoon or a hand rotary beater. Spread the batter evenly
  over the cranberries.
  
  Bake for about 30 minutes, but check the cake for doneness after 25
  minutes by inserting a straw or toothpick into the center of the cake.
  If it comes out clean, the cake is done. Remove from the oven and let
  sit for 10 minutes, then put a large serving plate over the skillet
  and turn the skillet upside down. The cake will drop onto the platter.
  
  For the whipped cream: Combine the cream and 3 tablespoons sugar in a
  bowl. Beat until soft peaks form. Taste for sweetness and add more
  sugar if you like.
  
  Serve the cake slightly warm with dollops of whipped cream.
  
  Serves 6 to 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  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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