Text 5302, 88 rader
Skriven 2006-08-31 10:15:36 av Dave Drum (1:18/200)
     Kommentar till en text av Hap Newsom
Ärende: Time and tides
======================
On 08-21-06 HAP NEWSOM Scribbled to RUTH HAFFLY about RE: Macaroni Grill

HN>-> Same here.  I was talking with the new battalion commander's wife
HN>-> last night and realised Robert is now a month younger than Deborah
HN>-> was when Steve went into the Army. That kid is growing up too
HN>-> fast! 

HN>Time does not slow down for any of us!

Sure it does. Didn't you ever wait for the last day of school to be 
over? Or get forced to date (and be nice to) this "nice girl with a 
great personality" that one of your relatives fixed you up with? Or wait
for your name to be called in the doctor's office?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Biscochito Cake
 Categories: Cakes, Mexican
      Yield: 8 Servings
 
    1/3 c  Sour cream
    1/4 c  Baking soda
    3/4 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Anise seeds
    1/8 ts Salt
      3 tb Unsalted butter
      2 tb Solid vegetable shortening
    1/3 c  Packed light brown sugar
      1 lg Egg
      1 tb Brandy
      1 tb Granulated sugar
    1/4 ts Cinnamon
           Fruit Compote:
      3    Large, ripe peaches
      1 tb Granulated sugar, or more to
           -taste
      2 ts Each: fresh lemon juice and
           -brandy
 
  Cake:
  
  Pinch each: cinnamon, crushed anise seeds
  
  Heat oven to 350 degrees.  Grease an 8 inch round layer cake pan.
  Stir the sour cream and baking soda together; let stand while you
  begin the cake. Combine flour, baking powder, anise and salt in a
  bowl; set aside.
  
  With an electric mixer on high speed, beat butter, shortening and
  brown sugar until light and fluffy, about 2 minutes.  Add egg, and
  mix 1 minutes. Lightly fold in sour cream mixture and brandy, then
  combined flour mixture.
  
  Transfer batter to prepared pan and smooth top with rubber spatula.
  Stir together granulated sugar and cinnamon; sprinkle evenly over top
  of cake. Bake until toothpick in the center comes out clean, about 30
  minutes.
  
  While cake bakes, prepare peaches.  Dice peaches and mix with
  granulated sugar, lemon juice, brandy, cinnamon and anise.  Toss
  lightly and let stand at least 15 minutes before serving.
  
  Cool cake in pan for 5 minutes then loosen from sides with a small
  knife. Invert onto a serving plate.  Serve warm or at room
  temperature with the peaches.  Makes one 8-inch cake.
  
  From: Asbury Park Press 08/12/92 Shared By: Pat Stockett

  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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better example!!!


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