Text 5363, 102 rader
Skriven 2006-09-10 15:10:20 av Dave Drum (1:18/200)
     Kommentar till en text av Sean Dennis
Ärende: Re: Tater Chips
=======================
rOn 09-10-06 SEAN DENNIS Scribbled to DALE SHIPP about Re: Tater Chips

SD>By the way, the author of CMPQWK is now a user on my BBS. <G>  Since
SD>I heard so many people talk ab

Something about the way your posts are handled by CMPqwk makes them do a 
couple tricks like not doing CR/LF so that the lines of your messages 
after I click on the screen and make them appear --- go off to the right 
so that I have to scroll over to read the words. 

When I reply - the two lines above are all I see and they are just a 
truncated part of the whole. I  think this character "so {}many" (curly 
brackets mine) may have a lot to do with that.

Anyway - express to Mr. Author I will be more than happy to pay the 
shareware fee for his product. I don't require any further development 
as I am quite satisfied with the product as it is.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Original Kentucky Bourbon Cake
 Categories: Holiday, Cakes, Desserts, Booze
      Yield: 20 servings
 
      2 c  Red candied cherries (about
           One lb); coarse chopped
  1 1/2 c  Light seedless raisins
           -(about 8 oz)
      2 c  Bourbon; plus more for
           -soaking cake
  1 1/2 c  Butter; softened
  2 1/3 c  Granulated white sugar
  2 1/3 c  Packed dark-brown sugar
      6 lg Eggs; separated
      5 c  Sifted cake flour; divided
           -(sift before measuring)
      4 c  Shelled pecans (about 1 lb)
      2 ts Ground nutmeg
      1 ts Baking powder
 
  Combine cherries, raisins and 2 cups bourbon in a medium
  container. Cover; let stand overnight at room temperature.
  
  Preheat the oven to 275 degrees. Grease a 10-inch tube
  pan; line with waxed paper. Grease the waxed paper (see
  tester's note).
  
  Drain the fruits, reserving the bourbon. In a 5-quart or
  larger bowl, beat the butter with the granulated and brown
  sugars until light and fluffy. Add egg yolks, one at a
  time, beating well after each addition. Set aside.
  
  Combine 1/2 cup flour and the pecans, coating the nuts
  well. Set aside. Sift together the remaining 4 1/2 cups
  flour, nutmeg and baking powder. Alternating the flour
  mixture and the bourbon, add to the butter mixture. Beat
  well after each addition. Set aside.
  
  Beat the egg whites until stiff but not dry; fold them
  into the batter. Fold in the soaked fruit and pecans.
  
  Spoon the batter into the pan. Bake for 3 to 3 1/2 hours.
  Let the cake cool in the pan. When completely cooled,
  remove from pan; remove waxed paper.
  
  Fill the center of the cake with cheesecloth dipped in
  bourbon. Wrap the cake and cheesecloth in heavy waxed
  paper or aluminum foil. Store in a tightly covered
  container in a cool place. Check the cheesecloth for
  moisture occasionally. If dry, saturate with more bourbon.
  The cake tastes best after it matures for several weeks.
  
  Tester's note: We used a 10-inch tube pan, yet had enough
  batter left to make 24 mini muffins. For best results, use
  paper liners in the muffin cups and bake for 35 minutes.
  The mini cakes were delicious right out of the oven.
  
  FROM: Shirley Breeze, St. Louis
  
  Printed in St. Louis Post-Dispatch; 20 October 2004
  
  MM Format by Dave Drum - 22 October 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


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