Text 5446, 103 rader
Skriven 2006-09-13 08:45:20 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Size
============
On 09-12-06 MICHAEL LOO Scribbled to CAROL BRYANT about useless butt 229

ML> -> -end of rant-
ML> CB> !!!!  Can I quote you on that someday when you're on a roll?  :)

ML>If you give me no reason to rant, I won't rant!
ML> 
ML> -> 33-tini
ML> CB> So are they three times as big at 99?  *hopeful look*

ML>What's it with you girls and size?

Hey, you only go around once. Grab for all the gusto you can get!!!

Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Canadian War Cake
 Categories: Cakes, Desserts
      Yield: 16 servings
 
MMMMM----------------------------CAKE---------------------------------
      2 c  To 3 cups raisins or chopped
           -dates
      2 c  Granulated sugar
    2/3 c  Lard or vegetable shortening
      1 ts Salt
      2 ts Ground cinnamon
      2 ts Ground cloves
      2 ts Ground nutmeg
      4 c  Sifted all-purpose flour
           -(sift before measuring)
      1 ts Baking powder
  1 1/2 ts Baking soda
      2    To 3 cups walnuts or pecans;
           -coarse chopped

MMMMM--------------------------FROSTING-------------------------------
      2 c  Granulated white sugar
    2/3 c  Milk or water; plus more
           -milk as needed
      1 c  Ground raisins or dates *
      1 c  Chopped nuts
  2 1/2 tb Butter; softened
           Whole nuts; for garnish
 
  To prepare cake: Preheat the oven to 325 degrees. Grease and flour a
  9-by-13-inch pan.
  
  In a large saucepan, combine raisins, sugar, lard or shortening, salt,
  cinnamon, cloves, nutmeg and 2 cups water. Bring to a slow boil over
  medium heat; remove from heat. Set aside to let cool.
  
  Stir together the flour and baking powder. Dissolve the baking soda
  in 2 tablespoons cold water.
  
  In a large bowl, combine the raisin mixture, the flour mixture, the
  nuts, and the dissolved baking soda; beat well. Pour into the pan;
  bake until done, about 40 minutes. (Check after 35 minutes; if a
  toothpick inserted in the center if the cake comes out clean, bake
  for 5 minutes longer.) Let cool cake completely.
  
  While cake cools, prepare icing: Boil sugar with milk or water in a
  heavy-bottomed pan until the liquid is cooked to the thread stage. (A
  small amount of syrup dropped from a spoon into very cold water should
  form a soft thread; the mixture should measure 230 to 234 degrees on a
  candy thermometer.) Remove from heat. Add raisins, nuts and butter. If
  the mixture clumps, add a few teaspoons of milk, then beat until the
  mixture reaches spreading consistency.
  
  Spread the icing over the top of cooled cake; garnish with whole nuts.
  
  Note: Grind the raisins or dates for the icing in a food processor or
  with a food grinder. This cake contains no eggs.
  
  Yield: 16 servings.
  
  Recipe from: Shirley Bruns, St. Louis MO
  
  Printed in St. Louis Post-Dispatch; 15 December 2004
  
  MM Format by Dave Drum - 16 December 2004
  
  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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