Text 5449, 139 rader
Skriven 2006-09-13 09:20:20 av Dave Drum (1:18/200)
     Kommentar till en text av Sean Dennis
Ärende: Long Lines
==================
On 09-12-06 SEAN DENNIS Scribbled to DAVE DRUM about Long Lines

SD> DD> OK, I just fired up my BWave and everything appears normal. So, 
SD> DD> apparently, the problem is caused my my CMPqwk not playing well
SD> DD> with  your BBS proggie. I'll live with the occasional PITA it
SD> DD> causes. Bv)=

SD>It very could possibly be how CMPqwk handles things.  BTW, did you
SD>get a chance to talk to Derek?  W

I left him a private mail. Haven't heard back.

I think my problem with the lines not wrapping on some messages is an 
incompatibility between Telegard and CMPqwk. I didn't have this problem 
with your previous BBS software. Although, it had its own set of issues.

Bv)=


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gingerbread Layer Cake W-Candied Kumquats
 Categories: Cakes, Fruits, Desserts
      Yield: 12 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Cola
  1 1/2 ts Baking soda
      1 c  Mild-flavoured (light)
           -molasses
      2 c  All purpose flour
      2 tb Ground ginger
  1 1/2 ts Baking powder
  1 1/4 ts Ground cinnamon
    3/4 ts Ground cloves
    1/2 ts Ground nutmeg
    1/2 ts Salt
      1 c  (packed) dark brown sugar
    3/4 c  Vegetable oil
      3 lg Eggs

MMMMM----------------------CANDIED KUMQUATS---------------------------
      1 c  Water
    3/4 c  Honey
    1/4 c  Sugar
     15    Whole cloves
      2    Cinnamon sticks; broken in
           -half
      1    Vanilla bean; split
           -lengthwise
     22 oz Kumquats; in 1/4" thick
           -rounds, seeded

MMMMM--------------------------FROSTING-------------------------------
  1 1/3 c  (packed) dark brown sugar
    1/2 c  Plus 1 tb whipping cream
     16 oz Cream cheese; room temp
    3/4 c  Unsalted butter; room temp
      1 tb Vanilla extract

MMMMM--------------------------GARNISH-------------------------------
      1 c  Pecans, toasted, chopped
    1/3 c  Chopped crystallized ginger
 
  The warm caramel flavors in cola complement the molasses and brown
  sugar in this cake. The remaining candied kumquats are delicious
  served over vanilla ice cream. For best results, use
  Philadelphia-brand cream cheese in the frosting.
  
  For cake:
  
  Preheat oven to 350°F. Butter and flour three nonstick 9-inch-diameter
  cake pans with 1 1/2-inch-high sides. Bring cola to boil in heavy
  medium saucepan. Remove from heat; whisk in baking soda, then
  molasses. Transfer to large bowl; cool to room temperature. Whisk
  flour and next 6 ingredients in medium bowl to blend. Whisk sugar,
  oil, and eggs into molasses mixture. Whisk in dry ingredients. Divide
  batter among prepared pans (about 1 2/3 cups batter for each).
  
  Bake cakes until tester inserted into center comes out clean, about 18
  minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto
  racks; cool cakes completely.
  
  For candied kumquats:
  
  Bring first 5 ingredients to boil in heavy large skillet, stirring to
  dissolve sugar. Scrape in seeds from vanilla bean; add bean. Add
  kumquats; reduce heat to medium and simmer until almost tender,
  stirring often, about 6 minutes. Using slotted spoon, transfer
  kumquats to plate. Boil syrup until reduced to 2/3 cup, stirring
  often, about 8 minutes. Cool syrup.
  
  For frosting:
  
  Stir brown sugar and whipping cream in heavy small saucepan over
  medium heat until sugar dissolves; cool caramel completely. Transfer
  1/4 cup caramel to small bowl and reserve. Using electric mixer, beat
  cream cheese, butter, and vanilla in large bowl until smooth. Beat
  remaining caramel into frosting until well blended.
  
  Chop enough candied kumquats to measure 1/3 cup; mix in small bowl
  with 1 tablespoon kumquat syrup. Place 1 cake layer on platter.
  Spread 3/4 cup frosting over. Dot with half of chopped-kumquat
  mixture. Drizzle with half of reserved caramel. Top with second cake
  layer. Spread 3/4 cup frosting over. Dot with remaining
  chopped-kumquat mixture. Drizzle with remaining reserved caramel. Top
  with third cake layer. Spread remaining frosting over top and sides
  of cake. Arrange enough sliced kumquats in single layer atop cake
  just to cover. Mix pecans and ginger in small bowl. Press nut mixture
  halfway up sides of cake. Chill 1 hour. (Cake can be made 1 day
  ahead. Cover cake with cake dome; chill overnight. Cover remaining
  kumquat syrup; let stand at room temperature.) Drizzle some kumquat
  syrup over kumquats atop cake. Serve cake cold or at room temperature.
  
  Makes 12 servings.
  
  From: Bon Appétit, December 2003
  
  MM Format by Dave Drum - 11 December 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!!!


... If ignorance is bliss, why aren't more people happy?

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