Text 5641, 123 rader
Skriven 2006-09-18 09:02:24 av Dave Drum (1:18/200)
     Kommentar till en text av Hap Newsom
Ärende: eBay Sellers
====================
On 09-18-06 HAP NEWSOM Scribbled to BARBARA MCNAY about RE: Pre-War 

HN>That's the best way to do it! Always look at the feedback of the
HN>seller and  only deal with the ones who have Extra good ratings..I
HN>never bid on anything  being sold by anyone with a feedback rating
HN>less than the high 90  percentile...and never from sellers who have
HN>sold less than 20 or 30 items  before.

I have bought items from eBay virgins and not gotten hurt. The only time 
I nearly got hosed was from a seller who had over 200 transactions and a 
feedback rating above 98%. And that was on a laser printer that sold for 
U$65 - a fair, but not spectacular, price for the item. Unfortunately as 
shipping was not listed ....

The seller tried to whack me U$185 shipping - which I refused to pay and 
complained to eBay. eBay voided the transaction. I heard from the backup 
bidder later on that he had negotiated a _MUCH_ lower shipping but that 
when the printer arrived it was poorly packed and toner had spread 
throughout the interior of the works.  Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Peanut Butter Cake W-Cream Cheese & Butterfinger
 Categories: Cakes, Chocolate. 
      Yield: 12 servings
 
MMMMM--------------------------FILLING-------------------------------
  2 1/4 c  Heavy whipping cream
    1/2 c  (packed) golden brown sugar
     12 oz Bittersweet or semisweet
           -chocolate; fine chopped
    1/2 c  Old-fashioned (natural)
           -chunky peanut butter

MMMMM----------------------------CAKE---------------------------------
  2 1/2 c  All purpose flour
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
     10 tb Unsalted butter; room temp
    1/2 c  Old-fashioned (natural)
           -chunky peanut butter
      1 lb Golden brown sugar
      4 lg Eggs
      1 ts Vanilla extract
      1 c  Buttermilk

MMMMM--------------------------FROSTING-------------------------------
     12 oz Cream cheese; room
           -temperature
      2 c  Powdered sugar; divided
      6 tb Unsalted butter; room temp
      1 ts Vanilla extract
    3/4 c  Chilled heavy whipping
           -cream
           Butterfinger candy bars;
           -coarse chopped
           Glazed peanuts
 
  Begin preparing the cake one day ahead.
  
  For filling:
  
  Bring cream and sugar to simmer in saucepan, whisking to dissolve
  sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk
  until smooth. Whisk in peanut butter. Chill uncovered overnight.
  
  For cake:
  
  Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1
  1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4
  ingredients into medium bowl. Using electric mixer, beat butter and
  peanut butter in large bowl until blended. Beat in sugar. Beat in
  eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture
  in 4 additions alternately with buttermilk in 3 additions.
  
  Divide batter among pans and spread evenly. Bake cakes until tester
  inserted into center comes out clean, about 25 minutes. Cool cakes 5
  minutes. Turn out onto racks; peel off parchment. Cool cakes
  completely.
  
  For frosting:
  
  Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar,
  butter, and vanilla in large bowl to blend. Whisk whipping cream and
  3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.
  Fold into cream cheese mixture in 3 additions; chill until firm but
  spreadable, about 1 hour.
  
  Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread
  with half of filling. Place another layer, bottom side up, on work
  surface. Spread with remaining filling; place atop first layer. Top
  with remaining cake layer, bottom side up.
  
  Spread frosting over top and sides of cake. (Can be made 1 day ahead.
  Cover with cake dome; chill. Let stand at room temperature 2 hours
  before continuing.) Press candy and peanuts onto top of cake.
  
  Makes 12 servings.
  
  Bon Appétit; March 2005
  
  MM Format by Dave Drum - 11 July 2005
  
  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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