Text 13546, 61 rader
Skriven 2008-09-11 00:24:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Moosewood
=================
 -=> On 09-10-08  02:05,  Janis Kracht <=-
 -=> spoke to Michael Loo about fit fat fit 893 <=-

 > Ithaca is a nice enough place, just don't make me go to that
 > godforsaken Moosewood place again.

 JK> Lol.. I've never been there and have no desire to go there.  My
 JK> daughter and  her family did go there, and were extremely disapointed 
 JK> with the food "that day". I guess after talking to her 
 JK> friends she heard that it depends on the day you go, but in 

We have thought about it, but not done so.  Based on several comments,
and looking at their menus -- I'm not sure we would travel that far to
go there.

 JK> general the food is never as good as the food one might
 JK> prepare from their cookbooks.  That was enough for me to 
 JK> say, "nevermind".  There are however some incredibly good 

We do have several of their cookbooks and enjoyed them.  I especially
like "Sundays at Moosewood" because of all of its international recipes.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Strawberry Cake
 Categories: Cake, Dessert, Fruit
      Yield: 1 servings
 
      3 c  All-purpose flour, sifted
  1 1/2 ts Baking soda
      1 ts Salt
    3/4 c  Butter, softened
      2 c  Sugar
      3 oz (3 squares) unsweetened
           -chocolate, melted
      3    Eggs, beaten
  1 1/2 c  Milk
    1/2 c  Strawberry jam
      1 c  Fresh strawberries, sliced
 
  In a medium bowl shift together flour, soda, and salt. Set aside. In a
  larger mixing bowl cream butter and sugar till light and fluffy.
  Blend in melted chocolate and eggs. Beat mixture thoroughly. Stir in
  flour mixture alternately with milk. Beat thoroughly after each
  addition. Add jam and mix well. Fold in sliced berries. Pour batter
  into 3 greased and floured 9-inch cake bans. Bake in 350F oven 30-35
  minutes. Frost with chocolate icing and top with fresh whole
  strawberries rolled in confectioners' sugar.
  From: Nancy Vaine                     Date: 07-12
  Gourmet
 
MMMMM



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