Text 14329, 71 rader
Skriven 2008-09-29 01:11:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Snow Storms
=======================
 -=> On 09-28-08  08:21,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Snow Storms <=-

 DSh> Three inches in one day is no big problem:-}}  The problem 
 DSh> was 12 inches in one day and fourteen inches the next day.

 DSac> Lightweight. [g]

Not compared to the total of three inches we had last year:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APRICOT CRUMBCAKE
 Categories: Cake, Dessert, Fruit, Malgieri
      Yield: 8 servings
 
MMMMM------------------------CAKE BATTER-----------------------------
    1/2 c  Unsalted butter; softened
    3/4 c  Sugar
      1    Egg
      3    Egg yolks
      1 ts Vanilla extract
  1 1/4 c  All-purpose flour
      1 ts Baking powder
     12 md Apricots

MMMMM-----------------------CRUMB TOPPING----------------------------
  1 1/4 c  All-purpose flour
    1/2 c  Sugar
    1/4 ts Cinnamon
    1/2 c  Unsalted butter; melted
 
  Use this recipe with peaches, sour cherries or pineapple with equally
  good results.
  
  CAKE BATTER: PREHEAT THE OVEN TO 350F. Butter a 10-inch round, 2-inch
  deep cake pan and line the bottom with a disk of parchment or wax
  paper. In a large mixer bowl, beat the butter and sugar until soft
  and light. Add the egg and continue beating until light. Add the
  yolks one at a time, beating well between each addition. Beat in the
  vanilla. Sift together the flour and baking powder and stir into the
  batter. Spread the batter evenly in the prepared pan. Rinse and halve
  the apricots. Remove the pits with the bowl of a small spoon if they
  resist. Arrange the apricot halves cut-side up on the batter in
  concentric rows, overlapping slightly, leaving a margin of about
  1-inch around the edge. Don't be concerned if the apricots mound
  slightly in the center of the cake; the top will even out as the cake
  bakes.
  
  CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a
  bowl. Melt the butter and stir it in evenly. Rub the mixture to
  coarse crumbs by hand. Scatter the crumbs over the apricots and the
  edge of the batter as evenly as possible. Bake the cake 1 hour until
  a knife inserted in the center comes out clean. Cool the cake in the
  pan for about 15 minutes and invert a plate on it. Invert onto the
  plate and lift off the pan. Peel off the paper and invert a rack on
  the cake. Invert cake onto the rack, remove the plate and cool.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


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