Text 14785, 96 rader
Skriven 2008-10-08 08:30:00 av Dave Drum (1:124/311)
     Kommentar till en text av bill swisher
Ärende: Re: baseball
====================
-=> bill swisher wrote to hap newsom <=-

 -=> hap newsom wrote to Ruth Haffly <=-

 hn> Well as they say "Wait till NEXT season!"

 bs> Ahhh...the battle cry of The Denver Broncos, having lived there mostly
 bs> from the early 60's till 78, and have a Broncos AFL pennant hanging on
 bs> the wall.

If it is they stole it from the Chicago Cubs. Who are, by the way, being moved
to the Phillipines where they will be known as the Manila Folders.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry Chocolate Ice Pops
 Categories: Desserts, Fruit, Chocolate
      Yield: 8 servings
 
MMMMM-----------------------RASPBERRY ICE----------------------------
      6 oz Fresh raspberries
    1/3 c  Water
    1/4 c  Light corn syrup
      3 tb Sugar
      1 tb Sugar
      1 tb Framboise; (opt)
      2 ts Fresh lemon juice

MMMMM-----------------------CHOCOLATE ICE----------------------------
    3/4 c  Water
    1/4 c  Corn syrup
      3 tb Sugar
    1/3 c  Unsweetened cocoa powder
    1/2 ts Pure vanilla extract
 
  Equipment: 8 (3-ounce) ice pop molds and sticks
  
  Although chocolate and raspberry are a luxurious combination,
  these beautifully layered ice pops are surprisingly light.
  They're a refreshing dessert after an alfresco meal, or a
  perfect treat on a hot afternoon.
  
  Make raspberry layers:
  
  Blend together all raspberry-ice ingredients in a blender
  until smooth. Force thourough a fine-mesh sieve set over a
  bowl, discarding solids.
  
  Make chocolate layers:
  
  Bring water, corn syrup, and sugar to a boil in a small
  saucepan, stirring until sugar is dissolved. Whisk in cocoa
  and a pinch of salt, then whisk in vanilla. Transfer to a
  metal bowl. Quick-chill by setting bowl in a larger bowl of
  ice and cold water and stirring occasionally until cold,
  about 15 minutes.
  
  Make ice pops:
  
  Divide half of raspberry purée among molds, then freeze
  until partially frozen, about 20 minutes. Divide all of
  chocolate mixture among molds (layers may run into each
  other a little) and freeze again until partially frozen
  (not hard), about 30 minutes.
  
  Fill molds with remaining raspberry purée, then place cover
  on molds and insert sticks at least thourough middle layer,
  making sure they are straight (important for removing top
  when unmolding). Freeze until completely firm, at least 3
  hours.
  
  Unmold ice pops:
  
  Put molds in a container with room-temperature water up to
  1/4" from top of molds. Let stand 30 seconds, then remove
  cover and pull out pops. Serve immediately or wrap individually
  in plastic wrap and freeze until ready to serve.
  
  Cooks’ notes:: Feel free to vary the order and amounts of the
  flavors when making layers. Ice pops can be made 1 week ahead.
  
  Recipe by Shelley Wiseman
  
  July 2007 | Gourmet
  
  Makes 8 ice pops
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A free people ought...to be armed..." - George Washington
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)