Text 17964, 91 rader
Skriven 2008-12-17 00:53:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Rice 374
====================
 -=> On 12-16-08  01:32,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Rice 374 <=-

 DSh> The next time we are together, you'll have to enlighten me to the
 DSh> pleasures of burnt rice.
 DSac>
 DSac> Crispy and brown, not _burnt_, silly.

Well, I do like the crispy brown rice cakes as made at H-Mart.  But I
doubt that is what you are talking about.  In any case, either you or
Michael are going to have to do a demonstration at some point in the
future.  It just does not happen here.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vanilla Cake Roll With Fresh Fruit Filling
 Categories: Cake, Fruit
      Yield: 10 Servings
 
 
MMMMM====  Vanilla Cake----- ===============================
        1 c  Sifted Cake Flour
        1 ts Baking Powder
      1/4 ts Salt
        3 Lg Eggs
        1 c  Granulated Sugar
      1/3 c  Water
        2 ts Vanilla Extract

MMMMM====  Fruit Filling----- ==============================
        8 Oz Cream Cheese -- Softened
      1/2 c  Confectioner's Sugar --
             Sifted
        1 ts Vanilla Extract
        1    Vanilla Bean
        1 c  Fresh Fruit, Peeled * --
             Finely Diced
             Vanilla Sugar ** -- For
             Garnish
  
  * Use peaches, nectarines, kiwi or hulled strawberries
  ** Vanilla sugar is available in specialty market or make your own by
  slicing a vanilla bean lengthwise in half and bury it in a container
  of granulated sugar. Cover container. Let stand for at least 2 days,
  shaking container occasionally.
  
  1. Heat oven to 375 F. Line a 15 by 10-inch jellyroll pan with
  greased wax paper. For cake, sift together the cake flour, baking
  powder and salt in small bowl; set aside.

  2. Beat eggs in large bowl of electric mixer on high speed until
  thick and lemon-colored, about 5 minutes. Gradually beat in
  granulated sugar. Add water and vanilla and beat on low speed.
  Gradually add dry ingredients, beating just until better is smooth.

  3. Spread batter evenly in prepared pan. Bake until top springs back
  when touched lightly, 12 to 15 minutes.

  4. Remove cake from oven and loosen cake from edges of pan.
  Immediately invert cake onto a clean towel that has been sprinkled
  heavily with confectioner's sugar. Carefully remove wax paper. Trim
  off stiff edges if necessary. While cake is hot, use towel to roll
  it, beginning at narrow end. Let cake cool completely wrapped in the
  towel on wire rack.

  5. For fruit filling, beat cream cheese in small bowl of electric
  mixer until smooth and fluffy. Add sifted confectioner's sugar and mix
  well. Add vanilla and mix well. Cut vanilla bean lengthwise in half;
  use the tip of a paring knife to scrape out the seeds into the cheese
  mixture (reserve the bean for making vanilla sugar.) Beat to blend.
  Gently fold in prepared fruit.

  6. When cake has cooled, carefully unroll cake and spread with fruit
  mixture. Carefully roll cake up again. Generously sprinkle with
  vanilla sugar. Wrap loosely with towel and store in refrigerator
  until serving time or up to several hours.
  Makes 10 to 12 servings.
  
  Recipe By     : Chicago Tribune Desserts - ISBN 0-941263-62-2
  
  From: Dan Klepach                     Date: 03-12-97
  Fido-National Cooking Echo
 
MMMMM


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