Text 24623, 72 rader
Skriven 2009-06-01 10:20:08 av Michael Loo (1:18/200.0)
  Kommentar till text 24589 av Hap Newsom (1:124/311)
Ärende: air travel 660
======================
 HN> I have never needed to use British (is it still
 HN> BOAC?) or Quantas...would like to use
 HN> Quantas one of these days though!
 
Hasn't been BOAC for 30 or more years. I guess you
don't fly much! By the way, there's no U in Qantas
- they don't take care of you on that airline, which
has been nominated by one of the Titanic Awards people
as the world's most customer-unfriendly airline
(he thinks it's worse than US Air, Delta, American,
United, and so on!).

Queensland
And
Northern
Territory
Aerial
Service

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ginger Bread Stout Cake
 Categories: Newsgroups, Cake
      Yield: 1 servings

           Butter
           Flour
           ;for baking pan
  2 1/2 c  All purpose flour
      2 ts Powdered ginger
      2 ts Cinnamon
      2 ts Baking soda
    1/2 ts Cloves
    1/2 ts Salt
      1 c  Unsalted butter
           ;at room temperature
  1 1/4 c  Packed light brown sugar
      2 lg Eggs
           ;at room temperature
      1 c  Molasses
    3/4 c  Samuel Adams Cream Stout,
           ;flat, at room temperature
           Confectioner's sugar
           ;for garnish

  Preheat the oven to 350F. Butter and flour well a 12 cup fluted
  cake pan, such as a Bundt pan. Sift together all of the dry
  ingredients.

  Using a hand held mixer set at high, beat the butter and sugar in a
  large bowl until light in texture, about 1 minute. Beat in the eggs,
  one at a time. Beat the molasses (the batter may look curdled at this
  stage - don't worry). Lower the mixer speed to medium. Beat in the
  flour mixture, one third at a time, scraping down the sides of the
  bowl often. Beat in the Cream Stout.

  Scrape the batter into the prepared pan and smooth the top. Bake
  until a toothpick inserted into the center comes out clean, for 50-60
  minutes. Cool in the pan or a wire rack for 10 minutes, then unfold
  onto the rack. Eat warm or cool completely. Dust with confectioner's
  sugar before serving. From: "twinky1156"
  <bookhound99@hotmail.comREMOVE> Source: Real Beer and Good Eats
  Beer(s): Cream Stout

  From: Kevin Jcjd Symons               Date: 03-31-01

MMMMM

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