Text 24882, 92 rader
Skriven 2009-06-11 07:23:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Re: knee
================
-=> Nancy Backus wrote to hap newsom <=-

 hn> Well the winters are WET...and the summer
 hn> doesn't really begin until july but July and
 hn> August are great! Rain comes back in Sept.
 hn> Biggest drawback is the Forest Fire danger
 hn> and that's significant each year.

 NB> Hmmm...  Snow doesn't get one AS wet, but it needs shoveling, so in
 NB> small quantities snow wins for me, but in larger quantities of snow,
 NB> rain has its benefits, until one gets into flooding... or being soaked!
 NB> (G)   Forest fires on the other hand are a definite drawback.

Keep in mind that you don't have to shovel rain. Whether liquid water or frozen
water - my philosophy is the Mother Nature put it there. Let her do something
about it!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Rain Forest Praline Torte
 Categories: Cakes, Nuts, Dessert, Chocolate
      Yield: 12 Servings

MMMMM-------------------RAIN FOREST PRALINE--------------------------
    2/3 c  Granulated Sugar
    1/4 c  Water
    1/4 c  Cashew Nuts; unsalted,
           - toasted
    1/4 c  Brazil Nuts; blanched,
           - toasted

MMMMM-------------RAIN FOREST-COCOA MERINGUE ROUND-------------------
    1/4 c  Cashew Nuts; unsalted,
           - toasted
    1/4 c  Brazil Nuts; blanched,
           - toasted
      6 tb Granulated Sugar; divided
      1 tb All-Purpose Flour
      1 tb Unsweetened Cocoa Powder;
           - (nonalkalized)
      2 lg Egg Whites; room temp

MMMMM-----------------------CHOCOLATE CURLS--------------------------
      6 oz Bittersweet Chocolate

MMMMM------------------CARAMEL RUM SOAKING SYRUP---------------------
    1/4 c  Granulated Sugar
    1/2 c  Water; divided
      2 tb Dark Rum

MMMMM-------------CHOCOLATE RAIN FOREST PRALINE GANACHE--------------
      8 oz Bittersweet Chocolate; fine
           - chopped
      2 c  Heavy Cream

MMMMM------------------------CHOCOLATE GLAZE-------------------------
      6 oz Semisweet Chocolate; fine
           - chopped
    3/4 c  Heavy Cream
      2 tb Corn Syrup
      1 ts Vanilla Extract
 
  Make the rain forest praline: Line a baking sheet with foil and
  butter lightly. Set aside. In a small, heavy saucepan, combine the
  sugar & 1/4 cup of water. Cook the mixture over medium heat, stirring
  constantly with a wooden spoon until the sugar is dissolved. Increase
  the heat to medium-high and bring the sugar syrup to a boil without
  stirring; cook the syrup until it caramelizes and turns an amber color.
  Remove the pan from the heat and stir in the toasted nuts, stirring for
  about 1 minute. Pour the mixture onto the prepared baking sheet and
  allow it to cool completely.

  CONTINUED IN PART TWO
 
  Recipe By: webmaster@godiva.com

  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "..the jungle swarms with green apostrophes"
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)