Text 25002, 92 rader
Skriven 2009-06-16 00:50:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: And how grows your g
================================
 -=> On 06-14-09  20:03,  Jim Weller <=-
 -=> spoke to Carol Shenkenberger about Re: And how grows your ga <=-

 JW> greens last week and may have chives in a week of so. Roslind bought
 JW> 6 strawberry plants from the nursery that were already in bloom and
 JW> even had green berries; we may have a few berries in a week. Other

Do you have to put netting over the plants so that the mosquitos don't
carry the berries away?  <Very Big Tongue in Cheek Grin>


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Mousse Trifle
 Categories: Dessert
      Yield: 1 Trifle
 
MMMMM------------------------SPONGE CAKE-----------------------------
      2    Eggs
    1/2 c  Sugar
    2/3 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
      3 tb Water
      1 ts Vanilla extract
      1    Envelope unflavored gelatin
      2 tb Cold water
    1/4 c  Boiling water
    2/3 c  Sugar
    1/3 c  HERSHEY'S Cocoa
  1 1/2 c  Cold whipping cream
  1 1/2 ts Vanilla extract
    1/4 c  Rum, divided (optional)
      2 c  Sliced, peeled peaches
           -OR- kiwi
      2 c  Strawberries or raspberries
           - (sliced, sweetened)
           Sweetened whipped cream
           Fresh fruit
 
  1. Prepare SPONGE CAKE (see below).
  
  2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute
  to soften. Add boiling water; stir until gelatin is completely
  dissolved (mixture must be clear).
  
  3. Stir together sugar and cocoa in large cold bowl; add whipping
  cream and vanilla. Beat on medium speed of electric mixer until
  stiff. Pour in gelatin mixture; stir until well blended.
  
  4. To assemble trifle: Slice sponge cake into two layers; place one
  layer in bottom of 2-quart straight-sided souffle dish or trifle
  bowl. Sprinkle with 2 tablespoons rum, if desired. Arrange layer of
  peaches or kiwi on top of cake. Spoon about half chocolate mousse
  onto fruit. Top with remaining cake layer. Sprinkle with remaining
  rum; arrange sliced strawberries or raspberries on cake. Top with
  remaining mousse; refrigerate about 2 hours. Before serving, garnish
  with spoonfuls of whipped cream and fresh fruit.
  
  NOTE: 3-ounce package (12 unfilled ladyfingers, split) can be
  substituted for sponge cake. Arrange ladyfingers in two layers
  cutting as needed to fit bowl..
  
  SPONGE CAKE:
  
  1. Heat oven to 350 F. Grease and flour 8-inch round baking pan.
  
  2. In bowl, beat eggs at high speed of electric mixer until foamy.
  Gradually add sugar beating until mixture is double in volume.
  
  3. Stir together flour, baking powder and salt; alternately add with
  water and vanilla to egg mixture, beating on low speed just until
  ingredients are combined. Immediately pour batter into prepared pan.
  
  4. Bake 22 to 25 minutes or until cake springs back when touched
  lightly. Cool 5 minutes. Remove from pan; cool completely on wire
  rack. Hershey's is a registered trademark of Hershey Foods
  Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
  
  From: Iris Grayson                    Date: 07-09-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:58:24, 15 Jun 2009
___ Blue Wave/DOS v2.30

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