Text 26830, 70 rader
Skriven 2009-08-01 06:59:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Wine Glasses
====================
-=> DAVE SACERDOTE wrote to JIM WELLER <=-

 DS> You know how different types of wine have different shaped glasses to
 DS> enhance the experience?  Well, that.  Kraft cheese tumblers (or Welch's
 DS> jelly glasses, the ones with the cartoon characters litho'd onto them)
 DS> are the _proper_ glass for really cheap wine.

 DS> And keep that pinky up when you quaff.  [g]

It has to be the Pimento Cheese glasses with the flowers printed on the sides,
though. None official without an iris, tulip or daffodil.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Daffodil Sponge Cake
 Categories: Cakes, Desserts, Citrus
      Yield: 9 servings
 
      1 c  Cake flour; sifted
    1/2 c  Sugar; divided
      4    Egg yolks
    1/2 ts Lemon extract
     10    Egg whites
      1 ts Cream of tartar
    1/2 ts Salt
    3/4 c  Sugar
    1/2 ts Vanilla extract
 
  Sift flour and 1/2 cup sugar together 3 times; set aside.
  Beat egg yolks at high speed of an electric mixer 4 minutes
  or until thick and lemon colored.  Add lemon extract; beat
  at medium speed an additional 5 minutes or until thick.
  Set aside. Beat egg whites until foamy.  Add cream of
  tartar and salt; beat until soft peaks form.  Add 3/4 cup
  sugar, 2 tablespoons at a time; continue beating until
  stiff peaks form. Sprinkle one-fourth of flour mixture over
  egg whites; gently fold it in.  Repeat procedure with
  remaining flour, adding one-fourth of the mixture at a time.
  
  Divide egg white mixture in half. Fold vanilla into half of
  egg white mixture.  Gently fold beaten egg yolks into
  remaining egg white mixture. Pour half of yellow mixture
  into an ungreased 10-inch tube pan; then gently add half of
  white mixture. Repeat procedure with remaining mixtures.
  Gently swirl batters with a knife to create marble effect.
  Bake at 350 degrees for 45 to 50 minutes or until cake
  springs back when lightly touched.  Invert pan carefully.
  Let cake cool in pan 40 minutes.  Loosen cake from sides of
  pan using a narrow metal spatula; remove from pan.

  Yield: one 10-inch cake.
 
  Recipe by: Southern Living

  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 

 

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