Text 30014, 100 rader
Skriven 2009-10-17 13:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: science 280
===================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> "Magic, science, and religion all have their own quality of
 JW> rationality."

 ML> I don't believe that, unless the definition of the word
 ML> quality has changed lately. Cite?

I can't remember who said it. Like you, I don't entirely agree.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: New-Age Boston Cream Pie
Categories: Cakes
  Servings: 8

           CAKE:
      1 c  Bakers' Special Sugar or
           granulated sugar
    1/4 c  unsalted butter
    1/4 ts salt
      1 ts almond extract; or
           few drops of bitter almond
           oil
      1 ts vanilla
      3 TB vegetable oil
      3 lg eggs
  1 1/2 c  King Arthur Unbleached
           All-Purpose Flour or
           Queen Guinevere Cake Flour
      2 TB Instant ClearJel for
           improved texture) or
           cornstarch
      2 ts baking powder
    1/2 c  milk
           FILLING:
     14 oz can prepared dulce de leche
      2 ts dark rum
  1 1/4 c  milk or cream
    3.4 oz pkg instant vanilla pudding
           mix
           GLAZE:
      3 TB cream or milk
    1/2 c  caramel (16 individual
           caramels, unwrapped)
    1/2 c  semisweet or bittersweet
           chocolate (chips; or
           chopped)

Cake: Preheat the oven to 350 F. Lightly grease and flour a 9 x
2-inch round cake pan or a deep, 8 x 8 x 3-inch square pan.

In a large mixing bowl, beat together the sugar, butter, salt and
flavorings until fluffy. Beat in the oil, and then the eggs, one at
a time, beating till the mixture is very fluffy. In a separate bowl,
whisk together the flour, Instant ClearJel(r) and baking powder. Add
the dry ingredients to the butter and egg mixture alternately with
the milk, beating until well-combined, about 2 minutes.

Spoon the batter into the prepared pan(s). Bake for 38 to 45
minutes, until the edges have started to pull away from the sides of
the pan. Remove the cake from the oven, and cool in the pan for 15
minutes before removing it and placing on a rack to cool completely.

Filling: Place the dulce de leche in a medium-sized bowl. Stir in
the rum (if you=92re using it) and the milk or cream, a bit at a
time, whisking until the mixture is smooth before adding more milk.
When all is added, mix in the instant pudding mix, beating well.

Slice the cake in half horizontally. Place one layer on a plate.
Spoon the filling onto the cake, spreading it almost to the edges.
Top with the remaining cake layer. Refrigerate while making the
glaze.

Glaze: Melt the cream or milk, caramel and chocolate together over
medium-low heat or in the microwave, stirring until smooth. Pour the
glaze over the cake, letting some run over the edge. Refrigerate
until ready to serve. Yield: 16 servings.

Recipe Notes: We've updated this delicious old standby with a new
twist: dulce de leche filling. The tender yellow cake is
complimented by caramel accented filling, with chocolate and
caramel glaze on top. Delicious!

Published in: King Arthur Flour website

  From: Terry Pogue To: Foodwine        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Pork, Bacon and Ham all come from the same wonderful magical animal.

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