Text 31270, 98 rader
Skriven 2009-11-20 06:52:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: 60
==============
-=> Dale Shipp wrote to Janis Kracht <=-

 JK> Next birthday for us is Ron.. he's going to 60 on Friday heehee.. I
 JK> guess  I'll have to be good and not tease him too much since I'm
 JK> not that far away from that either Lol

 DS> Then there are some of the rest here who like to think that we are not
 DS> too far away from that particular milestone, but recognize that we are
 DS> getting further away all the time:-}}

A lot of us can see 60, clearly. In our rear-view mirrors.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Ghirardelli Squares w/Mirror Glaze
 Categories: Cakes, Chocolate, Nuts, 
      Yield: 15 servings
 
  1 1/2 c  Butter; softened
    1/3 c  Granulated sugar
      7 lg Eggs; separated
    1/4 c  + 1 tb all-purpose flour
      1 pn Salt
      3 oz Walnuts; (about 3/4 cup)
           - toasted, fine ground
  1 1/2 ts Instant coffee granules
    1/3 c  Brandy
      6 oz Ghirardelli semisweet
           - chocolate; melted, cooled
      3 oz Ghirardelli bittersweet
           - chocolate; melted, cooled
    1/4 c  Powdered sugar

MMMMM-----------------------MIRROR GLAZE----------------------------
  1 1/2 c  Heavy cream
  1 1/2 tb Honey or corn syrup
  1 1/2 c  Hershey's Cocoa
  1 1/2 c  Sugar
      3 tb Unsalted butter
      2 tb Vanilla
 
  Recipe by: St. Louis Post-Dispatch 11/11/96

  FOR COCOA MIRROR GLAZE: Place cream in a heavy-bottomed
  saucepan over low heat. Stir in honey or corn syrup.

  Sift together the cocoa and sugar and add to the pan. Add
  butter. Stir mixture over low heat for about 10 minutes,
  until smooth. Do not boil.

  Stir in vanilla. Pass glaze through fine strainer. Use while
  still warm. (Leftover glaze will keep for a week in a sealed
  container in the refrigerator.) Makes 3 cups

  FOR CAKE:

  Preheat oven to 325øF. Beat butter with granulated sugar
  until light and fluffy; gradually beat in egg yolks, then
  flour, salt and nuts.

  Add instant coffee granules to brandy and stir until
  dissolved; beat into butter mixture. Add semisweet and
  bittersweet chocolate and beat just until incorporated.

  Using a grease-free bowl and beaters, whip egg whites until
  foamy. Add powdered sugar and continue to beat until medium
  peaks form. Stir half the whites into chocolate batter,
  then fold in remaining whites. Pour batter into a greased
  and floured 9-by-13-inch metal baking pan; smooth top.

  Bake 35 to 40 minutes or until cake tests done with a
  wooden pick inserted near the center. Let cool in pan 15
  minutes, then turn out on a cake rack; immediately invert
  again so that cake cools right side up.

  Transfer cooled cake to serving platter, pour on mirror
  glaze and cut into squares.

  Yield: 15 to 18 servings.

  By Jack And Mary Billings.
 
  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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