Text 31973, 85 rader
Skriven 2009-12-08 11:51:50 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: Paula Deen 489
======================
 ML> Not everyone is as as good a cook as we are.
 ML> Look at, for example, Paula Deen's recipe.
 DD> Paula ought to stick to non-savoury stuff. This recipe is a SALT bomb.

But all her non-savory stuff is a sugar bomb.

 DD> How much salt does one dish need? A little, yeah. But, surely this is
 DD> overkill. 

It's the booyon cubes that are the killer.

 DD> Title: Giblet Gravy (For Poultry)
 DD> 1    Liver
...
 DD> Wash thoroughly the liver, gizzard and heart and cover
 DD> with water and cook until tender. Drain off the water
 DD> and save.

See what I mean? You boil the gizzard to tenderness, and
the heart and liver are dead, dead, dead.

Caramel Cake
Cat: sweet
Serves: 8

h - Cake
1 c butter, room temperature
2 c granulated sugar
4 eggs
3 c self-rising flour, sifted
1 c milk
1 ts pure vanilla extract
h - Filling
1/2 c butter
1 c packed light brown sugar
1/4 c milk
1 ts pure vanilla extract
h - Frosting
1/2 c butter
1 c packed dark brown sugar
1/3 c heavy cream, or more if needed
1 lb box confectioners' sugar
1 ts pure vanilla extract
1 c chopped nuts, optional

Cake: Preheat oven to 350F. Grease and flour 3 (9") cake pans.

Using an electric mixer cream butter until fluffy. Add sugar and 
continue to cream well for 6 to 8 min. Add eggs 1 at a time, 
beating well after each addition. Add flour and milk alternately 
to creamed mixture, beginning and ending with flour. Add vanilla 
and continue to beat until just mixed.

Divide batter equally among prepared pans. Level batter in each 
pan by holding pan 4" above counter and dropping it flat onto 
counter. Do this several times to release air bubbles and assure 
you of a more level cake. Bake for 25 min or until golden brown.

Filling: While cake is baking, in a saucepan, combine butter, 
brown sugar, and milk. Cook and stir over medium heat for 3 to 
5 min. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as 
you prepare to stack and fill. Remove first layer and invert onto 
cake plate. Pierce cake layer with a toothpick over entire surface. 
Spread 1/3 of filling mixture on cake layer. Top with second layer, 
repeat process. Top with last layer and repeat process again.

*Cook's Note: As you stack layers together, stick them with 
toothpicks  to prevent cake from shifting.

Frosting: Melt butter in a saucepan over medium heat and stir in 
brown  sugar and cream. Bring to a boil, and transfer to a mixing 
bowl. Add confectioners' sugar and vanilla. Beat with a handheld 
electric mixer  until it reaches a spreading consistency. At this 
time it may be  necessary to add a tablespoon of heavy cream, or 
more, if frosting gets too thick. Be sure to add cream in small 
amounts because you can always  "add to", but you can't take away. 
Frost cake and sprinkle top with chopped nuts, if desired. 

Recipe courtesy Paula Deen, 2008

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