Text 40568, 101 rader
Skriven 2010-08-01 15:34:34 av Stephen Haffly (1:396/45.27)
  Kommentar till text 40511 av Dale Shipp (1:261/1466.0)
Ärende: Fatties
===============
Hi Dale,

On (31 Jul 10) Dale Shipp wrote to Stephen Haffly...

 SH> I am talking about Fatties.  These are otherwise known as a "Bacon
 SH> Explosion," the reason for which will become obvious.  I was reading
 SH> about these online, and decided to try making a couple.  I DID have to
 SH> put our new smoker to good use, didn't I?

 DS> That does sound good.  Next for you to do a pork shoulder:-}}

That is a project I am considering.  I did some ribs the same day I did
the fatties.  We had the last of them this afternoon.  Before I do the
Boston Butt, we need to clear some freezer space for the leftovers or do
it on a day when we will be sharing it with a group of people.  We are
now in the rotation for meals for our church life-group, so I don't see
it being too distant in the future that I will try one or two.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Cinnamon & Walnut Coffee Cake
 Categories: Cakes, Desserts, Nuts
      Yield: 1 9" cake

MMMMM------------------------CAKE BATTER-----------------------------
  1 1/2 c  Unsifted cake flour
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/2 ts Freshly grated nutmeg
    1/4 ts Ground cinnamon
    1/8 ts Ground cardamom
      8 tb Unsalted butter, softened
    3/4 c  Sugar
    1/4 c  Firmly-packed light brown
           -sugar
      2 ts Pure vanilla extract
      2    Extra-large eggs
      1 c  Sour cream blended with 3/4
           -ts baking soda
    1/4 c  Chopped walnuts

MMMMM----------------CINNAMON-SUGAR-WALNUT "SAND---------------------
    1/4 c  Ground walnuts
      1 tb Ground cinnamon
    1/4 c  Firmly packed light brown
           -sugar
    1/4 c  Sugar

  Preheat oven to 350xF. Lightly butter and flour a 9"x9"x2" baking
  pan. Sift together the flour, baking powder, salt, nutmeg, cinnamon
  and cardamom.

  In the large bowl of an electric mixer, cream the butter on moderate
  speed for 3-5 minutes. Add the granulated sugar and brown sugar, and
  beat for 3 minutes. Blend in the vanilla. Beat in the eggs, one at at
  time, mixing thoroughly after each addition. On low speed,
  alternately add the sifted mixture in 3 additions with the sour cream
  in 2 additions, befinning and ending with the sifted mixture. Stir in
  the walnuts.

  Stir together all the ingredients for the cinnamon-sugar-walnut
  "sand."

  Spoon half the batter into the baking pan. Sprinkle over about 1/3 of
  the "sand." Spoon over the remaining batter. Sprinkle the remaining
  "sand" on top of the batter. Bake the cake for 35-40 minutes, or
  until a wooden pick withdraws from the center of the cake without any
  clinging particles of unbaked batter.

  Cool the cake in the pan on a rack. If serving warm, cut squares of
  the warm cake directly from the pan. Otherwise, after 5 minutes of
  cooling, invert the cake onto another cooling rack, then invert again
  to cool right-side-up.

  NOTE: This simple recipe, a fairly standard sour-cream batter, has
  been in my file for a long time. The batter is silky smooth and can
  handle many other additions, such as sliced ripe fruit (peaches,
  nectarines, plums) or berries (raspberries, blueberries). A sandy
  mixture of granulated sugar, brown sugar, cinnamon and ground walnuts
  becomes both a filling and a topping for the cake. It is at its most
  agreeable best when eaten slightly warm, for that is when the full
  aroma of the nuts and cinnamon comes forth.

  Oer serving: 294 calories, 4 g protein, 38 g carbohydrates, 15 g fat,
  8 g saturated fat, 65 mg cholesterol, 222 mg sodium.

  Source: Lisa Yockelson, "Nuts to Crack," The Washington Post FOOD
  Section, 9/14/94. Typed by Linda Howard.

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

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