Text 88, 70 rader
Skriven 2007-12-31 11:11:14 av Janis Kracht (1:261/38)
     Kommentar till text 86 av hap newsom (1:124/311)
Ärende: Re: Diabetic Pasta
==========================
Hi Hap,

> Happy New year Janis!

Thank you :)  Hope you had a great Christmas and wishing you the best for 2008
:)

> -> > In commercial supermarket bread?  Yeppers, unless it's organic or one of
> -> > the "naturals".  It's one reason I don't buy supermarket bread much any
> -> > more unless it's needed for a special purpose.
> ->
>-> It sure is in almost every product these days.. two of my grandchildren are
> -> very allergic to Corn (and anything made from it, like HFCS).. My daughter
> -> makes all of their bread, buns, you name it.. and when they come here to
> visit,
> -> I do the same..  I even saw HFCS listed in Dannon Yogurt.. Normally I
> make all
> -> of our yogurt, at least :)
> ->
> I am currently reading a book given to me by my daughter
> titled "THE OMNIVORE'S DILEMMA" , and in it the author
> states that there are over 45,000 items in the average
> supermarket...and over 25% of those items now have
> corn in them in some form! A very interesting book and
> I'm sure you'd enjoy it !

I think you're right, I definitely would enjoy it!  I'll look for the book this
weekend. Thanks :)

Well, I'm glad that my daughter seems to take after me, and does all of her
cooking from "scratch"... Besides her concerns with her children's (and her
own) allergies, I'm a bit unconfortable with what they've done to corn as far
as bio-engineering goes..  Then again, maybe I'm too much of a purist <grin>. I
even buy organic seed for my garden these days <grin>.

Take care,
Janis

=======Honey Annisette Cake========
1/3 cup honey
2/3 cups fine sugar
3/4 cups boiling water
1 teaspoon anisette liquor
2 1/2 cups sifted flour
3 teaspoons baking pwoder
2 cups Port Wine Sabyon (see below)

Sift the flour with the baking soda and set aside. Combine honey and sugar in a
large bowl.  Pour the boiling water over them and blend thoroughly with a
wooden spoon until smooth.  Stir in the anissette liquor. Stir the sifted flour
mixture.  Spoon the batter into a buttered loaf pan (4 1/2" x 8"). Bake at 350F
for 45 minutes.  Let cool in the baking pan for 5 minutes.  Place the cooled
cake on a long dish, and serve with sabyon.

=======Joe's Port Wine Sabayon======
6 egg yolks
4 tablespoons sugar
3/4 cup marsala or port wine

Beat egg yolks in the top of a double-boiler.  Gradually add the sugar, beating
until the eggs are a light lemon color and thoroughly blended with the sugar. 
Add the wine and beat thoroughly again. Heat water to boiling in the bottom of
the double boiler.  Place the top of the double boiler in place, and reduce the
heat to low.  Beating constantly, cook the mixture for 5 minutes, or until it
begins to thicken.  Do not allow the Sabayon to boil. Remove from heat
immediately and if serving separately, pour into sherbert glasses or parfait
glasses.  Sprinkle the custard with 1/4 teaspoon cinnamon

--- BBBS/LiI v4.01 Flag
 * Origin: Prism bbs (1:261/38)