Text 12231, 101 rader
Skriven 2011-06-14 22:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BABYSITTING  10613
==========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> We are doing the same this summer, gathering up the three kids from
 JW> two towns and bringing them here for a bit. (2 X 3400 km round
 JW> trips in all, with $5/gallon gas, yikes!)

 GJ> At an estimated fuel cost of about $1000, not cheap, but still less
 GJ> than flying them all in.  Hopefully they won't fight each other and
 GJ> you all the way there and back.

They get along well and are good travellers, always have been.
  
I told Neekha that she would be babysitting the others while we were
at work, with all the power of a parent invested in her and that I
hoped she would not abuse her authority; there was a long pause on
the other end of the line before she agreed. I think she was
fantasizing about having two little salves at her beck and call.

 JW> 800 g  cooked beetroot, peeled and
 JW> diced

 GJ> A good way to start any recipe.  :)

Well, maybe not a banana split sundae.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banana Split Ice-Cream Cake
 Categories: Chocolate, Cakes, Canadian, Ice cream, Frosting
      Yield: 12 Servings
 
      4 c  Strawberry ice cream
    1/3 c  Chocolate sauce; chilled
      4 c  Vanilla ice cream
     14 oz Canned pineapple
      4 c  Chocolate ice cream
    1/2 c  Whipping cream
      1 tb Icing sugar
      1    Banana; sliced
           STRAWBERRY SAUCE:
  1 1/4 c  Frozen strawberries
      3 tb Granulated sugar
    1/2 ts Orange rind; grated
      1 tb Orange juice or water
      1 ts Cornstarch
           CHOCOLATE SAUCE:
      1 c  Granulated sugar
    3/4 c  Whipping cream or milk
    1/2 c  Unsweetened cocoa powder
      1 ts Vanilla
      1 pn Salt
 
  Chocolate Sauce: In saucepan, whisk together sugar, shipping
  cream, cocoa, vanilla and salt until smooth; cook over medium
  heat, stirring for 8-10 minutes or until thickened and smooth.
  Let cool. [Makes 1-1/2 cups.]

  Cake: Let strawberry ice cream stand at room temperature for about
  20 minutes or until spreadable; pack evenly into 9-inch springform
  pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or
  until firm.
  
  Meanwhile, let vanilla ice cream stand at room temperature for
  about 20 minutes or until softened. Meanwhile, drain pineapple and
  pure in food processor; mix into vanilla ice cream. Spread over
  chocolate layer; freeze for 20 minutes or until firm.
  
  Meanwhile, let chocolate ice cream stand at room temperature for
  20 minutes or until softened; spread over pineapple layer. Freeze
  for 20 minutes or until firm.
  
  [Cake can be prepared to this point, covered and stored in freezer
  for up to 3 days.] Strawberry Sauce:
  
  Meanwhile, in small saucepan, stir together strawberries, sugar
  and orange rind. Blend orange juice with cornstarch; stir into pan
  and cook, stirring, over medium-high heat for 7-8 minutes or until
  thickened. Refrigerate until chilled.
  
  Whip cream with icing sugar; spread or pipe over top of cake.
  Remove side of pan; garnish with banana and strawberry sauce.
  Serve immediately.
  
  Recipe by: Elizabeth Baird: "Only The Best" Recipes
  From: The Canadian Living Test Kitchen
  Source: Canadian Living magazine, Apr 95
  From: Paul Meadows
 
MMMMM
 

Cheers

YK Jim


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