Text 16737, 84 rader
Skriven 2011-10-18 10:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: things 56
=================
 ML> Just be careful!
 RH> I will! The final will be on line, sad to say.

Welcome to the brave new world.

 RH> better than I'd thought on the mid term, got a 93

Sounds good, though we expected no less from you.

 RH> final goes "live" on Sunday; I have until Saturday evening to take it.

Pretty generous. I presume once you break the (electronic)
seal on the exam you have to do it in one go?

 RH> I'll review for a few days, then take the test near the end of the
 RH> week. 

I'd say review until you feel you're ready, then take the test
whenever that is.

 RH> Looked at, but didn't buy any pumpkins today while shopping. I'll use
 RH> canned this year.

Pumpkin is one of the few things where canned approaches
fresh in quality and price - and beats the heck out of fresh
in convenience.

  Took a can out to AZ as part of my nephew's wedding
 RH> present. He got a pie plate in a basket, rolling pin, can of pumpkin,
 RH> pie recipe and a check. On the recipe I put under the Yields
 RH> section--serves 6-8, one Tommy size serving, makes one 9-9.5" pie. He
 RH> will have to explain to his bride the signifigance of the one Tommy
 RH> size serving. (G)
 
You might explain it to us, too, but I'm guessing that
Tommy is a big boy and has been known to inhale pies.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Icebox Pumpkin Cream Roll
 Categories: Desserts
   Servings:  1

           THE CAKE
      6    Eggs, seperated
    1/2 c  Sugar
    1/2 c  Pureed pumpkin
      1 ts Mixed pumpkin pie spice
    1/3 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
           THE FILLING
      1 c  Heavy cream
    1/4 c  Powdered sugar
    1/2 c  Cooked pureed pumpkin
    1/2 ts Mixed pumpkin pie spice
      1 c  Chopped toasted pecans
      1 ts Vanilla

  Preheat oven to 350 degrees F. Line a 10 1/2-by 15 1/2-inch jelly-roll pan
  with parchment or wax paper, and grease the paper well. To prepare the
  pumpkin roll, beat the egg yolks and granulated sugar until light and
  thick. Blend in 1/2 cup pumpkin puree, 1 teaspoon pumpkin spice, flour, and
  baking powder. Beat egg whites with salt, until firm peaks form. Fold
  whites into yolk mixture. Pour batter into the prepared pan. Bake 15
  minutes, until cake bounces back when touched in the center. Turn out onto
  wax paper that has been sprinkled with powdered sugar. Immediately peel off
  top paper and carefully roll up cake, making the roll lengthwise. Cool.

  Meanwhile prepare filling. Whip the cream until stiff, beating in 1/4 cup
  powdered sugar. Blend in 1/2 cup pumpkin puree, 1/2 teaspoon pumpkin spice,
  pecans, and vanilla. Unroll cooled cake. Spread with the filling, and roll
  it up again. Chill 2 to 4 hours. When ready to serve, sprinkle with
  additional powdered sugar.

  Makes 8 To 10 Servings

  Joan Johnson

MMMMM

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