Text 9213, 60 rader
Skriven 2011-04-05 23:37:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Waffle iron
===================
 -=> On 04-04-11  17:10,  Ruth Haffly <=-
 -=> spoke to Ruth Hanschka about One potato, two potato <=-

 RH> Doesn't stop a lot of people. Whenever we buy something new for the
 RH> kitchen, I wonder how we'll fit it in but we always manage to do so.
 RH> Steve wants a commercial grade Belgian waffle maker but it's a
 RH> unitasker and takes up more room than our current one. The current one
 RH> has reversable grids that go into a flat griddle but it's 30 some years
 RH> old and beginning to show its age.

Our waffle iron is perhaps as old as we are.  It was Gail's mother's.
Very heavy, well seasoned iron grids and a cord that looks ancient.  But
it does make good waffles.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Topfenkuchen
 Categories: Cake, German
      Yield: 1 servings
 
  2 1/2 c  Flour; sift on pastry board
    1/2 c  Sugar
      2    Egg yolks
      1 c  Butter; softened
      2 ts Lemon rind; grated
  1 1/2 c  Cottage cheese; sieved
      4    Egg yolks
      2 ts Lemon rind; grated
    1/2 c  Sugar
      2 tb Flour
      4    Egg whites
    1/2 c  Raisins
    1/2 c  Almonds; slivered/blanched
 
   Make a well in the center of the flour and put into it the next four
  ingredients.  Quickly work these ingredients into the flour to make a
  smooth dough, adding a bit more flour if needed, to facilitate
  handling. On a floured board, roll out the dough into a 11X17"
  rectangle. Line a baking sheet with the dough and bake it in a
  moderate oven (350 degrees F>), for about 15 minutes, or until it is
  about half done. Let it cool.
   Add the 4  egg yolks and lemon rind to the cottage cheese. Beat the
  egg whites until very stiff, gradually adding the sugar, beginning
  when they have slightly stiffened. Fold the beaten egg whites into
  the cheese and spread the cooled pastry shell with the cheese
  filling. Sprinkle the cake with the raisins and almonds.
   Bake in a very slow oven (250 degrees F.) about 45 minutes. Let cool
  and cut into large squares.
  
    Source: Gourmet's Old Vienna Cookbook
 
MMMMM


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