Text 10138, 131 rader
Skriven 2014-02-21 05:18:00 av Dave Drum (73708.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Let Them Eat Cake #3
============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttermilk Pound Cake
 Categories: Cakes, Desserts, Dairy, Citrus
      Yield: 9 servings
 
    1/2 ts Baking soda
      1 c  Buttermilk
      3 c  All-purpose flour
    1/8 ts Salt
    1/2 c  Unsalted butter; room temp
    1/2 c  Shortening
      2 c  Sugar
      4 lg Eggs
      2 ts Lemon extract
      1 ts Almond extract

MMMMM----------------------CHOCOLATE GLAZE---------------------------
      2 tb Butter
      2 tb Cocoa powder
      2 tb Water
      1 c  Confectioners' sugar
    1/2 ts Vanilla extract
 
  Preheat the oven to 350øF/175øC. Grease and flour a 12-cup
  Bundt or 10-inch tube pan, tapping it to release the
  excess flour. Set aside.
  
  Whisk the flour and salt together in a medium-size mixing
  bowl and set aside.
  
  With an electric mixer, cream butter and shortening
  together in a large mixing bowl until very light and
  fluffy, about 4 minutes. Gradually add sugar and beat
  until light and fluffy. Add the eggs, one at a time,
  beating well after adding each.
  
  In a small bowl, dissolve the baking soda in the
  buttermilk.
  
  Gradually add the flour mixture, alternating with the
  buttermilk mixture, beginning and ending with the flour.
  Beat well after each addition. Stir in extracts by hand.
  Pour batter into the prepared pan.
  
  Bake until a toothpick inserted near the center comes out
  clean (about 1 hour and 15 minutes). Let cool in pan on a
  wire rack for 15 minutes. Invert cake onto the rack and
  cool completely. Transfer to a serving plate.
  
  Makes one 10-inch cake.
  
  CHOCOLATE GLAZE: Melt butter in a saucepan over medium-low
  heat. Stir in the cocoa and water. Cook, stirring
  constantly, until mixture thickens. Do NOT boil. Remove
  from heat.
  
  Whisk in confectioners' sugar gradually. Add vanilla and
  beat with whisk until smooth. Add more water 1/2 teaspoon
  at a time until desired consistency is reached.
  
  Drizzle over and down the sides of the cake.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 18 March 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Cake w/Brown Sugar Glaze
 Categories: Cakes, Desserts, Fruits, Nuts
      Yield: 10 servings
 
      3 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
  1 1/2 c  Canola oil
      3 lg Eggs
  2 1/4 c  Sugar
      2 ts Vanilla extract
      2 c  Chopped pecans
      3 c  Fine chopped peeled apples
           +=OR=+
     20 oz Can Comstock sliced apples
           - (not Apple Pie Filling),
           - drained, diced

MMMMM---------------------BROWN SUGAR ICING--------------------------
    1/2 c  Butter
    1/2 c  Brown sugar; packed
    1/4 c  Milk
 
  Preheat oven to 350øF/175øC. Grease and flour a 10" tube
  pan. (Do not mistake a 10-inch tube pan for a Bundt pan;
  this recipe will overflow a Bundt pan.)
  
  Combine flour, baking soda and salt. Stir well, and set
  aside.
  
  Combine oil, eggs, sugar and vanilla. Beat at medium speed
  for 3 minutes. Add dry ingredients at low speed. Batter
  will be thick. Add pecans and apples at low speed.
  
  Pour batter into prepared tube pan, and bake at 350°F for
  1 hour and 30 minutes, or until cake tester comes out
  clean when inserted in center of cake. Cool in pan for 10
  minutes, then invert on serving plate and remove pan.
  Drizzle Brown Sugar Icing over warm cake.
  
  Brown Sugar Icing: Combine butter, brown sugar and milk in
  a heavy saucepan. Over medium-high heat, bring mixture to
  a full boil. Cook, stirring constantly, for 3 minutes. Let
  cool to lukewarm.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 20 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

... There used to be a real me. But, I had it surgically removed. P. Sellers
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