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Skriven 2014-04-11 04:51:00 av DAVE DRUM (1:123/140)
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Williamsburg Orange Wine Cake
 Categories: Cakes, Fruits, Citrus, Nuts, Wine
      Yield: 12 servings

    1/2 c  Butter; softened
      1 c  White sugar
      2 lg Eggs
      1 ts Vanilla
      2 tb Grated orange rind
      1 c  Raisins
    1/2 c  Chopped walnuts
  1 1/2 c  Flour
      1 ts Baking soda
    1/2 ts Salt
      1 c  Buttermilk
  2 1/2 ts Cream sherry

MMMMM-------------------------FROSTING------------------------------
    1/2 c  Butter; softened
  1 1/2 c  Powdered sugar
      4 ts Cream sherry

  Preheat oven to 350øF/175øC.

  In large bowl, cream butter well. Gradually add sugar and
  continue creaming until light and fluffy. Beat in eggs.
  Add vanilla, orange rind, raisins and nuts. Mix well.

  In separate bowl, combine flour, baking soda and salt. Add
  to creamed mixture alternately with buttermilk, beginning
  and ending with flour. Beat for 1 minute after final
  addition. Pour evenly into greased and floured 9x13 pan.

  Bake for 25 minutes. Cool. Brush with 2 1/2 tsp cream
  sherry.

  For frosting, cream butter until fluffy. Add sugar,
  continuing to beat. Add sherry; beat until smooth and
  creamy. Frost cooled cake.

  Yields 12 servings.

  Source: With Great Gusto by The Junior League of
          Youngstown, Ohio

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stout Floats w/Cocoa Syrup
 Categories: Beer, I scream, Chocolate, Dairy
      Yield: 6 servings

MMMMM---------------------------SYRUP--------------------------------
    2/3 c  Sugar
    1/2 c  Natural unsweetened cocoa
           - powder
    2/3 c  Boiling water
      1 ts Vanilla extract

MMMMM---------------------------FLOATS--------------------------------
      1 c  Chilled heavy whipping
           - cream
      1 ts Vanilla extract
      6 tb Kahluha
           Chocolate ice cream
      2 pt Bottles chilled stout

  Special equipment: 6 iced-teaspoons, 6 straws

  Slightly bitter beer, ice cream, and bittersweet cocoa syrup
  make for the perfect adult treat. Any leftover syrup will
  keep in the fridge for up to one month.

  For cocoa syrup: Whisk sugar, cocoa powder, and pinch of
  salt in small saucepan. Pour 2/3 cup boiling water into
  heat-resistant measuring cup. Whisk just enough boiling
  water from cup into cocoa mixture in saucepan to form smooth
  paste (about 3 tablespoons), then whisk in remaining water.
  Bring to simmer over low heat, stirring constantly. Simmer
  syrup 1 1/2 minutes, stirring often. Remove from heat; stir
  in vanilla. Cool to room temperature.

  DO AHEAD: Can be made 3 weeks ahead. Cover; chill.

  For floats: Using electric mixer, beat cream and vanilla in
  medium bowl until peaks form. Cover; chill. Pour 1
  tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of
  six 10-ounce glasses. Place 1 scoop of ice cream in each
  glass. Add stout, pouring gently down side of tilted glass
  to prevent too much head from forming. Spoon dollop of
  whipped cream into each glass. Drizzle with cocoa syrup,
  place spoon and straw in each, and serve immediately.

  by Alice Medrich

  Bon Appétit | February 2011

  Yield: Makes 6 servings

  MM Format by Dave Drum - 02 February 2011

  Uncle Dirty Dave's Archives

MMMMM

... He marries best who puts it off until it is too late. - H. L. Mencken
 
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