Text 12722, 158 rader
Skriven 2014-04-29 04:52:00 av Dave Drum (75904.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Nearly Done #3
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nutmeg Ice Cream
 Categories: I scream, Desserts, Dairy
      Yield: 1 servings
 
  1 1/2 c  Milk
  1 1/2 c  Heavy cream
      3 lg Eggs
    3/4 c  Sugar
      1 ts Fresh grated nutmeg
    1/8 ts Salt
    1/4 ts Vanilla
 
  In a saucepan bring the milk and the cream just to a boil.
  In a bowl whisk together the eggs, the sugar, the nutmeg,
  the salt, and the vanilla, whisk 1/2 cup of the milk
  mixture into the egg mixture, and whisk the mixture into
  the remaining milk mixture.
  
  Cook the custard over moderate heat, stirring constantly
  with a wooden spatula, until it registers 175øF/80øC on a
  candy thermometer. Transfer the custard to a metal bowl
  set in a larger bowl of ice and cold water and stir it
  until it is cold.
  
  Freeze the custard in an ice-cream freezer according to
  
  the manufacturer's instructions.
  
  Makes about 1 quart
  
  Recipe by Zanne Stewart
  
  Gourmet | November 1990
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nick's Carrot Cake w/Cream Cheese Frosting
 Categories: Cakes, Desserts, Vegetables, Nuts, Fruits
      Yield: 1 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 tb Unsalted butter; to grease
           - pans
      2 c  Unbleached all-purpose
           - flour
      1 ts Baking powder
    3/4 ts Baking soda
    3/4 ts Salt
      2 ts Ground cinnamon
    1/2 ts Fresh grated nutmeg
    1/4 ts Ground allspice
      2 c  Packed light brown sugar
      4 lg Eggs; room temp
      1 c  Oil
      1 lb Carrots; trimmed, peeled,
           - coarse grated

MMMMM--------------------------OPTIONS-------------------------------
    2/3 c  Walnuts or pecans, coarse
           - chopped
           +=PLUS=+
           Light-toasted nuts; garnish
    2/3 c  Dark or golden raisins

MMMMM--------------------------FROSTING-------------------------------
     16 oz Cream cheese; chilled
     11 tb Unsalted butter; softened,
           - room temp
  1 1/3 c  Confectioners' sugar, sifted
           - after measuring
      1 tb Pure vanilla extract
 
  Equipment: 2 (9" round X 2" deep) cake pans or 1 (9" X
  13") baking pan; parchment paper; stand mixer fitted with
  the paddle attachment; 1 to 2 wire cooling racks
  
  Make the cake: Position a rack in the middle of the oven
  and preheat to 375øF/190øC. Butter the bottom and sides of
  2 (9" round X 2" deep) cake pans and line the bottoms with
  parchment paper.
  
  In a large bowl, whisk together the flour, baking powder,
  baking soda, salt, cinnamon, nutmeg, and allspice.
  
  In the bowl of a stand mixer fitted with the paddle
  attachment, mix the brown sugar on the lowest speed to
  break up any lumps. Add 1 egg and continue to mix on low
  until smooth and incorporated. Add the remaining eggs, one
  at a time, and mix on low until smooth and incorporated.
  Shut off the mixer and scrape down the bowl and paddle.
  Return the mixer to low then add the oil in a thin steady
  stream and continue to beat until fully incorporated.
  
  Add the flour mixture in 3 batches, using a large rubber
  spatula to fold the mixture together until just
  incorporated. Fold in the carrots, along with the nuts and
  raisins, if using.
  
  Divide the batter between the prepared pans and smooth the
  tops. Bake until the layers are firm and risen and the tip
  of a paring knife inserted in the center of the cake
  emerges clean, about 40 minutes. Transfer to a wire rack
  to let cool for 5 minutes then invert the cake layers onto
  the rack and peel off the parchment paper. Use another
  rack or a large plate to invert the cake layers again then
  slide them back on to the rack so they are right side up.
  Let the cake layers cool completely.

  DO AHEAD: The cakes can be baked ahead, cooled, wrapped in
  a double layer of plastic wrap, and refrigerated for up to
  2 days, or frozen up to 1 month.
  
  Once the cake is completely cool, make the frosting: In
  the bowl of a stand mixer fitted with the paddle
  attachment, combine the cream cheese and butter and beat
  on medium until smooth, 30 seconds to 1 minute. Shut off
  the mixer and scrape down the bowl and paddle. Add the
  confectioners' sugar and vanilla, and beat on medium,
  scraping down the bowl and paddle as necessary, until
  light and fluffy, about 2 minutes.
  
  Frost the cake: Place 1 cake layer on a large plate and
  cover the top with about 1/3 of the frosting. Invert the
  second layer on top of the frosted bottom layer so that
  the flat side (the bottom) is on top. Spread the remaining
  frosting on the sides and top of the cake. If you used
  walnuts or pecans in the cake, sprinkle the frosting with
  a few tablespoons of lightly toasted chopped nuts. Keep at
  cool room temperature until serving time.

  DO AHEAD: Carrot cake can be baked and frosted ahead and
  kept, in an airtight cake dome, at cool room temperature,
  for 2 to 3 days.
  
  by Nick Malgieri
  
  Epicurious | September 2013
  
  Yield: 1 (9") layer cake or 1 (9" X 13") sheet cake
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A bagel is a doughnut with the sin removed - George Rosenbaum
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