Text 12937, 89 rader
Skriven 2014-05-04 07:46:00 av Dave Drum (76090.cooking)
  Kommentar till text 12915 av MICHAEL LOO (1:123/140)
Ärende: Legends
===============
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 ML> Speaking of not getting it, and humor, I was rehearsing this
 ML> new piece, and there was this guy new to me sitting second,
 ML> and he obviously wanted to be first. After some identifying
 ML> (read dog sniffing) chit-chat I told him (referencing why
 ML> he hadn't run into me frequently) that I was legendary
 ML> [discreet pause], like the kraken or the Loch Ness monster.
 ML> He didn't get it.

Implying that he seldom gets to associate with legends? Keep in mind Nessie and
the Big Squid are legends that are unseen not legends that can't see very well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Legend Cake
 Categories: Cakes, Desserts, Nuts, Citrus, Dairy
      Yield: 1 servings
 
      2 oz Pkg slivered almonds; chop'd
    1/3 c  Butter; softened
    1/3 c  Shortening
  1 1/4 c  Sugar
      3 lg Eggs; separated
      1 ts Lemon rind; grated
      2 tb Lemon juice
      1 ts Vanilla extract
      1 ts Almond extract
  2 1/3 c  All-purpose flour; sifted
      2 ts Baking powder
    1/4 ts Baking soda
    3/4 ts Salt
    3/4 c  Milk
    1/2 ts Cream of tartar
    1/4 c  Sugar
      1    Almond

MMMMM-----------------------APRICOT GLAZE---------------------------
    1/2 c  (125 g) apricot jam or
           - preserves
      1 tb Grand Marnier

  Heat the apricot jam or preserves in a small saucepan over
  medium heat until liquid (melted). Remove from heat and
  strain the jam through a fine strainer to remove any fruit
  lumps. Add the liqueur at this point. 
 
  Sprinkle chopped almonds into a well-greased 10" Bundt pan;
  set aside. Cream butter and shortening; gradually add 1-1/4
  cups sugar, beating well at medium speed of an electric
  mixer. Add egg yolks, and beat well. Add lemon rind, juice,
  and flavorings; beat well.

  Combine flour, baking powder, soda, and salt. Add to
  creamed mixture alternately with milk, beginning and ending
  with flour mixture. Mix after each addition; set batter
  aside.
  
  Beat egg whites and cream of tartar until foamy. Gradually
  add 1/4 cup sugar, beating until stiff peaks form; fold egg
  white mixture into batter.  Pour batter into prepared pan.
  Press whole almond just below surface of batter.  Bake at
  350øF/175øC for 50 to 55 minutes or until a wooden pick
  inserted in center comes out clean. Cool in pan for 10
  minutes; remove from pan, and let cool completely on a wire
  rack.

  Drizzle Apricot Glaze over cake.

  Yield: one 10" cake.
  
  NOTE: Make Almond Legend Cake every New Year's Eve for a
  fun tradition at your house.  Somewhere hidden in the baked
  cake will be a single whole almond.  Whoever gets the
  almond in their slice of cake, according to legend, will
  enjoy good fortune during the year
 
  Recipe by: Southern Living

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... It's a rare person who wants to hear what he doesn't want to hear - Cavett
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