Text 16104, 89 rader
Skriven 2014-08-22 14:04:08 av Stephen Haffly (1:396/45.27)
  Kommentar till text 16077 av MICHAEL LOO (1:123/140)
Ärende: Cashew milk? 816
========================
Hello Michael,

On (21 Aug 14) MICHAEL LOO wrote to STEPHEN HAFFLY...

 SH> By the way, I have been communicating with the programmers of Gourmet
 SH> about the MealMaster (lack of) compatibility. I sent the
 SH> specifications for formatting a recipe for MealMaster import.

 ML> Interesting. I wonder how much of a following
 ML> Meal-Master still has.

I don't know. However, I do know that if a program says that it will
export into a MealMaster format, then it should do so properly.

I suspect that one could easily substitute almond for dairy milk. I'm
not sure if the shortening can be replaced by oil. I think the flavor
would be worse by trying to substitute for the butter also.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Toasted Almond Cake
 Categories: Desserts, Cakes, Nuts
      Yield: 24 servings

      3 c  Less 1 T unsifted cake flour
      2 tb Almond flour
    1/2 ts Baking powder
    1/2 ts Salt
      1 ts Freshly grated nutmeg
     12 tb Unsalted butter, softened
      4 tb Solid shortening
  2 3/4 c  Sugar
      5    Extra-large eggs
      2 ts Vanilla extract
      1 ts Almond extract
      1 c  Milk
      1 c  Chopped almonds, lightly
           -toasted

MMMMM------------------TO FINISH THE CAKE (OPT-----------------------
      2 tb Confectioners' sugar

  Preheat oven to 350xF. Lightly butter and flour a swirled 10" (12-cup)
  bundt pan. Sift together two times the cake flour, almond flour,
  baking powder, salt and nutmeg.

  Cream the butter and shortening in the large bowl of an electric
  mixer on moderate speed for 4 minutes. Increase the speed to
  moderately high, add one-third of the sugar, and cream for 3 minutes.
  Add half of the remaining sugar, cream for 3 minutes; add the
  remaining sugar, beat for 2 minutes longer. Add the eggs, one at a
  time, beating well after each addition. Scrape down the sides of the
  mixing bowl frequently to keep the batter even-textured. Beat in the
  vanilla and almond extracts.

  On low speed, alternately add the sifted mixture in 3 additions with
  the milk in 2 additions, beginning and ending with the sifted
  mixture. Stir in the chopped almonds. Pour and scrape the batter into
  the pan. Bake the cake for about 1 hour and 10 minutes, until a
  wooden pick inserted in the cake withdraws clean and dry. The top of
  the fully baked cake will be golden brown.

  Let the cake stand in the pan on a rack for 4-5 minutes. Invert the
  cake onto another cooling rack, then invert again to cool
  right-side-up. Cool completely. Sift the cake with confectioners'
  sugar, if you wish.

  NOTE: Almond flour, simply very finely ground almonds, replaces a
  little of the cake flour in this recipe and builds on the almond
  flavor.

  Per serving: 326 calories, 5 g protein, 44 g carbohydrates, 15 g fat,
  6 g saturated fat, 74 mg cholesterol, 84 mg sodium.

  Source: Lisa Yockelson, "Nuts to Crack," The Washington Post FOOD
  Section, 9/14/94. Typed by Linda Howard.

MMMMM


Regards,

Stephen
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