Text 22135, 118 rader
Skriven 2014-12-23 09:37:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: cook books
==================
-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> My family pack rats with the best of them. I learned that I have to
 RH> reduce the piles every once in a while, even tho now, I don't have to
 RH> make a shipping weight allowance. I'll be going thru my cook books,
 RH> not neccessarily as I shelve them, but over the next few months. Paper
 RH> back books I want to keep, I'll try to get in electronic format. Other
 RH> stuff will be cleared as appropriate.

 DS> A long time ago, we tried to use a scanner to input recipes from books
 DS> and magazines.  It did not work very well at all.  The OCR made so many
 DS> mistakes that needed correcting, we found that we could type them in
 DS> faster and easier.  Perhaps OCR has improved, but I would not bet on
 DS> it. If anything, I'd suggest just reading them into a PDF file that you
 DS> can read with adobe acrobat.

Wouldn't you still have to scan them in - with the attendant errors?

I never understood the "Recipe scanned and fixed by ...." tagline on some
recipes until I tried scanning some recipes and then had to correct (fix) the
glitches. I can fully sympathise that I'd want credit for fixing up that mess.
My experience was much the same as yours - quicker to use MTF to enter the
text. And I've done it enough over the years that it magically flows out my
fingertips in the proper MM format.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Ultimate Cheesecake - McCalls' Cooking School
 Categories: Desserts, Cakes, Fruits, Citrus, Cheese
      Yield: 16 Servings
 
MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  Graham cracker crumbs
    1/2 c  Butter; melted
    1/2 c  Sugar

MMMMM--------------------------FILLING-------------------------------
     40 oz Cream  cheese; room temp
  1 1/4 c  Sugar
      3 tb All-purpose flour
      2 ts Grated lemon zest
  1 1/2 ts Grated orange zest
    1/4 ts Vanilla extract
      5 lg Eggs
      2    Egg yolks
    1/4 c  Heavy cream
    1/4 c  Sour cream
     10 oz Box frozen raspberries in
           - light syrup; thawed
      2 ts Cornstarch
     10 oz Box frozen peach slices
    1/4 c  Sugar
      1    Kiwifruit; peeled, sliced
      1    Ripe peach, peeled, sliced
    1/4 c  Fresh raspberries
 
  Preheat oven to 375oF/190oC. Make crust: In medium bowl,
  using a fork, toss crumbs with butter and sugar until
  moistened. Pour into 10" springform pan. With fork, press
  mixture evenly over bottom and up side of pan. Bake 5
  minutes or until golden brown. Cool on wire rack.
  
  Increase oven temperature to 450oF/230oC.
  
  MAKE FILLING: In large bowl of electric mixer, at high
  speed, beat cream cheese, sugar, flour, lemon zest, orange
  zest and vanilla until blended. Beat in eggs and egg yolks
  one at a time; beat until smooth, scraping bowl with
  spatula occasionally. Beat in cream.
  
  Pour filling into prepared pan. Bake 10 minutes. Lower
  oven temperature to 250oF/120oC. Bake 1 hour longer or
  until center is set but not firm. Remove to rack; cool 2
  hours. With back of spoon, spread sour cream evenly over
  top of cake to within 1/2 inch of edge. Refrigerate 3
  hours or overnight.
  
  In food processor, puree raspberries with their syrup;
  pour through sieve placed over medium sized saucepan.
  Discard seeds. Mix cornstarch with puree until blended.
  Bring to boiling, stirring constantly; simmer 1 minute or
  until sauce is thickened and clear.
  
  Pour raspberry sauce into small bowl. Cover and
  refrigerate until cold. In clean food processor, puree
  peach slices with 1/4 cup sugar until blended; pour into
  small bowl; set aside. Remove cake from pan; place on
  serving dish. Spoon raspberry sauce over sour cream,
  covering half of surface. Spread peach puree on other
  half.
  
  Arrange kiwifruit and peach slices along the line where
  the raspberry sauce meets the peach puree. Add whole
  raspberries as desired. Cut cake into wedges to serve.
  Pass remaining raspberry sauce and peach puree.
  
  VARIATION: Add variety to recipes that call for graham
  cracker crusts by mixing in the flavor of your favorite
  cookie. In any graham cracker crust recipe, use halt
  graham cracker crumbs and half chocolate, vanilla or
  shortbread cookie crumbs for an interesting version of an
  old favorite.
  
  McCalls' Cooking School | Desserts 2
  
  Scanned & Fixed by Diane P. and Gary G.
  
  Collected by Jim Weller
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Wish I had time for just one more bowl of chilli - Kit Carson's last words
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