Text 24338, 115 rader
Skriven 2015-02-24 15:27:30 av Janis Kracht (1:261/38.0)
  Kommentar till text 24329 av Dale Shipp (1:261/1466.0)
Ärende: Re: snow & ice
======================
Hi Dale,

> -=> On 02-23-15  12:00,  Nancy Backus <=-
> -=> spoke to Dale Shipp about Re: snow & ice <=-

>> grass. The run off water collected in a low spot on the sidewalk from
>> the driveway to the house.  The result was an inch of solid ice from
>> the bend in the sidewalk back to covering half of the driveway.  UGH.

>> I am certain that ice is worse than mere snow... it's the part of
>> winter that I hate the worst...

>> I suppose there's no way to change your topography to get the melt-off
>> to drain off away from the driveway and sidewalk...?

> Not until the ground thaws out.  Then I will try to come up with a plan.
> This is the first year that we have had that big a problem.  I think it
> is due to the wild flucuations in the temperatures.  High of 45 one day,
> low of 4 the next -- making for melting and then freezing.

We've seem bright sunny 'warmish' days - well, warm by contrast to the single
digit days that we've seen most of the week.  It looks like so far this Sunday
will be one of the few days that reaches a temp above freezing... by a degree. 
We are not seeing much in the way of melting sadly enough though I prefer to
just keep the snow around for now rather than get ice like you folks
:(  40F seems like it's still a million years away right now... Eventually
spring will arrive but it's not looking like it will happen any time soon
around here. :(

I had my first "fail" with my Bosch mixer last night...

I tried making pizza dough without the dough extender with 4cups of flour, 1
1/3 cups water and yeast as usual.  Because the water didn't mix well with the
flour initially, it was much too dry.   I then added the extender but the
dough still came out too dry. I stuck it in a plastic baggie and made another
batch for the pizza we had last night, making sure to add a bit more water than
I usually do, and using the dough extender from the beginning.

I used the "failed" dough this moring for pizza fritta (fried dough) and by
morning it had essentially sat long enough to work for frying in olive oil.

6 cups of flour (for two loaves of bread) is fine it seems.. less than that I
have to watch it.  I want to try a chocolate cake next with just 1 1/2-2 cups
flour and the batter attachment.  Should work fine.  I hope.

This chocolate cake should work fine:

http://www.kingarthurflour.com/recipes/chocolate-cake-recipe

    2 1/4 cups King Arthur Unbleached All-Purpose Flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup unsweetened cocoa
    1 3/4 cups granulated sugar
    1/2 cup (1 stick) unsalted butter, very soft
    1/3 cup vegetable oil
    1 teaspoon vanilla extract
    1 cup milk
    1/2 cup coffee or water
    4 large eggs



Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one
9" x 13" pan, two 9" round pans, three 8" round pans, or the wells of two
muffin tins. You can also line the muffin tins with papers, and spray the
insides of the papers.

1. Place a strainer over a large mixing bowl. Measure in the flour, baking
powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients
through the strainer into a mixing bowl, to eliminate any lumps.

2. Add the butter and mix at low speed for 1 minutes. With the mixer running,
add the oil and continue mixing until the mixture looks like sand.

3. Combine the vanilla with the milk and coffee or water, and add all at once.
Mix for 1 minute at low speed, stop and scrape the sides and bottom of the
bowl, then mix for 30 seconds more.

4. Add the eggs one at a time, beating well at medium-high speed between
additions.

5. Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more.
The batter will be thin.

6. Transfer the batter to the prepared pan of your choice. For layers, divide
the batter among the pans. Smooth out the tops of the layers with an offset
spatula or the back of a tablespoon. For cupcakes, scoop by the heaping 1/4 cup
into the prepared muffin tins.

7. Bake for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; 24
to 26 minutes for 8" layers, or 21 to 23 minutes for cupcakes.

8. The cake is done when the top springs back when very lightly touched in the
center, and the edges just begin to pull away from the edge of the pan. A
toothpick inserted in the center will come out clean.

9. Remove the cake from the oven and place on a rack to cool before removing it
from the pan.

Nutrition information

Serving Size: 1 slice (58g) Servings Per Batch: 24 Amount Per Serving:
Calories: 180 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 3g Trans Fat:
0g Cholesterol: 45mg Sodium: 140mg Total Carbohydrate: 24g Dietary Fiber: 1g
Sugars: 15g Protein: 3g

===

Take care,
Janis

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