Text 27128, 78 rader
Skriven 2015-05-17 19:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: picky 673
=================
 DS> 1    Stick of melted margarine
 ML> Why margarine?
 DS> It should go without saying that I and most others here would
 DS> automatically replace margarine with butter.  IMO, margarine in a
 DS> recipe is a hold over from the times when "people" said that butter was
 DS> "bad for you".

I never listened to that kind of "people," although there was a
period in my life when I used corn oil margarine to spread on
corn on the cob, preferring the less cheesy flavor of the marg
to the normal butter.

 DS> I cannot imagine what this might taste like, but at least it is dairy
 DS> free :-}}
 DS> Title: Sauerkraut Cake

I got almost exactly this recipe from Stan Hall I believe about
20 years ago. I didn't make it but sent it along a couple times
to torment friends who hated cabbage but loved cake. It is my
understanding that the sauerkraut sort of melts into the cake
and could be mistaken for coconut. In the early 1970s I used to
make a coleslaw cake, which was essentially a carrot cake with
the carrots substituted with coleslaw and just a little of the
liquid diminished to make up for the added mayonnaise. It was
perfectly okay, being just like any other carrot cake.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Kathylene's Carrot Cake
 Categories: Kohl, Desserts, Cakes, Kooknet
      Yield: 1 servings

  1 1/2 c  Cooking oil
      2 c  White sugar
      4    Eggs; beaten
      2 c  Flour
      2 ts Cinnamon
      2 ts Baking soda
      2 ts Baking powder
      3 c  Carrots; grated
      1 c  Pecans; chopped

  Beat together: Oil and sugar. Add eggs and beat well.  Sift flour,
  cinnamon, soda and baking powder.  Blend with eggs mixture.  Fold in
  carrots and nuts.  Bake in pre-heated 350 degree oven for 1 hour in a
  well greased pan.  If you you layer cake pans, bake 30 minutes.

  Frost with Cream Cheese Frosting.

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes From the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cream Cheese Frosting From Joyce Kohl
 Categories: Kohl, Cakes, Kooknet
      Yield: 1 servings

      1 pk Cream cheese (8-oz)
    1/4 lb Butter or oleo
      1 lb Powdered sugar
      2 ts Vanilla

  Soften cream cheese at room temperature.  Blend all ingredients
  together until smooth enough to spread on a cooled cake.

  NOTE: Especially good on a Carrot Cake

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET:  THE IMPROV
  BBS  KOOK-NET Hub  (602) 991-4849

MMMMM
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