Text 3032, 90 rader
Skriven 2013-07-31 09:44:24 av Stephen Haffly (1:396/45.27)
   Kommentar till text 2966 av Dale Shipp (1:261/1466.0)
Ärende: Toll roads
==================
Hi Dale,

On (29 Jul 13) Dale Shipp wrote to Stephen Haffly...

 SH> The balance the state gets to use interest free probably more
 SH> than covers the cost of service.

 DS> They do require a minimum balance, and when it drops below that ($25)
 DS> they will automatically place a charge on my MC to top it up.  OTOH,
 DS> the interest earned per year on that $25 would be about five cents.

It is not the return on interest which a depositor would receive of
which I was thinking, but the interest the state would have to pay if it
had to borrow funds. One person's balance might be insignificant, but
all the balances of everyone who has one would add up to a significant
amount.

NY: $10 minimum balance with no monthly service charge vs. MD: $25
minimum balance plus the monthly service charge. I don't think there is
any problem figuring out which is the better deal. I'm just glad NY does
not care that I have a NC tagged car and live in NC. I just get to keep
and use the NY EZ-Pass. :) OTOH, if I travel to Florida, the NC Quick
Pass now interoperates with the Florida Sun Pass but the EZ-Pass is not
accepted in Florida yet. It is a good thing I have not had any need to
go on Florida's turnpike.

We got to our daughter's okay. Since we flew this time, we didn't need
an EZ-Pass. She made a lemon pound cake. Since I needed to print this
recipe off anyway, I thought I would post it again. Ruth has made this
one and it is quite popular.

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

      Title: Lemon Pound Cake
 Categories: Cakes, Desserts
      Yield: 12 Servings

           Cake
      1 c  Butter, softened
      2 c  Sugar, granulated
      3 lg Eggs
      1 ts Lemon extract
  2 1/4 c  Flour, whole wheat pastry
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Greek yogurt, lemon flavor
           Glaze
      2 tb Lemon juice
    2/3 c  Powdered sugar

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a
  10 inch Bundt pan. Sift together the flour, baking soda, and salt.
  Set aside.

  2. In a large bowl, cream together the butter and sugar until light
  and fluffy. Beat in the eggs one at a time, then stir in the lemon
  extract. Alternate adding the flour and yogurt into the mixture,
  mixing until just incorporated.

  3. Pour batter into the prepared Bundt pan. Bake in the preheated
  oven for 60 minutes, or until a toothpick inserted into the center of
  the cake comes out clean. Allow to cool 10 minutes in the pan, then
  turn out onto a wire rack and cool completely.

  4. Make a glaze from the lemon juice and powdered sugar. Adjust the
  amount of the sugar to make a medium-thick consistency.

  Notes:
  Preparation time: 20 minutes
  Baking time: 1 hour

  Optional: Grate some lemon zest into the cake batter and glaze.

  Original recipe from Allrecipes.com, modified by Ruth
  MealMaster entry by Stephen

MMMMM




Regards,

Stephen
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