Text 5877, 103 rader
Skriven 2013-10-18 00:01:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 5848 av Michael Loo (1:123/140)
Ärende: Re: not quite perfect 33
================================
 -=> On 10-17-13  01:04,  Michael Loo <=-
 -=> spoke to Ruth Hanschka about not quite perfect 339 <=-

 ML> I did munch on some berries yesterday that were very
 ML> cranberrylike in taste but in fact were from the
 ML> Solanaceae, which range from eminently edible to
 ML> quite poisonous. Wolfberries, a.k.a. goji, which look
 ML> pretty similar to nightshade berries. Which makes me
 ML> wonder that if one separated out the poisonous alkaloids,
 ML> would nightshade also have "superfruit" potential?

Isn't that sort of similar to what happened to rape seed?  I seem to
recall that in addition to changing the name to canola, they did some
genetic modification to the seed to make the oil more palatable.


Sorry, I could not resist sending you this recipe.  Sort of like when I
sent Jim Bodle a recipe for squid (which he loved) stuffed with beets
(which he hated).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate-Zucchini Cake
 Categories: Cake, Chocolate, Dessert, Midwest
      Yield: 1 servings
 
  2 1/2 c  All-purpose flour
    1/4 c  Unsweetened cocoa powder
      1 ts Baking powder
      1 ts Baking soda
    1/2 c  Butter or margarine
  1 3/4 c  Sugar
    1/2 c  Cooking oil
      1 ts Vanilla
      2    Eggs
    1/2 c  Dairy sour cream
      2 c  Finely shredded zucchini
           Chocolate Butter Frosting
           (recipe follows)
      1 c  Miniature semisweet
           Chocolate pieces
      1 c  Chopped nuts
 
  1. Grease and lightly flour two 9-inch round baking pans; set pans
  aside.
  
  2. Stir together the flour, cocoa powder, baking powder and baking
  soda.
  
  3. In large mixing bowl, beat butter or margarine with electric mixer
  on medium speed for 30 seconds.
  
  4. Add sugar, oil and vanilla; beat till well combined. Add eggs, one
  at a time, beating 1 minute after each addition. Add the sour cream;
  beat till combined.
  
  5. Add the dry ingredients to beaten mixture, beating on low speed
  till just combined. Fold in the zucchini. Divide batter between the
  prepared pans.
  
  6. Bake in a 350-F oven for 35 to 40 minutes or till a toothpick
  inserted near the center of each cake comes out clean.
  
  7. Place cakes on wire racks; cool in pans for 10 minutes. Remove
  cakes from pans and cool thoroughly.
  
  8. To frost, place one cake layer on a cake plate. Spread with some of
  the Chocolate Butter Frosting. Sprinkle frosting with half of the
  chocolate pieces and nuts. Place second layer on top. Frost top and
  sides with remaining frosting. Sprinkle top and sides with remaining
  chocolate and nuts.
  
  Serves 12.
  
  Chocolate Butter Frosting. In a bowl, beat 1/3 cup butter or
  margarine and 1/2 cup unsweetened cocoa powder with an electric mixer
  on medium speed till fluffy. Gradually add 2 cups sifted powdered
  sugar, beating well. Slowly beat in 1/4 cup milk and 1 1/2 teaspoons
  vanilla. Slowly beat in 2 cups sifted powdered sugar. Beat in
  additional milk, if needed, to make a spreading consistency.
  
  From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING
  
  Source: Midwest Living, August 1995
  
  Julie Herron of Salem, Ohio, uses her garden's bounty of zucchini in
  this moist chocolate layer cake. She topped it with a chocolate
  butter-cream frosting and brought home first-place honors at the
  Canfield Fair.
  
  Keywords: Zucchini
  
  From: Sallie Krebs                    Date: 08-05
  Cooking
 
MMMMM


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