Text 5971, 61 rader
Skriven 2013-10-21 23:25:04 av Dale Shipp (1:261/1466.0)
   Kommentar till text 5964 av Fred A Ball (1:123/140)
Ärende: Re: Recipes that Ferd se
================================
 -=> On 10-21-13  12:31,  Fred A Ball <=-
 -=> spoke to Dale Shipp about Re: Recipes that Ferd se <=-


 DS*>I think I got them as well.   It would be nice if he would drop by in
 DS*>person more often though.  It's been five years since he was here.

 FAB> Well Howdy there,  I have been around for a long while just lurking in
 FAB> the pots and pans at the back of the kitchen!!!  8*)

 FAB> I didn't think it has been that long since I posted here.  I am still
 FAB> somewhat active in the kitchen, trying new and sometines OLD recipes.

Actually, as I said to DD, it was five years since Fred Ball posted
here, but Fred A Ball had posted here about five months ago.  My bad!

Anyhow -- welcome back, and come out of lurk mode more often :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bishop Asbury Pound Cake
 Categories: Cake
      Yield: 4 Servings
 
      1 lb REAL butter
      4 c  Sugar
     10    Eggs
      2 tb Fresh lemon juice
      2 ts Real vanilla extract
      4 c  Sifted cake flour
 
  Warm all ingredients to room temperature.  In an electric
  mixer, cream together the butter and sugar.  Add the eggs,
  one at a time.  With the mixer running continuously at
  medium speed add the lemon juice and vanilla extract.
  Finally, add the cake flour, a little at a time.
  
  Grease and flour a 10-inch tube pan and pour the thoroughly
  mixed batter into it.  Bake in a preheated 325 degree F
  oven for 1-1/2 hours or until a straw test shows that it
  is done.  Remove the pan to a rack to cool a bit and then
  turn the cake out onto the rack.
  
  A warm slice is almost like pudding.
  
  For true pound cake texture, wait a day and then slice it.
  If there's any left after a day, toast it and serve it for
  breakfast.
  
  From: James Young                     Date: 09-28-98
  Cooking
 
MMMMM


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