Text 9283, 128 rader
Skriven 2014-01-29 08:26:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Set Two
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Apples
 Categories: Fruits, Desserts, Nuts
      Yield: 4 servings
 
      4 lg Apples
    1/4 c  Brown sugar; firmly packed
      1 ts Ground cinnamon
      1 ts Ground nutmeg
    1/4 c  Raisins
    1/4 c  Chopped pecans
      4 ts Butter
    1/2 c  Apple juice or cider
 
  Preheat oven to 400oF.
  
  Peel apples and core them three-quarters of the way
  down. Place apples in an 8-inch square greased baking
  dish.
  
  Combine brown sugar, cinnamon, nutmeg, raisins and
  pecans. Spoon one-fourth of the mixture into hollow
  core of each apple. Top each apple with 1 teaspoon
  butter.
  
  Bring apple juice or cider to a boil, and pour into the
  baking dish. Cover the dish and bake for 25 to 35
  minutes, basting occasionally with juice. Serve warm.
  
  Makes 4 servings.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 20 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: German Sweet Chocolate Cake & Frosting
 Categories: Desserts, Cakes
      Yield: 11 servings
 
      4 oz Baker's German Sweet
           - Chocolate
    1/2 c  Boiling water
  1 3/4 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
      4    Eggs; separated
      1 c  Butter
      2 c  Sugar
      1 c  Buttermilk
  1 1/2 ts Vanilla extract

MMMMM-------------COCONUT-PECAN FROSTING------------------
  1 1/2 c  Evaporated milk
  1 1/3 c  Sugar
      4    Egg yolks; slightly beaten
    3/4 c  Butter
      2 ts Vanilla extract
      2 c  Shredded coconut
  1 1/2 c  Chopped pecans
 
  German Chocolate Cake is actually Texan -- not German.
  The Baker's chocolate company bought a company called
  German's that made a mild dark chocolate. In the
  fifties, a Dallas newspaper printed a recipe for
  chocolate cake using "Baker's German's Sweet
  Chocolate," and the rest is history.
  
  Combine the evaporated milk, sugar, egg yolks, butter
  and vanilla. Cook and stir over medium heat until
  thickened, about 12 to 15 minutes. Add coconut and
  chopped pecans. Cool until thick enough to spread,
  beating occasionally. Makes about 3 cups of frosting.
  
  Preheat oven to 350X. Grease and flour three 9-inch
  cake pans, then line them with waxed paper, cut to
  fit. Grease and flour the waxed paper or spray with
  Bakers Joy. Redundant, but necessary.
  
  Melt the chocolate in the boiling water. Set aside.
  
  Sift together the flour, baking soda and salt. Set
  aside.
  
  Beat the egg whites until stiff peaks form;
  refrigerate.
  
  In the large bowl of an electric mixer, cream butter
  and sugar, allowing mixer to run for 5 minutes. Add
  egg yolks, one at a time, beating well after each
  addition. Let mixer run an additional 2 minutes. With
  mixer running, add vanilla and chocolate/water mixture.
  
  Add dry ingredients alternately with the buttermilk,
  combining well. Gently fold the stiffly beaten egg
  whites into cake batter.
  
  Pour the batter into the three prepared cake pans.
  Bake at 350XF for 30 to 35 minutes or until a cake
  tester comes out clean. Cool on racks. Frost top and
  fill between layers with Coconut-Pecan Frosting.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 01 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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... A sweetheart is a bottle of wine. A wife is a wine bottle-Chas. Baudelaire



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