Text 9363, 114 rader
Skriven 2014-02-01 09:02:30 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Texsweet #3
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Caroline's Snickerdoodles
 Categories: Snacks, Desserts, Cookies
      Yield: 60 servings

      1 c  Shortening
  1 1/2 c  Sugar
      2    Eggs
  2 3/4 c  All purpose flour
      2 ts Cream of tartar
      1 ts Baking soda
    1/2 ts Salt
      2 tb Sugar
      2 ts Cinnamon

  Preheat oven to 400°F.

  Cream together the shortening, sugar and eggs. Sift
  the dry ingredients together and stir into sugar
  mixture. Chill the dough 2 hours.

  Roll chilled dough into balls about the size of
  walnuts. Roll each in a mixture of 2 tablespoons sugar
  and 2 ts cinnamon. Place 2 inches apart on a greased
  cookie sheet. Bake 8 to 10 minutes.

  Makes about 5 dozen great little Snickerdoodles.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 29 August 2008

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pumpkin Flan
 Categories: Squash, Desserts
      Yield: 8 servings

    1/3 c  Sugar
      5    Eggs
    3/4 c  Sugar
    1/4 ts Salt
    1/3 c  Water
      1 ts Cinnamon
      1 ts Vanilla extract
      1 c  Pumpkin purée
  1 1/2 c  Whole milk

  Flan is an elegant, incredibly delicious dessert that
  is fairly easy to put together. If you have no
  experience with the hot-water-bath cooking method, be
  sure to read the

  instructions carefully so that you have a complete
  grasp of the process. It isn't rocket science, but
  it's better to know what to do in advance than try to
  figure it out as you go.

  First, make a hot water bath for the flan by setting a
  9" cake pan in a larger pan (like a roasting or
  broiler pan). Hold down the cake pan so it won't
  float, and add enough hot water to the larger pan to
  come three-quarters of the way up the outside of the
  cake pan. Then remove the cake pan and put the larger
  pan of water in a preheating 350°F oven while you mix
  the flan.

  Melt the 1/3 cup sugar directly in the cake pan the
  flan will be baked in. To melt evenly, hold the pan
  securely (wear a good oven mitt or use tongs) over or
  just resting on a burner. Shake and tilt the pan,
  rather than stirring the sugar. Watch carefully. Once
  melted, the sugar will caramelize and begin to brown
  quickly. As soon as it turns golden brown, tilt the
  pan so that the entire surface is covered. Remove from
  heat. The caramel will harden and crack, but that's
  okay.

  Beat together the eggs and the 3/4 cup sugar. Add the
  salt, water, cinnamon, vanilla, pumpkin and milk. Set
  the caramel- lined pan in the middle of the hot water
  pan in the oven. Carefully pour the egg mixture into
  the cake pan. Bake for 25 minutes. Test doneness by
  gently pushing custard in center with back of a spoon
  ~- when done a crevice about 3/8 inch deep will form.

  Carefully remove the flan from the hot water and chill
  at once. (As the flan cools, the caramel dissolves.)
  When cold, loosen custard edge with a knife, then
  cover pan with a rimmed serving plate. Holding plate
  in place, quickly invert. The flan will slowly slip
  free and the caramel sauce flow out. To serve, cut in
  wedges, spoon on sauce.

  Makes about 8 servings.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 03 October 2008

  Uncle Dirty Dave's Archives

MMMMM


... Any of us would kill a cow rather than not have beef. - Samuel Johnson

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)