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Skriven 2014-02-04 07:33:40 av Dave Drum (1:261/38)
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Western Fruitcake
 Categories: Cakes, Holiday, Fruit, Nuts, Booze
      Yield: 4 servings

           Softened butter (for
           - buttering the pan)
      8 oz Package pitted dates;
           - quartered
      2 c  Quartered dried apricots
      1 c  Golden raisins
      1 c  Whole blanched almonds
      1 c  Chopped pecans
      1 c  Candied cherries
    3/4 c  All-purpose flour
    3/4 c  Brown sugar
    1/2 ts Baking powder
      3    Eggs; lightly beaten
      1 ts Vanilla extract
           Rum or brandy

  Start this fruitcake anywhere from one week to two
  months before you plan to enjoy it. An excellent
  choice for Christmas giving, this fruitcake relies on
  dried fruit rather than the candied fruits so many
  people find objectionable in fruitcake.

  Preheat oven to 300°F. Butter a 9x5-inch loaf pan and
  line it with parchment or waxed paper. Then butter the
  paper. Set aside.

  In a large bowl, combine the dates, apricots, raisins,
  almonds, pecans and cherries.

  In another bowl, combine the flour, brown sugar and
  baking powder, then stir in the beaten eggs and
  vanilla, combining well.

  Stir the flour/egg mixture into the fruit mixture,
  stirring thoroughly. A stout wooden spoon works well
  for this purpose.

  Spoon batter into prepared pans, pressing batter into
  the corners of the pan.

  Bake in preheated oven for 1-1/2 hours until golden
  brown. Let cool in pan on a rack for 10 minutes, then
  turn out of pan. Peel off paper and let cake cool
  completely on rack.

  Wrap airtight with plastic wrap, and store in
  refrigerator for at least one week before serving or
  giving. If desired, sprinkle top of cake with 1
  tablespoon rum or brandy once a week for up to two
  months.

  Note: Don't just dump the brandy over the cake. It
  takes a little patience, but let the brandy drip onto
  the cake so that it is absorbed. If you like, use a
  toothpick to make fine holes in the surface of the
  cake.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 06 December 2008

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: Red Velvet Cake
 Categories: Cakes, Desserts, Classic
      Yield: 12 servings

  2 1/4 c  All-purpose flour; sifted
      1 ts Salt
      2 tb Cocoa
      2    (1 oz) bottles of red food
           - coloring
    1/2 c  Vegetable shortening
  1 1/2 c  Sugar
      2 lg Eggs
      1 c  Buttermilk
      1 ts Vanilla extract
      1 ts White vinegar
      1 ts Baking soda

MMMMM-----------------WHITE FROSTING----------------------
  1 1/2 c  Sugar
    1/2 ts Cream of tartar
    1/8 ts Salt
    1/2 c  Water
      4    Egg whites (room temp)

  This cake has even more going for it than its
  startling color. It's light textured and delicious,
  too.

  Combine sugar, cream of tartar, salt and water in
  heavy saucepan. Cook over medium heat, stirring
  constantly, until mixture is clear. Cook until mixture
  reaches 240°F on a candy thermometer (soft ball stage).

  Beat egg whites until soft peaks form. Let mixer
  continue to run and slowly pour the sugar mixture in a
  thin stream down the side of the mixer bowl (don't let
  the sugar mixture come into contact with the beaters).
  Continue beating until stiff peaks form and frosting
  thickens to desired consistency.

  This frosting recipe is not the one most often paired
  with Red Velvet Cake. The traditional recipe begins by
  cooking a mixture of flour and milk, cooling it, and
  then whipping in butter, sugar and vanilla. But the
  resulting frosting, however good it might be, must be
  refrigerated, and I don't like my cake cold. The above
  frosting recipe will yield an extravagant amount of
  lavishly beautiful and delicious white frosting.

  Preheat oven to 350°F. Grease and flour two 9-inch
  cake pans.

  Combine the sifted flour and salt, and set aside.

  Put the cocoa in a small glass bowl, and add the food
  coloring gradually, stirring until mixture is smooth.
  Set aside.

  Cream together the shortening and sugar, beating for 4
  or 5 minutes at medium speed in your electric mixer
  until fluffy. Add the eggs, one at a time, beating for
  at least 30 seconds after each addition.

  At low speed of your mixer, add the flour mixture to
  the sugar mixture alternately with the buttermilk and
  vanilla, scraping down the sides of the bowl as
  necessary. Add the cocoa/food coloring mixture, mixing
  until color of batter is uniform. Do not overbeat;
  overbeaten cake batter will result in a tough cake.
  Turn off your mixer.

  In a small bowl, mix the vinegar with the baking soda.
  It will foam up. Stir it briefly to mix, and then add
  it to the cake batter, folding it in to incorporate
  well, but do not beat.

  Pour the batter into the prepared cake pans, and bake
  in a 350°F oven for 25 to 30 minutes, or until a cake
  tester comes out clean. Allow layers to cool on a rack
  for 10 minutes before turning out. Let cake cool
  completely before frosting.

  Red Velvet Cake Tips

  Don't be tempted to shorten the shortening/sugar
  creaming time. Cake texture will be far better, and
  you can mix up your cocoa and food coloring while the
  mixer is running.

  Mixing the cocoa with the food coloring is the best
  way to get uniform color in the cake. On my first test
  cake, I sifted the cocoa together with the flour,
  twice, and still came up with little cocoa-colored
  whorls in the finished cake.

  Yes, red food coloring does stain, so use glass
  utensils rather than plastic. And be careful.

  The recipes I found on the Internet came up about
  fifty/fifty as far as the amount of red food coloring
  they called for -- some with one ounce, the rest with
  two ounces. Let me just say this: The cake with one
  ounce of food coloring was a very dark pink. The cake
  with two ounces (1/4 cup, or 4 tablespoons) was RED.

  The recipes also varied on the amount of vinegar with
  some calling for as much as one tablespoon. I found
  that one teaspoon works just fine. And white vinegar
  with its less pungent scent is preferable to apple
  cider vinegar.

  Most recipes stated that this recipe was suitable for
  three 8-inch layers and one 9x13-inch cake, but I did
  not find it to be necessarily so. If you want more
  than two layers, better to bake two 9-inch layers and
  split them. A 9x13-inch cake will work, but requires
  careful testing by the cook after 25 minutes.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 22 December 2008

  Uncle Dirty Dave's Archives

MMMMM

... What is patriotism but the love of good things we ate in our childhood?

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