Text 9904, 103 rader
Skriven 2014-02-15 00:25:04 av Dale Shipp (1:261/1466.0)
   Kommentar till text 9898 av Janis Kracht (1:261/38)
Ärende: Re: Honey
=================
 -=> On 02-14-14  17:14,  Janis Kracht <=-
 -=> spoke to Stephen Haffly about Honey <=-

 JK> Tupelo honey is never at our farmer's market, 
 JK> unfortunately.. I can get it at Wegman's though.

We looked at out Wegman's this past week and they did not have it.
Sounds like individual Wegman's set their own shelves?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TIRAMISIU - COUNTRY LIVING
 Categories: .cl, Dessert, Cakes, Chocolate
      Yield: 10 Servings
 
MMMMM------------------------SPONGE CAKE-----------------------------
      1 c  Unsifted all-purpose flour
    1/4 t  Baking powder
    1/4 t  Salt
      4    Large eggs, separated, at
           -room temperature
      1 c  Sugar
      1 T  Lemon juice
      1 T  Water
      1 t  Vanilla extract
      3 T  Butter, melted and cooled

MMMMM--------------------------FILLING-------------------------------
      1 c  (1/2 pint) heavy cream
      1 lb Mascarpone
    3/4 c  Sugar
      1 c  Cold strong coffee
    1/2 c  Dry sherry or Marsala
  2 1/2 T  Unsweetened cocoa powder
      3    1-oz squares semisweet
           -chocolate, finely grated or
           -ground
 
  1. Prepare Sponge Cake: Heat oven to 400'F. Grease a 15 1/2- by 10
  1/2-inch jelly-roll pan; line bottom with waxed paper; grease and
  lightly flour waxed paper.
  
  2. In medium bowl, sift together flour, baking powder, and salt; set
  aside. In small bowl, with electric mixer at medium speed, beat egg
  yolks and 3/4 C sugar until very pale and thick-about 5 minutes. Add
  lemon juice, water, and vanilla; beat until combined, scraping side
  of bowl once during beating. Set aside yolk mixture; wash and dry the
  beaters.
  
  3. In large bowl, with electric mixer at low speed, beat egg whites 1
  minute or until frothy. Increase the speed to medium and gradually add
  remaining 1/4 C sugar, beating until whites appear glossy and stiff
  but not dry-2 to 3 minutes.
  
  4. Sift half the flour mixture over the egg-yolk mixture and add half
  the beaten egg whites; with rubber spatula, fold until combined. Fold
  yolk mixture, remaining flour mixture, and the butter into remain-
  ing egg whites just until combined. Gently spread batter evenly into
  prepared pan.
  
  5. Bake 15 to 20 minutes or until top is golden brown and center
  springs back when gently pressed. Cool cake in pan on wire rack 15
  minutes; invert cake onto rack, remove waxed paper and cool com-
  pletely. (Sponge Cake can be made ahead, cooled, wrapped in plastic
  and refrigerated for use within 2 days or frozen for use within
  several months.)
  
  6. When ready to assemble, prepare Filling: In small bowl, with
  electric mixer at medium speed, beat heavy cream until soft peaks
  form; reserve. In large bowl, with electric mixer at low speed (no
  need to wash beaters), beat mascarpone and 1/2 C sugar just until
  blended. Fold whipped cream into mascarpone mixture just until smooth
  and blended. In small bowl or glass measuring cup, combine remaining
      1/4 c  sugar and the coffee.
  
  7. To assemble Tiramisu, cut half of Sponge Cake to make a round
  piece to line bottom of 2-quart serving dish. Brush half of coffee
  mixture and half of sherry over bottom cake layer. Top with 1
  tablespoon sifted cocoa and half the chocolate. Spread half of
  mascarpone mixture evenly over bottom layer. Cut remaining cake to
  fit dish and cover mascarpone layer. (Leftover cake trimmings can be
  reserved for another use.) Brush top cake layer with remaining coffee
  mixture and sherry; top with 1 T sifted cocoa and remaining
  chocolate. Spread remaining mascarpone mixture over second cake
  layer. Sift remaining 1/2 T cocoa over top and refrigerate Tiramisu
  until ready to serve.
  
  Nutritional information per serving-protein: 9 grams; fat: 33 grams;
  carbohydrate- 52 grams; fiber: 1 gram; sodium: 264 milligrams;
  cholesterol: 175 milligrams; calories: 541.
  
  Country Living/March/93 Scanned & fixed by DP & GG
 
MMMMM



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