Text 9905, 85 rader
Skriven 2014-02-15 00:32:06 av Dale Shipp (1:261/1466.0)
   Kommentar till text 9860 av Michael Loo (1:123/140)
Ärende: Corn
============
 -=> On 02-13-14  12:11,  Michael Loo <=-
 -=> spoke to Nancy Backus about cunning bloggers 200 <=-


 ML> Well, there is that primitive pleasure, but I can't see
 ML> paying the premium for that alone, without the other
 ML> benefits of corn on the cob.

In season, we really like fresh corn on the cob -- but we only buy it on
the day we are going to eat it.  Plus, we will test each ear for
freshness using thumb nail test.  It used to be that local grocery
stores did not have good corn and we had to buy from a roadside stand.
For the past few years, our local stores have gotten much better about
getting fresh corn and also about treating it right.

BTW -- where are you now?  Did the recent snow storms have any impact on
you and your travels?  BWI and other airports are having canceled
flights like crazy.

We had 16 inches, then some rain/sleet and then another 4 inches.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HOT FUDGE CAKE - COUNTRY COOKING
 Categories: .ccsm, Dessert, Cakes, Chocolate
      Yield: 8 Servings
 
  1 1/2 c  (9 oz) semisweet chocolate
           -chips
    2/3 c  Unsalted butter or margarine
      4 lg Eggs, separated and at room
           -temp.
    1/3 c  Unsifted all-purpose flour
    1/3 c  Sugar
    1/2 c  Chopped natural almonds,
           -toasted or diced roasted
           -almonds
           Hot Fudge Sauce (recipe
           -follows)
      2 pt Vanilla ice cream
           Sweetened Whipped cream
           -(opt.)
           Chopped toasted almonds
           -(opt.)
 
  1. Heat oven to 350"F. Butter shallow 10-inch round baking dish.
  
  2. In heavy 2-quart saucepan, melt chocolate and butter over low heat,
  stirring constantly until smooth. Remove from heat. Stir in egg
  yolks, one at a time, until well mixed. Stir in flour until blended.
  
  3. In large bowl, with electric mixer on high speed, beat egg whites
  until foamy. Gradually beat in sugar until stiff peaks form. Fold
  chocolate mixture into beaten egg whites just until no streaks of
  white remain. Quickly fold in nuts. Spread into prepared baking dish.
  If desired, sprinkle top lightly with more nuts.
  
  4. Bake cake 25 minutes or until edges are firm. (Center of cake will
  be soft and will fall slightly.) Meanwhile, prepare Hot Fudge Sauce
  (recipe follows).
  
  5. To serve, spoon warm cake onto individual plates. Top with a scoop
  of ice cream and Hot Fudge Sauce. Garnish with whipped cream and
  addi- tional nuts, if desired.
  
  Hot Fudge Sauce: In heavy 1-quart saucepan, combine 1/2 C sugar and
  1/2 C unsweetened cocoa powder. Stir in 1/2 C heavy cream until well
  mixed. Add 1/2 C (3 oz) semisweet chocolate chips and 1/4 C (1/2
  stick) unsalted butter or margarine. Cook over low heat, stirring
  constantly, until sugar dissolves and sauce is smooth. Remove from
  heat; stir in 1 t vanilla extract. Pour into small serving pitcher to
  serve immediately. To make ahead, cover and refrigerate sauce, then
  just before serving, heat over low heat, stirring constantly, until
  hot. Makes about 1 1/4 C.
  
  Country Cooking/Summer/94  Scanned & fixed by Di and Gary
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:38:21, 15 Feb 2013
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