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Skriven 2014-02-15 07:13:54 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Froot Loops #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Millionaire Pie
 Categories: Pies, Fruit, Pastry, Dairy, Desserts
      Yield: 6 servings

      8 oz Cream cheese; softened
    1/2 c  Sugar
      8 oz Can crushed pineapple;
           - undrained
      1 c  Grated coconut
      1 c  Chopped pecans
      8 oz Carton of whipped topping;
           - thawed
           +=OR=+
      2 c  Whipping cream; whipped,
           - sweetened
           +=WITH=+
      3 tb Sugar
      1    Prepared 9" pastry shell

  Delicious any time, Millionaire Pie is especially prized by
  the summer cook who doesn't want to heat up the kitchen.

  Cream together the softened cream cheese and the sugar with
  an electric mixer, letting the mixer run for 3 or 4 minutes
  on high speed.

  Stir into the cream cheese mixture the crushed pineapple,
  coconut and pecans, and mix well.

  Carefully fold in half of the whipped topping until filling
  is blended well. Reserve remaining half for top (see below).

  Pile filling into a prepared pie shell, and chill for
  several hours.

  Note: Millionaire Pie can be garnished with a dollop of the
  whipped topping when served, or you can spread the remaining
  half of the topping over the whole pie and finish with a
  sprinkling of chopped pecans. A third alternative is to fold
  both cups of whipped topping into the filling; this works
  quite well and makes for an even lighter texture, but allow
  more chilling time before serving if you go this route.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 18 April 2010

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: Strawberry Shortcake
 Categories: Fruits, Desserts, Cakes, Dairy
      Yield: 7 servings

MMMMM------------------------STRAWBERRIES-----------------------------
      5 c  Sliced strawberries
      6 tb Sugar

MMMMM--------------------------TOPPING-------------------------------
  1 1/2 c  Whipping cream
      2 tb Sugar
      1 ts Vanilla extract

MMMMM----------------------------CAKE---------------------------------
      2 c  All-purpose flour
    1/2 ts Salt
      1 tb Baking powder
      2 tb Sugar
    1/2 c  Cold butter
      1 lg Egg; slightly beaten
    1/2 c  Whipping cream
      1 tb Milk; if needed
           Softened butter

  Several hours before serving time, slice the strawberries.
  Mash one cup of the strawberries with a potato masher.
  Stir the mashed berries and juice back in with the rest of
  the berries. Sprinkle the 6 tablespoons sugar over the
  berries, stir a few times and keep at room temperature
  until serving time.

  Whip the 1-1/2 cups heavy cream to soft peaks, adding the
  2 tablespoons sugar while the mixer is running. Gently
  fold in the vanilla when the cream is whipped. Refrigerate
  until serving time.

  Preheat oven to 450øF/230øC. If you are making an 8-inch
  layer shortcake, butter an 8-inch cake pan.

  Sift together the flour, salt, baking powder and sugar.
  Cut in the butter with a pastry blender or two knives
  until mixture has the consistency of coarse crumbs.
  Combine the beaten egg with the cream and pour over the
  dry ingredients all at once. Stir briefly just until
  mixture comes together. If mixture seems dry, stir in 1
  tablespoon milk.

  For the 8-inch layer shortcake, lightly press the dough
  into the buttered cake pan, leaving the edges slightly
  higher than the center. Bake for 15 to 18 minutes. Remove
  from pan and cool on rack for 5 minutes.

  For individual shortcakes, turn dough out on a floured
  surface and knead and fold 6 or so times. Gently pat the
  dough to a thickness of 3/4 inch. Cut 3-inch rounds with a
  cookie cutter. Gather the scraps back together and knead
  lightly until you have at least six rounds and have used
  all the dough. Place rounds 1 inch apart on an ungreased
  baking sheet. Bake for 12 to 15 minutes. Cool baking sheet
  on a wire rack for 5 minutes.

  To serve either size shortcake, split and butter the
  shortcake with the softened butter. Spoon strawberries and
  whipped cream between the layers and over the top. Serve
  at once while still warm.

  Think you'll have trouble splitting the 8-inch layer? Not
  to worry. Here's a tip that will really simplify the task.
  You'll need 6 or 8 toothpicks. Stick the toothpicks into
  the side of the layer, just at the middle, all around the
  layer - like a sun with rays. Using the toothpicks as a
  guide, slice through the layer with a serrated knife - a
  bread knife works great. Piece of cake!

  Makes about 6-8 servings.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 16 April 2012

  Uncle Dirty Dave's Archives

MMMMM

... The incompetent with noting to do can still make a mess of it.-L. J. Peter

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