The Happy Birthday Thread
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Happy Belated B-Day Drifter!
http://www.bigoven.com/104062-Kiwi-Cake-recipe.html wrote:Ingredients1 Unfilled sponge sandwich [8
1 tb Instant coffee
3/4 c Sugar
1/4 c Water
1/2 tb Rum or brandy
300 ml Cream [I use at least a pint
6 -(up to)
8 Kiwifruit [4-5 large ones as
1/2 c Slivered almonds [at
1/2 c Canned mandarins [mandarin
InstructionsFrom: "Ruth B. Burnham" Date: 29 Sep 1995 14:21:20 -0500 Alison Holst is New Zealands homestyle Julia Child, sort of. Prolific cookbook author, full of good, tested recipes, a wealth of information, etc. This recipe is from her book, _Recipes to Remember_. My comments will be in brackets, otherwise the words are hers: "I use our [kiwi] fruit only when it is ripe enough to pull off the thinnest layer of outer, brown skin with my fingers, and when the green flesh is quite dark and translucent. Use plenty of Kiwifruit in between the layers of sponge [white layer cake] in this cake. It tastes as good as it looks, and is a good finale to a New Zealand meal. Kiwi Layer Cake [somewhat annotated from experience and for NZ/US translation] Split each layer of [cake] so you have four thin round layers. Put one of these aside for other use [or make a really tall, 4-layer cake!] and place the other three side by side on a clean working surface. Heat the coffee, sugar and water, stirring until the sugar dissolves, then boil without stirring until a drop between your thumb and forefinger forms a thread when your thumb and forefinger are moved a centimeter apart [238 degrees, I think, or thread stage on a candy thermometer--much easier than burning your fingers]. Cool until you can put your hand on the bottom of the container, then stir in the rum or brandy. Drizzle each of the three sponge layers with a third of the coffee syrup, covering the surface evenly [if youre going to make a 4-layer cake, make more syrup]. Whip the cream stiffly, put a quarter on each of two layers, then cover with two thirds of the thickly sliced kiwifruit. Stack these two layers on a flat serving plate, and cover with the remaining layer. Spread the remaining cream over the top and sides [the thicker the better, IMHO]. Toast the almonds until golden brown, under a grill [broiler--I do it in a dry frying pan on the stove, less chance of burning] and when they are cool press them into the cream on the sides of the cake, tilting it slightly, and rotating it. Cover lightly, and refrigerate at least 12 hours before serving. The texture changes during this time [and the flavors blend delightfully]. Just before serving decorate the top with a ring of overlapping kiwifruit slices. Pile drained mandarin segments in the centre of the cake if desired. Note: refrigerate leftovers. The kiwifruit between the layers will look good a day later, but the fruit on the top may need to be replaced. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Happy (Belated) Birthday to unprocessed-Borsht!
http://images.google.com/imgres?imgurl=http://z.about.com/d/kidscooking/1/0/f/H/-/-/beetcakebig.jpg&imgrefurl=http://kidscooking.about.com/b/2008/07/22/chocolate-beet-cake-recipe.htm&usg=__PSuKdN-A9MhHsuprTwuWfr_2thU=&h=375&w=500&sz=63&hl=en&start=3&um=1&tbnid=w17mYunJnDhRzM:&tbnh=98&tbnw=130&prev=/images%3Fq%3Dbeet%2Bcake%26hl%3Den%26um%3D1 wrote:
Beets in a chocolate cake? You might think this is one of those sneaky recipes showing you how to hide vegetables in kids food. It's not. The beets lend moisture and texture to this chocolate cake. But other than that, you can't really taste them.
I came up with this chocolate beet cake recipe when I kept getting fresh beets in our CSA share, and my family wasn't too crazy about them. Now I can put the beets to good use in a way everybody likes.
Ingredients:
•3 large beets
•1 tsp. olive oil
•1/2 cup applesauce
•1-1/2 cups granulated sugar
•1 cup vegetable oil
•3 large eggs
•1/2 cup unsweetened cocoa powder
•1-3/4 cups all-purpose flour
•1-1/2 tsp. baking soda
•1/2 tsp. salt
•2 cups mini chocolate chips
Preparation:
1.Preheat oven to 375 degrees F. Spray a 9 x 13 pan with cooking spray.
2.Trim stems off beets, and wash off dirt. Drizzle olive oil over beets. Wrap loosely in foil and place on a sturdy baking sheet. Roast 45-55 minutes, until tender when pierced with a fork.
3.Remove from oven and let beets cool 10-15 minutes. Peel and cut into chunks.
4.Place beet chunks and applesauce in a food processor, fitted with a metal blade. Pulse until smooth.
5.Beat sugar, oil and eggs together in a large mixing bowl. Add cocoa powder and beet mixture. Mix well.
6.Sift together flour, baking soda and salt. Gradually mix into batter until no clumps of flour show. Do not overmix.
7.Stir in half of the chocolate chips. Pour into prepared pan.
8.Bake 40 minutes. Sprinkle with chocolate chips. Bake another 2-10 minutes until cake is done.
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Shaddap n00less, I knew what he meant. We simple country folk, regardless of the location, know how to communicate in code, even if it isn't intentional...
And to Packman, the ducks are on the pond.
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Even though I have been swamped with work and analog life, I wanna Thank You all for the B-Day wishes. It truly made my day, especially after the earlier day I had that day. Luxtopia always amazes me.
But the Jeep cake, even though I wubbed it (and best cake ever)... it did taste... disgusting... cannot quite put my finger on it...
And to Packman, the ducks are on the pond.
--------------
Even though I have been swamped with work and analog life, I wanna Thank You all for the B-Day wishes. It truly made my day, especially after the earlier day I had that day. Luxtopia always amazes me.
But the Jeep cake, even though I wubbed it (and best cake ever)... it did taste... disgusting... cannot quite put my finger on it...
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