Subj : Re: Bread
To : Ben Collver
From : Dave Drum
Date : Fri Nov 24 2023 05:54:52
-=> Ben Collver wrote to Dave Drum <=-
DD> Got my parole this afternoon. Gonna feel good sleeing in my own bed.
DD> Heck, even going back to work next week is something I look forward to.
BC> Hooray! Welcome home! What do you do for work?
Work at AutoZone - 18 years and going for 20 at which time I'll be 83
and ready to kick back. Bv)=
DD> IIRC that bread recipe is a multiple loaf dandy that my mental taster
DD> says, "Let's do this, Daddy".
BC> It turned out a lot like a coffee cake.
Nothing wrong with that.
BC> Decreased sugar to less than half as much.
I probably would have used Splenda either 100% or just volume for volume
for the missing sugar.
BC> Increased the sweet potato by a cup so i could fully use 2 cans of
BC> sweet potato puree.
BC> Because of the extra liquid from the sweet potatoes, i omitted the milk
BC> and added powdered milk to the flour mix. I also added a little extra
BC> vegetable oil.
BC> Because i was out of raisins, i minced a couple of frost-sweetened,
BC> home-grown apples and folded them into the batter along with chopped,
BC> home-grown walnuts.
Might have considered Craisins ... one of my favourite substitutes for
raisins.
BC> I guess i took the scenic route, but the results are good. :-)
So long as you were happy with it is the important part.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sour-Cream Coffee Cake
Categories: Snacks, Desserts, Cakes, Dairy
Yield: 12 servings
MMMMM----------------------------CAKE---------------------------------
1/2 c (113 g) unsalted butter;
- room temp
1 1/4 c (260 g) sugar
2 lg Eggs
1 1/2 c (188 g) flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c (300 g) sour cream
1 ts Vanilla
MMMMM--------------------------TOPPING-------------------------------
1/2 c (104 g) sugar
2 ts All-purpose flour
1 tb Cinnamon
1/3 c (70 g) chopped pecans or
- walnuts
Set oven @ 350ºF/175ºC.
Generously butter a 9" by 13" baking pan. Cream butter
and sugar together until light and fluffy. Add eggs one
at a time, beating well after each addition.
In a separate bowl, sift flour with baking powder,
baking soda and salt. With the mixer on low speed, add
the flour mixture to the butter mixture alternately with
sour cream and vanilla until just combined. Do not
overmix. Pour batter into prepared baking pan.
MAKE THE TOPPING: Combine sugar, cinnamon, flour and
nuts in a small bowl and mix well.
Sprinkle the topping evenly over the cake and bake 30 to
35 minutes, or until a cake tester comes out clean.
Cool, cut into pieces and serve.
By: Robert Farrar Capon
Yield: About 12 servings
RECIPE FROM:
https://cooking.nytimes.com
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