Unicorn (Unicorn@Indenial.com)
Fri, 15 Oct 1999 16:48:09 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Trudy Miller must know how I love true food funnies. Here is
hers:
My neighbor's 10 year old daughter came over with her girl friend to
borrow some brown sugar (they were making chocolate chip cookies).
The next day I saw her and asked how the cookies turned out. She said
the cookies were "a little sweet." It turns out they thought 3/4 cup
of sugar meant putting in 3 or 4 cups. So, they put in 4 cups. Being
10 year old girls, they ate the cookies anyway.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This recipe not only makes a wonderful, traditional Polish dessert,
but would also impress your family and friends at the breakfast or
brunch table.
Polish Cinnamon Cake
12 Tbs (180 ml) butter
1 cup (250 ml) sugar
1 egg
3 tsp (15 ml) cinnamon
A grating of fresh nutmeg
1+1/2 cups (375 ml) all-purpose flour
1+1/2 cups (375 ml) whipping cream
1 tsp (5 ml) vanilla extract
Beat the butter until it is soft and fluffy. Add 3/4 cup (180 ml) of
the sugar and the egg and continue beating. Add 2 tsp (10 ml) of the
cinnamon, nutmeg, and flour, and beat until well mixed. Spread about
1/3 of the batter on an ungreased baking sheet, forming a rectangle
about 10 by 12 inches (25 x 30 cm) and bake in a preheated 400F (200C)
oven for 8 minutes, until lightly browned. Remove from the oven and
allow to cool. Repeat two more times with the remaining batter.
Whip the cream until stiff, and fold in the remaining 1/4 cup (60 ml)
sugar, the remaining 1 teaspoon (5 ml) cinnamon, and the vanilla.
Spread a thin layer of whipped cream on one of the cakes, top with
another cake, and repeat. Spread remaining whipped cream on the top
and serve immediately. Serves 8 to 12.
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