Great Job Sandy, smiles ----- Original Message ----- From: "Sherri Crum" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Friday, October 20, 2006 2:14 PM Subject: [RecipesAndMore] Re: Hits of The Sixties
> > Hi Sandy, > > Those were pretty funny! Thanks. > > Sherri > > On 10/19/06, Sandra Warren <[EMAIL PROTECTED]> wrote: >> >> It was fun being a baby boomer--until now. Some of the artists of the >> 60's >> are >> revising their hits with new lyrics to accommadate, once again, the baby >> boomers. >> They include: >> Herman's Hermits--Mrs, brown, You've Got A lovely Walker >> The Bee Gees--How Can You Mend A Broken Hip >> Bobby Darin--Splish, Splash, I Was Havin' A Flash >> Ringo Starr--I Get By With A Little Help From Depends >> Roberta Flack--The First Time Ever I Forgot Your Face >> Johnny Nash--I Can't See Clearly Now >> Paul Simon--Fifty Ways To LoseYour Liver >> The Commodores--Once, Twice, Three Times To The Bathroom >> Marvin Gaye--Heard It Through The Grape Nuts >> Leo Sayer--You Make Me Feel Like Napping >> The Temptations--Papa's Got A Kidney Stone >> Abba--Denture Queen >> Tony Orlando--Knock 3 Times On The Ceiling If You Hear Me Fall >> Helen Reddy--I Am Woman, Hear Me Snore >> Willie Nelson--On The Commode Again >> ----- Original Message ----- >> From: delma bliss <[EMAIL PROTECTED]> >> To: <[email protected]> >> Sent: Wednesday, October 18, 2006 8:22 PM >> Subject: [RecipesAndMore] Re: A Recipe From 101 Recipes ... >> >> >> > >> > thanks >> > i couldnt get them to down load only in html format >> > so may i ask how did you do it? >> > Delma >> > ----- Original Message ----- >> > From: "Sherri Crum" <[EMAIL PROTECTED]> >> > To: <[email protected]> >> > Sent: Wednesday, October 18, 2006 7:47 PM >> > Subject: [RecipesAndMore] A Recipe From 101 Recipes ... >> > >> > >> > > >> > > Hi Everyone, >> > > >> > > I went to the site Steve gave us the URL for. I looked at a few >> > > recipes and decided to take Jumbo Coconut Cupcakes for you. >> > > >> > > Here is what it said and how it looked. >> > > >> > > Sherri >> > > >> > > ***** >> > > Jumbo Coconut Cupcakes >> > > >> > > December 13, 2004 | >> > > by >> > > Heidi >> > > >> > > From: >> > > Baking by Flavor >> > > Page: 346 >> > > >> > > Tis the season for treats, sweets, and all things peppermint. I'm >> > > going to try to cram a couple entries in between now and Christmas >> > > for >> > > all of you in need >> > > of sweet >> > > party treats, >> > > and >> > > cookie-swap friendly >> > > quickies. >> > > >> > > These Jumbo Coconut Cupcakes have been staring at me from the cover >> > > of >> > > Lisa Yockelson's book since last Christmas. I love the billowy >> > > frosted >> > > tops that >> > > look like a coconut blizzard just blew through your kitchen. I >> > > decided >> > > to give them a shot, and hoped that the cupcake part of the equation >> > > matched up >> > > to the picture-perfect promise of knee-deep frosted tops. >> > > >> > > The batter for these cupcakes came together beautifully. It was >> > > thick, >> > > and smooth, and floppy. I was able to spoon it into the cups. >> > > >> > > As I have learned the hard way, not all cupcake recipes are created >> > > equal, and it is easy to end up with flat, dense cupcakes. These were >> > > absolutely beautiful. >> > > They blossomed from their muffin tins, set right up, and then behaved >> > > perfectly until they glowed with a kiss of gold from the heat of the >> > > oven. Of course, >> > > then I worried about taking them out of the oven, worried that they >> > > were going to collapse, crack, and/or sink in the middle (all easily >> > > fixed with a generous >> > > dose of frosting), but I was oh-so close to perfection. The cupcakes >> > > held perfectly. No sinking, slumping, or fissures. I let them cool, >> > > while I whipped >> > > up the coconut cream cheese frosting. >> > > >> > > The frosting was easy and delicious. I was after a thick, structured >> > > frosting as opposed to a thin, watery icing. The picture on Lisa's >> > > cover looked thick >> > > and structured, so I was hoping that what I was seeing was what I >> > > would get. The frosting came together easily and with no lumps (!). I >> > > used organic powdered >> > > sugar, and ended up using a bit more of it than the recipe called for >> > > which may have had something to do with the consistency of the >> > > organic >> > > powdered sugar. >> > > I also used a beautiful Sierra Nevada cream cheese which is a little >> > > different than the old supermarket standby - it is made slowly, isn't >> > > forced drained, >> > > and uses no gums or stabilizers. I just kept adding powdered sugar >> > > until the frosting looked like the picture. Sure enough, before I >> > > knew >> > > it, I had a delicious >> > > frosting with the consistency of wall spackle -perfect for making >> > > dramatic peaks and swirls. >> > > >> > > Small, medium, or jumbo -- These cupcakes are the epitome of what a >> > > cupcake can aspire to be. Perfect for wintertime and the holidays >> > > because they look >> > > as if they just came in from a terrific blizzard. Don't skimp on the >> > > frosting. >> > > >> > > Jumbo Coconut Cupcakes >> > > >> > > Sour Cream Coconut Cupcake Batter >> > > Block quote start >> > > >> > > 2 1/2 cups plus 2 tablespoons unsifted bleached all-purposed flour >> > > 1/2 teaspoon baking soda >> > > 3/4 teaspoon salt >> > > 3/4 teaspoon nutmeg >> > > 12 tablespoons (1 1/2 sticks) unsalted butter, softened >> > > 1 1/2 cups superfine sugar >> > > 3 large eggs >> > > 2 1/2 teaspoons pure vanilla extract >> > > 3/4 cup thick, cultured sour cream >> > > 1 cup tightly packed sweetened flaked coconut >> > > >> > > Coconut Cream Frosting (see recipe below), without the addition of >> > > the >> > > sweetened flaked coconut, for topping the baked cupcakes >> > > >> > > About 1 1/2 cups sweetened flaked coconut, to top the frosted >> > > cupcakes >> > > >> > > Bakeware needed: >> > > 8 jumbo muffin/cupcake cups (two pans each holding six individual >> > > muffin cups), each cup measuring 4 inches in diameter, 1 3/4 inches >> > > deep, with a capacity >> > > of about 1 1/8 cups (hs note: I used standard muffin pans. When I >> > > filled the cups 2/3 full, I got nice classic cupcakes. When I filled >> > > to the top I got >> > > big, jumbo-style cupcakes. Both were great, and plenty jumbo for me.) >> > > >> > > Nonstick cookware spray, for preparing the muffin/cupcake pans >> > > Block quote end >> > > >> > > Preheat the oven to 375. Film the inside of the muffin/cupcake cups >> > > with nonstick cooking spray. Set aside. >> > > >> > > Sift the flour, baking soda, salt, and nutmeg onto a sheet of waxed >> paper. >> > > >> > > Cream the butter in the large bowl of a freestanding electric mixer >> > > on >> > > moderate speed for 3 minutes. Add half of the superfine sugar and >> > > beat >> > > for 1 minute; >> > > add the balance of the superfine sugar and beat for 2 minutes longer. >> > > Beat in the eggs, one at a time, mixing for 45 seconds after each >> > > addition. Blend >> > > in the vanilla extract. Scrape down the sides of the mixing bowl >> > > frequently with a rubber spatula to keep the batter even textured. >> > > >> > > On low-speed, alternately add the sifted mixture in three additions >> > > with the sour cream in two additions, beginning and ending with the >> > > sifted mixture. >> > > The batter will be smooth, moderately thick, and buttercream-like. On >> > > low speed blend in the coconut. >> > > >> > > Divide the batter among the prepared muffin/cupcake cups, mounding it >> > > slightly in the center. >> > > >> > > Bake the cupcakes for 30 to 35 minutes (hs note: less if you use >> > > smaller tins), or until risen and completely set. When baked, a >> > > wooden >> > > pick inserted in >> > > the center of a cupcake will withdraw clean. >> > > >> > > Cool the cupcakes in the pans on racks for 15 minutes. Carefully >> > > remove the cupcakes to cooling racks. Cool completely. >> > > >> > > Using a flexible palette knife, spread the frosting as thickly as >> > > possible on top of the cooled cupcakes, making a thick 2-inch cap on >> > > top. Sprinkle the >> > > frosted surfaces of the cupcakes with the coconut. Refrigerate any >> > > cupcakes not served within 2 hours. >> > > >> > > Makes 8 jumbo frosted cupcakes. >> > > Block quote start >> > > >> > > Coconut Cream Cheese Frosting >> > > 12 ounces (one and one-half 8-ounce packages) cream cheese, softened >> > > 5 tablespoons (1/4 stick plus 1 tablespoon) unsalted butter, softened >> > > 2 1/2 teaspoons pure vanilla extract >> > > 3 tablespoons heavy cream >> > > 1/8 teaspoon freshly grated nutmeg >> > > 5 1/2 cups unsifted confectioners' sugar (hs note: I used more) >> > > 3/4 cup lightly packed sweetened flaked coconut >> > > Block quote end >> > > >> > > Using an electric hand mixer, beat the cream cheese and butter in a >> > > large mixing bowl on moderate speed for 1 minute, or until creamy and >> > > well combined. >> > > Blend in the vanilla extract, heavy cream, and nutmeg. On low speed, >> > > add the confectioners' sugar in three addition, beating until >> > > thoroughly combined >> > > before adding the next batch. Scrape down the sides of the mixing >> > > bowl >> > > frequently with a rubber spatula to keep the frosting even textured. >> > > >> > > if you are preparing the frosting in advance, press a sheet of >> > > food-safe plastic wrap over the surface of the frosting and set >> > > aside. >> > > use the frosting within >> > > 30 minutes of mixing. All baked goods topped with cream cheese >> > > frosting should be kept refrigerated after the frosting has set. >> > > >> > > Makes about 4 1/2 cups. >> > > >> > > From >> > > Baking by Flavor >> > > (Wiley, 2002) >> > > >> > > Comments (11) | >> > > category: >> > > Baked Goods, >> > > Desserts, >> > > Holiday Recipes >> > > print-friendly recipe >> > > add to del.icio.us >> > > add to reddit >> > > >> > > google_ads_frame frame >> > > >> > > Ads by Goooooogle >> > > Advertise on this site >> > > Lose 20 Pounds in 3 Weeks >> > > The Amazing Tea that Melts Ab Flab! Melts Away 1 Jean Size Every 7 >> > > Days >> > > www.AncientWulongTea.com >> > > >> > > Free Mexican Cookbook ... >> > > >> > > > >> > > >> > > >> > > >> > > -- >> > > No virus found in this incoming message. >> > > Checked by AVG Free Edition. >> > > Version: 7.1.408 / Virus Database: 268.13.5/483 - Release Date: >> 10/18/2006 >> > > >> > > >> > >> > >> > > >> > >> > >> > -- >> > No virus found in this incoming message. >> > Checked by AVG Free Edition. >> > Version: 7.1.408 / Virus Database: 268.13.5/483 - Release Date: >> > 10/18/06 >> > >> >> >> >> -- >> No virus found in this outgoing message. >> Checked by AVG Free Edition. >> Version: 7.1.408 / Virus Database: 268.13.7/488 - Release Date: 10/19/06 >> >> >> > >> > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.1.408 / Virus Database: 268.13.8/489 - Release Date: 20/10/2006 > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
