On 5 Sep 2005 01:07:26 +0200, Wayne Boatwright wrote:


Take a look near the top right of the page, "Click for Printable Page". It's
much better.

That's the one. What I do is click on "printable page", then copy it
into Word and save it in my computer's recipe folder. It takes a lot
of reformatting to get it up to my standards.

Well! Mine was definitely not pourable, it was like a soft dough, no
wonder! I won't try again yet, there's only the three of us to eat it and
we've still got leftovers, but I think I should be right now.

Thanks so much.

Jen


"Wayne Boatwright" wrote in message
...
On Sun 04 Sep 2005 02:46:47p, Jen wrote in rec.food.cooking:

Thanks. Exactly what sort of consistency should the flour and cream
mixture be. Although thinking about it now, I think I was actually 'off
with the fairies' when I measured the flour, I may well have done heaped
spoonfuls.

Jen


It will be a thick liquid, but it should be pourable and there should be
absolutely lumps. Those 'fairies' will get you every time! :-) Heaped
spoonsfuls will definitely cause a problem.

Give it another go...

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sun 04 Sep 2005 04:23:06p, sf wrote in rec.food.cooking:

On 5 Sep 2005 01:07:26 +0200, Wayne Boatwright wrote:


Take a look near the top right of the page, "Click for Printable
Page". It's much better.

That's the one. What I do is click on "printable page", then copy it
into Word and save it in my computer's recipe folder. It takes a lot
of reformatting to get it up to my standards.


I used to worry about such things, Barbara, but I have far too many recipes
to care at this point. :-) The tried and true (by me) recipes, I import,
copy, or type into MasterCook.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sun 04 Sep 2005 05:31:42p, Jen wrote in rec.food.cooking:

Well! Mine was definitely not pourable, it was like a soft dough, no
wonder! I won't try again yet, there's only the three of us to eat it and
we've still got leftovers, but I think I should be right now.

Thanks so much.

Jen

You welcome. It will work better for you next time.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote:

You suspect right, Marcella. It's the dark brown sugar plus the butter that
gives it that real butterscotch flavor. I used to use light brown sugar for
most things. Maybe it's just me, but it seems that both the dark and light
brown sugars used to have a deeper flavor than they do today.

I hope you enjoy it.

Thanks from me for the recipe, too. I love butterscotch
pudding, but MY attempts have left something to be desired too.

Speaking of brown sugar, I recently discovered Hain's light
brown sugar--organic I think. It has very good flavor. I
wish they had a dark brown sugar too. I don't know why, but I
haven't enjoyed the muscovado sugars that I have tried, and I
thought those would be ethereal.

--
Jean B.

On Sun 04 Sep 2005 06:05:12p, Jean B. wrote in rec.food.cooking:

Wayne Boatwright wrote:

You suspect right, Marcella. It's the dark brown sugar plus the butter
that gives it that real butterscotch flavor. I used to use light brown
sugar for most things. Maybe it's just me, but it seems that both the
dark and light brown sugars used to have a deeper flavor than they do
today.

I hope you enjoy it.

Thanks from me for the recipe, too. I love butterscotch
pudding, but MY attempts have left something to be desired too.

Speaking of brown sugar, I recently discovered Hain's light
brown sugar--organic I think. It has very good flavor. I
wish they had a dark brown sugar too. I don't know why, but I
haven't enjoyed the muscovado sugars that I have tried, and I
thought those would be ethereal.

You're welcome, Jean. I think that good butter and really dark brown sugar
are the two most important things for the flavor. I saw the Hain's
muscovado sugar yesterday when I went shopping. I almost bought it, but
I'm kinda glad I didn't now. I saw another brand as well, but can't
remember what it was. I'll try to remember to check the next shopping
trip, and post it for you. Also, for the dark brown sugar, check you
supermarket brands. Some of them are darker than the national brands.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote on 04 Sep 2005 in rec.food.cooking

Take a look near the top right of the page, "Click for Printable
Page". It's much better.




from: http://www.aviewofamerica.com/Recipe...s/desserts.htm

Apple Nut Pudding
2 sticks margarine, softened
3 cup sugar
2 eggs
4 tsp. vanilla
flour
2 tsp. soda
2 tsp. cinnamon
salt
4 apples, diced
1 cup chopped nuts
2 tsp. rum flavoring

Cream 1 stick margarine, 2 cups sugar, eggs and 2 tsp. vanilla together
in bowl. Sift 2 cups flour, soda, cinnamon and ½ tsp. salt together. Add
with 1 tbsp. water to creamed mixture. Beat for 2 minutes. Add apples and
nuts, mixing well. Pour into greased and floured bundt pan. Bake at 350
degrees for 1 hour.

Bring 1 cup water and remaining 1 stick margarine to a boil in saucepan.
Sift 2 tbsp. flour, 1/8 tsp. salt and remaining 1 cup sugar together in
bowl. Add to margarine mixture. Cook over low heat until slightly
thickened, stirring constantly. Add remaining 2 tsp. vanilla and rum
flavoring. Serve over cooled cake.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Wayne Boatwright wrote:

You're welcome, Jean. I think that good butter and really dark brown sugar
are the two most important things for the flavor. I saw the Hain's
muscovado sugar yesterday when I went shopping. I almost bought it, but
I'm kinda glad I didn't now. I saw another brand as well, but can't
remember what it was. I'll try to remember to check the next shopping
trip, and post it for you. Also, for the dark brown sugar, check you
supermarket brands. Some of them are darker than the national brands.

Yes, by now I have seen the comments on brown sugar. I will
try to read those labels. I guess, like tuna, you have to
read everything. I do like Hain's light brown sugar but still
need to find a dark brown one.

--
Jean B.