On Dec 2, 3:39*pm, Terry Pulliam Burd > wrote:
> Had two articles on kitchen gadgets - and two very different *levels*
> of kitchen gadgets. *Muy damned 'spensive, Loosey a
>
> http://www.latimes.com/features/food...hen-20101202,0,...
>
> http://preview.tinyurl.com/2btj44e
>
> And in completely the other direction:
>
> http://www.latimes.com/features/food...20101202,0,299...
>
> http://preview.tinyurl.com/24qyowq
>
> And then there was the "Culinary SOS" weekly segment that I am *so*
> going to try at the first available opportunity - and if anyone beats
> me to the punch, please lemmeno if it turned our as yummy as it looks:
>
> @@@@@ Now You're Cooking! Export Format
>
> Warm Sticky Toffee Cake
>
> desserts
>
> * english toffee sauce
> 1 1/2 cups heavy cream
> 3/4 cup plus 1 tablespoon; cut into 1/2 inch pieces
> 1 1/2 cups dark brown sugar
> 3/4 cup maple syrup
> * toffee cake
> 2 tablespoons Butter; plus extra for ramekins
> * sugar for dusting the ramekins
> 1/2 teaspoon baking soda
> 1/2 cup plus 2 tablespoons boiling water
> 3/4 cup plus 2 1/2 teaspoons flour
> * pinch salt
> 3/8 teaspoon baking powder
> 1 cup plus 1 1/2 teaspoons dark; brown sugar
> 1/4 teaspoon vanilla extract
> 1 *egg
> 3/4 cup coarsely chopped dates
> * hot prepared toffee sauce
> * whipped mascarpone cream, cream or; ice cream
>
> In a large heavy-bottom saucepan, combine the cream, butter, brown
> sugar and maple syrup. Bring to a boil over high heat, whisking
> frequently. Once the mixture comes to a boil, remove from heat. Blend
> the mixture using an immersion blender until thickened and emulsified.
> Alternatively, the mixture can be blended in batches using a standard
> blender (be careful as
> the mixture is very hot). This makes 4 cups sauce.
>
> 1. Heat the oven to 350 degrees. Grease 6 (6-ounce) ramekins with
> butter, and dust with sugar. In a saucepan, whisk the baking soda into
> the boiling water.
>
> 2. In a large bowl, whisk together the flour, salt and baking powder.
>
> 3. In the bowl of a stand mixer fitted with the paddle attachment, or
> in a large bowl using an electric mixer, beat the butter, brown sugar
> and vanilla until fully incorporated.
>
> 4. To the butter mixture, add the egg and beat until fully
> incorporated. Over low speed, slowly and gently add the dry
> ingredients, scraping the bowl to make sure the batter is fully mixed.
>
> 6. Over low speed, slowly stream the hot water into the batter. Add
> the dates and continue mixing over low speed until the batter
> thickens. This makes about 2 cups batter.
>
> 7. Divide the batter between the prepared ramekins. Bake until the
> cakes are a dark, caramel color, about 45 minutes.
>
> 8. Remove the ramekins and cool the cakes for 5 minutes, then invert
> the cakes onto a rack over a rimmed baking sheet. Pour the hot toffee
> sauce onto the cakes until they seem saturated (extra sauce will pool
> at the bottom, this can be gathered for additional glazing and
> serving), then glaze the cakes a second time with the sauce.
>
> 9. Set the cakes aside for about 30 minutes to set up and cool. The
> cakes can be made a few hours in advance and held on a baking sheet,
> loosely covered with plastic wrap, at room temperature.
>
> 10. To serve, cover each cake with one-fourth cup warm toffee sauce.
> Serve with a generous quenelle or dollop of mascarpone cream or
> whipped cream, or scoop of ice cream.
>
> Notes: *Westside Tavern
>
> Yield: 6 - 8
>
> Preparation Time: *2 hou
>
> Terry "Squeaks" Pulliam Burd
>
> --
>

i saw these also. lemme know how the toffee turns out.

harriet & critters