On Saturday, December 15, 2018 at 12:03:33 PM UTC-10, Sheldon wrote:
> On Sat, 15 Dec 2018 13:05:47 -0800 (PST), dsi1 <dsicom>
> wrote:
>
> >On Saturday, December 15, 2018 at 10:43:30 AM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote:
> >> > "cshenk" wrote in message
> >> > ...
> >> >
> >> >
> >> >
> >> > Hi folks!
> >> >
> >> > This recipe has become a family tradition for Xmas day foods. It's
> >> > normally made for Xmas eve eating while still warm from the machine
> >> > then on Xmas day, becomes a fancy toast then come dinner on Xmas day,
> >> > takes the place of fruitcake or the hard to find date nut bread in a
> >> > can my Mom RIP) loved so.
> >> >
> >> >
> >> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >> >
> >> > Title: Raisin-Rum loaf, xxcarol favorite
> >> > Categories: Xxcarol, Breadmaker
> >> > Yield: 12 Servings
> >> >
> >> > 1/2 c Sour cream
> >> > 1/3 c Water
> >> > 1 ea Egg
> >> > 3 tb Dark rum
> >> > 2 ts Butter
> >> > 1 ts Vanilla powder
> >> > 3 c Flour
> >> > 3 tb Sugar
> >> > 3/4 ts Salt
> >> > 1 1/2 ts Yeast
> >> > 1/2 c Dark raisins
> >> >
> >> > Oh this is good! It's a 1.5lb loaf set to white bread. It comes out
> >> > a brown color as if it was a wheat bread and it's quite sweet like a
> >> > dessert bread.
> >> >
> >> > Needs nothing to accompany it, just slice and eat!
> >> >
> >> > From one of my breadmaker books, with powdered vanilla added by
> >> > xxcarol
> >> >
> >> > From the VB kitchen of xxcarol, 16JAN2008
> >> >
> >> > MMMMM
> >> >
> >> >
> >> > Vanilla powder is a substitute for Vanilla extract which can be used in
> >> > it's place to the same volume. For those overseas, the 'dark raisins'
> >> > means only to differentiate from the golden ones they also sell here..
> >> > It's only for color appeal and you can use either. You can also use
> >> > minced up dried dates or figs to the same volume.
> >> >
> >> >
> >> > Although this was typed up in 2008 (after another asked about out Xmas
> >> > bread), the recipe itself dates back to about 1998. I normally do this
> >> > one totally in the machine so it has that 'machine shape' but there is
> >> > no reason other than time to not do it in dough mode then turn into a
> >> > simple extra rise in a lighted oven and bake once risen. Grin, some
> >> > Xmas traditions should not be messed with and our Daughter insists it
> >> > be 'machine baked' as she's had it that way since she was 5.
> >> >
> >> >
> >> > I think part of why this one is so special for us, is the history of it
> >> > all combined over generations. It was me reaching for Mom's date bread
> >> > in a can. She'd pull one half the can into 4 slices (there were 3
> >> > kids) and we knew (grin) the other half was her treat later. As money
> >> > got tight and we kids starting moving out, we'd get her a can every
> >> > year. Somehow, some way, one of us 3 made it happen as often as
> >> > possible.
> >> >
> >> >
> >> > In about 1998 I was only able to find one can and sent it to Mom. I
> >> > made this for us. It is now an absolute family 'thing'. The one year I
> >> > was not there for Xmas (Navy duty had me at sea), Charlotte made it and
> >> > saved me a few pieces well wrapped in the freezer.
> >> >
> >> >
> >> > Enjoy!
> >> > -------------
> >> >
> >> > ==
> >> >
> >> > I will certainly be making this one
> >> >
> >> >
> >> >
> >> > It's a lovely scent when I make that.
> >>
> >> I saw my auntie yesterday. She gave me a fruitcake.
> >>
> >> She used my mom's fruitcake recipe. My mom used to pass these out back in
> >> the old days. She died in 88. Thanks to my aunt, it's still being made and
> >> passed out. That's rather wonderful.
> >>
> >> https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex
> >> ==
> >>
> >> What? No recipe????
> >
> >That's probably a good idea. I'll ask her for it. The cake has a distinctive butter taste to it with some citrus and raisin flavor. It should be called "Butter cake with fruits."
> >
> >We went to the Elks Club in Waikiki last night. Waikiki seemed to be strangely slow - not much action on the street. The Elks club however, was packed! I've never eaten anywhere so noisy! I think the band couldn't hear themselves because they was way off-key. It's been a while since I've heard a band so awful.
> >
> >The guy sitting next to me had a pan fried duck breast. What knocked me out was his beet salad. He offered me a taste. It was an offer I could not refuse. Beautiful and tasty!
> >
> >https://www.amazon.com/photos/shared...Hk79ZWJeYjETUk
>
> I love a beet salad, I love beets many ways, pickled beets, especially
> Harvard Beets... and no one need ask if I enjoy breasts... Lung
> Guyland boasts the best Duckling L'Orange. I'd mostly eat duck out on
> Long Island's east end south shore but sometimes I'd prepare duck at
> home basted with a tangerine honey glaze. I can't find Lung Guyland
> duckling here in the boonies but I've prepared baked SPAM with a
> tangerine honey glaze.

I had a NY steak. That's pretty boring. I had ordered a boring prime rib but then the ordeal of eating that large piece of meat hit me and I changed my order. My other choice was a filet mignon but that piece of meat is boring and tasteless. What I really wanted was a French onion soup but that seemed like a cop-out. I'm not into duck but had there been Peking Duck on the menu I would have grabbed that one immediately with two hands.