Flourless sponge cake
meatloaf in muffin tins
Beef Roasts

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From: "AaronSchlom" >
Subject: Flourless sponge cake recipe...
Date: Mon, 28 Mar 2005 16:32:53 +0100

I used to have a recipe for a flourless sponge cake (I'm sure
of this) that used a fair few egg yolks that were whisked for
(what seemed like) hours until the mixture - also consisting
of caster sugar - doubled in size. For the life of me, I can't
remember how the recipe went - how many eggs (8, I think),
how much caster sugar (4 oz probably) - and I'd greatly
appreciate it if someone could enlighten me. I'm in a, er,
baking mood. ;-)

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From:
Subject: meatloaf in muffin tins
Date: 28 Mar 2005 08:42:55 -0800

I hear of people using muffin tins to cook their meatloaf.
It is supposed to cook the meatloaf quicker + it gives individual
portions and crispy tops. Iam looking for a meatloaf recipe to cook
them in muffin tins instead of a loaf
Thanks

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From: Greg >
Subject: Beef Roasts
Date: Mon, 28 Mar 2005 13:09:22 -0600

Looking for suggestions on type of roast and cooking method for what
"Grandma" used to make. All I can remember is that the roast is 3 - 4"
tall and the footprint size of a large T-Bone with no bone. The roast
had generous fat to it which allowed it to be seriously cooked while
retaining good juices. Meat could be taken off in long grain slivers
with a fork. Not for the fat conscious among eaters but what flavor.
We have tried bottom round roasts but they were too lean (at least the
ones we tried). Any suggestions?

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