what email address are you sending your recipes to. The reason I am asking
is that I have a folder that is devoted to cooking in the dark stuff, but
your emails are ending up in my regular inbox.
Gilbert Neiva
----- Original Message -----
From: "Colleen" <amer...@charter.net>
To: <"Undisclosed-Recipient:;"@radio.acb.org>
Sent: Tuesday, November 24, 2009 7:45 PM
Subject: [CnD] Pumpkin Chiffon Cake with Nutmegg Sauce
Pumpkin Chiffon Cake with Nutmeg Sauce
2-1/4 cups Sifted cake-and-pastry flour
1-1/2 cups Granulated sugar
2 tsp Baking powder
1/2 tsp Each salt and cinnamon
1/4 tsp Each nutmeg and allspice
1/2 cup Vegetable oil
5 Egg yolks
3/4 cup Canned pumpkin
1 tbsp Grated orange rind
1/3 cup Orange juice
7 Egg whites
1/2 tsp Cream of tartar
Nutmeg Sauce (recipe follows)
In bowl, combine flour, 3/4 cup of the sugar, baking powder, salt,
cinnamon, nutmeg and allspice; make well in center. Pour in oil, egg
yolks, pumpkin,
orange rind and juice; beat well. In separate bowl, beat egg whites with
cream of tartar until soft peaks form; gradually beat in remaining sugar
until
stiff peaks form. Fold into batter. Pour into ungreased 10-inch tube pan.
Bake in 350 F (180 C) oven for 55 to 60 minutes or until top springs back
when touched. Invert pan and let cake hang in pan until cool. Serve with
Nutmeg
Sauce.
Makes 8 servings.
Nutmeg Sauce
Spoon this sauce warm over Pumpkin Chiffon Cake, or chill and thin with a
little more milk or cream.
3 tbsp Butter
3 tbsp All-purpose flour
1/2 cup Packed brown sugar
1 tsp Nutmeg
1-1/2 cups Milk
2 tbsp Rum (optional)
1/2 cup Whipping cream
In saucepan, melt butter over medium-low heat; blend in flour and cook,
stirring, until barely bubbly. Add sugar and nutmeg; gradually stir in
milk. Cook
over medium heat, stirring, until boiling and thickened. Remove from heat;
stir in rum (if using). Let cool slightly. Whip cream; fold into sauce.
Makes about 2 cups.
If you're lucky enough to be Irish,
You're lucky enough!
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