-=> Quoting Dave Drum to Jim Weller <=-

 DD> You are the proximate cause of my posting the bulk recipes in those
 DD> echoes.

How is that?

 DD> And I do get reactions from time to time. I've had posts from
 DD> Alena Bogdanova and Olga Timokhina. However, despite email invitations
 DD> to both they have not become regulars. 

Alena B pops up all over the place. She's just flogging her blog to
sell cookbooks. Has she ever responded to you or does she just
auto-post?

And Olga T is trying to draw traffic to her website where she promotes
stores who pay her for clicks. She has no real interest in us either.

 DD> It will be without me. I do not do Wal*Mart nor Fa(r)cebook. And will 
 DD> not - ever.

Walmart I understand. But what's your beef with Facebook? And with
social media in general for that matter. Have you ever checked them
out? The younger generations in my family all go to Pinterest for
their recipes as they think mail groups are for old fogies!

Another Winnipeg dessert:

Schmoo Torte or Shmoo Cake is a soft, pecan-laced angel food or
sponge cake cut into several layers, stacked and filled with
sweetened whipped cream and drizzled with a buttery caramel sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: WINNIPEG SCHMOO CAKE
 Categories: Canadian, Cakes, Desserts, Nuts
      Yield: 12 Servings
 
           CAKE:
  1 1/2 c  Pecan halves; divided
      6 lg Eggs; separated
    1/4 ts Cream of tartar
      1 c  Granulated sugar; divided
      1 tb Vanilla; divided
    3/4 c  All Purpose flour
      1 ts Baking powder
    1/4 ts Salt
           BUTTERSCOTCH SAUCE:
  1 1/2 c  Packed light brown sugar
      1 c  Whipping cream
      2 tb Butter
      2 c  Whipping cream
 
  Set oven rack at centre of oven and preheat to 325 F. Set out 9
  1/2" regular chiffon cake pan, fitted with legs, and not nonstick.
  Do not grease or line.
  
  Toast pecans in single layer on baking sheet until slightly
  darkened, 8 to 10 minutes. Set aside 12 of the best pecan halves.
  Let cool; chop remaining pecans finely. Measure out 3/4 cup for
  the cake batter, the remainder for garnish.
  
  Beat egg whites until foamy; sprinkle cream of tartar overtop.
  Beat to soft peaks. Adding half of the sugar in a steady sprinkle,
  beat whites until they form dazzlingly white and firm peaks.
  
  In a separate large bowl, beat yolks with remaining sugar until
  thick, pale yellow and mixture falls off beaters in ribbons. Add 2
  tsp of the vanilla.
  
  Whisk together flour, baking powder and salt; sift one-third at a
  time over the egg yolk mixture, folding in each addition gently.
  Fold in the ¾ cup (175 mL) chopped pecans. Fold in about a third
  of the egg white mixture to loosen the yolk mixture. Fold in
  remaining whites.
  
  Spoon batter into pan; run a table knife through the batter twice
  to eliminate air bubbles. Bake until skewer inserted into the cake
  comes out clean, about 55 minutes to 1 hour.
  
  Immediately turn cake pan upside-down and set on its legs for the
  cake to cool. You can enclose in an airtight container and store
  at room temperature for 1 day or freeze for up to 2 weeks. Let
  thaw.
  
  For the butterscotch sauce, bring sugar, cream and butter to a
  simmer, stirring. Simmer for 2 minutes. Let cool. Cover and
  refrigerate for up to 3 days. If sauce separates, warm until
  softened and whisk to combine and smooth.
  
  Beat cream until firm peaks form; add remaining 1 tsp vanilla.
  With long serrated knife, cut cake horizontally into three layers.
  Arrange 4 strips of waxed paper on large flat cake plate, forming
  frame that will keep plate clean. Place bottom cake layer,
  cut-side up on waxed paper. Spread scant quarter of vanilla
  whipped cream over layer. Repeat with second layer and cream. Top
  with remaining layer, cut-side down. Spread thin layer of whipped
  cream over top and side of cake (crumb coat); refrigerate for 10
  minutes. Use remaining whipped cream to cover the top and side of
  cake more generously. If desired, reserve some of the whipped
  cream to pipe rosettes around top of cake.
  
  Press remaining chopped pecans on side of the cake and garnish top
  of cake with whole pecan halves. Slide waxed paper frame from
  under the cake. Drizzle some of the butterscotch sauce over the
  cake, and reserve remainder in a pitcher to pour over individual
  servings. Chill for at least 4 hours or up to 8 hours.
  
  From: Elizabeth Baird, Canadian Living Magazine

MMMMM


Cheers

Jim


... Honeydukes Sweetshop is the leading wizarding confectionery store

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