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   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
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   -=> Ruth Haffly wrote to Sean Dennis <=-   
      
    RH> Something, somewhere along the line, I've lost a day or two of messages   
    RH> about every other week. Other than that, things are going well.   
      
    SD> You and Stephen are welcome to create accounts on my BBS for checking   
    SD> if you want.  My Fido feed is directly from the Z1C.  I can toggle   
    SD> accounts permanent so you don't have to log on all the time to keep   
    SD> the account active.   
      
    RH> Might have to consider it; this has happened for several weeks now. No   
    RH> Fido the beginning of the week but usually restored by Wednesday or so.   
      
   I wondered what had happened to you. Is the board you guys point off of   
   having problems? Or is it your interweb hook up? I was using Sursum Corda   
   as one of my "regular" BBSes but it started being up and down like a (oops,   
   this is still a family echo, Dave). Anyway, I've replaced them after a    
   packet of uploads got lost in the shuffle.   
      
    RH> Not a big deal this week as we're working on pulling everything in   
    RH> place to celebrate our 50th anniversary on Saturday. All sorts of odds   
    RH> and ends to do like figuring amounts of food/drink and ordering/buying,   
    RH> number of tables to set up in the Legion building main room, buying   
    RH> decorations, and so on. Couldn't get a reservation for dinner afterward   
    RH> at the restaurant we wanted so will be trying another steakhouse in the   
    RH> Raleigh area.   
      
   I can't get my mind wrapped around doing anything for 50 years. At the same   
   time I just realised liast week that I've been at my current job for 20 years.   
      
   I don't suppose your chilren and their children) will make it for the    
   feswtivities.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Golden Anniversary Bundt Cake    
    Categories: Cakes, Desserts, Citrus, Chocolate   
         Yield: 12 servings   
      
   MMMMM---------------------------CAKE---------------------------------   
         3 lg Eggs   
         1 c  Sour cream; divided   
         2 ts vanilla   
     2 1/2 c  Sifted cake Flour   
       2/3 c  (2 oz) unblanched sliced,   
              - toasted almonds; fine   
              - ground   
         1 c  Sugar   
     1 1/2 ts Baking powder   
         1 ts baking soda   
       3/4 ts salt   
         2 tb Grated orange peel   
         1 c  Unsalted butter; softened   
      
   MMMMM----------------------ORANGE SYRUP -----------------------------   
       1/2 c  Sugar   
       1/4 c  Fresh orange juice   
       1/3 c  Grand Marnier   
      
   MMMMM-----------------CHOCOLATE GANACHE GLAZE------------------------   
         6 oz Bittersweet chocolate; fine   
              - grated   
       1/2 c  Heavy cream   
      
     Set oven @ 350ºF/175ºC.    
      
     Grease a 9 cup fluted bundt pan and dust lightly with   
     flour.   
      
     Combine eggs, 1/4 cup of the sour cream and the vanilla;   
     set aside. Mix together dry ingredients and orange zest   
     in large bowl. Add butter and remaining sour cream. Mix   
     on low speed until moistened. Beat on medium speed until   
     creamy. Gradually add egg mixture in thirds, mixing well   
     after each addition. Spread batter in prepared 9-cup   
     fluted tube pan. Bake until tester inserted in center   
     comes out clean, 55 to 65 minutes.   
      
     Remove cake from oven. Poke holes in top of cake. Brush   
     with 1/2 of Orange Syrup. Cool in pan 10 minutes. Invert   
     onto cooling rack. Brush with remaining syrup. Cool   
     before glazing with Chocolate Ganache.   
      
     TIP: Process toasted almonds with sugar and orange zest   
     in a food processor for perfect texture.   
      
     ORANGE SYRUP: Heat sugar, orange juice and Grand Marnier   
     in small saucepan until dissolved. (note: For non   
     alcoholic version, replace with additional orange   
     juice.)   
      
     CHOCOLATE GANACHE GLAZE: Process in food processor or   
     grate until very fine. Scald cream in small saucepan.   
     Add grated chocolate. Cover and let sit for five   
     minutes. Gently stir until smooth. If necessary, stir on   
     low heat to melt chocolate. Place cake on cooling rack   
     with waxed paper underneath to catch drippings. Pour   
     ganache glaze over cake   
      
     Mary Haynes, Madisonville, Tennessee   
      
     RECIPE FROM: https://swansdown.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... I saw a subliminal advertising executive, but only for a second.   
   --- MultiMail/Win v0.52   
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