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     Re: Re: Cranberry Raisin Pie   
     By: Dave Drum to Ben Collver on Thu Feb 27 2025 05:32:00   
      
   DD> stupormarkup   
      
   *grin* i like your name mangling   
      
   DD>  Dried froots are great for lotsa things.  This is one of my dried fruit   
   DD>  recipes that I have made. It's quite nice. I didn't go all hoity-toity   
   DD>       Title: Dried Fruit & Almond Tart   
      
   Looks delicious.  I'd eat that!   
      
   Here's another cake recipe that looks delicious to me.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Maple Walnut Cake   
    Categories: Cakes   
         Yield: 10 Servings   
      
     1 1/2 c  Whole wheat pastry flour   
         1 c  Unbleached white flour   
         1 tb Baking powder   
       1/2 ts Salt   
         4    Eggs; separated   
         1 c  Dark amber maple syrup   
         1 ts Vanilla extract   
       3/4 c  Butter; melted   
         1 c  Milk   
       1/2 c  Walnuts; finely chopped   
      
   MMMMM------------------------MAPLE ICING-----------------------------   
         1 c  Dark amber maple syrup   
       1/2 c  Cream cheese; softened   
      
     Maple Walnut Cake is a Vermont classic, and needless to say, must be   
     made with real maple syrup. It's best when served fresh!   
      
     Maple Icing:   
      
     Blend ingredients in blender until smooth. Pour into saucepan and   
     cook on low heat, stirring constantly. Bring to a boil and cook until   
     thickened (approximately 7 minutes on medium heat), stirring   
     constantly. Cool and refrigerate at least 15 minutes, then put onto   
     cake. It's thicken when it's been refrigerated and is best made ahead   
     of time and allowed to cool.   
      
     Maple Walnut Cake:   
      
     Preheat oven to 375?F. Butter a 10" springform tube pan.   
      
     Mix dry ingredients together. In a separate medium-sized bowl,   
     combine egg yolks, maple syrup, and vanilla, adding butter last. Beat   
     egg whites until stiff. An electric mixer is recommended. Set aside.   
     Add dry ingredients alternately with milk to butter mixture, stirring   
     well after each addition. An electric mixer is okay to use for this.   
     Stir in walnuts. Fold in egg whites gently. Pour into springform pan.   
     Bake 35 to 40 minutes, until cake begins to turn very lightly golden   
     on edges and toothpick comes out clean. Cool before icing.   
      
     Recipe by Horn of the Moon Cookbook by Ginny Callan   
      
   MMMMM   
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