![]() I’ve ported a number of the previous extension doo-dads I had cadged up using Alfred 2’s workflows. While the support site is a little bare right now, their support forum is a hive of buzzing activity. I’ve got Alfred 1.x and wrote a couple of nifty things with their extensions, such as mounting a remote Airport Extreme drive, launching various apps, and. Seriously – get the Powerpack, you will not be disappointed. I just upgraded to Alfred 2 from the previous version. In a food processor, grind almonds with a few tablespoons of the sugar by turning machine on and off. In a 175☌ (350☏) oven, toast almonds until they are light golden, about 10 minutes. To make ground almonds, cover them with water, bring to a boil, drain, and then slip each almond out of its skin by pinching between your thumb and forefinger. Put cake on a rack and spread warm glaze over its top and sides, working quickly to finish before glaze sets. At this point, cake can be stored in an airtight container for a week.įor the glaze, a few hours before serving, melt chocolate with butter over very low heat. Cool cake in pan for a few minutes before turning it out onto a cake rack to cool completely. Pour mixture into a 20-cm (8-inch), buttered and floured cake pan.īake until cake shrinks slightly from sides of the pan and the top springs back when lightly pressed with a fingertip, about 30 minutes. Stir 1/4 of the egg whites into chocolate mixture and then fold in the rest of them. Add remaining half of the sugar and beat until egg whites are glossy, about 30 seconds more. In another bowl, whip egg whites just until they are stiff. Add egg yolks, one by one, and half of the sugar, beating well after each addition. In a mixing bowl, cream butter and mix in melted, cooled chocolate. In a small pan, melt chocolate over low heat. Council Oak, ISBN 0-93ĭense gateau-style chocolate cake with ground almonds.ġ/2 tsp. Turn bread out on the rack to finish cooling.įrom Mary Gubser’s “Quick Breads, Soups, and Stews“, Publ. ![]() ![]() Remove from the oven and cool in the pan on a wire rack for 15 minutes. Pour the batter into prepared pan and spread evenly. Scrape the sides of the bowl and continue to beat until the mixture is smooth. Add the flour mixture to the butter mixture alternately with the orange and Grand Marnier, beginning and ending with the dry ingredients. Combine the orange juice and Grand Marnier. Beat in the two eggs and orange rind until well mixed. In the large bowl of an electric mixer cream the butter and sugar until smooth and fluffy. ![]() Brush a 9x5x3" loaf pan with melted butter or coat with vegetable spray.Ĭombine the flour, baking powder and salt together in a small bowl, blending together. Serve it plain or with a soft, creamy Brie at room temperature.Ĥ tablespoons Grand Marnier or Curaçao liqueur We use the Organic Popping Corn kernels from Sprouts market and they pop well leaving only a few left unpopped at the end.The aromas of orange and Grand Marnier will float through the kitchen as this lovely bread bakes. I even sent a video to my co-worker who quickly bought one for his kids. I quickly unplugged it, poured them out, used the lid scoop to refill, and it was completely perfect. This lead to too many kernels and quickly burning unpopped popcorn from the added kernel weight. One thing is I misinterpreted the instructions and used a measuring cup the first time instead of the cup on the lid to “measure” with. It’s really been a happy little device and we’re just thrilled with the purchase. I’ll pour the butter but he loves to add the salt. He’ll push the on switch and then laugh and laugh as they pop and fill a big bowl. My oldest loves to get the bag of kernels and scoop them into the machine. We don’t have a microwave, so this has been a fun way for our kids to enjoy popcorn during Sunday family time. I purchased this to make organic popcorn at home.
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