I'm making the raspberry tart (recipe of Michael Nielsen of 02-Aug
10.40AM).
I've noticed that the quantity of the "Crust" (125 gr. of sugar;250 gr.
flour;150 gr. butter; 2 eggs; i tbs of baking powder) is unsufficient in
comparison with the great quantity of the "Soft center".
Michael said: "Spread the crust in a 10 inches diameter springform pan...the
crust should go 1.5 inch up the sides".
I took the 10 inches pan but the crustwent up the sides less than a half of
1.5 inch.
So the soft center went out of the crust.
I wonder if my tart (now is in the owen) will come out well!
Pandora.

"Pandora" > ha scritto nel messaggio
...
> I'm making the raspberry tart (recipe of Michael Nielsen of 02-Aug
> 10.40AM).
> I've noticed that the quantity of the "Crust" (125 gr. of sugar;250 gr.
> flour;150 gr. butter; 2 eggs; i tbs of baking powder) is unsufficient in
> comparison with the great quantity of the "Soft center".
> Michael said: "Spread the crust in a 10 inches diameter springform
> pan...the crust should go 1.5 inch up the sides".
> I took the 10 inches pan but the crustwent up the sides less than a half
> of 1.5 inch.
> So the soft center went out of the crust.
> I wonder if my tart (now is in the owen) will come out well!
> Pandora.
-------
I think my tart is came out good ))
Here the photo:
http://tinypic.com/ap6vi8.jpg

http://tinypic.com/ap6vl5.jpg

http://tinypic.com/ap6vxc.jpg

http://tinypic.com/ap6w40.jpg

http://tinypic.com/ap6xhv.jpg
Cheers
Pandora

Pandora wrote:


> I think my tart is came out good ))
> Here the photo:
> http://tinypic.com/ap6vi8.jpg
>
> http://tinypic.com/ap6vl5.jpg
>
> http://tinypic.com/ap6vxc.jpg
>
> http://tinypic.com/ap6w40.jpg
>
> http://tinypic.com/ap6xhv.jpg

Where I come from, that's not a tart. It's a cake. Here's a tart:

http://www.vitalita.com/foodpicts/ch...art-w-rasp.jpg

serene

"serene" > ha scritto nel messaggio
...
> Pandora wrote:
>
>
>> I think my tart is came out good ))
>> Here the photo:
>> http://tinypic.com/ap6vi8.jpg
>>
>> http://tinypic.com/ap6vl5.jpg
>>
>> http://tinypic.com/ap6vxc.jpg
>>
>> http://tinypic.com/ap6w40.jpg
>>
>> http://tinypic.com/ap6xhv.jpg
>
> Where I come from, that's not a tart. It's a cake. Here's a tart:
>
> http://www.vitalita.com/foodpicts/ch...art-w-rasp.jpg
>
> serene

Ohhhhh! Good! I haven't chose the name! Michael called tart, so did I!
Cheers
Pandora

"Pandora" > wrote in message
...
>
> "Pandora" > ha scritto nel messaggio
> ...
>> I'm making the raspberry tart (recipe of Michael Nielsen of 02-Aug
>> 10.40AM).
>> I've noticed that the quantity of the "Crust" (125 gr. of sugar;250 gr.
>> flour;150 gr. butter; 2 eggs; i tbs of baking powder) is unsufficient in
>> comparison with the great quantity of the "Soft center".
>> Michael said: "Spread the crust in a 10 inches diameter springform
>> pan...the crust should go 1.5 inch up the sides".
>> I took the 10 inches pan but the crustwent up the sides less than a half
>> of 1.5 inch.
>> So the soft center went out of the crust.
>> I wonder if my tart (now is in the owen) will come out well!
>> Pandora.
> -------
> I think my tart is came out good ))
> Here the photo:
> http://tinypic.com/ap6vi8.jpg
>
> http://tinypic.com/ap6vl5.jpg
>
> http://tinypic.com/ap6vxc.jpg
>
> http://tinypic.com/ap6w40.jpg
>
> http://tinypic.com/ap6xhv.jpg
> Cheers
> Pandora
>
The "tart" looks gorgeous! Would you share the recipe, please?

MoM

"MoM" > ha scritto nel messaggio
news:1124384806.0bc75c290cb00d7a9bfbf941118ba156@t eranews...
>
> "Pandora" > wrote in message
> ...
>>
>> "Pandora" > ha scritto nel messaggio
>> ...
>>> I'm making the raspberry tart (recipe of Michael Nielsen of 02-Aug
>>> 10.40AM).
>>> I've noticed that the quantity of the "Crust" (125 gr. of sugar;250 gr.
>>> flour;150 gr. butter; 2 eggs; i tbs of baking powder) is unsufficient in
>>> comparison with the great quantity of the "Soft center".
>>> Michael said: "Spread the crust in a 10 inches diameter springform
>>> pan...the crust should go 1.5 inch up the sides".
>>> I took the 10 inches pan but the crustwent up the sides less than a half
>>> of 1.5 inch.
>>> So the soft center went out of the crust.
>>> I wonder if my tart (now is in the owen) will come out well!
>>> Pandora.
>> -------
>> I think my tart is came out good ))
>> Here the photo:
>> http://tinypic.com/ap6vi8.jpg
>>
>> http://tinypic.com/ap6vl5.jpg
>>
>> http://tinypic.com/ap6vxc.jpg
>>
>> http://tinypic.com/ap6w40.jpg
>>
>> http://tinypic.com/ap6xhv.jpg
>> Cheers
>> Pandora
>>
> The "tart" looks gorgeous! Would you share the recipe, please?
>
> MoM
As I've said, is not my recipe. It is Michael Nielsen's recipe, but I would
increase the quantity of the crust. BTW here his recipe:

" I developed this recipe through a trail'n'error experiment. It succeeded
after 2 iterations and it's perfect
Find a good old-fashioned butter for this cake!

Blueberry (or Raspberry) Tart

Crust:

125 gram sugar (4.5 oz)
250 gram flour (9 oz)
1 tsp baking powder
150 gram butter (5.5 oz)
2 egg yolks

Mix the sugar, flour and baking powder. Add egg yolks and butter and
knead it all together until it is not crumbly. Let it cool in the fridge
30 minutes.

Spread it into a (10 inches diameter) springform pan or tall tart dish.
The crust should go 1.5 inch up the sides.

Soft center:

200 gram butter (7 oz)
200 gram sugar (7 oz)
3 eggs
150 gram marzipan (5.5 oz)
150 gram flour (5.5 oz)
1 tsp baking powder
1/4 cup milk
A handful of hazelnuts

200-250 gram blueberries or raspberries
2 oz of butter

Whip butter, sugar, eggs, marzipan (easier if you grate it) until it is
fluffy and uniform. Add flour, baking powder and milk. Fold in the nuts.
Pour this into the crust, distribute the berries evenly and press them
slightly down into the dough. Distribute small slices of butter over the
top.

Bake for 1 hour - 1 h 15 m at 180 C / 350 F (below the middle of the oven).

Variations
----------
It will probably also work with pears or apples. And you can sprinkle
with chopped nuts and pearl sugar on top "

"Pandora" > wrote in message
...
>
> "MoM" > ha scritto nel messaggio
> news:1124384806.0bc75c290cb00d7a9bfbf941118ba156@t eranews...
>>
>>>
>> The "tart" looks gorgeous! Would you share the recipe, please?
>>
>> MoM
> As I've said, is not my recipe. It is Michael Nielsen's recipe, but I
> would increase the quantity of the crust. BTW here his recipe:
>
> " I developed this recipe through a trail'n'error experiment. It succeeded
> after 2 iterations and it's perfect
> Find a good old-fashioned butter for this cake!
>
> Blueberry (or Raspberry) Tart
>
Thanks Pandora; Who is Michael Nielsen?

MoM

"MoM" > ha scritto nel messaggio
news:1124386792.d16b9032bf5409a4191fde0943853605@t eranews...
>
> "Pandora" > wrote in message
> ...
>>
>> "MoM" > ha scritto nel messaggio
>> news:1124384806.0bc75c290cb00d7a9bfbf941118ba156@t eranews...
>>>
>>>>
>>> The "tart" looks gorgeous! Would you share the recipe, please?
>>>
>>> MoM
>> As I've said, is not my recipe. It is Michael Nielsen's recipe, but I
>> would increase the quantity of the crust. BTW here his recipe:
>>
>> " I developed this recipe through a trail'n'error experiment. It
>> succeeded
>> after 2 iterations and it's perfect
>> Find a good old-fashioned butter for this cake!
>>
>> Blueberry (or Raspberry) Tart
>>
> Thanks Pandora; Who is Michael Nielsen?
>
> MoM

I don't know. Is a person who posted in this NG. I hope he will see our
posts.
Pandora
>

MoM wrote:
> "Pandora" > wrote in message
> ...
>
>> "MoM" > ha scritto nel messaggio
>> news:1124384806.0bc75c290cb00d7a9bfbf941118ba156@t eranews...
>>
>>> The "tart" looks gorgeous! Would you share the recipe, please?
>>>
>>>
>>> MoM
>>
>> As I've said, is not my recipe. It is Michael Nielsen's recipe,
>> but I would increase the quantity of the crust. BTW here his
>> recipe:
>>
>> " I developed this recipe through a trail'n'error experiment. It
>> succeeded after 2 iterations and it's perfect Find a good
>> old-fashioned butter for this cake!
>>
>> Blueberry (or Raspberry) Tart
>>
>
> Thanks Pandora; Who is Michael Nielsen?
>
> MoM
>
He used to post under the name of Archon and he is a delightful young
man, always helpful and ready to share good advice and good recipes.

Pandora, Until today, I thought that you are a really nice person,
with great knowledge and ability when it comes to cooking and baking.

However, after seeing the pictures of your Blueberry Tart, I have come
to the conclusion, that you are really a sadist. Why else would you
torture all of us with pictures of such a delectable cake? I don't
like sweets, but this is so tempting, I feel like cutting off a piece
from the picture and tasting it. ) It looks so real and fresh, I
can actually smell the goodness. That one slice on a plate.....Yumm!!

Let us know how it tastes and why you believe that you should make
more crust the next time, please. Your cake happens to look perfect
the way it is. MS

>Where I come from, that's not a tart. It's a cake
Given that many of the Romance languages use a variation of "torte" to
mean "cake" ( example : Spanish & Italian "torta") and Pandora's IP is
Italian, I think that it's forgiveable :-)

"Seamus" > wrote in message
oups.com...
> >Where I come from, that's not a tart. It's a cake
> Given that many of the Romance languages use a variation of "torte" to
> mean "cake" ( example : Spanish & Italian "torta") and Pandora's IP is
> Italian, I think that it's forgiveable :-)

Yeah, but Michael Nielson is from ? Denmark? I forget.

nancy

In article >,
"Nancy Young" > wrote:

> "Seamus" > wrote in message
> oups.com...
> > >Where I come from, that's not a tart. It's a cake
> > Given that many of the Romance languages use a variation of "torte" to
> > mean "cake" ( example : Spanish & Italian "torta") and Pandora's IP is
> > Italian, I think that it's forgiveable :-)
>
> Yeah, but Michael Nielson is from ? Denmark? I forget.
>
> nancy

We just have to remember that this is an international list.....
which I think is really cool.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Seamus wrote:
>>Where I come from, that's not a tart. It's a cake
>
> Given that many of the Romance languages use a variation of "torte" to
> mean "cake" ( example : Spanish & Italian "torta") and Pandora's IP is
> Italian, I think that it's forgiveable :-)
>

Oh, I don't think it's unforgivable. I am just chit-chatting. Pandora
seems interested in what we call things.

serene

"Margaret Suran" > ha scritto nel messaggio
...
>
>
> Pandora, Until today, I thought that you are a really nice person, with
> great knowledge and ability when it comes to cooking and baking.

Thank you!
>
> However, after seeing the pictures of your Blueberry Tart, I have come to
> the conclusion, that you are really a sadist.

Perhaps a little (

Why else would you
> torture all of us with pictures of such a delectable cake? I don't like
> sweets, but this is so tempting, I feel like cutting off a piece from the
> picture and tasting it. ) It looks so real and fresh, I can actually
> smell the goodness. That one slice on a plate.....Yumm!!

I know! We can only eat with eyes!!!
>
> Let us know how it tastes and why you believe that you should make more
> crust the next time, please. Your cake happens to look perfect the way it
> is. MS

Ok! I have tasted only a little piece and I must say that is very good. I
put the cake in the fridge. I find that cold is better than hot!
I forgot to say that I used a certain kind of ready marzipan flour (instead
of true marzipan) and it gave the cake a special flavour!
Cheers
pandora

"serene" > ha scritto nel messaggio
...
> Seamus wrote:
>>>Where I come from, that's not a tart. It's a cake
>>
>> Given that many of the Romance languages use a variation of "torte" to
>> mean "cake" ( example : Spanish & Italian "torta") and Pandora's IP is
>> Italian, I think that it's forgiveable :-)
>>
>
> Oh, I don't think it's unforgivable. I am just chit-chatting. Pandora
> seems interested in what we call things.

Oh yes Serene. I understand. Doesn't matter! it's all Ok!
I thought that Tart was the synonymous of cake because it was called like
this from a person of this NG
Now, the mayor of persons are american here...so I thought...
Pandora
>
> serene

Pandora wrote:
> "Margaret Suran" > ha scritto nel messaggio
> ...
>
>>
>>Pandora, Until today, I thought that you are a really nice person, with
>>great knowledge and ability when it comes to cooking and baking.
>
>
> Thank you!
>
>>However, after seeing the pictures of your Blueberry Tart, I have come to
>>the conclusion, that you are really a sadist.
>
>
> Perhaps a little (
>
> Why else would you
>
>>torture all of us with pictures of such a delectable cake? I don't like
>>sweets, but this is so tempting, I feel like cutting off a piece from the
>>picture and tasting it. ) It looks so real and fresh, I can actually
>>smell the goodness. That one slice on a plate.....Yumm!!
>
>
> I know! We can only eat with eyes!!!
>
>>Let us know how it tastes and why you believe that you should make more
>>crust the next time, please. Your cake happens to look perfect the way it
>>is. MS
>
>
> Ok! I have tasted only a little piece and I must say that is very good. I
> put the cake in the fridge. I find that cold is better than hot!
> I forgot to say that I used a certain kind of ready marzipan flour (instead
> of true marzipan) and it gave the cake a special flavour!
> Cheers
> pandora
>
>
I tried to pry off a small piece, but it didn't work. (

As far as I know, Marzipan flour is not available here, only almond
flour. Is that what you used? I guess not.

I make a blueberry buckle with a streusel topping, but it is not
anything as good as your cake.

Also the first Italian Plums are being sold in the fruit stores.
These are the plums which are dried for prunes and traditionally, I
make a Zwetschkenkuchen, the Viennese word for Plumcake. It is so
easy to make, some people refer to it as Idiot's Cake, that is to say
that any idiot can make this cake. ) Many cake recipes with these
plums are available, but the best I ever tasted is one that Kate
Connally brought to the Connecticut Cook-in a couple of years ago. I
have to try and make it again this year.

MS

"Margaret Suran" > ha scritto nel messaggio
...
>
>
> Pandora wrote:
>> "Margaret Suran" > ha scritto nel
>> messaggio ...
>>
>>>
>>>Pandora, Until today, I thought that you are a really nice person, with
>>>great knowledge and ability when it comes to cooking and baking.
>>
>>
>> Thank you!
>>
>>>However, after seeing the pictures of your Blueberry Tart, I have come to
>>>the conclusion, that you are really a sadist.
>>
>>
>> Perhaps a little (
>>
>> Why else would you
>>
>>>torture all of us with pictures of such a delectable cake? I don't like
>>>sweets, but this is so tempting, I feel like cutting off a piece from the
>>>picture and tasting it. ) It looks so real and fresh, I can actually
>>>smell the goodness. That one slice on a plate.....Yumm!!
>>
>>
>> I know! We can only eat with eyes!!!
>>
>>>Let us know how it tastes and why you believe that you should make more
>>>crust the next time, please. Your cake happens to look perfect the way
>>>it is. MS
>>
>>
>> Ok! I have tasted only a little piece and I must say that is very good. I
>> put the cake in the fridge. I find that cold is better than hot!
>> I forgot to say that I used a certain kind of ready marzipan flour
>> (instead of true marzipan) and it gave the cake a special flavour!
>> Cheers
>> pandora
> I tried to pry off a small piece, but it didn't work. (

LOL
>
> As far as I know, Marzipan flour is not available here, only almond flour.
> Is that what you used? I guess not.
This is the box:
http://tinypic.com/atllb9.jpg
The ingredients I read on the box a
60% almond flour;sugar, natural fragrances. So I think that if you put the
almonds flour that you have is the same think (perhaps).
Here is the web page of the brand "Lo Conte"
www.loconte.org
you must click on "le farine magiche" (magic flours).

> I make a blueberry buckle with a streusel topping, but it is not anything
> as good as your cake.

What is a "buckle with a streusel topping"? I didn't find in my vocabulary.
>
> Also the first Italian Plums are being sold in the fruit stores. These are
> the plums which are dried for prunes and traditionally, I make a
> Zwetschkenkuchen, the Viennese word for Plumcake. It is so easy to make,
> some people refer to it as Idiot's Cake, that is to say that any idiot can
> make this cake. ) Many cake recipes with these plums are available,
> but the best I ever tasted is one that Kate Connally brought to the
> Connecticut Cook-in a couple of years ago. I have to try and make it
> again this year.

When you will make this cake, tell us and send the recipe!
Margaret, do you live in Austria?
Cheers
Pandora

>
> MS

Pandora wrote:
>> serene
>
> Ohhhhh! Good! I haven't chose the name! Michael called tart, so did I!
> Cheers


Both types is "Taerte" in Denmark.

Pandora wrote:
> http://tinypic.com/atllb9.jpg
> The ingredients I read on the box a
> 60% almond flour;sugar, natural fragrances. So I think that if you put the
> almonds flour that you have is the same think (perhaps).

I would think that almond flour would make it drier?

Pandora wrote:

> I'm making the raspberry tart (recipe of Michael Nielsen of 02-Aug
> 10.40AM).
> I've noticed that the quantity of the "Crust" (125 gr. of sugar;250 gr.
> flour;150 gr. butter; 2 eggs; i tbs of baking powder) is unsufficient in
> comparison with the great quantity of the "Soft center".
> Michael said: "Spread the crust in a 10 inches diameter springform pan...the
> crust should go 1.5 inch up the sides".
> I took the 10 inches pan but the crustwent up the sides less than a half of
> 1.5 inch.
> So the soft center went out of the crust.

On this photo http://tinypic.com/ap6vxc.jpg it seems that the "corner"
is very thick, so maybe the xtra length could come from that if you
squeeze it a bit into the corner.

Hmm, I just checked my picture
http://www.cvmt.dk/~mnielsen/images/blueberrytart.jpg , and the corner
is thick, too. The core went a bit over the top on mine, too.

Yours is not shiny on top. Did you not distribute lumps of butter over
the top? Or maybe it is amatter of the almond stuff vs marzipan.

In article >, serene > wrote:
>Pandora wrote:
>
>> I think my tart is came out good ))
>> Here the photo:
>> http://tinypic.com/ap6vi8.jpg
>
>Where I come from, that's not a tart. It's a cake. Here's a tart:
>
>http://www.vitalita.com/foodpicts/ch...art-w-rasp.jpg

And a bloody great looking tart too! :-)

Continuing...

The recent annual Queen of Tarts competition at a local organisation
resulted in a win for a bloke! (Queen? Now King of Tarts. ;-)

His entry was an apple and rhubarb tart. The judges' decision wasn't
unamimous. One of them preferred the warm blueberry tart.

The third entry of note was a walnut pastry model filled with lemon
"cream". (The remaining four entries this year should have been
disqualified as they were just bloody commercial tarts purchased at
the local supermarket -- though I guess the entrants should be given
some credit for at least entering into the spirit of the game, unlike
the majority of the staff who were just passive observers.)

Cheers, Phred.

--
LID

"Michael Nielsen" > ha scritto nel messaggio
...
>
>
> Pandora wrote:
>>> serene
>>
>> Ohhhhh! Good! I haven't chose the name! Michael called tart, so did I!
>> Cheers
>
>
> Both types is "Taerte" in Denmark.

Oh Michael! Pleased to ear you again!!!! So you are of Denmark!
Cheers
Pandora
>

"Michael Nielsen" > ha scritto nel messaggio
...
>
>
> Pandora wrote:
>> http://tinypic.com/atllb9.jpg
>> The ingredients I read on the box a
>> 60% almond flour;sugar, natural fragrances. So I think that if you put
>> the
>> almonds flour that you have is the same think (perhaps).
>
> I would think that almond flour would make it drier?

No! The cake became wet. With all that butter is impossible the contrary

IMHO
Pandora
>

"Michael Nielsen" > ha scritto nel messaggio
...
>
>
> Pandora wrote:
>
>> I'm making the raspberry tart (recipe of Michael Nielsen of 02-Aug
>> 10.40AM).
>> I've noticed that the quantity of the "Crust" (125 gr. of sugar;250 gr.
>> flour;150 gr. butter; 2 eggs; i tbs of baking powder) is unsufficient in
>> comparison with the great quantity of the "Soft center".
>> Michael said: "Spread the crust in a 10 inches diameter springform
>> pan...the
>> crust should go 1.5 inch up the sides".
>> I took the 10 inches pan but the crustwent up the sides less than a half
>> of
>> 1.5 inch.
>> So the soft center went out of the crust.
>
> On this photo http://tinypic.com/ap6vxc.jpg it seems that the "corner"
> is very thick, so maybe the xtra length could come from that if you
> squeeze it a bit into the corner.
Now that I have seen and tasted the cake, I think that is perfect like this.

>
> Hmm, I just checked my picture
> http://www.cvmt.dk/~mnielsen/images/blueberrytart.jpg , and the corner
> is thick, too. The core went a bit over the top on mine, too.

I was afraid that the soft center stayed soft and broken after cooking!
This is not happened.
>
> Yours is not shiny on top. Did you not distribute lumps of butter over
> the top? Or maybe it is amatter of the almond stuff vs marzipan.

I forgot )
BTW Thank you. The recipe is very good. I can make only once in a month
because there is too much butter inside.
I wonder if we can change it with some other ingredient to make it lighter.
Cheers
Pandora
>

>
>> Pandora wrote:
>>
>>> "Margaret Suran" > ha scritto
>>> nel messaggio ...

>
>> As far as I know, Marzipan flour is not available here, only
>> almond flour. Is that what you used? I guess not.
>
> This is the box: http://tinypic.com/atllb9.jpg The ingredients I
> read on the box a 60% almond flour;sugar, natural fragrances. So
> I think that if you put the almonds flour that you have is the same
> think (perhaps). Here is the web page of the brand "Lo Conte"
> www.loconte.org you must click on "le farine magiche" (magic
> flours).
>
I love anything magical. If you bake with Magic Flour, you will
probably have a cake with magic baked into it. I wonder what wonders
will happen, when one eats that cake.

>> I make a blueberry buckle with a streusel topping, but it is not
>> anything as good as your cake.
>
> What is a "buckle with a streusel topping"? I didn't find in my
> vocabulary.

It is a very plain, rather dry cake. If you want the recipe, here it is:

Blueberry Buckle

Filling:
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1/4 c. unsalted butter (half a stick)
1 large egg
1/2 c. milk
grated rind from half a lemon
2 c. fresh blueberries (I use more)

Topping:
1/4 c. unsalted butter
1/2 c. flour
1/2 c. sugar
1/2 tsp. ground cinnamon
Mix all the above until crumbly, you may have to add more four

In a small bowl, combine the flour, baking powder and salt. In a large
bowl, cream the butter and sugar, add the egg and the lemon rind. Add
the
flour mixture and the milk alternately. The dough will be very stiff
and
you may have to add a little more milk. Stir in the blueberries.
Spread
the batter into the prepared, buttered pan, either one 13" x 9" or two
8" x
8", sprinkle with the topping and bake in pre-heated 375 degree oven on
the
middle rack for about 30 to 35 minutes. Test for doneness by inserting
wooden toothpick in the middle. When done, toothpick will come out dry.

Freezes well.

>> Also the first Italian Plums are being sold in the fruit stores.
>> These are the plums which are dried for prunes and traditionally,
>> I make a Zwetschkenkuchen, the Viennese word for Plumcake. It is
>> so easy to make, some people refer to it as Idiot's Cake, that is
>> to say that any idiot can make this cake. ) Many cake recipes
>> with these plums are available, but the best I ever tasted is one
>> that Kate Connally brought to the Connecticut Cook-in a couple of
>> years ago. I have to try and make it again this year.
>
> When you will make this cake, tell us and send the recipe!

Here it is:

FRESH PLUM FLAN, (Kate's Plum Cake, Wonderful!!!)

3/4 c. sugar
1/4 c. butter, soft
2 eggs
1 c. flour
1 t. baking powder
1 t. grated orange or lemon rind
1/2 c. milk
2 c. plum halves
1/2 c. packed brown sugar
1 t. cinnamon

In large bowl, using electric mixer, cream together sugar and butter.
Beat in eggs, one at a time, beating well after each addition. Combine
flour, baking powder, and rind. Beat into egg mixture alternately with
milk, making 3 additions of flour and 2 of milk. Turn into greased 10"
springform pan. Arrange plums, cut side down, in circles on top,
lightly pushing into batter. Combine brown sugar and cinnamon and
sprinkle over plums. Bake at 350F for 45-55 minutes. Serves 8.
Notes: Be careful not to overbake - check after 40 minutes. Used 6
Italian plums.

> Margaret, do you live in Austria? Cheers Pandora

I was born in Vienna, Austria and left there in 1938, when I was
eleven years old. I arrived in the USA in 1940 and I have lived in
New York City ever since. MS

On Fri 19 Aug 2005 12:51:30p, Margaret Suran wrote in rec.food.cooking:

> FRESH PLUM FLAN, (Kate's Plum Cake, Wonderful!!!)
>
> 3/4 c. sugar
> 1/4 c. butter, soft
> 2 eggs
> 1 c. flour
> 1 t. baking powder
> 1 t. grated orange or lemon rind
> 1/2 c. milk
> 2 c. plum halves
> 1/2 c. packed brown sugar
> 1 t. cinnamon
>
> In large bowl, using electric mixer, cream together sugar and butter.
> Beat in eggs, one at a time, beating well after each addition. Combine
> flour, baking powder, and rind. Beat into egg mixture alternately with
> milk, making 3 additions of flour and 2 of milk. Turn into greased 10"
> springform pan. Arrange plums, cut side down, in circles on top,
> lightly pushing into batter. Combine brown sugar and cinnamon and
> sprinkle over plums. Bake at 350F for 45-55 minutes. Serves 8.
> Notes: Be careful not to overbake - check after 40 minutes. Used 6
> Italian plums.

Margaret, I'm so happy you posted this. I have eaten something similar
many times, but have never made it myself. It's a favorite of mine.

Just to confirm, the Italian plums are the small blue/black variety?

Thanks again for posting this.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Margaret Suran" > ha scritto nel messaggio
...
>

Dear Margaret, thank you for these recipes but I must say a thing: when I
read american recipe I have a crisis because the quantity of ingredients is
expressed in cup. A cup, for me, could be 250, 300 or 500 ml, or....
Could you be more precise giving me the exact weight in US units or decimal
units?
Cheers
Pandora
---------------------
>>
>>> Pandora wrote:
>>>
>>>> "Margaret Suran" > ha scritto
>>>> nel messaggio ...
>
>>
>>> As far as I know, Marzipan flour is not available here, only
>>> almond flour. Is that what you used? I guess not.
>>
>> This is the box: http://tinypic.com/atllb9.jpg The ingredients I
>> read on the box a 60% almond flour;sugar, natural fragrances. So
>> I think that if you put the almonds flour that you have is the same
>> think (perhaps). Here is the web page of the brand "Lo Conte"
>> www.loconte.org you must click on "le farine magiche" (magic
>> flours).
>>
> I love anything magical. If you bake with Magic Flour, you will
> probably have a cake with magic baked into it. I wonder what wonders will
> happen, when one eats that cake.
>
>>> I make a blueberry buckle with a streusel topping, but it is not
>>> anything as good as your cake.
>> What is a "buckle with a streusel topping"? I didn't find in my
>> vocabulary.
>
> It is a very plain, rather dry cake. If you want the recipe, here it is:
>
> Blueberry Buckle
>
> Filling:
> 2 c. flour
> 2 tsp. baking powder
> 1/2 tsp. salt
> 3/4 c. sugar
> 1/4 c. unsalted butter (half a stick)
> 1 large egg
> 1/2 c. milk
> grated rind from half a lemon
> 2 c. fresh blueberries (I use more)
>
> Topping:
> 1/4 c. unsalted butter
> 1/2 c. flour
> 1/2 c. sugar
> 1/2 tsp. ground cinnamon
> Mix all the above until crumbly, you may have to add more four
>
> In a small bowl, combine the flour, baking powder and salt. In a large
> bowl, cream the butter and sugar, add the egg and the lemon rind. Add
> the
> flour mixture and the milk alternately. The dough will be very stiff
> and
> you may have to add a little more milk. Stir in the blueberries.
> Spread
> the batter into the prepared, buttered pan, either one 13" x 9" or two
> 8" x
> 8", sprinkle with the topping and bake in pre-heated 375 degree oven on
> the
> middle rack for about 30 to 35 minutes. Test for doneness by inserting
> wooden toothpick in the middle. When done, toothpick will come out dry.
>
> Freezes well.
>
>>> Also the first Italian Plums are being sold in the fruit stores.
>>> These are the plums which are dried for prunes and traditionally,
>>> I make a Zwetschkenkuchen, the Viennese word for Plumcake. It is
>>> so easy to make, some people refer to it as Idiot's Cake, that is
>>> to say that any idiot can make this cake. ) Many cake recipes
>>> with these plums are available, but the best I ever tasted is one
>>> that Kate Connally brought to the Connecticut Cook-in a couple of
>>> years ago. I have to try and make it again this year.
>>
>> When you will make this cake, tell us and send the recipe!
>
> Here it is:
>
> FRESH PLUM FLAN, (Kate's Plum Cake, Wonderful!!!)
>
> 3/4 c. sugar
> 1/4 c. butter, soft
> 2 eggs
> 1 c. flour
> 1 t. baking powder
> 1 t. grated orange or lemon rind
> 1/2 c. milk
> 2 c. plum halves
> 1/2 c. packed brown sugar
> 1 t. cinnamon
>
> In large bowl, using electric mixer, cream together sugar and butter.
> Beat in eggs, one at a time, beating well after each addition. Combine
> flour, baking powder, and rind. Beat into egg mixture alternately with
> milk, making 3 additions of flour and 2 of milk. Turn into greased 10"
> springform pan. Arrange plums, cut side down, in circles on top,
> lightly pushing into batter. Combine brown sugar and cinnamon and
> sprinkle over plums. Bake at 350F for 45-55 minutes. Serves 8.
> Notes: Be careful not to overbake - check after 40 minutes. Used 6
> Italian plums.


Dear Margaret, thank you for these recipes but I must say a thing: when I
read american recipe I have a crisis because the quantity of ingredients is
expressed in cup. A cup, for me, could be 250, 300 or 500 ml, or....
Could you be more precise giving me the exact weight in US units or decimal
units?

>> Margaret, do you live in Austria?
Cheers Pandora
>
> I was born in Vienna, Austria and left there in 1938, when I was eleven
> years old. I arrived in the USA in 1940 and I have lived in New York City
> ever since. MS

You are a girl like my mother! My mother was born in 1930, she leaves in
Rocca di Papa, near Rome, she plays bridge and she surf the web.

Have you ever returned in Austria, after?
I've never seen Austria, I would like!
Cheers and thank you
Pandora
>

Pandora wrote:

> Dear Margaret, thank you for these recipes but I must say a thing: when I
> read american recipe I have a crisis because the quantity of ingredients
> is expressed in cup. A cup, for me, could be 250, 300 or 500 ml, or....
> Could you be more precise giving me the exact weight in US units or
> decimal units?

from http://www.botanical.com/botanical/cvcookix.html

1 teaspoon = 5 ml
1 cup = 240 ml

Bob

Pandora wrote:

>
> Dear Margaret, thank you for these recipes but I must say a thing: when I
> read american recipe I have a crisis because the quantity of ingredients is
> expressed in cup. A cup, for me, could be 250, 300 or 500 ml, or....
> Could you be more precise giving me the exact weight in US units or decimal
> units?
>

In the US, a cup is always 8 fluid ounces, or about 237 ml.

serene

"Pandora" wrote ...

> "serene"ha scritto nel messaggio
>>>>Where I come from, that's not a tart. It's a cake

>> Seamus wrote:
>>> Given that many of the Romance languages use a variation of "torte" to
>>> mean "cake" ( example : Spanish & Italian "torta") and Pandora's IP is
>>> Italian, I think that it's forgiveable :-)
>>>
>> Oh, I don't think it's unforgivable. I am just chit-chatting. Pandora
>> seems interested in what we call things.
>
> Oh yes Serene. I understand. Doesn't matter! it's all Ok!
> I thought that Tart was the synonymous of cake because it was called like
> this from a person of this NG
> Now, the mayor of persons are american here...so I thought...
> Pandora

Yes, Pandora, the majority are from the US and a self-absorbed group are we
on many occasions. And, the corruptions that American English make with
words---yuck! I just wanted to say that I've found you and Vilco a breath
of fresh air.

Pam

"Bob" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> Dear Margaret, thank you for these recipes but I must say a thing: when I
>> read american recipe I have a crisis because the quantity of ingredients
>> is expressed in cup. A cup, for me, could be 250, 300 or 500 ml, or....
>> Could you be more precise giving me the exact weight in US units or
>> decimal units?
>
> from http://www.botanical.com/botanical/cvcookix.html
>
> 1 teaspoon = 5 ml
> 1 cup = 240 ml
>
> Bob

Uhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! Finally!
THANK YOU BOB! You are a Saint!
I Am printing: is very useful!
Thank you again!
happy Pandora
>
>

"serene" > ha scritto nel messaggio
...
> Pandora wrote:
>
>>
>> Dear Margaret, thank you for these recipes but I must say a thing: when I
>> read american recipe I have a crisis because the quantity of ingredients
>> is expressed in cup. A cup, for me, could be 250, 300 or 500 ml, or....
>> Could you be more precise giving me the exact weight in US units or
>> decimal units?
>>
>
> In the US, a cup is always 8 fluid ounces, or about 237 ml.
>
> serene

Bob say 240 ))
Pan

Pandora wrote:
> "serene" > ha scritto nel messaggio
> ...
>
>>Pandora wrote:
>>
>>
>>>Dear Margaret, thank you for these recipes but I must say a thing: when I
>>>read american recipe I have a crisis because the quantity of ingredients
>>>is expressed in cup. A cup, for me, could be 250, 300 or 500 ml, or....
>>>Could you be more precise giving me the exact weight in US units or
>>>decimal units?
>>>
>>
>>In the US, a cup is always 8 fluid ounces, or about 237 ml.
>>
>>serene
>
>
> Bob say 240 ))

Bob rounded up. Feel free to add 3 ml to each cup. ;-)

serene

"pjjehg" > ha scritto nel messaggio
...
>
> "Pandora" wrote ...
>
>> "serene"ha scritto nel messaggio
>>>>>Where I come from, that's not a tart. It's a cake
>
>>> Seamus wrote:
>>>> Given that many of the Romance languages use a variation of "torte" to
>>>> mean "cake" ( example : Spanish & Italian "torta") and Pandora's IP is
>>>> Italian, I think that it's forgiveable :-)
>>>>
>>> Oh, I don't think it's unforgivable. I am just chit-chatting. Pandora
>>> seems interested in what we call things.
>>
>> Oh yes Serene. I understand. Doesn't matter! it's all Ok!
>> I thought that Tart was the synonymous of cake because it was called like
>> this from a person of this NG
>> Now, the mayor of persons are american here...so I thought...
>> Pandora
>
> Yes, Pandora, the majority are from the US and a self-absorbed group are
> we on many occasions. And, the corruptions that American English make
> with words---yuck! I just wanted to say that I've found you and Vilco a
> breath of fresh air.
>
> Pam

Ohhhh! I'm honorated! Thank you also in the name of Vilco!
Pan
>
>

"serene" > ha scritto nel messaggio
...
> Pandora wrote:
>> "serene" > ha scritto nel messaggio
>> ...
>>
>>>Pandora wrote:
>>>
>>>
>>>>Dear Margaret, thank you for these recipes but I must say a thing: when
>>>>I read american recipe I have a crisis because the quantity of
>>>>ingredients is expressed in cup. A cup, for me, could be 250, 300 or 500
>>>>ml, or....
>>>>Could you be more precise giving me the exact weight in US units or
>>>>decimal units?
>>>>
>>>
>>>In the US, a cup is always 8 fluid ounces, or about 237 ml.
>>>
>>>serene
>>
>>
>> Bob say 240 ))
>
> Bob rounded up. Feel free to add 3 ml to each cup. ;-)
>
> serene

It was a certain Carol who made the conversion!
Pan

In article >, serene > wrote:
>Pandora wrote:
>
>> Dear Margaret, thank you for these recipes but I must say a thing: when I
>> read american recipe I have a crisis because the quantity of ingredients is
>> expressed in cup. A cup, for me, could be 250, 300 or 500 ml, or....
>> Could you be more precise giving me the exact weight in US units or decimal
>> units?
>
>In the US, a cup is always 8 fluid ounces, or about 237 ml.

Given that the yankee gallon is smaller than the imperial gallon, what
is the relationship wrt fluid ounces I wonder?

In Oz, one cup is now "metricated" and is 250 ml. ISTR it was once
half a pint (=1/16th of an imperial gallon = 10 fluid ounces).

Going some way towards answering my own curiosity, I googled "fluid
ounce" and found this:

<quoting from http://en.wikipedia.org/wiki/Fluid_ounce>
Fluid ounce
From Wikipedia, the free encyclopedia.
A fluid ounce is a unit of volume in both the Imperial system of units
and the U.S. customary units system. However, the two measures are not
quite the same:

The Imperial fluid ounce is (1/160) of an imperial gallon or 8 fluid
drams, about 1.734 cubic inches or exactly 28.413 062 5 mL (as
specified legally in The Units of Measurement Regulations 1995). This
volume of water weighs very nearly 1 avoirdupois ounce.

The U.S. fluid ounce is (1/128) of a U.S. fluid gallon, about 1.805
cubic inches or exactly 29.573 529 562 5 mL. This volume of water
weighs about 1.04 avoirdupois ounces.

U.S. law 21CFR101.9(b)(5)(viii) also defines a fluid ounce of exactly
30 mL, for use in nutrition labeling.
</quoting>

No wonder you yanks are all getting so fat -- the law says you have to
eat more per "fluid ounce", and that's starting from a bigger one than
the rest of us use anyway! (But you do make up for it in cups. ;-)

[There's also a neat table of "Conversions and equivalents" at:
<http://winemaking.jackkeller.net/convers.asp>
which nicely demonstrates the inane confusion of such measures.]

Cheers, Phred.

--
LID

Pandora wrote:
> "Margaret Suran" > ha scritto nel messaggio
> ...
>
>
> Dear Margaret, thank you for these recipes but I must say a thing: when I
> read american recipe I have a crisis because the quantity of ingredients is
> expressed in cup. A cup, for me, could be 250, 300 or 500 ml, or....
> Could you be more precise giving me the exact weight in US units or decimal
> units?
> Cheers
> Pandora
> ---------------------
>
Dear Pandora, A "cup" is the designation for a measure of volume and
it is always 8 ounces, be it liquid or dry. There are special cups
available for measuring the specific amount of ounces, let's say "Half
a cup" would be four ounces, which is clearly marked on the cup.

There are also ounces that measure weight, but that has no bearing on
the two recipes I sent you.

Do you want such a measuring cup, since you are getting so many
recipes from the USA posters of this newsgroup? It would be a
pleasure to send you one. You can email me at

msuran18 at earthlink dot net.

I know that you will have no trouble converting the email address into
a working one.

Fondly, Margaret

On Sat 20 Aug 2005 01:07:18a, serene wrote in rec.food.cooking:

> Pandora wrote:
>> "serene" > ha scritto nel messaggio
>> ...
>>
>>>Pandora wrote:
>>>
>>>
>>>>Dear Margaret, thank you for these recipes but I must say a thing:
>>>>when I read american recipe I have a crisis because the quantity of
>>>>ingredients is expressed in cup. A cup, for me, could be 250, 300 or
>>>>500 ml, or.... Could you be more precise giving me the exact weight in
>>>>US units or decimal units?
>>>>
>>>
>>>In the US, a cup is always 8 fluid ounces, or about 237 ml.
>>>
>>>serene
>>
>>
>> Bob say 240 ))
>
> Bob rounded up. Feel free to add 3 ml to each cup. ;-)
>
> serene

If one wants to be absolutely precise, it's 236.5882. :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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On Sat 20 Aug 2005 02:03:22a, Phred wrote in rec.food.cooking:

> In article >, serene
> > wrote:
>>Pandora wrote:
>>
>>> Dear Margaret, thank you for these recipes but I must say a thing:
>>> when I read american recipe I have a crisis because the quantity of
>>> ingredients is expressed in cup. A cup, for me, could be 250, 300 or
>>> 500 ml, or.... Could you be more precise giving me the exact weight in
>>> US units or decimal units?
>>
>>In the US, a cup is always 8 fluid ounces, or about 237 ml.
>
> Given that the yankee gallon is smaller than the imperial gallon, what
> is the relationship wrt fluid ounces I wonder?
>
> In Oz, one cup is now "metricated" and is 250 ml. ISTR it was once
> half a pint (=1/16th of an imperial gallon = 10 fluid ounces).
>
> Going some way towards answering my own curiosity, I googled "fluid
> ounce" and found this:
>
> <quoting from http://en.wikipedia.org/wiki/Fluid_ounce>
> Fluid ounce
> From Wikipedia, the free encyclopedia.
> A fluid ounce is a unit of volume in both the Imperial system of units
> and the U.S. customary units system. However, the two measures are not
> quite the same:
>
> The Imperial fluid ounce is (1/160) of an imperial gallon or 8 fluid
> drams, about 1.734 cubic inches or exactly 28.413 062 5 mL (as
> specified legally in The Units of Measurement Regulations 1995). This
> volume of water weighs very nearly 1 avoirdupois ounce.
>
> The U.S. fluid ounce is (1/128) of a U.S. fluid gallon, about 1.805
> cubic inches or exactly 29.573 529 562 5 mL. This volume of water
> weighs about 1.04 avoirdupois ounces.
>
> U.S. law 21CFR101.9(b)(5)(viii) also defines a fluid ounce of exactly
> 30 mL, for use in nutrition labeling.
> </quoting>
>
> No wonder you yanks are all getting so fat -- the law says you have to
> eat more per "fluid ounce", and that's starting from a bigger one than
> the rest of us use anyway! (But you do make up for it in cups. ;-)
>
> [There's also a neat table of "Conversions and equivalents" at:
> <http://winemaking.jackkeller.net/convers.asp>
> which nicely demonstrates the inane confusion of such measures.]
>
> Cheers, Phred.
>

There is a great little freeware program called "Convert" which will
convert virtually any unit of measure to any other unit of measure. You
can get it he

http://www.joshmadison.com/software/

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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