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11-20-2011, 06:28 AM
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#11
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 1,030
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Yes, of course - just keep an eye on it after about 30 mins. And keep the toothpick tester handy.
I adore Skor and the Heath bars I used to get. I don't buy many candy bars these days -- I tend to eat them, so I had to quit buying them.
__________________
No matter how simple it seems, it's complicated.
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11-20-2011, 10:35 AM
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#12
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Head Chef
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,429
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2 1/2 cups sifted pastry flour ????
Can cake flour be used or Ap flour. sounds good but no pastry flour
__________________
When you come face to face with a mountain, you can do 1 of 2 things, climb up it or go around it
the easy way is to go around it, but then you will miss the veiw at the top.
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11-20-2011, 10:52 AM
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#13
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 21,597
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I use AP. I just posted what the original recipe said. It is circa 1950 so I would imagine many things have changed since then!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix 
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11-20-2011, 11:45 AM
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#14
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Head Chef
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,429
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thanks - going to whip it up today- sounds great thanks and Happy Thansgiving
__________________
When you come face to face with a mountain, you can do 1 of 2 things, climb up it or go around it
the easy way is to go around it, but then you will miss the veiw at the top.
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11-20-2011, 11:51 AM
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#15
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 21,597
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Hope you like it, and Happy Thanksgiving to you!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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11-30-2011, 03:57 PM
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#16
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 1,030
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Had a visit with the doctor today -- blood pressure & cholesterol are better, but blood sugar is creeping up. I've been advised to lay off the desserts for a while, so the Maple Nut Cake project will have to move to the back burner (along with a lot of Christmas cookies).
A question before I go: I've only about a tablespoon of maple syrup in the fridge. When I ramp up for the cake, what grade of syrup should I buy or does that matter at all? Thanks.
__________________
No matter how simple it seems, it's complicated.
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11-30-2011, 07:32 PM
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#17
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 21,597
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Does not matter a bit what grade you use. Let me know if you get to it. Good luck on the sugars.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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12-01-2011, 07:06 AM
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#18
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 1,030
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I'll bet it will be all the sweeter for having to wait. Thanks a lot.
Liz
__________________
No matter how simple it seems, it's complicated.
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Maple Nut Cake
Alix
[FONT=Comic Sans MS]1/2 cup sugar
1/2 cup shortening
2 eggs (beaten)
1 cup maple syrup
1/2 cup HOT water
2 1/2 cups sifted pastry flour
2/3 tsp baking soda
2 tsps baking powder
1/2 tsp ginger
Cream shortening and sugar together, add eggs and syrup. Sift half dry ingredients into creamed mixture, add the hot water and blend. Sift remaining dry ingredients into mixture. Bake in two 9 inch layers at 350º for 90 minutes.
[B]Walnut filling[/B]
3/4 cup milk
1/2 cup brown sugar
1 egg yolk beaten
3/4 cup chopped walnuts
1 tbsp flour
1/2 tsp vanilla
Simmer nuts in milk for 5 minutes. Combine sugar and flour and add to milk, stir until smooth and thick. Add egg yolk and cook for two minutes. Add vanilla at the end.
[B]Maple Icing[/B]
1 egg white
1/2 cup maple syrup
1/4 cup brown sugar
Combine in top of double boiler, beat with beater until stiff.
[/FONT]
3 stars
1 reviews
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