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Random Recipe(s) For You

Caramel-Pecan Torte

Caramel Cake -- (recipe follows)
Caramel Frosting -- (recipe follows)
1 teaspoon milk (1 to 2 teaspoons)
Chopped pecans or chocolate-covered pecan
halves

CARAMEL CAKE
2 1/4 cups all-purpose flour
1 3/4 cups packed brown sugar
1/2 cup shortening
1 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans

CARAMEL FROSTING
1/2 stick margarine or butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Bake Caramel Cake as directed. Cut cake horizontally into 3 layers. Reserve 1/2 cup Caramel Frosting. Fill layers with remaining frosting. Stir milk into reserved frosting until of drizzling consistency; drizzle over cake. Garnish with chopped pecans.

CARAMEL CAKE:
Heat oven to 350º. Grease and flour 12-cup bundt cake pan. Beat all ingredients except pecans in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl frequently. Stir in pecans. Pour batter into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; invert onto wire rack. Cool completely.

CARAMEL FROSTING:
Heat margarine over medium heat in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low.

Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.




Coffees of India

by Steve Smith

India produces two fine coffees, but even among coffee devotees – at least in America – they remain relatively unknown and un-drunk. That's too bad. They deserve to be extolled for the romance attached to them, if nothing else; happily, they also taste pretty good as well.

According to legend, coffee was discovered in Ethiopia. The first big coffee craze, though, occurred in Arabia, where by the 13th century Muslims were brewing and drinking huge quantities of it. Travelers from Arabia took the beans with them wherever they went – beans deliberately made infertile, allegedly, by parching or boiling. Because of this strict export control policy, it is claimed that no coffee seed sprouted outside Africa or Arabia until the 17th century.

Enter Coffees of India Recipe

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The Wine and Green Mushroom Caper

by Kathleen Jerauld-Brack

We were really looking forward to our visit with Andy and Gwen. Old college buddies, while I chose the medical profession, Andy chose sales. After a few years, Andy joined a wine distributor and eventually evolved into a master vintner. He is semi retired now, but as we reached his villa on a high hill in Napa, California, all we could see was grape vines twisting gracefully along rows fading off into the horizon. He certainly still had his hand in it.

We visited all morning while downing several glasses of a variety of wines that Andy had produced and tinkered with.

Finally I excused myself to find the bathroom. Jill directed me down the hall, to the right, third door on the right. Light switch on the left. Being a bit tipsy, I The Wine and Green Mushroom Caper Recipe

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Ice Cream In A Baggie

by Merle Obrien

Yes, it sounds dangerous and the potential for messes seems highly likely, but you'll be surprised at the good, "clean" fun you'll enjoy when you make ice cream.This recipe is enough for one person to make a dish! 1/2 cup milk 1/2 teaspoon vanilla 1 tablespoon sugar 4 cups crushed ice 4 tablespoons salt 2 quart size Zip-loc bags 1 gallon size Zip-loc freezer bag a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as ittle Ice Cream In A Baggie Recipe

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