Five days? Sheesh, by then this thread will have degenerated into the FReeper ladies exchanging cornbread recipes, and FReeper guys posting a bazillion pictures of Lindsey Lohan, and the whole Hobbit bunch carrying on.
i think this is slim's coy way of wrangling that recipe out of you, martin. please give it to him.... ; )
This is bad?
LOL!
I have an awesome peanut butter chocolate chip cookie recipe if anyone wants it. ;-)
(Hope your Christmas was great!)
Recipe for Hanging Saddam Ghosts
Fun for Halloween! Plan ahead the baked ghosts need to sit
1. Beat the egg whites with cream of tartar at high speed with an electric mixer until foamy.
2. Gradually add in the sugar 1 tablespoon at a time beating until stiff peaks form and the sugar is dissolved (3-4 minutes).
3. Add in almond extract, beat until combined.
4. Spoon the meringue mixture into a zip-top plastic bag, then snip a small hole into one corner.
5. Pipe into ghostly shapes onto a parchment paper-lined baking sheet. 6. Add the mini chocolate chips for the eyes.
7. Cut the licorice into 2 pieces.
8. Firmly pinch ends together.
9. Insert 1 in the top of each ghost for a hanger.
10. Bake in a 200 degree oven for 2 hours.
11. Turn the oven off and let the meringues stand in closed oven for 8 hours.
12. Hang where desired.
FReeRiders be R E P R E S E N T I N '.
Basic cornbread:
to every cup of cornmeal:
1 egg beaten
1/2 cup soured milk or buttermilk
1tsp baking soda
1/2 tsp salt.
Couldn't resist.
From Ynet News:
Updates
State Department: Saddam remains in US custody
(20:47 , 12.29.06)
Saddam may hang within hours - Iraqi source
(19:54 , 12.29.06)
Iraqi judge says Saddam will be executed by Saturday at the latest
(19:08 , 12.29.06)
US hands over Saddam to Iraqi authorities
GALLOWS CAKE RECIPE 1 3/4 cups (175 grams) sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup (113 grams) unsalted butter, at room temperature 1 cup (200 grams) granulated white sugar, divided 2 large eggs, separated 1 teaspoon pure vanilla extract 1/2 cup (120 ml) milk 1/8 teaspoon cream of tartar Filling: 1/4 cup strawberry puree (sauce) or 1/4 cup of your favorite jamWhile eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.
In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
You rang?
