Subj : Re: Apricot Nut Bread
To   : Ben Collver
From : Dave Drum
Date : Sun Jun 18 2023 06:25:00

-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: Re: Apricot Nut Bread
 BC>   By: Dave Drum to Ben Collver on Sat Jun 17 2023 05:28:02

 DD> I made something very similar but a bit more elabourate to take to my
 DD> friend Les' house for Turkey Day dinner last year. I was going to do
 DD> just an apricot-nut loaf similar to your recipe. But, hey! It's Turkey
 DD> Day - cranberries are traditional .... and the rest, as they say, is
 DD> history.  Bv)=

 BC> Thanks for the recipe.  I'd eat that.

I wouldn't make this but I'd darned sure snarf it up if someone else 
served it to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Olive Garden Tiramisu
 Categories: Cakes, Dessert, Cheese, Booze
      Yield: 10 servings

      1    Sponge cake; 12" X 3" tall
      3 oz Strong black coffee
      3 oz Brandy or rum
  1 1/2 lb Cream cheese or mascarpone
  1 1/2 c  Superfine sugar
           Cocoa powder to sprinkle
           - on top

  Cut across middle of sponge cake, forming two layers,
  each about 1 1/2" thick.

  Blend coffee and brandy. Sprinkle enough mixture over
  the bottom half of the cake to flavor it strongly. Don't
  moisten the cake too much or it may collapse.

  Beat room temperature cheese and 1 cup sugar until sugar
  is completely dissolved and cheese is light and
  spreadable. Test for sweetness during the beating,
  adding more sugar if needed.

  On the cut surface of the bottom layer, spread half of
  the cheese mixture.

  Place the second layer on top.

  Spread the remaining cheese mixture on top.

  Sprinkle top with sifted cocoa.

  Refrigerate the cake for at least two hours before
  cutting and serving.

  Author: Stephanie Manley

  RECIPE FROM: https://copykat.com

  Uncle Dirty Dave's Archives

MMMMM

.... "I cook. My favorite thing to make is love." -- Jarod Kintz
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