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Guardian Unlimited | Guardian daily comment | Somewhere else to go
US Democrats and British Labour leaders are having to learn they have no entitlement to left-leaning voters
Guardian Unlimited | Guardian daily comment | Somewhere else to go
Guardian Unlimited | Guardian daily comment | Somewhere else to go
Comeuppance Week?
SCOTUS on Gitmo plus Red Cross on Abu Ghraib equal more trouble still for the Bush team -- and, finally, the blowback to vanguardism.
American Prospect Online - ViewWeb
American Prospect Online - ViewWeb
Friday, June 11, 2004
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Wednesday, June 02, 2004
STRAWBERRY AND GINGERCREAM SHORTCAKE
My Digital Newsletter: "STRAWBERRY AND GINGERCREAM SHORTCAKE
The traditional flavors of strawberry shortcake get a boost from ground ginger in this luscious concoction.
Photo and recipe courtesy of www.calstrawberry.com
SHORTCAKE INGREDIENTS:
1/2 cup butter or margarine, softened
1 1/2 cups powdered sugar
2 tablespoons ground ginger
2 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup water
Gingercream (recipe follows)
2 pint baskets California strawberries, stemmed and halved
GINGERCREAM INGREDIENTS:
1 cup whipping cream
1 teaspoon sugar
1 teaspoon ground sugar
DIRECTIONS:
Heat oven to 350 degrees. Grease and flour round 8-inch layer cake pan.
In large mixer bowl cream butter. Slowly add sugar, mixing until well blended. Add ginger and eggs; beat well.
Beat in dry ingredients alternately with water.
Spoon batter into prepared pan. Bake in center of oven 45 minutes or until pick inserted into center comes out clean. Cool 5 minutes.
Turn out onto rack to cool completely. Slice cake horizontally into two layers. Place one layer on serving plate.
Spread with one-half of the gingercream; top with 1/4 of the strawberries. Top with second layer. Spoon remaining cream over top; garnish with strawberries.
Dust with additional powdered ginger. Cut into wedges. Pass remaining strawberries separately.
To make gingercream: Beat 1 cup whipping cream and 1 teaspoon each sugar and ground ginger to form soft peaks.
Recipe makes 8 servings "
The traditional flavors of strawberry shortcake get a boost from ground ginger in this luscious concoction.
Photo and recipe courtesy of www.calstrawberry.com
SHORTCAKE INGREDIENTS:
1/2 cup butter or margarine, softened
1 1/2 cups powdered sugar
2 tablespoons ground ginger
2 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup water
Gingercream (recipe follows)
2 pint baskets California strawberries, stemmed and halved
GINGERCREAM INGREDIENTS:
1 cup whipping cream
1 teaspoon sugar
1 teaspoon ground sugar
DIRECTIONS:
Heat oven to 350 degrees. Grease and flour round 8-inch layer cake pan.
In large mixer bowl cream butter. Slowly add sugar, mixing until well blended. Add ginger and eggs; beat well.
Beat in dry ingredients alternately with water.
Spoon batter into prepared pan. Bake in center of oven 45 minutes or until pick inserted into center comes out clean. Cool 5 minutes.
Turn out onto rack to cool completely. Slice cake horizontally into two layers. Place one layer on serving plate.
Spread with one-half of the gingercream; top with 1/4 of the strawberries. Top with second layer. Spoon remaining cream over top; garnish with strawberries.
Dust with additional powdered ginger. Cut into wedges. Pass remaining strawberries separately.
To make gingercream: Beat 1 cup whipping cream and 1 teaspoon each sugar and ground ginger to form soft peaks.
Recipe makes 8 servings "