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Tuesday, March 30, 2010
Thursday, February 4, 2010
AMISH FRIENDSHIP STARTER
AMISH FRIENDSHIP STARTER
1 c. sugar
1 c. milk
1 c. flour
Combine ingredients in a large, deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly open, or place a piece of cheesecloth over the container and secure it with a rubber band. Store at room temperature. Stir every day for 17 days. On the 18th day do nothing. On the 19, 20 and 21, stir. On day 22 stir and add 1 cup flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25 and 26 stir. On day 27, add 1 cup flour, 1 cup milk and 1 cup sugar. Stir. You should have about 4 cups starter. Give 1 cup each to two friends and keep the remaining two cups for yourself.
Use one in Amish Friendship Bread recipe (which follows) and use the other to keep the starter going. When you give away the starter, include these instructions. How to keep a starter going: Do not refrigerate and do not use a metal spoon when stirring. On day 1 (the day you receive you starter) do nothing. Days, 2 3, and 4, stir. On day 5, stir in 1 cup flour, 1 cup sugar and 1 cup milk. Pour mixture into large glass mixing bowl; cover lightly. Mixture will rise. On days, 6, 7, 8 and 9, stir. On day 10, stir in 1 cup flour, 1 cup sugar and 1 cup milk and stir. Give 1 cup each to two friends, keeping one cup to make the bread and one cup for your starter.
AMISH FRIENDSHIP BREAD:
1 c. Amish friendship starter (from above recipe)
2/3 c. vegetable oil
2 c. flour
1 c. sugar
3 eggs
1 1/2 tsp. baking powder
1 - 1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
Raisins, chocolate chips, nuts, dates, apples, etc. (of your choice)
Combine all ingredients and mix well. Place batter in a well greased and sugared 9x5x3 loaf pan. Bake at 350 degrees for 45-50 minutes. Cool 10 minutes before removing from pan.
1 c. sugar
1 c. milk
1 c. flour
Combine ingredients in a large, deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly open, or place a piece of cheesecloth over the container and secure it with a rubber band. Store at room temperature. Stir every day for 17 days. On the 18th day do nothing. On the 19, 20 and 21, stir. On day 22 stir and add 1 cup flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25 and 26 stir. On day 27, add 1 cup flour, 1 cup milk and 1 cup sugar. Stir. You should have about 4 cups starter. Give 1 cup each to two friends and keep the remaining two cups for yourself.
Use one in Amish Friendship Bread recipe (which follows) and use the other to keep the starter going. When you give away the starter, include these instructions. How to keep a starter going: Do not refrigerate and do not use a metal spoon when stirring. On day 1 (the day you receive you starter) do nothing. Days, 2 3, and 4, stir. On day 5, stir in 1 cup flour, 1 cup sugar and 1 cup milk. Pour mixture into large glass mixing bowl; cover lightly. Mixture will rise. On days, 6, 7, 8 and 9, stir. On day 10, stir in 1 cup flour, 1 cup sugar and 1 cup milk and stir. Give 1 cup each to two friends, keeping one cup to make the bread and one cup for your starter.
AMISH FRIENDSHIP BREAD:
1 c. Amish friendship starter (from above recipe)
2/3 c. vegetable oil
2 c. flour
1 c. sugar
3 eggs
1 1/2 tsp. baking powder
1 - 1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
Raisins, chocolate chips, nuts, dates, apples, etc. (of your choice)
Combine all ingredients and mix well. Place batter in a well greased and sugared 9x5x3 loaf pan. Bake at 350 degrees for 45-50 minutes. Cool 10 minutes before removing from pan.
CANNOLI SHELLS
3 c. sifted all-purpose flour
1 tbsp. sugar
1/4 tsp. cinnamon
3/4 c. port
Salad oil or shortening for deep-frying
1 egg yolk, slightly beaten
Sift flour with sugar and cinnamon onto a board. Make a well in center and fill with port. With a fork, gradually blend flour into port. When dough is stiff enough to handle, knead about 15 minutes, or until dough is smooth and stiff (if too moist and sticky, knead in a little more sifted flour). Refrigerate dough, covered for 2 hours.
In deep-fat-fryer, electric skillet, or heavy saucepan, slowly heat salad oil (3-4 inches deep), to 400 degrees on deep-frying thermometer.
Meanwhile, on lightly floured surface, roll 1/3 of dough to paper thinness, making a 16 inch round. Cut into 8 (5 inch) circles. Wrap a circle loosely around a 6 inch long Cannoli form or dowel, 1 inch in diameter; seal with egg yolk. Gently drop dough-covered forms, 2 at a time, into hot oil and fry 1 minute, or until lightly browned on all sides (turn if necessary). With tongs or slotted utensils, lift out of oil, and drain on paper towels. Carefully remove forms. Continue until all dough is used.
Cannoli shells can be made a day or two ahead and stored, covered, at room temperature. Fill shell about hour before serving. Makes 24.
FILLING:
3 lb. ricotta cheese
2 1/2 c. confectioners' sugar
1/4 c. semi-sweet chocolate pieces or grated sweet chocolate
2 tbsp. chopped citron
10 candied cherries, finely chopped
1/2 tsp. cinnamon
Chopped pistachio nuts (optional)
Confectioners' sugar
In a large bowl, with portable electric mixer, beat ricotta cheese 1 minute. Add 2 1/2 cups confectioners' sugar and beat until light and creamy, about 1 minute. Add chocolate, citron, cherries, cinnamon; beat at low speed until well blended. Refrigerate for at least 2 hours. Fill shell with mixture and garnish ends with pistachios; sprinkle tops with confectioners' sugar.
1 tbsp. sugar
1/4 tsp. cinnamon
3/4 c. port
Salad oil or shortening for deep-frying
1 egg yolk, slightly beaten
Sift flour with sugar and cinnamon onto a board. Make a well in center and fill with port. With a fork, gradually blend flour into port. When dough is stiff enough to handle, knead about 15 minutes, or until dough is smooth and stiff (if too moist and sticky, knead in a little more sifted flour). Refrigerate dough, covered for 2 hours.
In deep-fat-fryer, electric skillet, or heavy saucepan, slowly heat salad oil (3-4 inches deep), to 400 degrees on deep-frying thermometer.
Meanwhile, on lightly floured surface, roll 1/3 of dough to paper thinness, making a 16 inch round. Cut into 8 (5 inch) circles. Wrap a circle loosely around a 6 inch long Cannoli form or dowel, 1 inch in diameter; seal with egg yolk. Gently drop dough-covered forms, 2 at a time, into hot oil and fry 1 minute, or until lightly browned on all sides (turn if necessary). With tongs or slotted utensils, lift out of oil, and drain on paper towels. Carefully remove forms. Continue until all dough is used.
Cannoli shells can be made a day or two ahead and stored, covered, at room temperature. Fill shell about hour before serving. Makes 24.
FILLING:
3 lb. ricotta cheese
2 1/2 c. confectioners' sugar
1/4 c. semi-sweet chocolate pieces or grated sweet chocolate
2 tbsp. chopped citron
10 candied cherries, finely chopped
1/2 tsp. cinnamon
Chopped pistachio nuts (optional)
Confectioners' sugar
In a large bowl, with portable electric mixer, beat ricotta cheese 1 minute. Add 2 1/2 cups confectioners' sugar and beat until light and creamy, about 1 minute. Add chocolate, citron, cherries, cinnamon; beat at low speed until well blended. Refrigerate for at least 2 hours. Fill shell with mixture and garnish ends with pistachios; sprinkle tops with confectioners' sugar.
Wednesday, February 3, 2010
Sonyericsson W-205
| Sonyericsson W-205 |  | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Sonyericsson T-707
| Sonyericsson T-707 |  | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Sonyericsson T-700
Sonyericsson
T-700
| General | Network | GSM 850 / 900 / 1800 / 1900, HSDPA 2100 |
|---|---|---|
| Announced | 2008, August | |
| Status | Available. Released 2008, September |
| Size | Dimensions | 104 x 48 x 10 mm |
|---|---|---|
| Weight | 78 g |
| Display | Type | TFT, 256K colors |
|---|---|---|
| Size | 240 x 320 pixels, 2.0 inches | |
| - Wallpapers, screensavers |
| Ringtones | Type | Polyphonic, MP3, AAC |
|---|---|---|
| Amount | ||
| Customization | Composer, download | |
| Vibration | Yes | |
| Memory | Phonebook | 1000 contacts, Photo call |
|---|---|---|
| Call records | 30 received, dialed and missed calls | |
| Card slot | Memory Stick Micro (M2), 512 MB card included | |
| - 25 MB shared memory |
| Data | GPRS | Class 10 (4+1/3+2 slots), 32 - 48 kbps |
|---|---|---|
| HSCSD | Yes | |
| EDGE | Class 10, 236.8 kbps | |
| 3G | HSDPA, 3.6 Mbps | |
| WLAN | No | |
| Bluetooth | Yes, v2.0 with A2DP | |
| Infrared port | No | |
| USB | Yes, v2.0 |
| Features | |
|---|---|
| OS | |
| Messaging | SMS, MMS, Email, Push Email |
| Browser | WAP 2.0/HTML (NetFront) |
| Games | Yes + downloadable |
| Colors | Black on Silver, Black on Red, Shining Silver, Shining Black |
| Languages | |
| Camera | 3.15 MP, 2048x1536 pixels, video(QVGA@15fps), flash |
| - Java MIDP 2.0 - MP3/eAAC+/WMA/WMApro player - MPEG4/WMV/H.263 player - TrackID - FM radio with RDS - T9 - Organiser - Voice memo - Built-in handsfree |
| Battery | Standard battery, Li-Po 950 mAh (BST-33) | |
|---|---|---|
| Stand-by | Up to 370 h | |
| Talk time | Up to 9 h 30 min |
Sonyericsson S-500
| Sonyericsson S-500 |  | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Sonyericsson S-302
Sonyericsson S-302 |  | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Sonyericsson K-850i
| Sonyericsson K-850i |  | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Sonyericsson K-770i
| Sonyericsson K-770i |  | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Sonyericsson G-700
| Sonyericsson G-700 |  | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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F-305
F-305 |  | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Sonyericsson C-905
| Sonyericsson C-905 |  | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Sonyericsson C-903
| Sonyericsson C-903 |  | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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