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Re: Did Windows is a VIRUS!!!



Poorna Prasad wrote: 

> No, Windows is not a virus. Here's what viruses (viri?) do:

	How does anybody care if Windows is a Virus? [or if it isn't]
	And how is this relevant to Linux [in Madras] ? When the post is not
even remotely connected to the topic of the list, it should:
	a) not be on the list at all
	b) if it *must* (though I dont understand how this will not conflict
with the status, that it is not connected to the topic...), it should go
with a [Humour] (or more appropriately, [Attempted Humour]) tag, and/or,
an [OffTopic]/[OT] tag in the subject line, so that people are warned
about it.

	When these are not followed, you end up with posts, as relevant as this
one.

--->

Dried Plum Tart with Almond Cookie Crust

A delicious twist on a traditional Linzer Torte. 

Crust
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 1/4 cups sliced almonds, toasted and ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
No-stick cooking spray

Fruit Filling
2 cups (about 13 ounces) pitted dried plums (prunes) 
3/4 cup apricot preserves 
1/4 cup orange juice

Powdered sugar (optional)

In mixer bowl, beat together butter and granulated sugar until creamy.
Add egg and vanilla; beat well. In separate bowl, combine
flour, almonds, cinnamon and salt; add to butter mixture, mixing just
until dry ingredients are incorporated. 

Divide dough into thirds. Combine two 1/3-portions to form one larger
piece. Form each portion into disk; wrap well with
plastic wrap. Freeze 30 minutes or until dough is firm. 

Meanwhile, in food processor or blender container, process dried plums,
preserves and orange juice until dried plums are
coarsely chopped, pulsing on and off; set aside. 

Lightly coat 9-inch tart pan (with removable bottom) with cooking spray.
When dough is ready to roll out, heat oven to 325ºF. 

Roll larger portion of dough to form 11-inch circle. Carefully transfer
to tart pan, pressing dough into bottom edge and side of
pan. Trim excess dough along top edge. Spread filling evenly onto bottom
of tart; refrigerate while preparing lattice-top. Roll
out remaining dough to form 10 x 6-inch rectangle. Using sharp knife,
cut dough lengthwise to form 8 (3/4-inch) strips.
Arrange 4 strips in a row over filling, spacing strips about 1 inch
apart. Arrange remaining 4 strips diagonally across first 4
strips to form lattice-top. Trim ends of strips to edge of pan, pressing
to seal ends to bottom dough. 

Bake 35 to 40 minutes or until crust is golden brown; cool completely on
wire rack. Sprinkle with powdered sugar before
serving, if desired. Cut into 12 wedges. 

Makes 12 servings 

Nutrition Information Per Serving: 455 calories; 24 g fat; 41 mg
cholesterol; 115 mg sodium; 60 g carbohydrate; 4 g fiber; 6 g
protein 

<---

	-ravi.
---
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